Quick and Easy Alfredo Sauce

Melt butter in a saucepan over medium-high heat, then whisk in the cream cheese and garlic powder. When the first three ingredients form a smooth sauce, start gradually whisking the milk into the mixture. It's important to add the milk a little at a time to prevent lumps and to ensure a thick texture.

Add the cheese and pepper last. Stir the sauce until it's smooth and glossy.

Toss

Toss the sauce with pasta, chicken, and/or other ingredients that are necessary for your dish. Serve immediately.

How to Thicken Alfredo Sauce

This recipe is already quite thick. If you want an even thicker sauce, though, consider making a slurry to add at the end. Just whisk a tablespoon of cornstarch into two tablespoons of cold water. When the ingredients are combined, slowly add the slurry to the sauce. Repeat until the desired thickness is reached.

How to Store Alfredo Sauce

Since Alfredo sauce is heavy on the dairy, you shouldn't let it sit at room temperature for more than two hours. Keep homemade Alfredo sauce in an airtight storage container in the fridge for about three days.

Can You Freeze Alfredo Sauce?

Yes! You can absolutely freeze Alfredo sauce — and you should if you don't plan to use it within a few days. To freeze homemade Alfredo sauce, simply ladle it into zip-top freezer bags labeled with the date. Freeze for up to three months.

Reheat it on the stove over medium-low heat, stirring constantly for a smooth texture.

Gather all ingredients.

Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with a wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan cheese and pepper.

Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly. Thin with milk if cooked too long.

Toss with hot pasta to serve.