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Quick Alfredo made with cream cheese is one of my favorite 15 minute meals. It is so easy to make, comes together fast, and turns out every time.
Alfredo sauce is a simple white sauce traditionally served over pasta or chicken. It is really easy to make at home and is the most comforting meal. This Alfredo recipe is one that everyone raves about. It is so quick to make because you use cream cheese in the recipe. The cream cheese is a rich, creamy, and flavorful addition to Alfredo sauce. It is one of my best quick and easy weeknight meals.
There is nothing that compares to a homemade batch of Alfredo sauce. The Alfredo sauce sold in the stores just doesn’t hold a candle to making it at home. Once you try this simple recipe- you will never turn back to jarred Alfredo from the store again!
Table of Contents
Why You’ll Love This Recipe
- Perfect for busy nights, coming together in less than 20 minutes, making it a go-to for a fast, delicious meal.
- The combination of cream cheese and Parmesan creates a rich, velvety sauce that is always satisfying.
- With basic ingredients like butter, garlic, milk, cream, and cheese, you can whip up this dish with pantry staples.
Recipe Ingredients
- Butter
- Garlic – Minced
- Milk – I like to use whole milk, but any will do
- Heavy cream
- Cream Cheese
- Parmesan cheese – I like to use a block and grate it myself for better flavor
- Spices – Salt and pepper
- Fettuccine noodles
See the recipe card below for full information on ingredients and quantities.
How to Make Quick Fettuccini Alfredo
Step #1. In a large skillet, melt the butter over medium heat. Add minced garlic and cook about 30 seconds.
Step #2. Whisk in milk and heavy cream until the mixture starts to simmer. Add the cream cheese and whisk until smooth, about 5 minutes.
Step #3. Stir in grated Parmesan, salt, and pepper. Remove from heat.
Step #4. Cook fettuccine according to package directions, drain, and serve hot with the Alfredo sauce.
Recipe FAQs
Alfredo sauce is so good on a lot of different things. Fettuccine Alfredo is a popular dish. You can add chicken, shrimp, or any protein you have on hand to the pasta as well. You can use Alfredo sauce on pizza, in dips for breadsticks, or in white sauce baked pasta dishes. A million possibilities out there.
Adding cream cheese to the Alfredo sauce is almost like cheating. It is easy and makes the sauce so creamy without any effort. Quick, easy, and tasty- no brainer!
No one wants runny Alfredo sauce right?! The trick to thickening up your Alfredo is letting it simmer in the pan and whisk often. The Alfredo sauce will thicken as it cooks. If you need a little more help, simply add 1-2 tablespoons of flour and whisk away.
Expert Tips
- For a smoother sauce, ensure the cream cheese is at room temperature before adding it. If you’re short on time, cut the cream cheese into smaller pieces to help it melt faster and more evenly.
- If you forgot to get your cream cheese out to soften, no worries. It’ll just take an extra 5 minutes or so to cook.
- Whisk the sauce continuously while adding the milk, cream, and cream cheese. This prevents lumps and ensures a creamy, homogeneous texture.
- For the best flavor and texture, grate fresh Parmesan cheese instead of using pre-grated varieties. Freshly grated cheese melts more smoothly into the sauce.
- If the sauce is too thick for your liking, thin it out by adding a few tablespoons of milk or pasta cooking water until you reach the desired consistency.
How To Store Quick Fettuccini Alfredo
Store leftover Alfredo sauce in an airtight container in the refrigerator for up to 3-4 days. Gently reheat the sauce in a saucepan over low heat, stirring frequently. Add a splash of milk or water to maintain the desired consistency.
More Pasta Recipes to Consider
Recipe Collections
Zucchini Recipes
Chicken Recipes
Garlic Parmesan Chicken and Pasta (One Pot!)
Pasta Dishes
Easy Slow Cooker Vegetable Lasagna
Pasta Dishes
Pumpkin Alfredo
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Quick Fettuccini Alfredo
Ingredients
- 1/2 cup butter
- 1 heaping tablespoon garlic, minced
- 1 cup milk
- 2 cups heavy cream
- 1 8- ounce package cream cheese, at room temperature, cut into 16 pieces
- 1 cup Parmesan cheese, grated, about 4 ounces
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- Salt and pepper, to taste
- 1 pound fettuccine noodles
Instructions
- In a large skillet or high-sided saute pan, over medium heat, melt the butter.
- While the butter is melting and while you are making the sauce, prepare the fettuccine according to package directions.
- When the butter is melted, add the garlic and cook, stirring constantly until the garlic is fragrant, about 30 seconds.
- Whisk in the milk and cream.
- Whisk constantly until the mixture starts to simmer. When it’s simmering, add the cream cheese. Whisk until the cream cheese is fully incorporated into the sauce, about 5 minutes.
- Add the Paremesan, salt, and pepper, and stir to combine. Remove from the heat, and adjust the salt and pepper to taste.
- Serve over drained hot cooked pasta.
Notes
- Any kind of milk will do. I use whole milk normally.
- This is a nice thick alfredo. If you’d like it a little thinner, add a few additional tablespoons of milk before serving.
- You can sub the milk and cream for 3 to 3.5 cups of half and half.
- If you forgot to get your cream cheese out to soften, no worries. It’ll just take an extra 5 minutes or so to cook. The mixture will look lumpy/grainy at first but if you keep cooking it, whisking constantly, the lumps will melt out.
