Buttery Alfredo Sauce

Buttery Alfredo Sauce

Crystal R. Ward 3

"This is a rich, creamy, Italian-style Alfredo sauce perfect for chicken and seafood pastas! I discovered this recipe after relentless searching for an authentic Alfredo sauce that doesn't use cream cheese."

Ingredients 45 m {{adjustedServings}} servings 771 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 771 kcal
  • 39%
  • Fat:
  • 77.3 g
  • 119%
  • Carbs:
  • 6.2g
  • 2%
  • Protein:
  • 15.7 g
  • 31%
  • Cholesterol:
  • 253 mg
  • 84%
  • Sodium:
  • 736 mg
  • 29%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Melt the butter in a large pot over medium heat. Stir in the garlic and flour, and cook and stir until the garlic is fragrant but not browned, about 1 minute. Whisk in heavy cream and milk, whisking constantly until the mixture is hot and slightly thickened, about 10 minutes. Gradually stir in the Parmesan cheese and fontina cheese. Season with salt and black pepper. Continue to simmer until the cheese has melted and the sauce is thickened, stirring often, 20 to 30 more minutes.
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  • Cook's Note
  • Do not let the sauce boil at any point or it will separate and become grainy!
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Reviews 65

  1. 88 Ratings

Tammy M.

This is by far better than other alfredo sauces I have tried - those end up being greasy or the butter and cream separating. I used real parmagiano-reggiano and asiago instead of fontina. I served this with farfalle pasta, grilled chicken breasts that were thinly sliced, 6 slices of julienned bacon that I rendered until crisp, I sauteed chopped onion and the minced garlic in the bacon drippings -- drained all of those and set it aside. I also diced 3 roma tomatoes and wahed 3 cups of fresh baby spinach. I made the alfredo sauce in a large, deep skillet and when it was done I added the al dente pasta. Then I added the sliced chicken breast, bacon, onions, garlic, tomatoes and spinach. I stirred the ingredients until combined, covered the skillet and brought it up to temperature on low heat, stirring occasionally until the spinach was wilted. Delicious doesn't even come close to describing the meal - much better than I've eaten at any chain Italian restaurant... and the sauce was the star!!


Thank you so much for this recipe! It was the best I've ever had and I've been married to a chef for 21 years!


This is absolutely excellent!!!! It is very rich and high in fat so it is only a special occasion recipe.