Simple Creamy Alfredo Sauce

Alfredo sauce

Alfredo sauce good enough to entertain with, but easy enough to make in a hurry…. 20 minute creamy alfredo sauce!

When I was a kid, my go-to dish at any Italian restaurant was fettucini alfredo, and to some extent, it still is. What’s not to like about a creamy, cheesy sauce? A couple of weeks ago when I was working on this Spicy Chicken Rigatoni, I needed some alfredo sauce to combine with marinara. Not having found a bottled sauce worth using, I decided to come up with my own which is how this simple creamy alfredo sauce came to be.


Ever since I came up with this version of alfredo sauce, I have made it two more times! Yes two. And here’s why…. it’s ridiculously easy, it’s ridiculously good, and it is perfect for anyone, myself included, who just had an adjustment at the orthodontist. My teeth were aching pretty bad on Friday after a trip to the ortho, and this recipe for creamy alfredo sauce, combined with some whole wheat penne, made the perfect lunch.

If you’re short on time during the week and need a quick supper, this recipe definitely fits the bill and is one that both children and adults can enjoy. Want to add some protein? Just toss in grilled chicken strips.

*Note: Make sure your cream cheese has softened up a bit, otherwise you’ll end up with a lumpy sauce. I started with a package of cream cheese right from the fridge and microwaved it for about 10 seconds on each side before using it, and my sauce had the perfect creamy smooth consistency that I was looking for.

Also, be sure to grate your own parmesan cheese. Any time you are working with grated cheese that is supposed to melt, grate your own, it melts better, and tastes better.

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Simple Creamy Alfredo Sauce

Alfredo sauce

Prep Time: 5mn
Cook Time: 15mn
Total Time: 20mn


  • 1/2 cup butter (1 stick)
  • 1- 8oz package cream cheese softened and cut into cubes (it will melt quicker)
  • 1 cup half and half
  • 1/3 cup parmesan cheese, grated (use fresh, it melts better)
  • 3 cloves of minced garlic or 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried parsley
Need to convert the measurements? Click here!


  1. In a sauce pan melt butter over medium heat.
  2. Add in softened cream cheese cubes and stir until cream cheese has melted.
  3. Slowly poor in 1 cup half and half and whisk vigorously for a few minutes.
  4. Add in parmesan cheese and stir until it is incorporated. Then stir in garlic, black pepper and dried parsley.
  5. Stir for a few minutes, then let the sauce simmer on low for a few minutes to thicken up.
  6. Combine with your favorite pasta and serve. I used a combo of whole wheat penne and regular penne.

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Comments (23)

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  1. Chels

    Better with a little (1/8 ts) thyme and basil < substitute for parsley sometime.

  2. Rebecca

    how long can this keep in the fridge for? only cooking for one!

    • Hi Rebecca! I normally keep mine in the fridge for about 7-10 days. Another suggestion would be to cut the recipe in half. I only cook for 2, so I understand! Thanks for stopping by. :)

  3. Milou

    Hi! It sounds really delicious, but what do you mean by half and half? I’m from the Netherlands, so still figuring some stuff out in English recipes. Would like to try this one!

    • Hi Milou – in the US, many people use half and half in their coffee. It’s half milk, half light cream. A good substitute would be whole milk. Hope this helps! :)

    • Angela

      A better alternative would be heavy cream or heavy whipping cream.

  4. TT

    This probably works a lot better with fresh garlic but I forgot it at the store and used garlic powder. It needed at least double the amount of garlic powder recommended. It could be a personal taste thing for my boyfriend and I however, as we are garlic lovers. I also used low fat cream cheese which my boyfriend always complains “Isn’t cream cheese” and he didn’t even notice the difference with all the other creamy/cheesy ingredients. This recipe is super easy and quick. And just letting others know that packed shredded cheese works too if you can’t afford the fresh stuff. This sauce also goes great with some broccoli/chicken added to the pasta or pesto added to the sauce.

    • Thanks for the feedback, TT! I haven’t tried using low-fat cream cheese with this yet, but it’s good to know that the difference isn’t noticeable. :)

  5. Lisa

    I was wondering if this recipe would be good with veggie’s mixed in.I’m having a party an looking for a veggie alfredo sauce for 45 people.this sounds really easy and its also for a Gluten Free dish I’d like to make.Help and Thanks!Lisa

  6. deb

    Could greek yogurt be substutited for say, 1/2 of the cream cheese? And wat about using low-fat evap milk instead of 1/2 nd 1/2?

    • Hi Deb- I haven’t tried using greek yogurt with this particular recipe, but I use it as a substitution all the time and it is usually just fine. Without trying it for myself, I’m hesitant to tell you to go ahead and try it. If you do, let me know how it turns out.

  7. Kim Hunter

    My favorite pasta sauce ever! Thanks for another variety. I am still on the lookout for the “Perfect Sauce”, maybe this is it :P

  8. Michelle Kenny

    Just wondering about how much sauce this recipe yields? I love making my own alfredo sauce (always with cream cheese) but I usually wing it and either end up with waaaay too much or just barely enough and I’m usually making it for one (myself).. Would love to know if this is a family of 4 recipe or maybe dinner for 2.

  9. Luraine Nuzzo

    Could you use fat free half n half n low fat cream cheese?

  10. Elaine Deis Donohue

    Made your shrimp fra Diavolo tonight with your alfredo sauce. Absolutely delicious.

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