Buttery Alfredo Sauce

4.8
(321)
255 Reviews
58 Photos

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.

Submitted by Crystal R Ward
Updated on July 21, 2024
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Prep Time:
10 mins
Cook Time:
35 mins
Total Time:
45 mins
Servings:
8
Yield:
8 servings
Jump to Nutrition Facts

Ingredients

  • 1 cup unsalted butter

  • 1 ½ tablespoons minced garlic

  • 1 tablespoon all-purpose flour

  • 4 cups heavy cream

  • ¼ cup whole milk

  • 8 ounces freshly shredded Parmesan cheese

  • 2 ounces shredded fontina cheese

  • ½ teaspoon salt

  • 1 teaspoon ground black pepper

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.

Recipe Tip

Do not let the sauce boil at any point or it will separate and become grainy.

Nutrition Facts (per serving)

771 Calories
77g Fat
6g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 771
% Daily Value *
Total Fat 77g 99%
Saturated Fat 48g 242%
Cholesterol 254mg 85%
Sodium 736mg 32%
Total Carbohydrate 6g 2%
Dietary Fiber 0g 0%
Total Sugars 1g
Protein 16g 31%
Vitamin C 1mg 1%
Calcium 492mg 38%
Iron 1mg 3%
Potassium 150mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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