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This garlic parmesan Alfredo sauce is rich, silky, and made entirely from scratch on the stovetop. Butter, fresh garlic, and heavy cream form the base, while finely grated Parmesan melts in for a smooth, savory finish with a hint of nutmeg.
This is a cream-based, American-style Alfredo, ready in about 15 minutes. It’s a classic pan sauce that pairs perfectly with pasta, chicken, or vegetables.
Traditional Roman Alfredo uses just butter, cheese and starchy pasta water, but this American version adds cream for extra richness and stability.
It also holds better off the heat, so you don’t have to race it to the table. Use it to coat hot fettuccine, spoon over roasted chicken, or spread on a white pizza.
Here’s Why This Creamy Alfredo Sauce Recipe Works
Butter and cream first: Gently warming the dairy creates a stable base so the Parmesan melts smoothly instead of clumping.
Freshly grated Parmesan: Real Parmesan cheese melts into the sauce, adding savory depth without graininess.
Low heat control: Keeping the temperature down prevents the cream from breaking and the cheese from seizing.
Simple seasoning: White pepper and nutmeg add warmth without overpowering the creamy sauce.
Ingredient Notes
Butter: Use unsalted so you can control the seasoning.
Heavy cream: This isn’t the place for milk or half-and-half. You need the fat content to keep the sauce stable.
Garlic: Fresh garlic works best. Pre-minced garlic from a jar is dull and can taste bitter when sautéed.
Parmesan cheese: Freshly grated Parmigiano Reggiano is ideal. Skip the green can and shred it fine for the smoothest melt.
Salt and white pepper: White pepper blends into the sauce visually and adds gentle heat but black pepper also works fine.
Nutmeg: Just a pinch. It’s not meant to stand out, just round out the flavor and add warmth.
Use this sauce as the base for my chicken Alfredo lasagna or chicken Alfredo pasta bake, where it layers and bakes without breaking or turning greasy.
Recipe Tips
Grate the cheese finely: The finer the Parmesan, the faster and smoother it melts into the Alfredo sauce.
Add cheese gradually: Whisk in small handfuls so each addition fully melts before adding more.
Keep the heat low: High heat is the fastest way to turn creamy garlic Alfredo into a greasy sauce.
Don’t boil the cream: Gentle heat keeps the texture smooth and prevents separation.
Taste at the end: Parmesan varies in saltiness, so adjust after the cheese is fully incorporated.
Use a heavy-bottomed pan: It distributes heat evenly, helping prevent scorching or hot spots that can ruin the sauce.
Serve immediately: This sauce is best fresh. It thickens as it cools and doesn’t reheat as smoothly.
Toss with hot pasta, not cold: The residual heat from just-cooked noodles helps the sauce cling and coat evenly.
American Style Alfredo Sauce with Cream
This homemade Alfredo sauce is simple, fast, and unapologetically rich. Spoon it over fettuccine, toss it with roasted chicken, or use it as a creamy pasta sauce base. Smooth, glossy, and packed with real dairy flavor, it’s the kind of Alfredo that doesn’t need fixing at the table.
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Homemade Alfredo Sauce
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Ingredients
- 4 tablespoons butter
- 1½ cups heavy cream
- 2-3 garlic cloves, finely minced
- 1 cup grated parmesan cheese
- ¼ teaspoon salt
- ¼ teaspoon ground white pepper, or black pepper
- ⅛ teaspoon freshly grated nutmeg
Instructions
- Melt the butter in a heavy-bottomed skillet or saucepan over medium heat. Stir in the garlic, cooking until fragrant, about 30-45 seconds.
- Add the heavy cream and whisk to combine. Let the mixture warm gently for 3-4 minutes, stirring occasionally, do not boil.
- Reduce the heat to low and begin adding the Parmesan a couple tablespoons at a time whisking constantly until smooth before adding more.
- Stir in the salt, pepper and nutmeg. Taste and adjust seasoning.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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