Alfredo Sauce with Cream Cheese
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My alfredo sauce with cream cheese has a rich and luxurious taste, but it’s made with simple ingredients like milk instead of heavy cream. The whole recipe can be whisked together in no more than 25 minutes!
If you’re a fan of creamy, buttery sauces like this alfredo recipe, you’ll also want to check out my garlic parmesan sauce next! My husband Ben can’t seem to get enough of it and puts on everything from pasta, to wings, to potatoes!
Why I keep making this easy alfredo sauce
Alfredo sauce with cream cheese is one of the easiest homemade sauces to whip up. Once you learn how to make it, you’ll never want to go back to store-bought alfredo ever again!
This easy alfredo sauce is one that my daughter Leah requests whenever she’s feeling under the weather. Served with pasta, it’s a creamy and comforting dish that always makes her feel so much better.
With how rich both the texture and taste of this sauce are, most people are surprised to learn that it’s made with so few ingredients.
My family knows that when it comes to ingredients, I’m all about quality over quantity. I love making sauces with minimal ingredients because every ingredient serves a specific purpose, and none of the flavors are covered up by extra things that don’t quite belong!
Just like my lemon pepper sauce and my 3 ingredient stir fry sauce, this alfredo sauce with cream cheese doesn’t need much to pack a punch of flavor.
Alfredo sauce recipe with cream cheese ingredients
- Butter – This ingredient creates the silky richness that you know and love. I use unsalted butter in this recipe since the parmesan and seasoning add plenty of salt later.
- Softened cream cheese – Adds to the creamy texture while also thickening the sauce without any need for flour or heavy cream.
- Garlic powder – Infuses savory, earthy notes into this alfredo recipe. Powdered garlic is my go-to because of how easily it blends into the sauce.
- Milk – Whole milk is my secret to a smooth and balanced cream cheese alfredo sauce. While it’s not as thick as heavy cream, it’s still plenty rich and does the job well!
- Grated parmesan cheese – Rounds out the overall sauce with sharp, salty flavor and thickens the mixture to give it a velvety consistency.
- Salt & pepper – These classic seasonings really help the garlic and parmesan flavors pop.
How to make alfredo sauce with cream cheese
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Melt the butter over low-medium heat and add in the garlic powder.
STEP TWO: Cut the block of softened cream cheese into small cubes, and slowly add a little bit at a time. Over the next 5 minutes, continue adding more cream cheese and whisking as it melts.
STEP THREE: To create a smooth, melty sauce, slowly add in the milk a little bit at a time. Keep whisking it for the next 3 minutes.
STEP FOUR: Slowly add in the parmesan cheese, salt, and pepper. Continue whisking for 3 to 4 minutes as the cheese melts into the sauce.
STEP FIVE: Serve the cream cheese alfredo sauce over pasta and enjoy!
Expert tips
- Grate your own cheese. I always use fresh parmesan because in my opinion, it melts and tastes best! Pre-grated parmesan can be used in a pinch, but you should never use canned as it will turn the sauce grainy.
- Keep the temperature low. If there’s one thing to know about alfredo, it’s that the dairy will separate and clump if the temperature is too high. Stick to a lower temperature to avoid a grainy, oily mess at all costs.
- Use a flat whisk if possible! This specific type of whisk has a unique shape that makes it easy for me to scrape and stir this alfredo sauce with cream cheese and prevent lumps.
- To adjust the thickness, add more or less of certain ingredients. I add more milk whenever I want a thinner consistency, but toss in more cheese if I want to thicken it up.
Variations
- If I’m out of fresh parmesan, pecorino romano or asiago would make the best substitutes. They’re both sharp and salty!
- Add a squeeze of lemon juice. A little bit of lemon goes a long way in this easy alfredo sauce. It cuts through the creamy richness and brightens the overall taste of the dish.
- Make it spicy! Red pepper flakes are my spicy-loving husband’s favorite add-in. They add the perfect kick of heat, just like they do in my creamy spicy rigatoni recipe.
- Garnish with fresh herbs. Parsley, basil, and thyme are my top picks for an extra dash of freshness and a gorgeous burst of color.
What to serve with alfredo sauce with cream cheese
The sauce and the pasta are the easy part. It’s the chicken that turns it into an actual dinner, and my cast iron chicken breast is what I make most because I can cook it in the pan right next to the sauce. Some nights I’ll do my breaded chicken cutlets instead when I want a little crunch against all that creamy sauce. We always have bread going too, and my garlic cheese bread never makes it to the end of the meal. Then I’ll add something green, usually my roasted asparagus or my garlic green beans.
Alfredo sauce with cream cheese FAQs
What types of pasta pair best with alfredo sauce?
Flat noodles like fettuccine and pappardelle are my favorite with homemade alfredo because the sauce sticks so well to the surface. Skip the thinner pasta types like angel hair and classic spaghetti noodles.
How do I prevent the sauce from curdling?
On top of cooking at a low temperature, using room temperature cream cheese is my best tip to prevent curdling. If you don’t let the cream cheese soften first, it won’t melt well and the sauce will curdle.
How should I store leftovers?
Stored in an airtight container, this alfredo sauce recipe with cream cheese will last for up to 4 days in the refrigerator. You can also freeze individual portions for up to 3 months if you want to keep it longer. Be careful when reheating, though! Low heat and a little extra milk will bring it back together.
More easy pasta recipes
- One pan baked pasta
- Chipotle pasta recipe
- Ground turkey pasta
- Garlic parmesan chicken
- Marry me chicken pasta
Easy Alfredo Sauce with Cream Cheese (No Heavy Cream)
Ingredients
- 1/2 cup butter, unsalted
- 8 ounces cream cheese, at room temperature
- 2 teaspoons garlic powder
- 2 cups milk
- 1 cup Parmesan cheese, grated
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, ground
Instructions
- Over low-medium heat, melt the stick of butter with the garlic powder.
- Cut the block of room temperature cream cheese into small cubes. Slowly add the cream cheese a little at a time. Over the next 5 minutes, while adding more and more cream cheese, whisk the cheese as they begin to melt.
- As the cream cheese melts and it needs more help to be smooth, slowly add in the milk a little at a time. Keep whisking as it smoothes out for the next 3 minutes.
- Next slowly add the parmesan cheese, salt and pepper. Continue to whisk for another 3-4 minutes, as it melts and incorporates into the sauce.
- Serve over pasta and enjoy.
Notes
- Set your cream cheese out 30 to 45 minutes ahead so it’s at room temperature. This is the step that keeps the sauce smooth.
- The cream cheese will look to have curdled or will not melt if it is shocked by the temperature change. That is why this sauce uses cream cheese that is at room temperature and does not go over low-medium heat. This is a slower process but the end result will be smooth and rich.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
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