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!
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.
- Remove garlic cloves and mash. You can use a fork, food processor, or the side of a knife (smashing it on a cutting board).
- Melt butter. Use unsalted, since the cheese will have plenty of salt content.
- Add cream and garlic. Stir well to combine the melted butter and cream, and to break up any lumps of the roasted garlic.
- Add cheese and seasonings. Use freshly grated cheese here, the pre-shredded/grated stuff won’t melt as well.
- Thicken. Stir together cream and cornstarch, then whisk it into the sauce.
- Simmer. Just until thickened to your liking.
- 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.
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.
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.
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.
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.
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.
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.
Ways to use alfredo sauce!
- Pasta – use your favorite shape and enjoy!
- Crusty bread
- As a sauce drizzled over grilled chicken
- On a homemade pizza instead of pizza sauce
- Drizzled over a baked potato
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!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
- 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
- 1 Tbsp heavy whipping cream
- 2 tsp cornstarch
- 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.
- 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.
- 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!
- Here’s a handy guide for roasting garlic.
- Feel free to substitute an equal amount of all purpose flour in place of the cornstarch.
- Recipe makes approximately 2 – 2 1/2 cups of sauce.
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.
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