Never miss out on your favorite comfort food again! This gluten-free alfredo sauce recipe with cream cheese makes an effortlessly smooth cream sauce for fettuccine, chicken alfredo, or dipping sauce in only 10 minutes!
Is Alfredo sauce gluten-free?
If you are wondering if alfredo is gluten-free, it depends on the method and the recipe ingredients. For instance, Olive Garden’s alfredo sauce uses a roux to make their sauce, which means equal parts butter and flour. (No good for gluten-free.)
A traditional fettuccine alfredo, though, does not use gluten-containing ingredients. It’s simply pasta, butter, and parmesan cheese, mixed with a little pasta water to make it smooth. While it seems easy, this technique requires a little finesse to keep the sauce smooth.
If you are looking for an easy homemade alfredo recipe (hello, copycat Olive Garden!), you are in luck with this gluten-free recipe. It’s ideal for chicken alfredo, dipping, as a pizza sauce, or an alfredo bake.
The ingredient list is short and affordable, it comes together in less than 10 minutes, and makes a predictably smooth, creamy sauce that never breaks!
Ingredients notes
Similar to the lemon cream sauce in lemon chicken pasta recipe, this alfredo sauce contains no flour, so it is naturally gluten-free. Instead of making a roux with flour and butter as a base for the sauce, cream cheese is added to naturally thicken the alfredo.
- Heavy cream – I highly recommend using the heavy cream for a richer tasting cream sauce. Half and half or whole milk may be substituted, but will result in a thinner sauce.
- Butter – Salted butter will give the alfredo an extra oomph of flavor.
- Cream Cheese – Using full-fat cream cheese breaks down better without lumps. If using light cream cheese, be sure to cube and soften it before adding to the alfredo.
- Parmesan Cheese – Use freshly grated, not canned or pre-grated. They contain cellulose, which will make your sauce lumpy.
- Flavor – A dash of nutmeg, garlic, salt, and pepper.
How To Make gluten-free alfredo sauce
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
- Before beginning the alfredo, be sure the noodles are boiling. The sauce comes together quickly and you will want to make sure your pasta is cooked and ready to toss with the sauce.
- Place the butter, heavy cream, softened cream cheese, garlic, nutmeg, salt, and pepper in a medium saucepan. Cook over medium heat, whisking until the butter and cream cheese melts.
- Add the grated parmesan cheese and whisk until smooth. Reduce the heat to medium-low and simmer for 3-5 minutes, or until it starts to thicken.
- Pour over the cooked and drained pasta, tossing to combine. Serve immediately.
how to thicken alfredo sauce
I find this alfredo recipe to be the perfect consistency for tossing with pasta. However, if you are looking for a thicker sauce for dipping or as a pizza base, consider simmering it longer to reduce, adding arrowroot powder or cornstarch, or whisking in an egg yolk.
what to serve with alfredo
Classic fettuccine alfredo can be tricky dish to pair since it’s so filling. That is why I wrote an entire helpful resource of what to serve with fettuccine alfredo! But, of course, nothing beats pasta and soft gluten-free breadsticks!
Lighter dishes such as roasted zucchini, baked tomatoes, roasted cabbage, or marinated green bean salad would make nice accompaniments.
To add protein to the dish, consider grilled salmon, breaded pork chops, gluten-free baked chicken, or parmesan tilapia.
Alfredo sauce also works great in pasta bakes, such as Chicken and Broccoli Pasta Casserole.
storing and reheating tips
If you don’t plan on eating the entire fettuccine alfredo recipe, I recommend refrigerating leftover sauce before it has been tossed with the noodles. It will keep up to 5 days in an airtight container.
To reheat the sauce, the best method is on the stovetop. Place it in a saucepan (heavy-bottom triple-ply stainless works best) and reheat gently, over low heat, whisking frequently.
If the alfredo has been mixed with the noodles, there are several recommended ways, such as heating with steam (using a double-broiler), in the oven, or using a microwave.
I will say I have tried all three and the easiest, plus best results came using a microwave. But, there is an important tip! If you heat on full power the butter will separate, leading to greasy leftovers.
The key to reheating is using microwave defrost! Heat at no more than 30% power, cook for 1 minute, then stop to stir every 30 seconds until heated through.
frequently asked questions
I don’t recommend substituting milk for this recipe. Use heavy cream or half and half for best results.
Barilla gluten-free fettuccine is my favorite brand to cook for the whole family. Everyone enjoys it, even those who are not gluten-free. The trick to cooking gluten-free pasta, though, is to not overdo it! Boil to just al dente, or it will go from perfect to mushy fast!
Using a lower fat cream, such as milk or light cream cheese, can lead to a lumpy sauce. Also, be sure your cream cheese is room temperature, and for best results cube it before adding to the sauce.
Yes. Everything in the sauce recipe is low carb and keto-friendly. However you will have to serve it over low carb pasta to keep the entire dish keto.
No. Leftovers do not freeze well and will separate upon reheating.
Gluten-free pasta is sold in 12 ounce boxes, rather than the one pound traditional pasta boxes. Therefore, this recipe is scaled to the perfect amount of sauce for a 12 ounce box of gluten-free fettuccine noodles. The recipe notes do contain the ingredient amounts for one pound of pasta, if needed.
Click here to see the step-by-step web story instructions for this recipe!
SAVE THIS recipe for gluten-free alfredo TO YOUR PINTEREST BOARD!
Let’s be friends on Pinterest! I’m always sharing great recipes!
No Fail Gluten-Free Alfredo Sauce (10 mins!)
Ingredients
- 12 ounces gluten-free fettuccine noodles, for serving
- 6 tablespoons butter
- 1 cup + 2 tablespoons heavy cream
- 3 ounces cream cheese, softened and cubed
- 1 clove garlic
- ¼ teaspoon salt
- pinch ground pepper
- pinch ground nutmeg
- 1 ¼ cup freshly grated parmesan cheese
Instructions
- Before beginning the alfredo sauce, be sure the noodles are boiling. The sauce comes together quickly, so you will want to make sure your pasta is cooked and ready to toss with the sauce.
- Place the butter, heavy cream, softened cream cheese, garlic, salt, pepper, and nutmeg in a medium saucepan. Cook over medium heat, whisking until the butter and cream cheese melts.
- Add the grated parmesan cheese and whisk until smooth. Reduce the heat to medium-low and simmer for 3-5 minutes, or until it starts to thicken.
- Pour over the cooked and drained pasta, tossing to combine. Serve immediately.
- DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND RATE BELOW!
Equipment Needed
Recipe Notes
storing and reheating tips
If you don’t plan on eating the entire fettuccine alfredo recipe, I recommend refrigerating leftover sauce before it has been tossed with the noodles. It will keep up to 5 days in an airtight container. To reheat the sauce, the best method is on the stovetop. Place it in a saucepan (heavy-bottom triple-ply stainless works best) and reheat gently, over low heat, whisking frequently. If the alfredo has been mixed with the noodles, there are several recommended ways, such as heating with steam (using a double-broiler), in the oven, or using a microwave. I will say I have tried all three and the easiest, plus best results came using a microwave. But, there is an important tip! If you heat on full power the butter will separate, leading to greasy leftovers. The key to reheating is using microwave defrost! Heat at no more than 30% power, cook for 1 minute, then stop to stir every 30 seconds until heated through.Nutrition
This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
Vic says
I made a slightly altered version, but used the cream cheese instead of flour (roux). It stayed creamy and did not get clumpy and pasty when it cooled. When I had made a recipe with a roux, the final product was a little grainy. This was silky smooth and had a great flavor. Cream cheese is the way to go for Alfredo.
Melissa says
Thanks, Vic! I’m so glad you enjoyed the recipe!
Best,
Melissa