Alfredo sauce is a creamy and decadent classic that can elevate any pasta dish. Making your own Alfredo sauce at home allows you to customize the flavors and enjoy a fresh, preservative-free meal. Here are 20 delicious homemade Alfredo sauce recipes to try in your kitchen.

1. Classic Alfredo Sauce

Start with the basics by combining butter, heavy cream, and Parmesan cheese. Season with garlic and a pinch of nutmeg for a traditional and creamy Alfredo sauce.

Ingredients:

• 1/2 cup unsalted butter
• 2 cloves garlic, minced
• 2 cups heavy cream
• 1 1/2 cups freshly grated Parmesan cheese
• 1/4 teaspoon ground nutmeg
• Salt and freshly ground black pepper to taste
• 2 tablespoons chopped fresh parsley, for garnish

Recipe Method:

• In a large saucepan or skillet, melt the unsalted butter over medium heat.
• Add the minced garlic to the melted butter and sauté for about 1 to 2 minutes, until it becomes fragrant. Be careful not to let the garlic burn.
• Slowly pour the heavy cream into the saucepan, whisking continuously to combine it with the butter and garlic mixture.
• Bring the mixture to a gentle simmer, allowing it to heat through for about 3 to 4 minutes. Do not let it come to a rolling boil.
• Reduce the heat to low to prevent the sauce from breaking.
• Gradually add the freshly grated Parmesan cheese to the sauce, stirring constantly with a whisk until all the cheese has melted and the sauce is completely smooth and velvety.
• Stir in the ground nutmeg, and season with salt and freshly ground black pepper according to your taste.
• Remove the sauce from the heat. If it seems too thick, you can thin it out with a small amount of reserved pasta water.
• Toss immediately with hot, cooked pasta and garnish with fresh parsley before serving.

2. Garlic Alfredo Sauce

Add a flavorful twist by sautéing minced garlic in butter before adding the cream and cheese. This version is perfect for garlic lovers.

Ingredients:

• 1/2 cup unsalted butter
• 6-8 cloves garlic, finely minced
• 2 cups heavy cream
• 1 1/2 cups freshly grated Parmesan cheese
• Salt and freshly ground black pepper to taste
• 2 tablespoons chopped fresh parsley

Recipe Method:

• In a large saucepan, melt the butter over medium heat.
• Add the finely minced garlic and sauté for 2 to 3 minutes until it is fragrant and lightly golden. The longer you sauté, the more mellow the garlic flavor will become.
• Carefully pour in the heavy cream, whisking constantly to create a smooth base.
• Bring the sauce to a gentle simmer and cook for about 4 to 5 minutes, allowing it to thicken slightly.
• Turn the heat down to low.
• Gradually stir in the freshly grated Parmesan cheese in small batches, whisking until each addition is fully melted before adding the next.
• Continue stirring until the sauce is completely smooth and creamy.
• Season generously with salt and black pepper. Taste and adjust if necessary.
• Toss with your favorite pasta, such as fettuccine or penne, and garnish with fresh parsley.

3. Lightened-Up Alfredo Sauce

For a healthier option, replace heavy cream with half-and-half or whole milk. Use a touch of cornstarch to thicken the sauce while keeping it light.

Ingredients:

• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 2 cups whole milk or half-and-half
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
• 1 cup freshly grated Parmesan cheese
• Salt and white pepper to taste
• A pinch of ground nutmeg

Recipe Method:

• In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
• Slowly whisk in the whole milk or half-and-half. Heat the mixture until it is warm, but do not allow it to boil.
• In a small bowl, whisk together the cornstarch and cold water until no lumps remain. This is your slurry.
• While whisking the milk mixture, slowly pour in the cornstarch slurry.
• Continue to cook and whisk for about 3 to 5 minutes, until the sauce begins to thicken noticeably.
• Reduce the heat to the lowest setting.
• Gradually add the grated Parmesan cheese, stirring continuously until it has completely melted into the sauce.
• Season with salt, white pepper, and a pinch of nutmeg.
• Serve immediately, as this sauce can thicken more as it cools.

4. Cream Cheese Alfredo

Incorporate cream cheese into your Alfredo sauce for a tangy, rich texture. This variation creates an ultra-creamy consistency that clings to pasta beautifully.

Ingredients:

• 1/4 cup unsalted butter
• 4 ounces cream cheese, softened and cut into cubes
• 2 cloves garlic, minced
• 1 1/2 cups heavy cream or whole milk
• 1 cup freshly grated Parmesan cheese
• Salt and freshly ground black pepper to taste
• Chopped fresh chives for garnish

Recipe Method:

• In a large saucepan, melt the butter over medium heat.
• Add the softened, cubed cream cheese and whisk until it is completely melted and smooth.
• Stir in the minced garlic and cook for one minute until fragrant.
• Gradually pour in the heavy cream or milk, whisking constantly until the sauce is smooth and well combined.
• Bring the sauce to a gentle simmer and let it cook for a few minutes to thicken.
• Reduce the heat to low and stir in the grated Parmesan cheese until it is fully melted.
• Season with salt and pepper to your liking.
• Toss with hot pasta and garnish with fresh chives for a mild oniony flavor.

5. Vegan Alfredo Sauce

Make a dairy-free version by blending cashews, almond milk, garlic, and nutritional yeast. This sauce is smooth, creamy, and packed with flavor.

Ingredients:

• 1 1/2 cups raw cashews, soaked in hot water for at least 1 hour
• 1 1/2 cups unsweetened almond milk or other plant-based milk
• 1/4 cup nutritional yeast
• 3 cloves garlic
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Recipe Method:

• Drain the soaked cashews and rinse them thoroughly with fresh water.
• Place the drained cashews, almond milk, nutritional yeast, garlic cloves, and lemon juice into a high-speed blender.
• Blend on high for 2 to 3 minutes, or until the mixture is perfectly smooth and creamy. Scrape down the sides of the blender as needed.
• Pour the sauce into a saucepan and heat over medium-low heat.
• Cook for 5 to 7 minutes, stirring frequently, until the sauce has warmed through and thickened to your desired consistency.
• Season with salt and pepper. Taste and adjust the seasonings if needed, adding more nutritional yeast for cheesiness or more lemon juice for tang.
• Serve immediately over your favorite pasta.

6. Parmesan and Romano Blend

Enhance your Alfredo sauce by using a mix of Parmesan and Romano cheeses. The Romano adds a sharper, tangy note to the creamy base.

Ingredients:

• 1/2 cup unsalted butter
• 2 cloves garlic, minced
• 2 cups heavy cream
• 1 cup freshly grated Parmesan cheese
• 1/2 cup freshly grated Pecorino Romano cheese
• Salt and black pepper to taste

Recipe Method:

• Melt the butter in a large saucepan over medium heat. Sauté the minced garlic until fragrant, about 1 to 2 minutes.
• Whisk in the heavy cream and bring the mixture to a low simmer. Cook for 3 to 4 minutes to allow it to reduce slightly.
• Turn the heat down to low.
• Add the grated Parmesan and Romano cheeses to the saucepan in small increments, whisking continuously until the cheeses are fully melted and integrated into the sauce.
• Continue stirring until the sauce is luxuriously smooth.
• Season with a small amount of salt (Romano is salty) and plenty of freshly ground black pepper.
• Toss with pasta and serve immediately.

7. Spinach Alfredo Sauce

Stir in fresh or sautéed spinach for a nutrient-packed version of Alfredo sauce. This addition adds vibrant color and flavor to the dish.

Ingredients:

• 1 tablespoon olive oil
• 5 ounces fresh baby spinach
• 1/2 cup unsalted butter
• 2 cloves garlic, minced
• 2 cups heavy cream
• 1 1/2 cups freshly grated Parmesan cheese
• Salt and pepper to taste

Recipe Method:

• In a large skillet, heat the olive oil over medium heat.
• Add the fresh baby spinach and cook, stirring occasionally, until it has completely wilted. Remove the spinach from the skillet and set it aside.
• In the same skillet, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant.
• Pour in the heavy cream, whisking to combine. Bring to a simmer and cook for a few minutes.
• Reduce the heat to low and stir in the Parmesan cheese until the sauce is smooth.
• Return the wilted spinach to the skillet and stir it into the Alfredo sauce.
• Season with salt and pepper to taste.
• Serve over pasta, or use as a sauce for chicken or fish.

8. Mushroom Alfredo Sauce

Cook sliced mushrooms in butter until golden, then mix them into the sauce. The earthy flavor of mushrooms pairs perfectly with creamy Alfredo.

Ingredients:

• 2 tablespoons unsalted butter
• 8 ounces cremini mushrooms, sliced
• 1/2 cup unsalted butter (for the sauce)
• 3 cloves garlic, minced
• 2 cups heavy cream
• 1 1/2 cups freshly grated Parmesan cheese
• Salt and black pepper to taste
• 1 tablespoon chopped fresh thyme or parsley

Recipe Method:

• In a large skillet, melt 2 tablespoons of butter over medium-high heat.
• Add the sliced mushrooms and cook, stirring occasionally, until they are golden brown and have released their liquid, about 5 to 7 minutes. Set the cooked mushrooms aside.
• In the same skillet, melt the remaining 1/2 cup of butter over medium heat.
• Add the minced garlic and sauté until fragrant.
• Whisk in the heavy cream, bring to a simmer, and cook for 4 minutes.
• Reduce the heat to low and gradually stir in the Parmesan cheese until smooth.
• Stir the cooked mushrooms and fresh thyme or parsley back into the sauce.
• Season with salt and pepper.
• Serve hot over pasta like pappardelle or fettuccine.

9. Lemon Alfredo Sauce

Brighten up your Alfredo with a splash of lemon juice and zest. This citrusy twist balances the richness of the sauce.

Ingredients:

• 1/2 cup unsalted butter
• 2 cloves garlic, minced
• 2 cups heavy cream
• 1 1/2 cups freshly grated Parmesan cheese
• Juice and zest of 1 lemon
• Salt and white pepper to taste

Recipe Method:

• Melt the butter in a saucepan over medium heat. Sauté the garlic for 1 minute.
• Whisk in the heavy cream and bring the sauce to a gentle simmer, cooking for 3 to 4 minutes.
• Lower the heat and stir in the Parmesan cheese until the sauce is smooth.
• Remove the saucepan from the heat.
• Stir in the fresh lemon juice and lemon zest. Adding citrus off the heat prevents the sauce from curdling.
• Season with salt and white pepper.
• This sauce pairs wonderfully with chicken, shrimp, or asparagus.

10. Shrimp Alfredo Sauce

Sauté shrimp in garlic butter and fold them into your Alfredo sauce for a seafood-inspired dish. The shrimp add a delicate sweetness to the creamy sauce.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1/2 cup unsalted butter (for the sauce)
• 2 cups heavy cream
• 1 1/2 cups freshly grated Parmesan cheese
• Salt, black pepper, and a pinch of red pepper flakes

Recipe Method:

• Pat the peeled and deveined shrimp dry with a paper towel and season with salt and pepper.
• In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add half of the minced garlic and the shrimp.
• Cook the shrimp for 1 to 2 minutes per side, until they are pink and opaque. Do not overcook. Remove the shrimp from the skillet and set aside.
• In the same skillet, melt the remaining 1/2 cup of butter over medium heat. Add the rest of the minced garlic and cook for 1 minute.
• Pour in the heavy cream, whisking to incorporate any browned bits from the bottom of the pan.
• Bring to a simmer, then reduce the heat and stir in the Parmesan cheese until smooth.
• Season with salt, pepper, and a pinch of red pepper flakes for a little heat.
• Return the cooked shrimp to the skillet and toss to coat with the sauce.
• Serve immediately over fettuccine.

11. Broccoli Alfredo Sauce

Blanch broccoli florets and add them to your sauce for a wholesome, veggie-filled Alfredo. This is an excellent way to sneak in greens.

Ingredients:

• 1 large head of broccoli, cut into small florets
• 1/2 cup unsalted butter
• 2 cloves garlic, minced
• 2 cups heavy cream
• 1 1/2 cups freshly grated Parmesan cheese
• Salt and pepper to taste

Recipe Method:

• Bring a pot of salted water to a boil. Add the broccoli florets and blanch for 2 to 3 minutes, until they are bright green and tender-crisp. Drain immediately and set aside.
• In a large saucepan, melt the butter over medium heat. Sauté the garlic until fragrant.
• Whisk in the heavy cream and bring to a low simmer, cooking for about 4 minutes.
• Reduce the heat to low and stir in the Parmesan cheese until the sauce is smooth and creamy.
• Gently fold in the blanched broccoli florets.
• Season the sauce with salt and pepper to taste.
• Toss with your favorite pasta, such as penne or rotini, which will catch the broccoli pieces.

12. Four-Cheese Alfredo

Combine Parmesan, Asiago, Fontina, and Romano cheeses for an indulgent four-cheese Alfredo sauce. Each cheese contributes unique flavors to the mix.

Ingredients:

• 1/2 cup unsalted butter
• 2 cloves garlic, minced
• 2 cups heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Asiago cheese
• 1/2 cup shredded Fontina cheese
• 1/4 cup grated Romano cheese
• Salt and black pepper to taste

Recipe Method:

• Melt the butter in a large saucepan over medium heat and sauté the garlic for 1 minute.
• Slowly whisk in the heavy cream. Bring the mixture to a simmer and cook for 3-4 minutes, allowing it to thicken slightly.
• Reduce the heat to very low.
• Add the cheeses one at a time, starting with the harder cheeses like Parmesan and Romano, whisking until each one is melted before adding the next.
• Finish by stirring in the Fontina cheese until the sauce is completely smooth.
• Season lightly with salt and generously with black pepper.
• This rich sauce is perfect for gnocchi or tortellini.

13. Cajun Alfredo Sauce

Spice things up with Cajun seasoning. Add it to the sauce for a bold, smoky flavor that pairs well with chicken or shrimp.

Ingredients:

• 1/2 cup unsalted butter
• 3 cloves garlic, minced
• 2-3 tablespoons Cajun seasoning (adjust to taste)
• 2 cups heavy cream
• 1 1/2 cups freshly grated Parmesan cheese
• Salt and pepper to taste
• Sliced green onions, for garnish

Recipe Method:

• In a saucepan, melt the butter over medium heat.
• Add the minced garlic and the Cajun seasoning. Cook for 1 minute, stirring constantly, to toast the spices and release their aroma.
• Carefully whisk in the heavy cream until the mixture is smooth.
• Bring the sauce to a simmer and cook for about 5 minutes, until it has thickened.
• Reduce the heat to low and gradually stir in the Parmesan cheese until it melts completely.
• Taste the sauce and season with additional salt and pepper if needed. Be mindful that Cajun seasoning is often salty.
• Serve over pasta, often with blackened chicken or andouille sausage, and garnish with sliced green onions.

14. Roasted Garlic Alfredo

Roast a head of garlic until caramelized, then mash it into your sauce. This adds a deep, sweet garlic flavor that enhances the creaminess.

Ingredients:

• 1 whole head of garlic
• 1 tablespoon olive oil
• 1/2 cup unsalted butter
• 2 cups heavy cream
• 1 1/2 cups freshly grated Parmesan cheese
• Salt and black pepper to taste

Recipe Method:

• Preheat your oven to 400°F (200°C).
• Cut the top quarter-inch off the head of garlic to expose the tops of the cloves.
• Place the garlic head on a piece of aluminum foil, drizzle with olive oil, and wrap it up tightly.
• Roast for 30 to 40 minutes, until the cloves are soft and golden. Let it cool slightly.
• Squeeze the soft, roasted garlic cloves out of their skins into a small bowl and mash with a fork to form a paste.
• In a saucepan, melt the butter over medium heat. Add the roasted garlic paste and stir for 1 minute.
• Whisk in the heavy cream and bring to a simmer. Cook for 4 minutes.
• Reduce the heat and stir in the Parmesan cheese until smooth.
• Season with salt and pepper to taste and serve immediately.

15. Pesto Alfredo Sauce

Mix store-bought or homemade pesto into your Alfredo sauce for a herbaceous, vibrant dish. This combination is ideal for fettuccine or ravioli.

Ingredients:

• 1/2 cup unsalted butter
• 2 cloves garlic, minced
• 2 cups heavy cream
• 1 cup freshly grated Parmesan cheese
• 1/2 cup prepared basil pesto
• Salt and pepper to taste

Recipe Method:

• Melt the butter in a saucepan over medium heat. Sauté the minced garlic for 1 minute until fragrant.
• Pour in the heavy cream, whisking to combine, and bring the mixture to a gentle simmer.
• Cook for about 4 minutes to allow the sauce to thicken slightly.
• Reduce the heat to low and stir in the Parmesan cheese until the sauce is smooth and creamy.
• Remove the saucepan from the heat.
• Stir in the basil pesto until it is evenly incorporated and the sauce turns a lovely pale green.
• Season with a small amount of salt and pepper, as both pesto and Parmesan are salty.
• This sauce is delicious with cheese-filled ravioli or tortellini.

16. Bacon Alfredo Sauce

Crisp up some bacon and crumble it into your sauce. The smoky, salty flavor of bacon takes traditional Alfredo to a whole new level.

Ingredients:

• 8 slices of bacon, chopped
• 1/4 cup unsalted butter
• 2 cloves garlic, minced
• 2 cups heavy cream
• 1 1/2 cups freshly grated Parmesan cheese
• Freshly ground black pepper

Recipe Method:

• In a large skillet, cook the chopped bacon over medium heat until it is brown and crispy.
• Use a slotted spoon to remove the bacon from the skillet, leaving about 2 tablespoons of bacon fat in the pan. Set the crispy bacon aside.
• Add the butter to the bacon fat in the skillet and melt it over medium heat.
• Sauté the minced garlic in the butter and bacon fat mixture for 1 minute.
• Whisk in the heavy cream, bring to a simmer, and cook for 5 minutes until thickened.
• Reduce the heat to low and stir in the Parmesan cheese until melted and smooth.
• Stir in half of the crispy bacon.
• Season with plenty of freshly ground black pepper. You may not need much salt due to the bacon.
• Toss with pasta and top with the remaining crispy bacon before serving.

17. Gorgonzola Alfredo Sauce

Swap out Parmesan for Gorgonzola cheese to create a tangy, bold-flavored Alfredo sauce. This is perfect for blue cheese enthusiasts.

Ingredients:

• 1/2 cup unsalted butter
• 2 cloves garlic, minced
• 2 cups heavy cream
• 1 cup crumbled Gorgonzola cheese
• 1/2 cup grated Parmesan cheese
• Salt and white pepper to taste
• Toasted walnuts, for garnish

Recipe Method:

• Melt the butter in a saucepan over medium heat and sauté the garlic until fragrant.
• Whisk in the heavy cream and bring to a simmer. Cook for a few minutes to reduce slightly.
• Turn the heat to low.
• Gradually stir in the crumbled Gorgonzola and grated Parmesan cheese, whisking until both are fully melted and the sauce is smooth.
• Season with a little salt and some white pepper.
• This bold sauce is excellent served over gnocchi or short pasta shapes and garnished with toasted walnuts.

18. Pumpkin Alfredo Sauce

Blend pumpkin puree into the sauce for a fall-inspired variation. The pumpkin adds subtle sweetness and a velvety texture.

Ingredients:

• 1/2 cup unsalted butter
• 2 cloves garlic, minced
• 1 cup pumpkin puree
• 1 1/2 cups heavy cream
• 1 cup freshly grated Parmesan cheese
• 1 teaspoon fresh sage, chopped
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste

Recipe Method:

• Melt the butter in a saucepan over medium heat. Add the garlic and chopped sage and cook for 1 minute until fragrant.
• Stir in the pumpkin puree and cook for 2 minutes, stirring constantly.
• Slowly whisk in the heavy cream until the sauce is smooth.
• Bring the mixture to a simmer and cook for 5 minutes, allowing it to thicken.
• Reduce the heat to low and stir in the Parmesan cheese until melted.
• Stir in the nutmeg and season with salt and pepper.
• Serve over pasta like ravioli or pappardelle.

19. Sun-Dried Tomato Alfredo

Chop sun-dried tomatoes and stir them into the sauce. Their concentrated flavor complements the creamy base beautifully.

Ingredients:

• 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
• 1/2 cup unsalted butter
• 2 cloves garlic, minced
• 2 cups heavy cream
• 1 1/2 cups freshly grated Parmesan cheese
• 2 tablespoons chopped fresh basil
• Salt and red pepper flakes to taste

Recipe Method:

• Melt the butter in a saucepan over medium heat.
• Add the minced garlic and cook for 1 minute.
• Pour in the heavy cream, whisking to combine. Bring to a simmer and cook for 4 minutes.
• Reduce the heat and stir in the Parmesan cheese until smooth.
• Stir in the chopped sun-dried tomatoes and fresh basil.
• Season the sauce with salt and a pinch of red pepper flakes for a little warmth.
• Allow the sauce to heat through for another minute to let the tomato flavor infuse.
• Toss with chicken and penne pasta for a complete meal.

20. Truffle Alfredo Sauce

For an elegant touch, drizzle truffle oil or add finely chopped truffles to your Alfredo sauce. The earthy aroma elevates this classic dish.

Ingredients:

• 1/2 cup unsalted butter
• 2 shallots, finely chopped
• 2 cups heavy cream
• 1 1/2 cups freshly grated Parmesan cheese
• 1-2 tablespoons high-quality black or white truffle oil
• Salt and white pepper to taste
• Freshly shaved black truffle for garnish (optional)

Recipe Method:

• In a saucepan, melt the butter over medium heat. Add the finely chopped shallots and cook until they are soft and translucent, about 3 to 4 minutes.
• Pour in the heavy cream, bring to a simmer, and let it cook for 5 minutes to reduce and thicken.
• Reduce the heat to the lowest setting and gradually stir in the Parmesan cheese until the sauce is perfectly smooth.
• Remove the pan from the heat completely.
• Slowly drizzle in the truffle oil, stirring gently to combine. It is important to add truffle oil off the heat to preserve its delicate flavor and aroma.
• Season with salt and white pepper.
• Serve immediately over fresh pasta like tagliatelle and, for ultimate luxury, garnish with freshly shaved black truffle.

Conclusion

Homemade Alfredo sauce is incredibly versatile and can be tailored to suit your tastes. Whether you prefer classic simplicity or bold, creative flavors, these 20 recipes offer something for everyone. Try a new variation today and take your pasta dishes to the next level. Enjoy the rich, creamy goodness of homemade Alfredo sauce in your kitchen!