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Home / Sauces Marinades and Dressing / Sauce

Roasted Garlic Alfredo Sauce

4.69
/5
25 minutes minutes
221 Comments
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By: The Chunky Chefpublished: 05/18/2022

This post may contain affiliate links. Please read my disclosure policy.

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 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 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 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!

pile of fettuccine with roasted garlic alfredo sauce
Pin this recipe for later!

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.

step by step photos of how to make roasted garlic alfredo sauce
  1. Remove garlic cloves and mash. You can use a fork, food processor, or the side of a knife (smashing it on a cutting board).
  2. Melt butter. Use unsalted, since the cheese will have plenty of salt content.
  3. Add cream and garlic. Stir well to combine the melted butter and cream, and to break up any lumps of the roasted garlic.
  4. Add cheese and seasonings. Use freshly grated cheese here, the pre-shredded/grated stuff won’t melt as well.
  5. Thicken. Stir together cream and cornstarch, then whisk it into the sauce.
  6. 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.
dipping toasted slice of bread into garlic alfredo sauce

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.
garlic fettuccine alfredo on white plate with gold fork

FAQ’s

Can alfredo sauce be frozen?

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.

What goes into an alfredo sauce?

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.

Is this an authentic Italian recipe?

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.

roasted garlic alfredo sauce on pasta twirled around gold fork

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.

Related Recipes:

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Healthier Chicken Alfredo
bolognese sauce
Instant Pot Bolognese-Style Sauce
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Bacon and Broccoli Chicken Alfredo
removing a stuffed shell with gooey cheese
Classic Stuffed Shells

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
grater

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!

Get on amazon

Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!

pile of fettuccine with roasted garlic alfredo sauce

Roasted Garlic Alfredo Sauce

4.69 from 155 votes
Author: The Chunky Chef
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Calories: 629
Servings: 4 servings
(hover over # to adjust)
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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!

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

  1. Here’s a handy guide for roasting garlic.
  2. Feel free to substitute an equal amount of all purpose flour in place of the cornstarch.
  3. 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.

Did You Make This?Tag @the_chunky_chef on Instagram and hashtag it #thechunkychef so I can see what you made!
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Roasted-Garlic-Cream-Sauce | Just a few ingredients make up this luxuriously creamy roasted garlic cream sauce... perfect for dipping or swirled with your favorite pasta! | http://thechunkychef.com

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4.69 from 155 votes (50 ratings without comment)

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Recipe Rating




  1. Amy says

    Posted on 8/27 at 8:49 pm

    This recipe was fantastic!  I followed it exactly and the sauce came out divine.  We had some truffle linguine which paired so perfect with this creamy garlic sauce.  Next time I plan to make it with some criminology mushrooms, and possibly pancetta.  This is now my go to cream sauce. 

    Reply
  2. Don Johnson says

    Posted on 7/24 at 10:11 am

    My wife has a gluten allergy. Would a slurry of cornstarch and cream work in place of the flour?

    Reply
    • The Chunky Chef says

      Posted on 7/24 at 10:26 am

      Yes that should work just fine 🙂

      Reply
  3. Jennifer Manica says

    Posted on 7/22 at 5:45 pm

    Yummy sauce 

    Reply
  4. Sandra says

    Posted on 7/20 at 8:07 pm

    In love with this! I’ve made it for my family a couple of times and they absolutely love it! I’m so glad I stumbled onto your page ☺︎︎

    Reply
  5. Monica says

    Posted on 7/19 at 4:26 pm

    This is the absolutely best sauce I have ever made! I would give it 10 stars if possible! Simply amazing!

    Reply
  6. Sophie says

    Posted on 7/1 at 5:09 pm

    I made this last night for my family, and it was SO FREAKIN GOOD. i literally cannot express how much i love this sauce, it may just become my new best friend. Everyone licked their plates clean!!! I substituted half of the butter for olive oil (less fatty) and i didnt roast the garlic (time) and it still tastes delicious! Next time, i will definetly try roasting the garlic though. Thank you!!! 🙂

    Reply
  7. Chef James says

    Posted on 7/1 at 1:49 pm

    excellent for use in commercial kitchens…..add tarragon and lemon juice for lobster pasta.

    Reply
  8. Lisa says

    Posted on 6/21 at 2:19 pm

    I’ve prepared this recipe several times. It is a family favorite. Thank you for posting it!

    Reply
  9. Andrea says

    Posted on 6/16 at 6:45 pm

    This is not only the best cream sauce recipe I have ever made; it is the ONLY recipe I will ever use. I’ve made this two ways so far:

    First time, I used the original recipe and measurements but I used half the amount of butter and substituted the other half with bacon fat from freshly prepared bacon that I added to the pasta. My family devoured the whole thing and their only complaint was that I didn’t make more!

    Second time, I halved the recipe by roasting 6 cloves of garlic on low heat in oil on the stovetop for 20-30 minutes (didn’t have a whole head) and used half and half because it’s what I had, and it still came out AMAZING.

    I can’t wait to make this again. Thank you so much for sharing!

    Reply
  10. Julie says

    Posted on 6/2 at 10:18 pm

    Fantastic sauce my 10 yr old made this for us with my help of course and it came out amazing. 
    Thankyou 

    Reply
  11. Patrick Elliott says

    Posted on 5/21 at 2:36 pm

    Thanks for your family history. Would have much rather just had the recipe. But I’m glad to know incredibly insignificant details about your life.  

    Reply
    • The Chunky Chef says

      Posted on 5/21 at 9:29 pm

      Thank you for your lovely comment. Feel free to buy a cookbook if you can’t scroll for the free recipe I’ve kindly provided you with.

      Reply
      • Anonymous says

        Posted on 5/25 at 5:10 pm

        Wow, just wow.
        Your response was so good! Haha!
        I’m sorry people are literally insane and rude to someone providing a free recipe. Thank you for your time and hard work!
        It takes too much effort to be mean, I don’t get it!
        Sending love!
        Making this tonight! 🙂

        Reply
      • Sophie says

        Posted on 7/1 at 5:16 pm

        Thanks for your totally uncalled for rudeness. Would have much rather just see you shut your trap. But I’m glad to know that you don’t have the ability to scroll with your fingers. 🤷🏻‍♀️

        Reply
    • Lisa Thompson says

      Posted on 6/6 at 6:47 pm

      Why is it necessary to be rude? Hit the “go to recipe” button and leave it at that. 

      Reply
    • Brenda Uldrick says

      Posted on 8/15 at 6:06 pm

      What an a*s!

      Reply
  12. Kaitlyn says

    Posted on 5/12 at 3:10 am

    I did not roast my garlic and it was a huge mistake. I never thought that there was such a thing as too much garlic until now

    Reply
  13. Natasha says

    Posted on 4/22 at 8:27 pm

    Have made this twice now! Very similar to a sauce my family friend would make with soy/brown sugar peppers and onions on top. Added lemon the first time and had only 3/4 cup cream the second which i just added water to make up the amount and a bit more flour mixture at the end. Both times delicious! My husband loves!

    Reply
    • Alena says

      Posted on 5/21 at 1:57 pm

      Is there any other flour I can use to make it gluten free?

      Reply
      • Loren says

        Posted on 9/27 at 10:22 pm

        I used cassava flour and it still turned out perfectly!

        Reply
  14. Stacey P says

    Posted on 4/18 at 9:18 pm

    I’m not very handy in the kitchen but this sauce was so easy to make and it was delicious! I used to buy the pre-made stuff in a jar but never again! I also added some spinach to it.

    Reply
  15. Amaya M Mendenhall says

    Posted on 4/16 at 5:12 pm

    After trying so many different Alfredo Sauce recipes, this one is by far the best. I’ve made it at least a dozen times and each time it comes out great! My kids LOVE this and dont mind the amount of garlic… but we eat a lot of garlic here! I also use this sauce as a dip for french bread, or as a white pizza sauce or for calzones. It’s my go to recipe for any type of recipe using alfredo or white/cream sauce! Thanks so much!

    Reply
  16. Dorothy Boszak says

    Posted on 4/3 at 6:05 pm

    I made the sauce today…but I am wondering if the amount of 2 tsp of flour is incorrect. ..or if because I didn’t have parmesan cheese made the difference in thickening?
    I used about 2 Tbsp of flour to thicken., and added mushrooms.
    I will make this sauce again, but I won’t use evaporated milk.

    Reply
    • The Chunky Chef says

      Posted on 4/3 at 8:44 pm

      No the flour amount is correct, the cheese helps thicken the sauce.

      Reply
  17. Jane Saracino says

    Posted on 3/6 at 9:48 pm

    I made this tonight and it was delicious! I added the juice of a lemon and some zest and
    it was amazing! Thanks so much!

    Reply
  18. Carla M Spacher says

    Posted on 3/2 at 2:47 am

    Do you mean “Add the flour to the cream mixture” instead of “Add flour and cream mixture”?

    Reply
    • The Chunky Chef says

      Posted on 3/2 at 9:33 am

      No, because the last ingredient listed is a mixture of flour and cream, which you then add to the sauce

      Reply
      • Travis Norton says

        Posted on 4/4 at 2:56 pm

        Used this over spaghetti noodles with shrimp. It was delicious. I didnt have enough parmesan so I used some shredded provolone. Thanks for sharing this recipe!

        Reply
  19. Katie says

    Posted on 2/21 at 10:26 am

    I always have my doubts when finding recipes online. But this sauce makes every disgusting online recipe worth it! This is one of the BEST white cream sauces I’ve ever had. I make a spinach noodle asparagus and mushroom pasta with chicken and this sauce just ties it all together! If I could rate it a 10 I would! 

    Reply
  20. CHRISTINE says

    Posted on 2/5 at 11:09 am

    Best cream sauce ever!!! My family loves it!!!!!

    Reply
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