Simple Alfredo Sauce

Heather says:

If you load this dish up with steamed broccoli it’s easy to pretend it’s healthy. This recipe makes four servings of alfredo and can create a variety of meals by varying the accompaniments.  My favorites are blackened beef, chicken, or shrimp.  If spicy foods are not your style, try grilled chicken, shrimp, or vegetables.

For color try adding a handful of diced tomatoes.

If you keep the additions simple, this dish can be made in under twenty minutes (and not taste like it).

Alfredo Sauce


  • 1 1/4 cup grated Parmesan
  • 1 TBSP whole wheat flour (white will work)
  • 4 TBSP butter
  • 4 cloves garlic – minced
  • 1 cup half and half

In a small bowl stir together the parmesan and flour.  I use whatever I have on hand, sometimes I have a Parmesan / Romano blend and that works fine, too.

Mince the garlic.

Heat a skillet over medium heat.

Melt the butter.

Add the garlic and saute until just golden.

If you are adding steamed vegetables or planning on quickly sauteing shrimp in the garlic and the butter, do so now.  Proceed to the next step only when your additions are heated through.

Add the half and half, then slowly stir in the Parmesan.

Stir constantly and bring to a low simmer until thickened. Serve immediately over your favorite pasta.



  1. Almost as good as Stouffer’s | Grab a plate on July 17, 2013 at 8:31 am

    […] a quart of half and half!!  I didn’t need that much.  I did a little dance when I found this one that only used 1 cup.  I messed up on the parmesan cheese and ended up using 1.5 cups.  WAY […]

  2. MichaelThompson on January 4, 2012 at 10:58 pm

    I’m going to give it a try tonight so expect me to come back with reply at my earliest convenience thanks

  3. Mike on May 24, 2011 at 9:21 pm

    Fantastic, but I would warn people to taste the sauce while adding in the parmesan, as the taste can get quite intense.

  4. Anne on November 15, 2010 at 8:53 pm

    I just made this and it was super! I didn't have half and half, only heavy whipping cream so I used that instead. I also used the "shaky" parmesan cheese, That was fine, I mean, it all melts up anyway so I don't think that makes a difference. It turned out fabulous! Thanks for a versatile and simple receipe!

  5. Stacy on May 5, 2009 at 9:32 pm

    Hey, I made this and it was good! Thank you! I added chicken, broccoli, and asparagus tips (frozen); also, I didn’t have half-and-half, so I used evaporated milk–maybe it wasn’t perfect, but it tasted good to me. My son liked it too, and my husband sort of liked it–I think if it didn’t have the broccoli, he would have liked it more. I definitely plan to make it again.

  6. Stacy on May 5, 2009 at 5:26 pm

    Here’s a really lame question, but one I’ve wondered about in other recipes. When you say “grated parmesan,” do you mean a block of parmesan that has been grated (or a bag pre-grated), or do you mean the can of what is also called “grated parmesan” that people put over spaghetti. I feel almost certain it’s the former, and not the latter, but I thought I’d check. Parmesan in my area anyway, is super expensive–to get a cup and a half, I think I’d pay about $5+ just for the cheese. That’s why I thought I’d ask; the can that you pour out is, obviously, much less expensive.

  7. Vacation Home Lover on July 18, 2008 at 5:12 am

    That. I made this last week and even I did not mess it up. For a guy that is saying something. Thanks, Steve

  8. Suz on July 16, 2008 at 1:32 pm

    Yum! This looks very simple and delicious!

  9. Jenn @ Frugal Upstate on July 15, 2008 at 5:13 pm

    You should pop over to my site and enter this in the Frugal Food Series: Bread, Potatoes, Pasta and Rice.

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