This is a rich, creamy, Italian-style Alfredo sauce perfect for chicken and seafood pastas! I discovered this recipe after relentless searching for an authentic Alfredo sauce that doesn't use cream cheese.

Recipe Summary

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt the butter in a large pot over medium heat. Stir in the garlic and flour, and cook and stir until the garlic is fragrant but not browned, about 1 minute. Whisk in heavy cream and milk, whisking constantly until the mixture is hot and slightly thickened, about 10 minutes. Gradually stir in the Parmesan cheese and fontina cheese. Season with salt and black pepper. Continue to simmer until the cheese has melted and the sauce is thickened, stirring often, 20 to 30 more minutes.

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Cook's Note

Do not let the sauce boil at any point or it will separate and become grainy!

Nutrition Facts

771 calories; protein 15.7g; carbohydrates 6.2g; fat 77.3g; cholesterol 253.5mg; sodium 735.5mg. Full Nutrition
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Reviews (235)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/19/2012
This is by far better than other alfredo sauces I have tried - those end up being greasy or the butter and cream separating. I used real parmagiano-reggiano and asiago instead of fontina. I served this with farfalle pasta, grilled chicken breasts that were thinly sliced, 6 slices of julienned bacon that I rendered until crisp, I sauteed chopped onion and the minced garlic in the bacon drippings -- drained all of those and set it aside. I also diced 3 roma tomatoes and wahed 3 cups of fresh baby spinach. I made the alfredo sauce in a large, deep skillet and when it was done I added the al dente pasta. Then I added the sliced chicken breast, bacon, onions, garlic, tomatoes and spinach. I stirred the ingredients until combined, covered the skillet and brought it up to temperature on low heat, stirring occasionally until the spinach was wilted. Delicious doesn't even come close to describing the meal - much better than I've eaten at any chain Italian restaurant... and the sauce was the star!! Read More
(130)

Most helpful critical review

Rating: 3 stars
05/28/2014
I really wanted to love this recipe but it just didn't work out as I hoped. I followed the recipe and it was indeed rich and buttery but the Parmesan cheese never melted. It tasted great (which is why I'm giving it 3 stars) but the cheese left a gritty texture. My husband works late so I put some aside some for him and he was not impressed at all. He said it reheated poorly and the sauce separated making it unpalatable. It's a good basic recipe but next time I'll leave out the Parmesan and use it to garnish or use a different cheese and less butter to prevent the sauce from breaking down during reheating. Read More
(4)
301 Ratings
  • 5 star values: 257
  • 4 star values: 33
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
06/18/2012
This is by far better than other alfredo sauces I have tried - those end up being greasy or the butter and cream separating. I used real parmagiano-reggiano and asiago instead of fontina. I served this with farfalle pasta, grilled chicken breasts that were thinly sliced, 6 slices of julienned bacon that I rendered until crisp, I sauteed chopped onion and the minced garlic in the bacon drippings -- drained all of those and set it aside. I also diced 3 roma tomatoes and wahed 3 cups of fresh baby spinach. I made the alfredo sauce in a large, deep skillet and when it was done I added the al dente pasta. Then I added the sliced chicken breast, bacon, onions, garlic, tomatoes and spinach. I stirred the ingredients until combined, covered the skillet and brought it up to temperature on low heat, stirring occasionally until the spinach was wilted. Delicious doesn't even come close to describing the meal - much better than I've eaten at any chain Italian restaurant... and the sauce was the star!! Read More
(130)
Rating: 5 stars
03/03/2012
Thank you so much for this recipe! It was the best I've ever had and I've been married to a chef for 21 years! Read More
(49)
Rating: 5 stars
04/21/2013
OMG! I knew this was greatness after my first taste. I omitted the fontina cheese and used a Parmesan, Romano, asiago blend instead and salted butter. Otherwise I followed the recipe exactly; cutting everything in half to make a smaller portion. I felt like a rock star when I was done, and I was stuffed when my bowl was empty. I put the sauce on farfalle pasta with grilled chicken, spinach and mushrooms. This was better than what I would have gotten in a restaurant. Now when I have a craving for some pasta Alfredo, I can just make it at home. I can't wait to try it with some shrimp and fettuccine. This really is a fabulous recipe. Read More
(29)
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Rating: 5 stars
01/22/2012
This is absolutely excellent!!!! It is very rich and high in fat so it is only a special occasion recipe. Read More
(21)
Rating: 5 stars
02/17/2014
I am an alfredo sauce junkie and I absolutely LOVED this recipe! This is by far the best alfredo sauce I've had (including fancy Italian places). Definitely very rich (ok, fattening!)and should be reserved for special occasions, but SO worth it! I made crab alfredo using this sauce for my new husband on Valentines's Day and it was perfect! Nothing says "I love you" like crab alfredo! Thanks for the recipe! Read More
(18)
Rating: 5 stars
07/29/2012
I've made many an alfredo sauce in my lifetime and this is the VERY BEST! OUTSTANDING! The key is cooking it slowly and baby it a little. It takes time but it is so worth it! Read More
(17)
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Rating: 5 stars
02/28/2014
I have been looking for a recipe like this for decades! I have been trying to emulate the alfredo sauce from my favorite Italian restsurant, but could never get it quite right.....until I found this recipe. You need look no further if you want out-of-this-world alfredo sauce! This sauce is the real deal. If you are going to have "heart attack on a plate," you may as well spoil yourself and go with the best. I stirred a bag of fresh spinach into the sauce and served it over fettuccine noodles. So rich and so filling. Thank you for submitting this recipe. Read More
(14)
Rating: 5 stars
05/01/2012
This was very good. I did 1/4 of the recipe since I only needed a small amount. Added several good twists of freshly ground sea salt and black pepper and several dashes of dried basil; left out the fontina and used a little water instead of the whole milk. Also used 1 clove garlic finely chopped instead of minced garlic. Delicious!!:) Read More
(13)
Rating: 5 stars
08/03/2012
THIS IS GREAT! I just added 3 tablespoon of fresh pesto and a 1/2 teaspoon of nutmeg Read More
(12)
Rating: 3 stars
05/28/2014
I really wanted to love this recipe but it just didn't work out as I hoped. I followed the recipe and it was indeed rich and buttery but the Parmesan cheese never melted. It tasted great (which is why I'm giving it 3 stars) but the cheese left a gritty texture. My husband works late so I put some aside some for him and he was not impressed at all. He said it reheated poorly and the sauce separated making it unpalatable. It's a good basic recipe but next time I'll leave out the Parmesan and use it to garnish or use a different cheese and less butter to prevent the sauce from breaking down during reheating. Read More
(4)
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