10-Minute Alfredo Sauce with Heavy Cream
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This homemade Alfredo sauce recipe is the real deal — a creamy, cheesy, buttery sauce made in minutes with just three ingredients: Heavy cream, butter and Parmesan cheese. Use this from-scratch recipe for pasta, vegetables, chicken, or whatever your heart desires.
Why this recipe is so good
- Quick stovetop method: The sauce comes together in about 10 minutes and keeps in the fridge for the week.
- Say goodbye to jarred sauce: Skip stabilizers and fillers. You’ll get a smooth, rich sauce without flour or shortcuts.
Key ingredient notes
Alfredo sauce is a simple, foundational recipe that’s worth knowing by heart. You can toss it with pasta, spoon it over vegetables, or work it into dishes like this baked cauliflower gratin. And unlike thicker white sauces like béchamel, it’s made without flour — the texture comes from reducing the cream and melting in the cheese.
- Heavy cream: The best Alfredo sauce is really all about the indulgent texture, and the best way to achieve it is to use heavy cream — it’s what gives Alfredo its signature texture. Look for “heavy cream” or “heavy whipping cream” (around 36–38% fat). Lower-fat options won’t reduce and thicken the same way, which is why milk isn’t a good substitute.
- Cheese: Parmesan is the backbone of the sauce. If you can, buy a chunk and grate it yourself — it melts more smoothly and has a deeper flavor. Pre-grated cheese is fine if it’s finely textured (not shredded). I don’t recommend Pecorino here — it’s much sharper and can overpower the sauce.
How to nail this recipe
1. Put the butter in a 3-4 quart saucepan and place over medium-high heat. 2. Swirl the butter around in the pan until it melts.
3. Pour in the cream and add salt. Continue cooking until the cream begins to rise to the top of the pan and comes to a boil (this can happen quickly, so don’t walk away). 4. Immediately adjust the heat to medium or medium-low (the cream will deflate). Gently simmer 10 minutes, whisking occasionally, until the cream has reduced and thickened slightly.
4. Add the grated cheese to the cream mixture over low heat, whisking until blended. Drain the cooked fettuccine and toss with the parsley and 1/4 cup additional cheese. Serve and enjoy. 6. The sauce is ready to use when it’s smooth and blended. 7. Store leftover Alfredo sauce in the refrigerator for up to a week. Reheat gently on the stovetop with a splash of cream or pasta water to loosen it.
How to change it up:
Once you’ve got the base of the sauce down, you can tweak it depending on what you’re serving it with:
- Fresh herbs: Toss in a tablespoon or so of fresh chopped parsley, sage, or basil or 1/2 teaspoon of your favorite dried herb.
- Lemon: Add grated lemon zest and a squeeze of fresh lemon juice to the finished sauce for pasta al limone.
- Pepper: Freshly ground black pepper, crushed red pepper or a dash of nutmeg pair beautifully with cream sauce.
- Garlic: If you enjoy garlic, try adding 1 teaspoon finely chopped fresh garlic, 1/2 teaspoon of garlic powder or granulated garlic to the melted butter before adding the cream.
10-Minute Alfredo Sauce with Heavy Cream
Equipment
Recipe Video
Ingredients
Yield: 2 cups sauce (enough for 1 pound of pasta)
- 8 tablespoons (113 g) butter (1 stick)
- 1 ½ cups (350 ml) heavy cream, or heavy whipping cream
- ½ teaspoon kosher salt
- ½ cup (77 g) finely grated Parmesan cheese, *see note below
Instructions
- Put 8 tablespoons butter (1 stick) in a 3-4 quart saucepan and place over medium-high heat. Swirl the pan occasionally until the butter is melted.
- Pour in 1 ½ cups heavy cream and heat until it comes to a boil — the cream will foam and rise to the top of the pan. Immediately lower the heat to medium or medium-low to maintain a gentle simmer. Give it a whisk, and continue simmering 8-10 minutes, until the cream is slightly reduced. Keep your eye on the pan and adjust the heat as needed to prevent the sauce from boiling over.
- Add ½ teaspoon kosher salt and ½ cup finely grated Parmesan cheese to the cream and whisk. Remove the pan from the heat, continue to whisk until the sauce has a thick, smooth consistency.
- Serve right away with cooked pasta, or pour into a glass storage container and store in the refrigerator for up to one week. Shake or stir the sauce before reheating (note below).
Karen’s Notes and Tips
- Be sure to use finely grated Parmesan for the best texture. Shredded Parmesan doesn’t melt as smoothly.
- How to store: The sauce keeps up to a week in the refrigerator. Store it in a secure covered container, such as a Mason jar. Reheat on low heat in a saucepan until the sauce smooth, warm and creamy.
Nutrition per serving
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.
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I have made this recipe three times now and I just can’t seem to get my sauce to thicken up! It is delicious just the wrong consistency. What am I doing wrong?
Ashley, Sorry to hear that! What type of cream are you using? Cartons labeled “heavy whipping cream” or “heavy cream” work the best.
We love this recipe! I like to make bacon with our alfredo so I will usually fry that first and then use some of the bacon fat in place of butter! (i still add butter too though!). I was looking at the nutrition facts and wanted to ask, what is the serving size?
Hi Cali! Bacon is necessary with alfredo (in my opinion 🙂 The serving size is calculated for one of 8 servings (based on total 2 cups sauce) or 30g per serving.
Hi, I have some heavy cream to use up & I’m excited to try this super simple yummy looking recipe. I like the idea of lemon, but I am very worried that it will curdle.
Please confirm adding lemon juice at the end will have a positive result 🤞
Thanks!
Hi Kimberly — It’s possible cream will curdle if you add too much lemon juice. If you want to add some lemony flavor, trying grating fresh lemon zest into the sauce after it’s cooked. After you toss it with pasta, add a squeeze of lemon juice. I hope you enjoy it!
Delicious and easy! I served over frozen spinach ravioli, the dish was a big hit. I’ll definitely be making it again.
Great recipe. My alfredo sauce always disappointed me until I found this recipe. I like the detailed instructions on how to heat, when to add cream, then the cheese, etc. My sauce turns out great every time now–and it’s so easy–who knew?!!. Thank you!
woooooooowwwwww amazing don’t hav the words to say other then wowwwwwww best tasting and easiest italians sauce ever ty ty ty!!!
So easy. So good and creamy! Thank you
I’m happy you enjoyed it!
This is the second time I’ve made this in a week! First for shrimp, and now with chicken for a quick lunch/leftovers. Sooooooooo stinking simple and delicious. I added lemon both times and it just set it over the top. I called and gave this recipe to my sister, a mom of 3, for something different and fast. We are both grateful 🤗🌻
Whoa that is fantastic to hear, Hope!! So happy you enjoyed, and I love the addition of lemon :)) Try a little grated fresh lemon – it’s so good.
I took your advice! Game changer!!! I even bought a cute little grater, win win 🙂
Thank you!
Great!!
love this simple recipe, such a crowd pleaser! i love that you don’t need to use cream cheese to make the sauce and it comes out so smooth and creamy.