Alfredo Blue

Alfredo Blue

140 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
Recipe by  Melanie

“This is the best alfredo sauce I have ever come up with and any kind of meat or vegetable can be added to it.”

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Adjust Servings

Original recipe yields 8 servings



  1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
  2. Heat olive oil in a small skillet over medium heat. Saute garlic in olive oil until golden. Remove garlic, and reserve oil.
  3. In a medium saucepan over medium-low heat, combine blue cheese, Parmesan cheese, and cream. Stir until cheeses are melted. Stir in the oil from the garlic pan. Season with Italian seasoning, salt, and pepper.
  4. Toss sauce with hot pasta, and let stand 5 minutes before serving.

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Reviews (140)

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Awesome! This turned out to be the best ever pasta dish I've made. It was fantastic. A perfect balance of flavors. I made this for my husband for our anniversary, and it was a hit! I did take the advice from some of the other helpful reviewers (thanks, guys!), and added a few changes of my own. I did add crabmeat (NOT the imitation stuff, but the real lump crabmeat in a can at the refrigerated seafood counter), and I sauteed it in butter and lemon juice. I used Land O'Lakes Fat Free half and half, and instead of 1 tablespoon of Italian seasoning, I added a packet of dry Italian dressing mix, and I doubled the amount of sauteed garlic and didn't remove the pieces from the olive oil. Instead of salt and pepper, I used garlic salt and lemon pepper. I served it over warm fettuccini, then added more bleu cheese crumbles and lemon pepper to the top. Outstanding! I served it with a baguette, and it was a very filling and scrumptious meal. Thanks for this recipe! It will definitely be a hit at our family's special events!

Alexandra S.

Alexandra S.

Very good recipe. Here are the alterations that I've made. I used 1 tbsp butter, 3 cloves garlic that I left in, 1 tbsp fresh parsley instead of Italian seasoning, 1/4 c white wine and while the sauce was simmering, I added 1 tsp of flour to thicken it juast a bit. I served it on top of the pasta with additional parmesan cheese. Next time I will add some fresh mushrooms. Thank you for the recipe.



Great recipe - I have made it a couple times and noticed different results in 'zing'; check which blue cheese you use - if you are using a creamy blue the sauce is relatively bland. Also, I found broccoli to be delicious in this sauce (cut into very small trees)

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Amount Per Serving (8 total)

  • Calories
  • 487 cal
  • 24%
  • Fat
  • 29.9 g
  • 46%
  • Carbs
  • 43.9 g
  • 14%
  • Protein
  • 12.9 g
  • 26%
  • Cholesterol
  • 94 mg
  • 31%
  • Sodium
  • 262 mg
  • 10%

Based on a 2,000 calorie diet



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Fettuccine Alfredo V


next recipe:

Famous Restaurant Alfredo Sauce