Quick ‘n’ Creamy Alfredo Sauce

Hello, lovely! Pasta. Alfredo sauce. 15 – 20 minutes max. Everyone in this house loves it + all the friends and family who have tried it. I don’t think anyone has disliked it so far. It’s definitely a favorite around here and I’ve made it so many times — not once has it turned out badly (that I can remember anyway…). The Parmesan cheese can easily be swapped for Colby Jack, Mexican cheese, or whatever other cheeses come shredded. Go ahead and give this recipe a whirl if it tickles your fancy. ^_^

Quick & Creamy Alfredo Sauce

  • Servings: 8
  • Difficulty: easy.
  • Print

  • 1 package of spaghetti, fettuccine, or angel hair pasta
  • 1 – 2 cloves of garlic
  • 1 stick of unsalted butter
  • 1 – 1.5 cups of heavy cream
  • 1 5 oz. package of shredded Parmesan cheese (or more)
  • 8 oz. cream cheese (room temperature)
  • salt, pepper, parsley, basil, oregano, mint


  1. Cook the pasta according to the instructions on the package.
  2. While the pasta is cooking, chop up the garlic and brown it in the butter on medium heat.
  3. Add the heavy cream (according to your taste — if you like it creamier or just want more sauce, add more cream).
  4. Add the cream cheese and kind of mix it in with a fork. Add Parmesan cheese and mix it in.
  5. Add salt, pepper, and whatever spices you like to taste! I enjoy parsley, basil, oregano, and mint.

Enjoy! God bless! Rana


One thought on “Quick ‘n’ Creamy Alfredo Sauce

  1. Pingback: clinging to summer | The Gingerling

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