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Garlicky Vodka Alfredo

Garlicky Vodka Alfredo

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Jackie Fernandez

Garlic with a hint of vodka. What's not to love?

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 1284 kcal
  • 64%
  • Fat:
  • 80.2 g
  • 123%
  • Carbs:
  • 88.1g
  • 28%
  • Protein:
  • 40 g
  • 80%
  • Cholesterol:
  • 239 mg
  • 80%
  • Sodium:
  • 1276 mg
  • 51%

Based on a 2,000 calorie diet


  1. Bring a large pot of lightly-salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
  2. Heat the oil in a large skillet over medium heat; cook the garlic in the oil about 3 minutes. Stir in the butter, cream, chicken stock, and vodka; bring to a simmer. Add the Parmesan cheese, Asiago cheese, salt, and pepper; stir. Mix the pasta into the sauce and stir to coat. Allow to simmer about 3 minutes more. Garnish with fresh basil to serve.
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Jackie Fernandez

***NOTE FROM JACKIE*** Edit: vodka content WRONG!!! Recipe submitted with WRONG vodka measurement. Please use only 1/2 CUP vodka (or more or less...) Sorry for the error!!!


1. This recipe calls for way too much vodka. I doubled the recipe and added 3 cups of vodka (2.5 cups at 80 proof and 0.5 cup at 100 proof). As I was making the alfredo, I accidentally forgot about it and let the sauce spill over onto a gas burner. The whole pot caught on fire! Even with that event and letting the sauce simmer for an extra 20 minutes, the sauce still had too much vodka in it. Recommendation: Add 1/2 the amount vodka and taste to see if you need more. 2. The sauce was very runny and not thick. No recommendation for this one


This turned out okay. Even though I only added the recommended 1/2 cup of vodka I thought it was an overwhelming alcohol flavor. I was surprised at how much better it tasted the next day though!