This alfredo sauce with cream cheese is ready in about 10 minutes, and is flexible enough to use on chicken, shrimp, or even as a white pizza sauce. Swipe to make it!
WHY YOU'LL LOVE THIS RECIPE
This recipe solves a real problem (grainy Alfredo), uses common ingredients, and gives you that viral, ultra-creamy texture that people love to watch and share.
Heat a large, high-sided skillet over medium heat. Add butter and garlic. Cook about 2 minutes, stirring occasionally, until fragrant.
STEP 1: MELT BUTTER AND BLOOM GARLIC
STEP 2: MELT IN THE CREAM CHEESE
Add cream cheese and stir continuously until it melts into the butter. Keep heat at medium if needed.
STEP 3: ADD CREAM AND STOCK SLOWLY
Slowly pour in heavy cream, then chicken stock, stirring constantly to keep the sauce silky and lump-free.
STEP 4: WHISK IN PARMESAN
Add grated Parmesan and whisk until creamy and fully combined, about 1 minute. The sauce should look glossy and thick enough to coat the back of a spoon.
STEP 5: TOSS WITH PASTA (BEST METHOD)
If serving with pasta, transfer cooked pasta straight into the sauce using tongs. Reserve some pasta water. Toss to coat and serve warm.
PRO TIPS
- Use room temperature cream cheese so it melts faster and smoother
- Add a touch of pasta water to keep the sauce silky
- Add shrimp and lemon for shrimp alfredo
Want the full measurements, step-by-step instructions, and more tips? Click "learn more" or swipe up for the recipe.