"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." — Crystal R. Ward
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1 1/2 tablespoons
freshly shredded Parmesan cheese
shredded fontina cheese
ground black pepper
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.
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!! :)
Other than using salted butter instead of unsalted, I followed this to a "t". We thought it was very good. We have another that we do like better that uses parm & romano but I'd def use this recipe again if I happened to have fontina around. Thanks, Crystal!!
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!
Best sauce I've ever had. Been searching this one. Thank you! I may add onion next time but it was great as is.
THIS IS GREAT! I just added 3 tablespoon of fresh pesto and a 1/2 teaspoon of nutmeg
* Percent Daily Values are based on a 2,000 calorie diet.
Buttery Alfredo Sauce
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 696
This pasta sauce is creamy, rich, and super easy.
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