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A close-up of penne pasta smothered in a rich and creamy Alfredo sauce, garnished with fresh green herbs.

Classic Creamy Alfredo Sauce

A rich, velvety Alfredo sauce made with a blend of butter, heavy cream, a touch of cream cheese for extra body, and generous amounts of freshly grated Parmesan cheese. Perfect for coating your favorite pasta or as a luxurious base for other dishes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course, Sauce, Side Dish
Cuisine: American, Italian
Calories: 625
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup Unsalted Butter
  • 2 cloves Garlic minced
  • 2 cups Heavy Cream
  • 2 oz Cream Cheese softened, full-fat recommended
  • 1 1/2 cups Parmesan Cheese freshly grated, plus more for serving
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black Pepper freshly ground, or to taste
  • 1 pinch Nutmeg freshly grated, optional

Equipment

  • Medium saucepan
  • Whisk
  • Cheese Grater

Method
 

  1. In a medium saucepan, melt the unsalted butter over medium-low heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to brown it.
  2. Pour in the heavy cream and add the softened cream cheese. Whisk continuously until the cream cheese is fully melted and incorporated, creating a smooth mixture.
  3. Increase the heat to medium and bring the mixture to a gentle simmer. Reduce heat to low and continue to simmer, stirring occasionally, for 3-5 minutes, or until the sauce has slightly thickened.
  4. Remove the saucepan from the heat. Gradually add the freshly grated Parmesan cheese, whisking constantly until the cheese is melted and the sauce is smooth and creamy. Stir in the salt, freshly ground black pepper, and the pinch of nutmeg (if using).
  5. Taste and adjust seasonings if needed. Serve your Classic Creamy Alfredo Sauce immediately over hot pasta, chicken, or vegetables. Garnish with extra Parmesan cheese and fresh parsley, if desired.

Notes

For the best results, always use freshly grated Parmesan cheese from a block; pre-shredded varieties often contain anti-caking agents that can make the sauce gritty. If your sauce becomes too thick, you can thin it out with a splash of warm pasta water or milk. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, but the sauce is best enjoyed fresh. Reheat gently over low heat, whisking constantly, and add a little milk or cream if it has thickened too much.