This sauce is super simple and cheap to prepare, only uses a few ingredients and cooks up ultra fast. Perfect weeknight comfort food.

You’ll notice when I post recipes that my directions are very general.  That’s because I’m assuming that you have some basic cooking skills.  Also, I want to give you some wiggle room to play with your food.  I rarely follow a recipe exactly as it’s written.  Okay, let’s be honest, I rarely follow a recipe. Period. Usually,  I’ll just check the list of ingredients and take it from there.  If you were to ask three people to prepare scrambled eggs, you might end up with three different end results.  Some people like their eggs a little wet and slimy (not me!), some like them just done, and some like them well-done.  Bottom line, prepare your food the way you want to eat it, and use ingredients that you like! Why wouldn’t you?

A family favorite

My kids (miraculously) love this sauce. It pops up on our menu every three weeks to a month because it’s one of those meals that everyone will eat.  Granted, the kids only eat the noodles and pick out the veggies most of the time, but I always serve this with a salad or raw veggies to compensate for that.  

Versatile and adaptable 

This sauce is great on its own over any shape of pasta.  I usually add mushrooms, broccoli, chicken or even a little bacon.  Basically, whatever we have on hand in the fridge.  You could also add roasted red peppers, or some canned diced tomatoes to make it a creamy rosé sauce.  Anything goes!

The other advantages to this sauce are that it’s inexpensive and most of the ingredients, you probably have on hand already.   If you missed it, check my list of 55 Ingredients to have on hand at all times to see what I try to always keep in the house.

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Easy Alfredo Sauce

This sauce is super simple to prepare and cooks up super fast.

Course Main Course, sauce, Side Dish

Cuisine Italian

Keyword alfredo, cream cheese, creamy, sauce

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

• 1/2 cup cream cheese Go for full-fat cream cheese here. The light cream cheese will separate in your sauce and it’s just gross!
• 1 1/4 cup 2% milk
• 2 cloves garlic
• 3 Tbsp parmesan cheese
• 1/2 tsp. salt
• 1/2 tsp. pepper I like lots of pepper in this! Add more when you serve it!
• 1/8 tsp. nutmeg

Instructions

1. Blend everything together in the blender until combined.

2. Bring to a boil, whisking constantly, then reduce the heat to low until you’re ready to serve. 

Recipe Notes

The sauce will thicken as it cools, so even if it seems a little thin, it will coat your pasta nicely as it cools down.
I like to serve it with linguine (this sauce will be enough for a 500 gram package) and top it with extra parm and lots of fresh parsley for serving.