Alfredo Sauce Recipe With Cream Cheese

This alfredo sauce recipe with cream cheese is the one I make all the time, and honestly I’ve stopped making Alfredo any other way. Cream cheese is what makes all the difference—it melts into a super smooth and rich sauce that’s never grainy or at risk of breaking apart. It tastes amazing, coats the pasta perfectly and it all comes together in about 10 min.

Ingredients

• 4 tablespoons of butter
• 2 cloves of garlic, chopped (or more)
• 4 ounces of soft cream cheese, cut into cubes
• 1 cup of heavy cream
• A cup of shredded Parmesan cheese
• Salt and freshly ground black pepper

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Instructions

Step 1: Put a pot on medium heat and melt the butter, then add the garlic and let it cook for just a minute or two, only until you smell it, not until it browns.

Step 2: Add the cream cheese cubes while stirring constantly as they melt. The goal is to get a completely smooth sauce base.

Step 3: Keep whisking while slowly pouring in the heavy cream, and let everything warm up together and start to lightly simmer. Don’t let it boil hard, it’ll thicken nicely after just a few minutes.

Step 4: Take the pan off the heat, this is important. Now stir in the Parmesan cheese—it should melt right away. Taste the mix and add salt and pepper until it tastes good to you. If the mixture seems too thick, whisk in a little of the hot starchy water you cooked the pasta in.

Why This is My Favorite Alfredo

Alfredo sauce recipe with cream cheese can save a homemade dinner at least once a week. I think it’s the only Alfredo sauce recipe easy enough that actually tasting amazing, not just a shortcut. It’s rich and super satisfying without any hassle. You really have to try it and let me know what you think in the comments if you make it.

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Yield: 4 servings

alfredo sauce recipe with cream cheese

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This alfredo sauce recipe with cream cheese is a 10-minute game-changer! Get the richest, smoothest, most velvety alfredo sauce ever. It's foolproof, never grainy, and tastes incredible.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

• 4 tablespoons butter
• 2 cloves garlic, minced
• 4 ounces cream cheese, softened and cut into cubes
• 1 cup heavy cream
• 1 cup grated Parmesan cheese (freshly grated is best)
• Salt and freshly ground black pepper

Instructions

Get a saucepan on medium heat and melt your butter. Toss in the garlic and let it cook for just a minute or two until fragrant, but not brown.

Add the cream cheese cubes. Whisk constantly as it melts. Continue whisking until you have a totally smooth, combined sauce base.

Keep whisking while you slowly pour in the heavy cream. Let everything heat up together and come to a gentle simmer (do not let it boil). It will thicken in just a couple of minutes.

Pull the pan off the heat. Stir in the grated Parmesan cheese until it is completely melted. Give it a taste and add salt and pepper until you love it.

Notes

For the smoothest sauce, use a block of Parmesan cheese and grate it yourself.

If your sauce seems too thick, whisk in a small splash of the hot, starchy water you used to cook your pasta.

Nutrition Information

Yield

4

Serving Size

1
Amount Per ServingCalories 510Total Fat 64gSaturated Fat 39gUnsaturated Fat 25gCholesterol 191mgSodium 708mgCarbohydrates 5gFiber 0gSugar 2gProtein 23g

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