Buttery Alfredo Sauce Recipe - Allrecipes.com
Buttery Alfredo Sauce Recipe
  • READY IN 45 mins

Buttery Alfredo Sauce

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    10 mins
  • COOK

    35 mins
  • READY IN

    45 mins

Directions

  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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Footnotes

  • Cook's Note
  • Do not let the sauce boil at any point or it will separate and become grainy!
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Reviews More Reviews

Most Helpful Positive Review
Jun 18, 2012

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!!

 
Most Helpful Critical Review
May 28, 2014

I really wanted to love this recipe, but it just didn't work out as I hoped. I followed the recipe, and it was indeed rich and buttery, but the Parmesan cheese never melted. It tasted great (which is why I'm giving it 3 stars), but the cheese left a gritty texture. My husband works late so I put some aside some for him and he was not impressed at all. He said it reheated poorly and the sauce separated making it unpalatable. It's a good basic recipe, but next time I'll leave out the Parmesan and use it to garnish, or use a different cheese, and less butter to prevent the sauce from breaking down during reheating.

 
Mar 03, 2012

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!

 
Jan 22, 2012

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

 
Apr 21, 2013

OMG! I knew this was greatness after my first taste. I omitted the fontina cheese and used a Parmesan, Romano, asiago blend instead and salted butter. Otherwise I followed the recipe exactly; cutting everything in half to make a smaller portion. I felt like a rock star when I was done, and I was stuffed when my bowl was empty. I put the sauce on farfalle pasta with grilled chicken, spinach and mushrooms. This was better than what I would have gotten in a restaurant. Now when I have a craving for some pasta Alfredo, I can just make it at home. I can't wait to try it with some shrimp and fettuccine. This really is a fabulous recipe.

 
May 01, 2012

This was very good. I did 1/4 of the recipe since I only needed a small amount. Added several good twists of freshly ground sea salt and black pepper and several dashes of dried basil; left out the fontina and used a little water instead of the whole milk. Also used 1 clove garlic, finely chopped, instead of minced garlic. Delicious!! :)

 
Jul 29, 2012

I've made many an alfredo sauce in my lifetime and this is the VERY BEST! OUTSTANDING! The key is cooking it slowly and baby it a little. It takes time but it is so worth it!

 
Feb 17, 2014

I am an alfredo sauce junkie and I absolutely LOVED this recipe! This is by far the best alfredo sauce I've had (including fancy Italian places). Definitely very rich (ok, fattening!)and should be reserved for special occasions, but SO worth it! I made crab alfredo using this sauce for my new husband on Valentines's Day and it was perfect! Nothing says "I love you" like crab alfredo! Thanks for the recipe!

 

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Nutrition

  • Calories
  • 771 kcal
  • 39%
  • Carbohydrates
  • 6.2 g
  • 2%
  • Cholesterol
  • 253 mg
  • 84%
  • Fat
  • 77.3 g
  • 119%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 15.7 g
  • 31%
  • Sodium
  • 736 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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