Delicious Home Made Alfredo Sauce

Homemade Alfredo sauce, delicious Alfredo Sauce, is it possible?


I was staring at the fridge tonight, as I am sure all of us do, thinking WTF do I make tonight? I saw the cream cheese, glanced at the fridge door and saw the shredded Parmesan cheese, and oh yeah, there’s the butter. I thought to myself, “I THINK Alfredo Sauce is just butter and cheese right?! I got this.” But, I am not sure of quantities, as I never am. So a quick google search found me some simple recipes for Alfredo Sauce. Most don’t use cream cheese but most do have complaints of “blandness”.  I was pretty positive the cream cheese would bring the sauce to another level of ‘American’ haha! So I kept digging and found that had a very basic recipe using cream cheese. I will work from here to “wreck it” and it make it more Dewey’ized but for now all of you need to know is this a good base for a Alfredo recipe, albeit very Americanized. Simple, creamy, and flavorful. Try it out and let me know whatcha think.

Assuming you can handle the cooking of chicken, pasta, or whatever else you want to add to this, here ya go…

Delicious Homemade Alfredo Sauce

Serves 4
Prep time 5 minutes
Cook time 5 minutes
Total time 10 minutes
Allergy Milk
Meal type Main Dish
Misc Child Friendly, Serve Hot
This is a basic Americanized recipe for Alfredo Sauce. The ingredient that is different in this over others is the cream cheese (instead of heavy cream). It helps keep the sauce simple yet not bland. To step this sauce up, throw some chopped garlic in the melted butter for couple minutes before you start adding other ingredients. Parsely can be added as well.


Step 1

  • 1/2 cup Butter (salted) (Cut up into 1/4)

Step 2

  • 8oz Cream Cheese (Dice into cubes for quick melting)
  • 2 teaspoons Garlic Powder
  • 2 cups Milk (Whatever fat level you want, you shouldn't need all the milk)

Step 3

  • 6oz Grated/Shredded Parmesan Cheese
  • 1/8 teaspoon Ground Black Pepper


Step 1
Step 1 In a medium NON-STICK saucepan melt the butter over medium heat. Use a whisk to get things moving along. (teflon coated whisk is nice so you don't damage your non-stick sauce pan)
Step 2
Step 2 Just as the butter is completely melted add your cream cheese and garlic powder. Stir with whisk until smooth. You can start adding milk SLOWLY, a little at a time. The milk's cool temp will cause your sauce's temp to dive if you put too much in too quick. Continually whisk/stir. You don't need to add all the milk.
Step 3
Step 3 Once the mixture is nice and smooth and a little looser than what an Alfredo sauce should be add your black pepper and Parmesan cheese. Now whisk and stir until your sauce is creamy and is at your desired consistency. The sauce will thicken quick. Use the milk to loosen it up if you feel it needs it. Again, using all 2 cups of the milk is not necessary. I used almost a cup and half of milk. You may find that if you make the sauce too early you'll need milk later to loosen it up as well. KEEP an eye on the heat and burning and be sure to turn it down once you are done.
Step 4 Once it is to your liking, put the heat on low and toss with the hot pasta. Add chicken or whatever else you want. I like to add chopped spinach to the hot pasta and mix the hot sauce and stir it all. The spinach will wilt but be at a perfect texture.


To step this sauce up, throw some chopped garlic, and/or diced onions in the melted butter for couple minutes before you start adding other ingredients. For that matter, throw any spices you think would work great. Your imagination is your only limitation to flavor. Parsley can be added as well.

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