This thick and creamy alfredo sauce recipe is just like the kind you would expect in an Italian restaurant! Its rich flavor is cheesy, and the best part is that it’s ready to serve in just 15 minutes over your favorite pasta!
We all know that this signature creamy white sauce can usually be found on top of fettuccine pasta with chicken, we like to drizzle it over stuffed shells and even dip garlic pull apart bread in it! When it comes to an alfredo recipe, I can eat it with just about anything! If you aren’t in hurry, you can have a fun night of making homemade pasta from scratch.
Traditionally, pasta night starts out with an Italian salad (like Olive Garden), then our main course. In this case, it would be grilled chicken alfredo, fettuccine alfredo, or chicken and broccoli alfredo shells. To top everything off, we devour homemade cannolis or a thick slice of cheesecake!
Why You’ll Love Easy Alfredo Sauce Recipe with Milk
- Can be served with any type of pasta.
- An easy recipe that can be changed if you don’t want to use heavy cream.
- Ready in just 15 minutes and the whole family loves it!
- Stores well and doesn’t separate when reheated.
- Made with simple ingredients.
What Ingredients do I Need for Creamy Alfredo Sauce with Milk?
- unsalted butter
- fresh garlic cloves – if you don’t have fresh minced garlic, use garlic powder instead.
- all-purpose flour
- heavy whipping cream
- whole milk
- Italian seasoning
- freshly grated parmesan cheese – some like to use mozzarella cheese as well.
- Salt and black pepper
- Fresh parsley
Pro Tip: Be sure to use a large saucepan, so you can toss the pasta in the same pan.
How to Make the Best Homemade Alfredo Sauce Recipe
PREP: Melt butter in a large skillet over medium-high heat. Saute the minced garlic until fragrant. Sprinkle the flour in and cook until bubbly.
WHISK: Slowly whisk in the heavy cream and regular milk until a smooth sauce forms. Bring to a low simmer and add the Italian seasoning, then the parmesan cheese a handful at a time.
SERVE: Season with salt and pepper and simmer until the desired consistency is reached. Then toss with your favorite noodles.
- This easy recipe makes 2 cups of alfredo sauce. If you are feeding a crowd, feel free to double it.
- The best way to thin out the sauce when reheating is by using pasta water.
- As it cools, the consistency of the sauce will thicken. If you need to thin it out before serving, use pasta water, cream, or milk.
- A good quality parmesan cheese really adds the best flavor.
Alfredo sauce was actually named for an Italian restaurant owner, Alfredo Di Lelio.
Substitutions and Variations
- Heavy cream substitutes: Half and half, all regular milk, low-fat milk, or coconut milk.
- Instead of the milk and flour, you can use 4 ounces of cream cheese to make it richer, keto-compliant, or a low-carb recipe.
- When keeping it low carb, serve the pasta sauce over zucchini noodles.
- Some like to use nutritional yeast in place of the cheese for a healthy alfredo sauce recipe, along with a cream substitute.
Keep leftovers in an airtight container or mason jar in the refrigerator for 3-4 days or in the freezer for up to 2 months. Thaw in the fridge overnight before reheating on the stovetop over low heat. Whisk constantly until smooth adding a splash of milk or cream as needed to thin the creamy sauce.
Broccoli and mushrooms go great in alfredo sauce. You can also add red pepper flakes to spice it up a little. For more flavor, use other fresh herbs.
More Pasta Dishes You Will Love
Alfredo Sauce Recipe (with milk)
- 4 tablespoons unsalted butter
- 2-3 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 ½ cup heavy cream
- ¾ cup whole milk
- 1 teaspoon Italian seasoning
- ¾ cup freshly grated parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
- To make the Alfredo sauce, melt butter in a skillet over medium heat.
- Add the minced garlic and saute for about 1 minute until fragrant.
- Sprinkle the flour over the butter and garlic and saute an additional 1 minute until combined and bubbly.
- Slowly whisk the cream and milk into the flour mixture, until a smooth sauce forms. Bring to a low simmer. Add remaining teaspoon of Italian seasoning and then the Parmesan cheese, one handful at a time, and stir until smooth. Remove from heat. Season with salt and pepper, if desired.
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