Garlic Alfredo Sauce with Cream Cheese

Rich, creamy homemade Alfredo sauce made with cream cheese, heavy whipping cream, fresh garlic, Parmesan, and mozzarella. An easy sauce for pasta, chicken, or shrimp.

Course Main Course

Cuisine American

Keyword alfredo sauce, garlicky alfredo sauce

Prep Time 5

Cook Time 10

Total Time 15

Servings people

Calories 361kcal

Author Bobbie McGraw

Equipment

Ingredients

1 tablespoon unsalted butter
3 cloves garlic minced
¾ cup heavy whipping cream
⅓ cup whole milk
1 ounce cream cheese softened
⅓ cup freshly grated Parmesan cheese
¼ cup shredded mozzarella cheese

Instructions

**Melt the butter.** Melt the unsalted butter in a medium skillet or saucepan over low heat.
**Cook the garlic.** Add the minced garlic and stir for 30–60 seconds, just until fragrant. Do not allow the garlic to brown.
**Add the dairy.** Pour in the heavy whipping cream and whole milk, then add the softened cream cheese. Stir gently over low heat until the cream cheese melts and the sauce is smooth. Do not boil.
**Add the cheeses.** Remove the skillet from the heat. Gradually stir in the freshly grated Parmesan and shredded mozzarella until melted and combined.
**Adjust the consistency.** If the Alfredo sauce is too thick, add a splash of milk or reserved pasta water and stir until smooth.
**Serve.** Toss with your favorite cooked pasta or spoon over chicken or shrimp. Serve warm.

Notes

*Freshly grated Parmesan:** Parmesan grated from a block melts more smoothly than many pre-shredded varieties.
- **Low heat:** Keep the heat gentle to prevent the sauce from separating or becoming grainy.
- **Cream cheese:** Soften the cream cheese before adding it so it melts more easily.
- **Thicker sauce:** Add a splash of milk or reserved pasta water to loosen the sauce as needed.
- **Storage:** Refrigerate leftovers in an airtight container for 3–4 days.
- **Reheating:** Warm gently over low heat, stirring frequently. Add a little milk or cream if needed.
- **Freezing:** Freeze for up to 2 months for best quality. The sauce may separate slightly after thawing.

Nutrition