Creamy Alfredo Sauce

If, like me, you sometimes struggle to find time to make dinner, try this recipe!


The main ingredient is cream cheese, which is often used by Americans in place of cream. I’ve been converted (cream is too rich for me).

In this recipe, the cream cheese is paired with parmesan and garlic to make a lovely creamy sauce. For me it conjures up memories of cold nights in a tent; my friend and I cooking up packet alfredo pasta and scoffing it down after a long day hiking. It was so satisfying.

Just like packet pasta this sauce is so easy to make and super delicious.  With only a few ingredients, it really is easy to whip up especially on a weeknight, and is better for you!

We eat this creamy sauce with ravioli, but it goes just as well with plain pasta. Enjoy!

Creamy Alfredo Sauce


Makes: 2 cups of sauce

When you cook your pasta, reserve a ¼ cup of the water that the pasta was cooked in. This will help the sauce to stay silky and ensure that it doesn’t turn clumpy when it is reheated.


  • 1 tablespoon butter
  • 3 cloves garlic, finely minced
  • 125 grams cream cheese, cut into 6 pieces
  • 1 cup milk
  • 1/2 cup Parmesan cheese, grated
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt, more to taste, if needed
  • ¼ cup reserved pasta water


  1. In a medium pot, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring constantly, taking care not to let the garlic burn.
  2. Add the cream cheese, stirring until the mixture is smooth. It will look curdled at first, but with constant stirring for 2-3 minutes, it should come together to form a smooth, creamy paste.
  3. Add the milk gradually, about 1/4 cup at a time, stirring quickly and constantly until each addition is incorporated fully into the sauce.
  4. Stir in the Parmesan cheese, pepper and salt. Stir until the cheese is melted and the sauce is the desired consistency. Cook for 2-3 minutes for a thicker sauce or remove right after the cheese is melted for a thinner sauce. Stir in ¼ cup of reserved pasta water. Serve immediately over hot, cooked pasta.

Recipe Source: From this creamy garlic alfredo sauce on Mel’s Kitchen Café

Leave a Reply

Your email address will not be published. Required fields are marked *