Cream Cheese Alfredo Sauce – Rich, Creamy, and Foolproof

If you’re wondering how to make alfredo sauce with good ingredients, and is easy to make- you’re in the right spot! A really good homemade Alfredo sauce should be rich, smooth, and packed with flavor—the kind that coats every strand of pasta perfectly. While the traditional Alfredo sauce is made with heavy cream, this version swaps it for cream cheese, making it even easier to prepare and practically foolproof. If you’ve ever struggled with a thin or separated Alfredo sauce, this recipe fixes that problem.

Using cream cheese instead of heavy cream gives the sauce a thicker texture right from the start and helps it come together faster—no need to reduce or simmer for ages. Plus, who always has heavy cream in the fridge? Cream cheese, on the other hand, is a staple in most kitchens, making this an easy go-to option when a craving for fettuccine Alfredo strikes. If you’re looking for more comfort food recipes be sure to check out this Dill-ightful Grilled Cheese!

Why You’ll Love This Easy Alfredo Sauce with Cream Cheese:

✔ Comes Together in Minutes – No need to reduce heavy cream
✔ Thicker & Creamier – Cream cheese gives it a perfect consistency
✔ Foolproof – Less risk of curdling or separating compared to heavy cream
✔ No Heavy Cream Required – Uses everyday ingredients you probably have on hand

This garlic Parmesan Alfredo sauce is perfect for tossing with pasta, drizzling over chicken, using it as a pizza sauce or even using as a dip. Whether you’re making a quick weeknight dinner or an indulgent weekend meal, this easy Alfredo sauce recipe will become a favorite in your kitchen.

Let’s get cooking!

Ingredients

Cream Cheese
Butter
Milk
Parmesan Cheese– grated from a block is best!
Milk– whole milk works best, 2% or skim may result in a runnier sauce
Garlic Salt
Garlic Powder
salt & pepper

Directions on How to Make Alfredo Sauce from Scratch:

In a medium saucepan over medium heat, combine all of the ingredients.

2. Cook over medium heat, stirring almost constantly- be sure to get the bottom of the pan so it doesn’t burn-until the sauce just barely begins to boil.

3. Turn the heat down to low and let it simmer for another 5–7 minutes, stirring occasionally. Be sure you are getting the bottom of the pot so it doesn’t burn!

4. Remove from heat. Give it a taste test, add more seasoning based on taste. The sauce will continue to thicken as it cools. Serve over pasta, as a pizza sauce, or even just a dip for your breadsticks-it’s good with everything! We like to garnish with a little more parmesan and a sprinkle of herbs!

Why I Look for Unenriched, Organic Pasta:
A lot of conventional pasta in the U.S. is made with heavily processed flour and then “enriched” with synthetic vitamins that were stripped out during processing. Organic, unenriched pasta—especially the kind made in Italy—is typically crafted from high-quality durum wheat and slow-dried the traditional way, which helps preserve nutrients and makes it easier to digest. That’s why so many people who can’t tolerate pasta in the U.S. find they can enjoy it just fine while traveling in Europe.

Yellow Aspen Market– They use His Saving Grains whole cell crushed wheat to make excellent pasta options! Here is their facebook page: https://www.facebook.com/profile.php?id=100078034836877, there are also purchasing options here.

365 by Whole Foods Market, Organic Spaghetti

Garofalo: this can be found at Costco also!

Jovial: Uses an ancient grain and they also make a brown rice gluten free option!

Tip: To spot unenriched pasta, look at the ingredients. You want it to say something like “organic durum wheat semolina” and not list things like folic acid, niacin, or iron. Simpler is better!

My favorite strainer- easy for kids too!

An over the sink strainer basket makes it easy for kids (and me!) to strain pasta without worry about the steam burning! Also great for rinsing all of your fruit and veggies!