Creamy Garlic Alfredo Sauce
Sauces, Gravies & Dressings
Creamy Garlic Alfredo Sauce
Warm garlic, cream and Parmesan make this a rich sauce for a bowl of hot pasta. The key is gentle heat: soften the garlic without browning it and stir in the cheese off the heat.
- Prep
- 5 minutes
- Cook
- 12 minutes
- Total
- 17 minutes
- Serves
- 4 pasta portions
Bring it to the table
About this recipe.
A rich cream and Parmesan sauce with gently cooked garlic. Keep the heat low, then stir in the cheese off the heat for a smooth sauce to toss with hot pasta.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 6 tbsp unsalted butter
- 1 tsp garlic (finely minced)
- 1½ cups heavy cream
- 6½ oz Parmesan cheese (finely grated from a block)
- salt (to taste; the Parmesan is already salty)
- ½ tsp black pepper (or to taste)
- ½ tsp dried thyme (optional)
- warm pasta water (as needed to loosen the sauce)
A smooth finish without the guesswork
Grate the Parmesan finely before you begin. Keep some warm pasta water nearby so you can loosen the sauce just before serving. Optional thyme adds a light herbal note; leave it out for a simpler garlic and cheese sauce.
How to use it
Toss with freshly cooked fettuccine or spoon over cooked vegetables. Cook any chicken, shrimp or other additions separately before combining them with the sauce. The recipe makes four generous pasta portions rather than four cups of sauce.
The cooking plan
How to make Creamy Garlic Alfredo Sauce.
-
Finely grate the Parmesan. If serving with pasta, cook the pasta separately and reserve a mug of its cooking water before draining.
-
Melt the butter in a medium saucepan over medium-low heat. Add the garlic and optional thyme; stir for 30–60 seconds, just until fragrant. Do not let the garlic brown.
-
Stir in the heavy cream. Bring to a gentle simmer over medium-low heat, then reduce to low and cook for 3–5 minutes, stirring often. Avoid a hard boil.
-
Take the pan off the heat. Add the Parmesan in several small handfuls, stirring until each addition melts before adding more. If needed, return briefly to very low heat while stirring.
-
Stir in the pepper. Taste before adding salt. Loosen with warm pasta water a tablespoon at a time until the sauce coats a spoon, then toss with hot pasta and serve immediately. The sauce thickens as it stands.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Creamy Garlic Alfredo Sauce
A rich cream and Parmesan sauce with gently cooked garlic. Keep the heat low, then stir in the cheese off the heat for a smooth sauce to toss with hot pasta.
Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.
Ingredients
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Finely grate the Parmesan. If serving with pasta, cook the pasta separately and reserve a mug of its cooking water before draining.
- Melt the butter in a medium saucepan over medium-low heat. Add the garlic and optional thyme; stir for 30–60 seconds, just until fragrant. Do not let the garlic brown.
- Stir in the heavy cream. Bring to a gentle simmer over medium-low heat, then reduce to low and cook for 3–5 minutes, stirring often. Avoid a hard boil.
- Take the pan off the heat. Add the Parmesan in several small handfuls, stirring until each addition melts before adding more. If needed, return briefly to very low heat while stirring.
- Stir in the pepper. Taste before adding salt. Loosen with warm pasta water a tablespoon at a time until the sauce coats a spoon, then toss with hot pasta and serve immediately. The sauce thickens as it stands.
Nutrition
Notes
Yield: Four generous pasta portions; this is not a four-cup yield. Pasta is not included in the ingredient quantities or timing.
Texture: Freshly grated Parmesan melts more smoothly than many pre-grated products. Keep the sauce below a hard boil. Thyme is optional for an herbed variation.
Storage: Refrigerate promptly in a covered container at 40°F or below and use within 3 days. Reheat gently, stirring and adding a little water as needed; heat leftovers to 165°F. The texture may be less smooth after reheating. Contains milk.
Tried this recipe?
Let us know how it was!A couple of useful answers.
How do I change the number of servings?
Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.
Can I print or check off the ingredients?
Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.
Keep the good food going
Similar Recipes
Choose your next craving. Each card includes its recipe’s total time.
Béchamel Sauce (White Sauce)
Make a smooth béchamel white sauce with butter, flour and milk, plus an optional Parmesan cheese-sauce variation for bakes.
Big-Batch Marinara Sauce
A big batch of marinara with canned plum tomatoes, onion, garlic and basil, with clear simmering, storage and freezing instructions.