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Alfredo Sauce with Cream Cheese

A silky, rich Alfredo sauce made with cream cheese, ready in under 10 minutes using simple pantry staples.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Sauce
Cuisine: Italian-American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 tablespoons butter
  • 4 cloves garlic minced
  • 8 ounces cream cheese cut into 1-inch cubes and brought to room temperature
  • 1 cup heavy cream or half-and-half
  • 1 1/2 cups Parmesan cheese freshly grated
  • 1/4 teaspoon salt or to taste
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon nutmeg optional but strongly recommended
  • 1 pound fettuccine or pasta of choice

Equipment

  • Medium saucepan or skillet
  • Whisk
  • Wooden spoon
  • Measuring cups and spoons
  • Microplane grater or box grater
  • Colander

Method
 

  1. Melt the butter in a medium saucepan over medium heat.
  2. Add the minced garlic and stir constantly for about 1 minute until fragrant but not browned.
  3. Remove the pan from heat and add room-temperature cream cheese cubes, stirring continuously with a whisk.
  4. Return the pan to low heat and whisk the mixture for about 1 minute until the cream cheese is completely smooth.
  5. Slowly pour in the heavy cream while whisking constantly.
  6. Continue whisking on low heat until the mixture is steaming, about 1 to 2 minutes.
  7. Remove from heat and add the freshly grated Parmesan cheese in three batches, whisking until completely smooth.
  8. Whisk in the salt, black pepper, and nutmeg if using, adjusting seasoning as needed.
  9. Pour the sauce over hot, drained pasta immediately and toss gently to coat.

Notes

This sauce can be served with pasta, vegetables, chicken, or seafood and freezes well for meal prep.