This Homemade Alfredo Sauce with Cream Cheese is all about rich, indulgent flavor. It starts with heavy cream for that smooth, luxurious texture, then gets an extra boost of creaminess from a touch of cream cheese. Freshly grated Parmesan cheese adds a salty, nutty depth, while minced garlic brings everything together with a warm, savory kick.
Why I Love This
- So Easy, So Delicious: I always thought the best alfredo sauce came out of a jar, but it turns out it can come from your kitchen! This recipe contains simple ingredients with simple instructions that simply requires a watchful eye and hand to stir.
- Velvety Smooth and Soothing: This recipe contains a secret ingredient that puts the creamy in alfredo sauce, making it decedent, velvety and soul soothing.
- Seasonal Perfection: There's nothing quite as comforting as a bowl of pasta drenched in rich, velvety Alfredo sauce. This homemade Alfredo sauce with cream cheese recipe is a true classic-simple, indulgent, full of flavor and perfect for any time of the year.
This is the creamy alfredo sauce for my blackened salmon alfredo recipe on this site, and for an extra kick try my spicy alfredo sauce recipe.
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Ingredients
- Butter - serving multiple purposes, the butter is used to saute the garlic, adds flavor to the sauce and helps to make the sauce a little more creamy.
- Garlic - you can use fresh or minced garlic. I generally use minced because it's easy to keep on hand and easy to quickly scoop into your cooking. It adds flavor, depth and richness to the sauce.
- Heavy cream - using heavy cream is essential for this recipe. Using a lighter cream will result in runny sauce with less flavor.
- Water - this prevents the sauce getting too thick which then makes it a little easier to melt the cheeses into the sauce.
- Italian seasoning - an extra touch of flavor to make the sauce a little aromatic and well rounded in it's flavor.
- Chicken bouillon - balances the richness of the cream and cheese with a subtle, umami depth that makes the sauce taste more full-bodied and satisfying. Just a small amount can elevate the flavor, giving it that comforting, restaurant-style taste without overpowering the delicate cream and garlic.
- Cream cheese - the secret ingredient (that isn't such a secret) that brings this sauce to velvety perfection.
- Parmesan cheese - the heart of creamy Alfredo sauce's signature flavor. It brings a sharp, nutty, and slightly salty taste that cuts through the richness of the cream and butter, adding depth and complexity while enhancing the creamy luxury of the sauce.
- Salt and pepper - a little extra seasoning that is the final touch to the sauce, enhancing the umami, nutty and rich flavors of this homemade, cream cheese Alfredo sauce.
See recipe card for quantities.
Instructions
Step 1: In a small saucepan or pot, melt the butter over medium-low heat. Add the minced garlic and sauté for 1-2 minutes, stirring frequently, until fragrant but not browned.
Step 2: Pour in the heavy cream and water, then add the seasonings and chicken bouillon. Reduce the heat to low and gently warm the mixture to about 160 degrees Fahrenheit. Do not let the sauce boil at any point as this affects the texture.
Step 3: Keeping the mixture at 160 degrees, gradually stir in the cream cheese and Parmesan, mixing continuously until both are fully melted. For thicker sauce continue to heat the sauce at 160 degrees for an additional 15-20 minutes, stirring often until the sauce becomes thick and creamy.
Step 4: Remove from heat and serve immediately over your favorite pasta. Enjoy while warm for the best texture and flavor.
Hint: Ensure you use fresh Parmesan cheese for this recipe. Pre-shredded types contain a preservative to keep the cheese from sticking together, which when added to your sauce will result in a grainy texture rather than the smooth, velvet cream we are looking for.
Substitutions
Unfortunately, this recipe does not lend itself to substitutions. Changing any of the ingredients to dairy free, or light for less calories simply makes a poor Alfredo sauce both in texture and flavor. This Homemade Alfredo Sauce with Cream Cheese is comfort food and all the goodness that comes with it!
Variations
- Spicy - add habanero peppers, chili pepper flakes or banana peppers while cooking to imbue heat into the dish. For a spicy version of this recipe check out my Spicy Alfredo Sauce recipe here.
- Deluxe - add extra cream cheese for a thicker and more creamy sauce!
- Three Cheese - add 1 ounce of provolone cheese for a fuller, more intense flavor.
See this blackened salmon with Alfredo sauce recipe on my website for how to pair this recipe!
Equipment
I like to use a heavy duty 3-3.5 quart pot for this homemade Alfredo sauce recipe. My favorite is my LeCreuset pot as it is an enameled cast iron and can handle being on heat for a long duration of time without scorching the sauce. You can use a stainless steel pot but you will have to be extra careful to stir it constantly to ensure the sauce doesn't stick. Using a raw cast iron pot is also an option but I don't find these the best for sauces as they tend to pick up color and flavors from the cast iron that we aren't looking for.
Storage
The first few days: You can store the sauce in a glass container in the fridge for up to three days. In this way you can have the sauce prepared ahead of time making the meal prep quicker when you're ready to use it. Just see my note about reheating below. You can also store it on the pasta in a sealed container in the fridge for up to three days. The sauce will soak into the noodles a little but is still tasty!
Freezing: I do not recommend freezing this Alfredo sauce with cream cheese as the dairy in it won't thaw well and the texture of the sauce will change from velvet smooth to grainy.
Reheating: There are a few options for reheating the sauce. You can do it in a pot on the stove top, ensuring you keep the temperature low and stir it often. We still don't want it to simmer, stick or boil. The second method is in the microwave. I would recommend doing so in 30-60 second bursts, stirring in between to ensure it doesn't boil. You can do either of these methods with the sauce on the pasta as well.
Top Tip
If you don't use all of your block of Parmesan cheese you can freeze it and use it next time! Simply place it in a airtight container or bag and place it in the freezer for up to three months. To thaw, simply leave it on the counter until it is soft enough to grate. I promise, your sauce will still be smooth and creamy like the first time!
FAQ
No, but I would substitute the water for extra of cream then. Your sauce will be a little runnier and won't be as rich in flavor.
The most likely culprit for this is your Parmesan cheese. The first time I made this I used a pre-shredded Parmesan and thought it would be ok because it was still "real" Parmesan but in fact ANY pre-shredded cheese has a coating on it that will make your sauce grainy. Use a block of Parmesan and shred it yourself.
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Homemade Alfredo Sauce with Cream Cheese
- Total Time: 35 minutes
- Yield: 3 cups 1x
Description
This Homemade Alfredo Sauce with Cream Cheese is rich, creamy, and full of flavor. It starts with heavy cream, gets extra smooth from cream cheese, and is finished with Parmesan and garlic for a savory, comforting taste.
Ingredients
4 tablespoons unsalted butter
2 teaspoons minced garlic or 2 cloves garlic
2 cups (475 ml) heavy cream
⅔ cup (140 ml) water
1 teaspoon Italian seasoning
½ teaspoon chicken bouillon
2 ounces cream cheese
1 ½ cups (5.5 ounces) fresh Parmesan cheese*
½ teaspoon salt
½ teaspoon pepper
Instructions
1. In a small saucepan or pot, melt the butter over medium-low heat. Add the minced garlic and sauté for 1-2 minutes, stirring frequently, until fragrant but not browned.
2. Pour in the heavy cream and water, then add the Italian seasoning and chicken bouillon. Reduce the heat to low and gently warm the mixture to 150-160 degrees Fahrenheit, stirring frequently*-do not let it boil as this can affect the texture.
3. Keeping the mixture at 160 degrees, gradually stir in the cream cheese and Parmesan, mixing continuously until both are fully melted. For thicker sauce, continue to heat the sauce at 160 degrees for an additional 15-20 minutes, stirring often until the sauce becomes thick and creamy.*
4. Remove from heat and serve immediately over your favorite pasta. Enjoy while warm for the best texture and flavor.
*All nutritional information is an estimation only. Exact nutritional value depends on exact amounts and ingredients used.
Notes
1. Do not use pre-shredded Parmesan cheese as this WILL cause your sauce to be grainy due to the powder put on the cheese to keep it from sticking together. Buy a block and shred it yourself. Leftover cheese can be frozen up to 3 months and thawed for the next use. See "Top Tip" above for more detailed instructions.
2 and 3. It is important that you stir frequently, if not continuously for the best results as this prevents the dairy ingredients from sticking and boiling.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Cooktop
- Cuisine: American
Jay says
I have made this recipe twice, quadrupling it both times for a group of 14. Everyone loved it.
Jenice Wallace says
So incredibly creamy and tasty! This Alfredo sauce will rival any restaurant and is simple to make. The addition of the cream cheese makes it extra thick, smooth and downright delicious!