Homemade Alfredo Sauce Recipe

18 comments

alfredo sauce

Our entire family loves this sauce as it really is the best home recipe I've found for alfredo. Since I don't eat pasta, I have this on chicken & vegetables (or even no carb shirataki noodles) for a keto-friendly low carb meal, while my family does pasta or rice even. It makes even the plainest chicken or fish seem special! And I always seem to have all of the ingredients on hand, so it's easy to whip up quickly.

Tips for making Alfredo Sauce

  •  Use quality ingredients and high fat cream (the 40% fat cream is the best!) for this recipe.
  • This recipe is funny because it's easy for weeknights but also fancy enough for company.
  • Try grinding an actual nutmeg for this recipe – you'll never want to go out for alfredo again!
  • This recipe can be doubled easily
  • Save the leftovers, even a Tablespoon of this sauce can be great the next day, although some separation could occur.

Alfredo Sauce

Yield:

Serves 4

Ingredients:

  • 1 Tablespoon butter
  • 4 cloves minced garlic
  • 1 cup heavy cream
  • 6 Tablespoons finely grated parmesan cheese (not from a can)
  • 1/4 teaspoon freshly ground nutmeg
  • salt & pepper to taste

Preparation:

  1. In a skillet saute garlic in the butter for one minute only. Pour in the heavy cream and stir.
  2. Sprinkle parmesan cheese in one tablespoon at a time, stirring constantly.
  3. Add nutmeg, stir frequently to make sure the sauce doesn't boil. It will take 10-15 minutes to thicken.
  4. Salt and pepper to taste.

Photo courtesy of RobynAnderson on Flickr.

 
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Leave a Comment

{ 15 comments… read them below or add one }

1 Emily August 8, 2013 at 9:19 pm

No comments? MADNESS! This was my first time making alfredo and while I’m sure most recipes are similar, this turned out delicious! And I second the call for fresh nutmeg, it really changes the game. Don’t worry if you don’t have a special nutmeg grater/grinder, I just used the smallest side of a normal grater and had no trouble.

The only questionable part of this recipe is the serving size IMO. For me it didn’t matter because I halved the recipe (to make apparently two serves) and I was only serving myself, but it wouldn’t have done me twice. If you like a creamy pasta and/or you eat more than a small amount of pasta in a sitting, I don’t feel you’d get 4 serves out of this. You can just make a 1.5 or double batch though, the numbers scale easily.

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2 Julia February 4, 2014 at 10:38 am

Great idea! Making your own Alfredo sauce can add a creative, homemade flair to your dinnertime dish. Make it a family event to add some more flavorful fun.

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3 Kaiser July 16, 2014 at 11:59 am

Have you ever tried freezing this? Just want to know if it works…I have made alfredo several times but never frozen it. Thanks!

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4 Joy October 12, 2014 at 3:29 pm

This sauce worked great as a white sauce topping on the Cauliflower Pizza. Wonderful!!!

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5 Carol November 18, 2014 at 9:02 am

Do you think if I put ingredients in slow cooker they will cook with chicken? Making chicken with artichokes in slow cooker. Cookin for 7-8 hrs.

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6 Jackie H. December 7, 2014 at 6:30 pm

This sauce was super good on zucchini pasta 🙂 we added some chopped bacon to get that extra bit of flavor and crunch!

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7 Asia March 10, 2016 at 12:28 pm

This is the best Alfredo sauce I’ve ever made. I could (and have) just eat it with a spoon. It’s especially delicious to dip steak in.

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8 Asia March 10, 2016 at 12:29 pm

Do you have a ranch dressing recipe? I wish I could figure out a way to make ranch with heavy cream.

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9 Amy April 3, 2016 at 6:49 am

Thank you for this recipe! Made it last night and poured it over zucchini noodles (used a spiralizer) and portobello mushroom caps. Easy to make (you’re right, just don’t let it boil) and super delicious. I never knew that nutmeg is the secret ingredient in alfredo sauce. Yum!

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10 Chiqui January 9, 2017 at 10:23 am

This was delicious! I ate the entire sauce with my zoodles in one sitting. Do I feel guilty? Not at all! It’s my intermittent fasting day so perfect!

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11 Shirley February 25, 2017 at 12:10 pm

Going to try this for chicken breasts…

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12 Chae March 15, 2017 at 5:58 pm

What is the calorie breakdown of this?

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13 Tripp July 18, 2017 at 6:39 pm

I was wondering about this too, so I input the recipe into MyFitnessPal and the site gave me this (it’s for the whole recipe btw):

calories 887
Total Fat 93g
Saturated Fat 69g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 380mg
Sodium 733mg
Potassium 54mg
Total Carbohydrate 11g
Dietary Fiber 0g
Sugars 7g

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14 Tripp July 18, 2017 at 6:49 pm

A note: As an experiment I substituted a different brand of heavy cream in the MFP database to include in the recipe and it adjusted the calories upwards to 967. So I guess the brand of cream you use actually does make a difference.

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15 Maryann June 8, 2017 at 3:09 pm

Can I please ask what the nutritional value of this sauce is? I am a keto beginner and I have to count all my macros!

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