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Quick Alfredo Sauce Recipe

Quick Alfredo Sauce Recipe

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  • 1 package (8 ounces) cream cheese
  • 1 cup milk
  • 4 tablespoons butter
  • 1 cup grated Parmesan cheese


Combine all of the ingredients in a medium saucepan and place over low heat.

Heat until the ingredients are melted and well combined, stirring frequently, approximately 15 minutes. Use in a casserole or simply pour over the pasta of your choice. Use the sauce hot, or cover and refrigerate until ready to use.

These Quick Dinners Using Jarred Alfredo Sauce Will Be New Family Favorites

In many times of need, jarred Alfredo sauce has been there for us. No energy to cook dinner? We&rsquore making pasta with Alfredo sauce. Need a Sunday night crowd-pleaser? Supremely comforting Creamy Alfredo Chicken Casserole feeds the whole family. At any given time, we have our pantries stocked with at least one jar of marinara and one of Alfredo. The latter cream-based sauce doesn&rsquot just go on pasta&mdashwe use Alfredo sauce in casseroles or as a slightly lighter, shelf-stable substitute to cream cheese.

If you&rsquore feeling really ambitious (or you&rsquove already used up the last jar of Alfredo sauce in your pantry), it&rsquos actually quite simple to make your own Alfredo sauce. Our recipe for Fettucine Alfredo with Leeks, Peas, and Bacon is an ideal selection for at-home date night&mdashafter all, you can never go wrong with some heavy cream and Parmesan cheese. Or get your protein in with Buttermilk Alfredo Chicken Spinach Pasta. While both of these recipes give you tips on making your own Alfredo sauce, you can make the process even easier (and quicker!) by substituting jarred Alfredo sauce. Sprinkled with freshly-shaved Parmesan, the final dishes look so impressive that nobody will be able to tell the difference. Who knew Alfredo sauce would be your new favorite ingredient?

Quick and Easy Vegan Alfredo

I woke up this morning and I had no idea what day it was!

The holidays will do that to a person I guess. I also forgot that today is a day off work for many people because Jan 1st fell on the weekend. I guess I don’t really keep up with these things being self-employed, but perhaps I should start!

Also, I can’t believe we don’t have a lick of snow left…

On New Year’s Day, it was a warm 10C and all of our snow melted. I don’t think I can ever remember a Jan 1st when we didn’t have snow. It is so weird.

Yesterday, I felt quite run down and I started to feel like I was getting sick, but after a good 8 hours of sleep, I am feeling much better today.

In the past week, I have amped up the following:

  • Get enough sleep– I am often guilty of not getting enough sleep, but I have been making an effort to get 7.5-8.5 hours.
  • Fluids– I have been drinking a lot of Hot lemon water, Echinacea tea, wheatgrass juice, and Sencha tea.
  • Moderate exercise– I’ve been keeping my workouts to about 30 minutes- just enough to reap the benefits of exercise, but not wear my body down or compromise my immune system.
  • Think Positive– I always tell myself that I will not get sick. I learned in my psychology courses that a positive disposition reduces the chances of catching colds.
  • Healthy Fuel– I have been fueling my body with a wide variety of healthy foods. This ensures that my body has the right fuel to do the job and fight off any illness.
  • Washing Hands Frequently– I cranked my hand-washing into overdrive. They say it is the #1 best thing you can do to prevent a cold!

Because there is no ice on the roads (huge benefit of no snow!), I braved the chilly air this morning and had a beautiful + sunny 3 mile outdoor run followed by 5 minutes of plank exercises. After showering and eating breakfast, I set into the kitchen to cook.

I also used something I have never used before…

Brown Rice Pasta!

The thought of having pasta made from brown rice appeals to me, so I thought I would check it out. I wasn’t sure how it was going to cook or taste, but I was so surprised to find that it tasted just like whole wheat pasta! The texture was even the same too. If you are looking for an alternative to wheat based flour, I highly recommend it.

This recipe is so easy to make. I think I was done in 20 minutes.

Note: I only used 1 garlic clove, not 4!

You take all of the ingredients and dump them into a blender.

It makes a heaping cup’s worth of the Alfredo Sauce.

I adapted the recipe ingredients and I found my sauce was a bit thin, so next time I would probably use 1 cup Almond milk minus 2 tablespoons to thicken it up a bit more.

Drain and rinse the pasta and then add it to the pot.

Pour on your desired amount of cheese sauce and heat over medium heat, stirring frequently to thicken.

Mmmmmm. Taste and adjust seasonings.

Garnish with herbs and additional paprika and serve.

Quick & Easy Vegan Alfredo

Yield: 1 heaping cup of sauce (enough for about 4 servings)

  • Pasta, of your choice (I used brown rice shells)
  • 1/3 heaping cup raw cashews
  • 1 garlic clove
  • 3 tbsp nutritional yeast
  • 3/4 cup + 2 tbsp almond milk
  • 1 tbsp lemon juice
  • 2 tbsp non-dairy butter (I used Soy-free Earth Balance)
  • 2 tsp organic Tamari soy sauce, or to taste
  • 2 tsp Dijon mustard
  • 1 tbsp Tahini (sesame seed paste)
  • Pinch of nutmeg
  • Kosher salt, to taste (I used 1/4-1/2 tsp I think)
  • 1/2 tsp Paprika, to taste
  • Freshly ground black pepper, to taste
  • Herbs or veggies to add into Alfredo, if desired (I used Broccoli, Peas, and Spinach)

Directions: Cook your pasta until al dente (about 7-8 minutes) and then drain, and rinse with cold water.

While the pasta is cooking, make the sauce: Add all ingredients except pasta into a blender and blend until smooth.

Add the drained pasta back into the pot and pour on your desired amount of sauce into the pot. Heat over medium stirring frequently. Add in vegetables if you desire and cook until heated through.

1 heaping cup of sauce, or enough for about 4 portions.

Note: Pasta (mixed with the Alfredo sauce) does not reheat in the microwave very well. It dries out a bit, even when mixing with a bit of milk before heating. My suggestion is to serve the mixed portion fully & immediately after heating and then reserve the leftover sauce in a separate container and make a fresh batch of pasta if you will have it on another occasion. The sauce should keep in the fridge for a few days.

This vegan Alfredo is absolutely delicious and very similar to the Vegan Mac ‘n Cheese sauce, but a bit more Alfredo-like in taste.

If you really want to pump up this dish, add some GREEN POWER!

I added some sautéed broccoli, spinach, and frozen peas into the pot and heated it all together for about 5 extra minutes.

It was awesome both ways and I am sure you could get really creative with your mix-ins.

A fun way to sneak in some vegetables.

I learned this trick from my mom…she used to always mix in some frozen vegetables into our Mac ‘n Cheese when we were kids.

She made it much more difficult for me to feed our dog vegetables under the table…!

You may be surprised to know that as a child, I was really not a big vegetable fan at ALL and I would sit at the table forever in a Vegetable Show Down with my parents. Broccoli was one of my most despised vegetables of all. Oh how things have changed!

How to Make Fettuccine Alfredo

  1. Start by boiling your pasta in salted water.
  2. While your pasta cooks, melt butter and add milk/half and half/cream and the spices to the pot. Cook until it begins to steam and then stir in the cheese.
  3. Add more salt and pepper to taste. Drain the pasta and toss the pasta with the sauce. Top with more parmesan and enjoy!

Fettuccine Alfredo for One Variations

  • Garlic Alfredo – Before adding the cream, add 1/2 teaspoon of minced or crushed garlic to the melted butter and cook until browned, about 30 seconds. Omit the garlic powder.
  • Broccoli Alfredo – In the last 3-4 minutes of cooking time, toss a handful of broccoli florets in with the boiling fettuccine noodles and cook until tender.
  • Chicken Alfredo – Add 3 ounces/ 3/4 cup of chopped warm cooked chicken (I like to use the method from my post How to Cook Chicken Breasts for Salads and Sandwiches) to the sauce just before pouring over the pasta.

What to serve with Fettuccine Alfredo?

Serve your pasta with a side of garlic bread and a simple veggie side like roasted or steamed broccoli or roasted zucchini.

More Quick Pasta Dishes

A Note on Serving Size

This makes one 2-ounce serving (the recommended serving size) of pasta. If you want a big restaurant-sized portion or are feeding a big eater, double the recipe. To change the recipe yield, hover over the number of servings in the recipe card below (or click if you are on mobile) and slide the slider.


I made this last night although with my own spin. I had made a batch of bacon wrapped chicken tenders (

25 min @ 450F). I put oil and garlic in a pan, added the Sour Cream,

1Cup of pasta water and 8oz cream cheese. I added salt and pepper and some pepper flakes. This was grand. I plan next time to add mushrooms and more pasta water as the "sauce" was more of a coating than a sauce, but nothing some water wouldn't thin out. Loved it!

It was something I’ve wanted to try and it did not disappoint! I added garlic powder and lots of pepper, as well as mixed shredded cheese (all Italian) and i definitely think this is a keeper

I used about 3 tablespoons of a parmesan romano grated cheese blend plus a sprinkle of garlic powder so the sauce had a lot of flavor. I stirred it on low heat for 5 minutes and put it on gluten-free fettuccine. Delicious!

I made it twice, 5he first was your recipe and it was very tasty. The next I added a dab of sour cream and onion dip (store bought) it was tasty seemed to kick it up a notch. Lol but very good recipe, it's a keeper.

My husband really liked this. He first had a steak baked potato in a restaurant and now I make it with leftovers. If we have steak, I often don't eat all of mine, so I save the most rare part of mine and freeze it. Then later I'll bake a large potato, and cut the leftover steak in thin, small pieces. I cut the potato, and make slits in the inside of the potato and put the steak in the potato. Finally I top it with Alfredo Sauce. I've tried making the sauce before, but he didn't like it and only wanted the jarred sauce, but he liked this one and it is so easy.

Nutrition Facts


  • Amount Per Serving% Daily Value *
  • Total Fat6.8g11 %
    • Saturated Fat2.4g12 %
    • Amount Per Serving% Daily Value *
    • Potassium174mg5 %
    • Total Carbohydrate8.5g3 %
      • Dietary Fiber0.2g1 %
      • Vitamin A 7.3 %
      • Calcium 15.4 %
      • Iron 0.7 %

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

      Alfredo Sauce Recipe with Milk for Fettuccine Alfredo

      Our alfredo sauce recipe uses milk as the base instead of cream, which makes it easier because most people have milk in the fridge. Other recipes use heavy cream for their alfredo sauce, but it&rsquos not a common fridge staple. So that&rsquos why we created this super easy recipe with just milk, a little flour, lots of garlic and parmesan. You&rsquoll love this on pasta, pizza or even just dip some bread in it. YUM! Kids absolutely love this sauce for fettuccini alfredo.

      Video: Homemade Alfredo Sauce Recipe

      Combine the butter and cream cheese in a bowl and beat with an electric mixer until well combined. Transfer to a saucepan. Place the pan over low heat and melt the mixture, stirring frequently.

      When the cream cheese is melted, slowly stir in the flour and milk and mix until blended. Heat, stirring constantly, until the sauce is smooth.

      Add the Parmesan, salt, and pepper. Remove the pan from the heat and let stand for a few minutes or until the cheese has melted. Stir then serve over your favorite pasta or use in another recipe.

      For the lower fat version, use the alternate ingredients listed. The sauce will be thinner at first but will thicken as it stands.

      Add the evaporated milk to a saucepan. Heat over medium heat.

      Slowly stir in the Parmesan cheese until it is completely melted and the sauce thickens. Season to taste with white pepper.

      Serve over pasta or use in recipes calling for Alfredo sauce.

      Expert Tips for Making the Best Shrimp Alfredo Recipe

      Here are a few tips to keep in mind when making this Shrimp Alfredo recipe:

      • Cook pasta ahead of time: You can make the pasta ahead of time and reheat it quickly in boiling water.
      • Use whole-wheat pasta: Kick up the fiber in the recipe by using whole wheat or whole grain pasta.
      • Use chicken: Feel free to swap the shrimp for cooked chicken.