top of page

Creamy Homemade Alfredo Sauce

A rich, garlicky Alfredo sauce made from scratch in one skillet—creamy, cheesy, and ready fast for pasta, chicken Alfredo, or shrimp.
Makes about 4 cups (enough for 1 lb pasta)
Prep Time:
10 minutes
Level:
Beginner

This homemade Alfredo is the kind of sauce that makes any pasta night feel upgraded—creamy, cheesy, and packed with garlic. You’ll sauté onion and garlic for flavor, build a quick butter-flour roux, then whisk in milk and Parmesan until it turns into a silky sauce that clings to every noodle.

Ingredients

4 tablespoons butter1 teaspoon black pepper1/3 cup minced garlic (about 4–5 cloves)1 cup diced onion (about 1 medium onion)

4 tablespoons butter (for roux)4–6 tablespoons all-purpose flour

2 cups whole milk1–2 cups grated Parmesan cheese (to taste)1 1/2 teaspoons salt

Optional: 3 tablespoons additional minced garlic (for extra garlic flavor)

Instructions

  1. Sauté aromatics: In a large skillet over medium heat, melt 4 tablespoons butter. Add minced garlic, diced onion, and black pepper. Sauté 4–5 minutes, until onions are soft and translucent. Scoop the onion/garlic mixture out and set aside.

  2. Make the roux: In the same skillet, melt the remaining 4 tablespoons butter over medium heat. Whisk in 4 tablespoons flour to start (add up to 6 tablespoons if you want it thicker). Cook 1 minute, whisking, until it forms a smooth paste.

  3. Build the sauce: Slowly whisk in the milk until smooth. Keep whisking as it warms so it stays lump-free.

  4. Add cheese + season: Stir in Parmesan until melted. Add salt and taste; add more Parmesan if you want it cheesier.

  5. Finish: Stir the sautéed onion/garlic back into the skillet. If using, add the extra minced garlic and cook 1–2 minutes, just until heated through.

  6. Serve: Toss with hot pasta immediately (about 1 lb cooked pasta), or use as a sauce for chicken Alfredo, shrimp, or veggies.

bottom of page