Alfredo Sauce with Half and Half

5 from 1 vote

Creamy rich and cheese Alfredo sauce with half and half suitable for everyday meal. This easy recipe is naturally gluten free and low carb

Prep Time5

Cook Time15

Total Time20

Course: Condiment

Cuisine: Italian / American

Diet: Halal

Servings: cups

Calories: 813kcal

Author: Amira

In a skillet or saucepan over medium heat, melt butter then saute garlic for 30 seconds.
Pour in the half and half and bring it to a simmer.
Add in the cream cheese, try to break it up into little pieces until fully melted.
Mix in the parmesan cheese, stir in pepper, Italian seasoning and mix well.
Taste to adjust seasoning and add salt to your liking.
Reduce heat to low and let it simmer and thicken for 3-5 minutes, or until it coats the back of a spoon.
Toss with pasta immediately or spread over pizza.

If you can splurge use Parmigiano Reggiano as it will give you a deeper flavor for the sauce, otherwise regular parmesan will work too for this recipe.
Do not buy pre grated parmesan cheese as this will give you a grainy sauce.
Please grate your cheese finely, I like to use my microplane for this job.
If your sauce is lumpy then you probably did not wait for the cream cheese to fully melt. But no problem, use your immersion blender and blend to fully incorporate the cream cheese and get the sauce into silky texture.
Store in an airtight container and refrigerate for 4-5 days.
- Reheat: The sauce will thicken as it sets, so to reheat pour into a sauce pan and reheat gently over low heat with a splash of milk or half and half. Whisk continuously until heated.