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Home / Sauces Marinades and Dressing / Sauce

Roasted Garlic Alfredo Sauce

4.68
/5
25 minutes
212 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:

fettucine alfredo with chicken in white bowl
Healthier Chicken Alfredo
bolognese sauce
Instant Pot Bolognese-Style Sauce
bowl of chicken alfredo with fork twirling pasta
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

4.68 from 149 votes
Author: The Chunky Chef
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 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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Recipe Rating




  1. Sandra says

    Posted on 5/20 at 3:38 pm

    This quickly became a favorite at my house! Thanks for the recipe!

    Reply
  2. Erin | Dinners, Dishes and Dessert says

    Posted on 5/20 at 4:19 am

    Sounds incredibly delicious! I would love to make this!

    Reply
  3. Beth says

    Posted on 5/19 at 6:22 pm

    Roasting garlic is the best way to get the most out of that delicious little bulb. I can’t wait to try this recipe.

    Reply
  4. Kimberly says

    Posted on 5/19 at 3:16 pm

    Yum, yum, YUM! This is one of my favorite dishes and the roasted garlic takes it over the top!

    Reply
  5. Tiffany Dudek says

    Posted on 3/1 at 4:18 pm

    Just made this and it’s amazing!!!! Wasn’t going to put all the garlic in but I’m so glad I did, it makes the flavor!

    Reply
  6. Anika says

    Posted on 1/16 at 6:50 pm

    Once again this quick recipe was a HIT!!!! I doubled all the ingredients for my family. I added Mozzarella cheese and Parmesan (both were fresh and I grated it). I also added a bit of salt and onions and Italian seasoning. I’ll definitely use this recipe again!! *Chef’s Kiss*

    Reply
  7. Josie says

    Posted on 1/9 at 7:57 am

    This is very good, and I used a lot less butter. I’m having trouble reheating it on the stove though , it keeps separating, do you have any advice? I don’t have a microwave.

    Reply
    • The Chunky Chef says

      Posted on 1/9 at 3:27 pm

      I would try adding a bit of additional liquid, and whisking constantly while reheating.

      Reply
  8. Laurel says

    Posted on 1/2 at 8:25 pm

    Love this sauce!!! We use it for our favorite pizza sauce!! Delicious!!!

    Reply
  9. QueenDeb says

    Posted on 12/14 at 10:54 am

    I wanna try this one because I love that my neice and hair dresser let my daughter and I taste a shrimp type Alfredo and noodles dish. Notice I said LITTLE TASTE. Yummmmmy !

    Reply
  10. Jody says

    Posted on 11/21 at 11:32 am

    Hello Amanda, can you make this recipe ahead of time?

    Reply
    • The Chunky Chef says

      Posted on 11/21 at 9:39 pm

      Hi Jody 🙂 Yes, you can make it ahead of time. I would reheat on the stovetop, whisking as it reheats to make sure nothing separates.

      Reply
  11. Sandra D says

    Posted on 10/8 at 12:04 pm

    This was great! I poured it over gnocchi as suggested in another comment, and added shrimp which I’d cooked separately. Next time, I’ll try it with veggies.

    I added the leftover sauce in mashed potatoes the next day!

    Reply
  12. Mary says

    Posted on 10/6 at 10:34 pm

    Made this tonight…OMFG!!!!
    Best sauce ever. I even used the garlic that I got from the Farmers’ Market. What a difference. I’m gonna used the rest in a lasagna I’m making this weekend. Definitely a keeper.

    Is this sauce freezable?

    Reply
    • The Chunky Chef says

      Posted on 10/7 at 11:00 am

      I’m so happy you loved this sauce! It’s definitely one of my family’s favorites. I’ve never tried to freeze it, since dairy can sometimes separate during the freezing and thawing process. If you try it, I’d love to know how it turns out 🙂

      Reply
  13. mandy says

    Posted on 10/6 at 9:55 am

    Hi there, I was wondering when do you add the parmesan in?

    Reply
    • The Chunky Chef says

      Posted on 10/7 at 11:03 am

      In step 4 🙂

      Reply
  14. Adele says

    Posted on 10/2 at 5:46 pm

    Made as directed in recipe. Flavor and texture were perfect. I’ve made lots of cream sauces. This one is easy and yummy. I did make it twice. The 2nd time I added a 1/2 tsp of Dijon mustard. Very tasty, also.

    Reply
  15. Donna Kesler says

    Posted on 8/3 at 5:53 pm

    This was a hit for a family dinner. Everyone loved it.

    Reply
  16. Sam says

    Posted on 7/25 at 11:21 am

    Made this sauce for a dinner party yesterday and everyone loved it. Thank you for sharing

    Reply
  17. Randy says

    Posted on 6/21 at 4:05 pm

    I am a novice in the kitchen with aspirations of becoming a respectable cook. The results I achieved with this recipe has been very encouraging…there’s hope!

    Thank you, Amanda, for sharing.

    Reply
    • Valerie Ball says

      Posted on 10/22 at 12:08 am

      How did you roast garlic?

      Reply
      • The Chunky Chef says

        Posted on 10/22 at 10:26 pm

        I linked to the instructions for roasting garlic within the body of the post. https://www.thechunkychef.com/easy-roasted-garlic-hummus/

        Reply
  18. Carolyn says

    Posted on 6/12 at 3:18 pm

    Loved it. Serving it with pasta and chicken parm.

    Reply
  19. Sofia Scattarreggia says

    Posted on 6/7 at 1:29 pm

    Delicious!!!!

    Reply
  20. Erin says

    Posted on 4/12 at 5:37 pm

    We make this at least once a month. It’s so delicious and tastes so delicious! It’s both comfort food and is sophisticated at the same time. I can’t wait to try more of your recipes!! Thank you!!!

    Reply
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