Recipe: Super Easy Alfredo Sauce

In just minutes you can easily make this restaurant quality Alfredo sauce at home. And let’s not forget, unlike what we’ve been told for many years, we shouldn’t be afraid of these “good fats.” So don’t waste any time giving this tasty and inexpensive sauce a try poured over some whole-grain noodles and lots of fresh seasonal veggies. It would also work well in a “white lasagne” or extra creamy macaroni dish. No matter what, you just cannot go wrong when you start with fresh cream and butter!


Super Easy Alfredo Sauce from 100 Days of #RealFood


5.0 from 22 reviews
Super Easy Alfredo Sauce
Serves: 4-5
  • 1 lb boxed or homemade 100% whole-grain pasta
  • 2 tablespoons butter, preferably organic
  • 1 cup heavy whipping cream, preferably organic
  • ⅔ cup freshly grated Parmesan cheese
  • Salt and pepper, to taste
  1. In a large pot, boil the pasta according to package directions
  2. Meanwhile melt all the butter and ⅔ of the cream in a large sauté pan over medium heat. Stir with a wooden or other large spoon.
  3. Once the cream and butter start to thicken (after a couple minutes) turn the heat off.
  4. When the pasta is done drain it thoroughly in a colander and add drained noodles to the cream and butter mixture.
  5. Turn the heat back on to medium-low and add the remaining ⅓ cup cream and all of the Parmesan cheese.
  6. Toss the pasta around to coat until the sauce thickens slightly. Season with salt and pepper and portion out into pasta bowls. Garnish with extra Parmesan cheese and fresh sautéed vegetables (if desired) and serve immediately.
We recommend organic ingredients when feasible.



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  • Comments

    1. Crystal |

      Love homemade alfredo sauce! I used to use cream, but found another recipe I love, that doesn’t call for cream! Does this sound bad for you?:

      1 pkg cream cheese (I buy the neufchatel kind, is that bad?)
      1/4 c unsalted butter
      1 cup milk
      1 1/4 c parmesan cheese
      garlic to taste
      basil/or other Italian seasonings to taste

      Heat first 3 in pan and wisk until smooth. Add cheese and spices. Wisk until smooth.

    2. Nicole |

      I made this for dinner tonight and it was delicious! I added some leftover chicken and sauteed mushrooms, carrots and summer squash and it was perfect! I will be adding this into my regular dinner rotation. Thanks for a wonderful recipe!

    3. ABBY |


    4. Leanne |

      I am loving this recipe! And as a matter of fact, I am loving 100 days of real food! I really enjoy cooking almost every recipe I’ve done. Thanks so much for the meal plans!

    5. |

      This is the alfredo we eat at our house, too, and it is so good! You have to use real parmesan (not the powdery stuff in a can). Even at that, I did one time have it clump as Abby described. I’m not sure why, because it’s the only time it’s done that. I wonder if maybe the liquids weren’t hot enough yet.

      @Sheryl – Condensed milk is not real food.

    6. amanda |

      Usually once the alfredo sauce is hot enough is when you add the cheese and whisk CONSTANTLY until all homogenous. I make alot of homemade mac n cheese, and this is what happens if not hot enough…

    7. Kristie |

      Hi! I’m new to your site and I love it! So inspired by it! I’ve been making Alfredo for awhile (though now trying to switch to organic ingredients) and for those who said it clumped, you have to actually grate the cheese off of a block, if you buy pregrated (like Kraft green can) it just won’t melt right. Thanks so much for your site! I’ve already made the carnitas, crock pot chicken, stock, and granola and love them! However, my 2 and 4 year old are goldfish addicts and the wouldn’t eat your cheesy crackers I made…. I thought they were good! Might have to cut them into fun shapes next time. Looking forward to trying more things, THANK YOU! :)

    8. Brooke |

      I made this tonight with some whole wheat fresh pasta I picked up at Trader Joes. I would definitely make it again with a different pasta (it smelled and tasted like glue) and next time I will try some garlic and mushrooms when a sautée the butter. I liked this recipe because it is quick and easy!

    9. Jennie |

      I was under the impression that all of the good fats came from vegetables. How are cream and butter good fats?

    10. Karen |

      An even tastier & simple Alfredo sauce: Simmer 4 peeled garlic cloves in 2 cups of heavy cream for 10 minutes. Remove the garlic & stir in 3/4 cup grated Parmesan. Delicious!

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