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Bowl of pasta with creamy Alfredo sauce recipe easy, garnished with parsley.

Alfredo Sauce Recipe Easy (With or Without Cream)

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This creamy Alfredo sauce recipe is quick, versatile, and can be made with heavy cream, half and half, milk, or even cream cheese. Perfect for pasta, chicken, or seafood, it’s a 20-minute comfort sauce that busy cooks and beginners can master.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4
Course: Dinner
Cuisine: Italian-American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 tbsp butter
  • 3 cloves garlic minced
  • 1 ½ cups milk or half and half or 1 cup heavy cream if preferred
  • 4 oz cream cheese optional, for cream cheese version
  • 1 cup freshly grated Parmesan cheese
  • Salt and black pepper to taste
  • Pinch of nutmeg optional
  • Fresh parsley for garnish

Equipment

  • Medium saucepan
  • Wooden spoon or whisk
  • Measuring cups and spoons
  • Grater (for Parmesan)

Method
 

  1. In a saucepan over medium-low heat, melt butter. Add garlic and sauté until fragrant (1–2 minutes).
    Alfredo sauce simmering in a pan with milk and cheese for an easy homemade recipe.
  2. Stir in milk (or cream) and bring to a gentle simmer.
    Whisking cream cheese and milk into an easy Alfredo sauce recipe.
  3. If using, add cubed cream cheese and whisk until melted and smooth.
    Cubed cream cheese added to a bowl of sauce mixture for an easy Alfredo sauce recipe.
  4. Gradually whisk in Parmesan until fully incorporated.
    Parmesan cheese being whisked into a creamy sauce mixture for an easy Alfredo sauce recipe.
  5. Season with salt, pepper, and nutmeg. Simmer 3–5 minutes until creamy.
  6. Serve hot over fettuccine, chicken, or vegetables. Garnish with parsley.

Nutrition

Calories: 220kcal

Notes

For lighter sauce: use milk and cream cheese instead of heavy cream.
For extra rich sauce: stick with heavy cream.
To thin sauce: add reserved pasta water a tablespoon at a time.
Always whisk continuously for smooth texture.

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