This Roasted Garlic Alfredo Sauce is rich, creamy, and absolutely loaded with flavor. Made with roasted garlic, heavy whipping cream, butter, Parmesan cheese and spices, this creamy sauce is amazing on pasta, as a dip for bread, and more!
This is one of my Pasta recipes I know you’ll want to keep on hand!
This is a recipe that has been floating around on the website for years (since 2016), and you guys have loved it just as much as we do.
I’m re-sharing it here today with updated photos and additional information, but the recipe itself is unchanged (with the exception of using cornstarch instead of flour).
The reason for the change was simply that over the years I’ve found we liked the texture/flavor a bit better when using cornstarch to thicken the sauce.
However, flour will still work just as well… so feel free to use what you have available.
This recipe uses roasted garlic, so please check out my handy “how to” guide for roasting garlic.
If you’re a fan of traditional alfredo sauce, you simply have to try this ultra-flavorful roasted garlic version!
How to make homemade alfredo sauce?
This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.
- Remove garlic cloves and mash. You can use a fork, food processor, or the side of a knife (smashing it on a cutting board).
- Melt butter. Use unsalted, since the cheese will have plenty of salt content.
- Add cream and garlic. Stir well to combine the melted butter and cream, and to break up any lumps of the roasted garlic.
- Add cheese and seasonings. Use freshly grated cheese here, the pre-shredded/grated stuff won’t melt as well.
- Thicken. Stir together cream and cornstarch, then whisk it into the sauce.
- Simmer. Just until thickened to your liking.
Helpful Tip!
- Use a block of high quality Parmesan cheese and grate/shred it yourself. Pre-shredded cheese contains a substance that repels moisture, and it won’t melt as well.
- When adding the cheese, make sure to keep the heat on about a MED LOW heat level, otherwise the sauce will be too hot and the dairy can separate and the cheese can make the sauce grainy.
Variations of this recipe
- Dairy – to be a classic alfredo, it needs heavy cream, however, if you’re looking to cut calories, you can try this recipe with half and half, whole milk, evaporated milk, or a mixture of dairy and chicken broth. However, I haven’t tested those options, so I can’t guarantee the results.
- Pasta – if you choose to serve this sauce with pasta, I recommend the classic fettuccine, however it can be served with any shape of pasta you like.
- Other seasonings – I kept it simple and only used black pepper, but if you’d like to add 1/2 tsp of dried Italian seasoning and/or 1/4 tsp dried basil as well.
- Cheese – this recipe uses Parmesan cheese, but if you’d like to switch up the flavors a bit, try replacing some of the Parmesan with Romano or Asiago cheeses.
FAQ’s
I haven’t tested freezing this recipe, so I can’t say for certain how well it will hold up to the freezing and thawing process.
A classic alfredo sauce is made with three basic ingredients; heavy whipping cream, butter, and Parmesan cheese. This recipe includes those, plus some seasonings and roasted garlic.
From what I can gather, the classic alfredo sauce was invented by a man named Alfredo in Rome, Italy. However, it’s much more common here in the US than Italy. I don’t make any claims of authenticity when it comes to this recipe; it’s just how my family and I love to enjoy alfredo sauce.
Making alfredo sauce ahead of time
Nine times out of ten, I make this sauce right before serving, because it’s a really simple one to make.
However, it can be made ahead of time if needed. Just make sure to reheat it gently in a saucepan on the stovetop, whisking often.
You can also prep this sauce ahead, which is what I usually do.
How to prep ahead for this recipe:
- Garlic – the garlic can be roasted several days ahead of time.
- Cheese – the Parmesan cheese can be grated/shredded several days ahead of time.
- Seasonings – any seasonings can be pre-measured several days ahead of time.
Storage
Leftover alfredo sauce should be stored in an airtight container in the refrigerator, and enjoyed within 4-5 days.
Reheat gently on the stovetop, adding a splash of heavy cream, water, or chicken broth to loosen it back up if needed.
Ways to use alfredo sauce!
- Pasta – use your favorite shape and enjoy!
- Crusty bread
- Breadsticks
- As a sauce drizzled over grilled chicken
- On a homemade pizza instead of pizza sauce
- Drizzled over a baked potato
My Favorite Hand Grater!
This fine hand grater is amazing for any hard cheese, like Parmesan, as well as zesting citrus fruits, and grating garlic!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
Sauce
- 1 head roasted garlic *see note #1
- 6 Tbsp unsalted butter
- 1 3/4 cup heavy whipping cream
- 1 1/4 cup Parmesan cheese freshly grated is best
- 1/2 tsp black pepper, more or less, depending on your tastes
To thicken
- 1 Tbsp heavy whipping cream
- 2 tsp cornstarch
Instructions
Prepare
- Remove cloves of roasted garlic from the head and mash with a fork until smooth and pasty. This can also be done in a food processor if you'd like.
Make sauce
- In a medium saucepan over MED-LOW heat, add butter and melt.
- Pour in heavy whipping cream and roasted garlic paste. Stir and heat to a simmer.
- Stir in Parmesan cheese and whisk until smooth.
Thicken
- In a small bowl, combine 1 Tbsp heavy whipping cream and 2 tsp cornstarch (or flour), and whisk until smooth.
- Add the cornstarch and heavy cream mixture (it will be a thick paste-like consistency), whisking as you add it to remove any lumps and fully incorporate it into the sauce.
- Continue to whisk and simmer until sauce has thickened to a classic cream sauce consistency. This may take a few minutes, or it could happen quicker, it all depends on your stovetop and saucepan.
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
Chef Tips
- Here’s a handy guide for roasting garlic.
- Feel free to substitute an equal amount of all purpose flour in place of the cornstarch.
- Recipe makes approximately 2 – 2 1/2 cups of sauce.
Video
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Ann Barczewski says
Does this reheat well? I’d like to make this in advance for a large group of women at a retreat.
The Chunky Chef says
It does, just make sure when reheating, you stir it vigorously to make sure things don’t separate 🙂
Kate says
Just tried this and although I didnt have cheese it still came out amazing! the roasted garlic is an amazing touch I would have never thought of! Thank you so much! <3
PUT THE RECIPE AT THE TOP says
PUT THE RECIPE AT THE TOP.
The Chunky Chef says
Did you not see the handy “go to recipe” button right at the top of the page? I put it on literally every single recipe 🙂
Jessica says
Added some roasted tomato as well to it and served with some freshly made gnocchi
Soooo good 10/10 Will be making again
Jodi says
WooooW!!!
I went all-out-CHUNKY tonight! My man was joking about how it must have been takeout! Lol And my tween didn’t fuss about it at all!!!! Even said he liked it a lot…WINNING.
I roasted my own garlic…first time ever, and I added bacon, chopped onions and shrimp.
Top notch recipe!, my only issue is that I have increased their expectations 😬, and what should have been a 15 minute meal, was more like 15×15 lol
Cecilia says
Fantastic!! Added Thai Chili’s chopped and it was an instant hit! Also put in shrimp. Better than any restaurant recipe by far!
Christine Foulkes says
I had to come back and rate this recipe because it was so fabulous. Even my Alfredo, cream sauce hating husband had seconds and is packing the rest up for lunch tomorrow. Omg it was amazing! I added some chopped sage, diced butternut squash and chorizo. Thank you so much! Will be saving this one.
Sara says
Thanks for a super easy, super tasty recipe! My husband’s eyes were popping out as he said over and over, this is SO good!”
I substituted freeze-dried minced garlic (recommended by cook’s illustrated test kitchen-cuts way down on time) and browned it and an equal amount of freeze-dried minced onion and the butter together. I didn’t have heavy whipping cream, so I used half and half and just increased the butter to 8 tbsp. Also, substituted cornstarch for flour as I needed it gluten-free. Worked like a charm! Will definitely make this again!
melissa speak says
Can I freeze the sause if I make to much and how long will it keep in the freezer
The Chunky Chef says
I haven’t attempted freezing this recipe, as dairy can be finicky to freeze.
Rick says
Yes, except I added the juice of a lemon! 👍
Alan Coyne says
Hi Chunky Chef,
Looks amazing.
You seem to make the food I love.
I am tasked with cooking for my future wife and two little kiddies this evening.
This looks like a great dish.
I will let you know tomorrow.
Keep up the great work.
Alan…Ireland
Matt says
I use this as the base for pizza and a lot of pasta. Awesome stuff!
Elbert Jones says
Your recipe sounds wonderful.Have you considered serving it with rice?
The Chunky Chef says
I haven’t tried it, but I’m sure it would be delicious that way 🙂
Anne says
After decades of trying various cream sauces to serve with smoked salmon over pasta, I found this one ! It is perfectly simple and so elegant. My husband and I enjoy it on casual evenings when we are staying in and binge watching Netflix. It’s also our go-to company entree that always impresses our dinner guests. Thank You !
Megan says
Very easy and very good! Saved my life on a late Monday night!
JoshuaJoe says
We need to make this soon!! Love this one!!!
Morgan Mondell says
This was perfectly delicious
Heather M. says
I LOOOOOOOOOVE this recipe @the_Chunky_Chef makes it so easy! I have used this for pasta, over ravioli (more pasta), and for pizza sauce. I am actually making this tonight and it is a favorite of mine and the hubby’s 🙂 Thank you for such a great recipe.
Brit says
Is there a reason you don’t use a traditional roux method – cooking the flour in the butter before adding cream?
I was looking for a garlic sauce like one we had at a restaurant in Palm Springs, CA, which was smothering some delicious fries. I cooked the recipe as-is (added raw garlic, garlic powder, and onion powder). While it might make a mean dipping sauce, I threw in probably 1/3c half-and-half and 1/2c pasta water, and the sauce was still incredibly thick for long noodles. Really good and creamy, though! For those unfamiliar, any sauce added to pasta should look decently thin before they’re combined. It will thicken considerably after its added and especially when it hits a bowl/plate.
Brit says
Is there a reason you don’t use a traditional roux method – cooking the flour in the butter before adding cream?
The Chunky Chef says
No particular reason, if you prefer that method, go for it 🙂
Brit says
Sorry to comment twice with the same thing! Mine didn’t update, so I thought I didn’t submit. If you can, feel free to delete this one.