10-Mins Gluten-Free Alfredo Sauce (So Creamy!)

My gluten-free Alfredo sauce is the easy homemade cream sauce you'll make on repeat, ready in 10 minutes for fettuccine, chicken Alfredo, or straight-up dipping. A bit of cream cheese keeps it rich and velvety without flour or roux. It even reheats smooth with non of that grainy, clumpy, broken-sauce sadness.

Prep Time 5

Cook Time 10

Total Time 15

Servings

Author Melissa Erdelac

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 minced
¼ teaspoon salt
pinch ground pepper
pinch ground nutmeg
1 ¼ cups 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.
12 ounces gluten-free fettuccine noodles
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.
6 tablespoons butter, 1 cup + 2 tablespoons heavy cream, 3 ounces cream cheese, 1 clove garlic, ¼ teaspoon salt, pinch ground pepper, pinch ground nutmeg
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.
1 ¼ cups freshly grated parmesan cheese
Pour over the cooked and drained pasta, tossing to combine. Serve immediately.

Notes

(nutritional information is for alfredo sauce, not with pasta added)

Ingredient amounts for 1 pound box: ½ cup butter, 1 ½ cup cream, 4 ounces cream cheese, 1 garlic clove, ¼ tsp salt, ⅛ tsp pepper, ⅛ tsp nutmeg, 1 ½ cup parmesan cheese. Add salt to taste.

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