Easy Homemade Alfredo Sauce
Creamy Alfredo sauce is a great action to your everyday menu. It is easy to whip up, packed with customizable flavor, and easy to reheat and serve for lunch or leftovers night.
With a few simple ingredients you can help whip up the perfect sauce for a cool weather comfort food perfect for a cold winters night.
Easy Alfredo Sauce Ingredients List
- 1/2 cup unsalted butter
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 cloves garlic, minced (optional for extra flavor)
- Salt and pepper to taste
- Fresh parsley, chopped (optional, for garnish)
How to make an easy homemade alfredo sauce
Melt the Butter: In a large saucepan over medium heat, melt the butter. If you’re adding garlic, add it to the melted butter and sauté for about 1 minute until fragrant.
Add the Cream: Pour in the heavy cream and bring it to a simmer. Let it cook for 2-3 minutes, stirring occasionally, until it begins to thicken slightly.
Add Parmesan: Reduce the heat to low and gradually stir in the Parmesan cheese until it’s fully melted and the sauce is smooth. Stir continuously to prevent the cheese from clumping.
Season: Add salt and pepper to taste. Keep in mind that Parmesan is naturally salty, so you may not need much salt.
Serve: Toss the sauce with cooked pasta, and garnish with fresh parsley if desired.
How to spice up your homemade Alfredo sauce
While this recipe is easy and has that classic Alfredo flavor I prefer something with a bit more of a kick. To help achieve this I take the time to mix in a little spice. For this I like to use red pepper flakes or grind up a bit of whatever hot peppers came out of the garden recently.
Ways to use Alfredo sauce
Alfredo sauce has many great uses. My favorite is to use with grilled chicken to add a nice flavorful sauce to on the go lunches. The most popular option by far is pasta or a chicken and pasta combination.
Alfredo sauce makes a great option for freeze ahead single serving meals as it tends to thaw into the same texture fairly easily and reheats well.
