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Enjoy the rich, velvety goodness of homemade Alfredo sauce with this single serving recipe. Made with butter, heavy cream, and Parmesan cheese, this creamy sauce is quick to prepare and full of flavor. Perfect to enjoy with pasta, chicken, or roasted vegetables.
This creamy Alfredo sauce is perfect for a single serving of Fettuccine Alfredo, adding rich flavor and a velvety texture. Use it in Chicken Alfredo for a satisfying meal, or drizzle it over Roasted Brussels Sprouts or Baked Chicken Tenders for a flavorful boost.
Why You’ll Love This Recipe
- Ready in Minutes: From start to finish, this recipe takes just 15 minutes.
- Incredible Flavor: The blend of heavy cream, Parmesan, and butter creates a rich and indulgent sauce.
- Low Carb-Friendly: A satisfying choice for anyone keeping an eye on their carb intake.
- Easily Scaled: Cooking for two or more? Double the ingredients to make extra.
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Alfredo sauce is a creamy blend of butter, heavy cream, and Parmesan cheese, offering rich flavor and velvety texture perfect for pasta, especially fettuccine. This small batch recipe is sized for one or two servings, ideal for enjoying a homemade, flavorful meal without leftovers. Whether paired with pasta, chicken, or vegetables, it delivers restaurant-quality taste in a convenient portion.
Ingredients
If you have any ingredients leftover from this small batch Alfredo sauce recipe, check out our Leftover Ingredients Recipe Finder.
- Heavy Cream/Heavy Whipping Cream: Essential for a rich, velvety Alfredo sauce. Its high fat content prevents curdling. Substituting with whole milk or half & half will make the sauce thinner and less creamy. Leftover cream? Use it in Hot Chocolate, Crustless Spinach Quiche, Apple Scones, or Tuscan Chicken.
- Lemon Juice: Freshly squeezed lemon juice adds the best flavor and brightness. Bottled juice works in a pinch but lacks the same freshness. Use any extra juice in Lemon Bars.
- Butter: I prefer salted butter for extra flavor.
- Parmesan Cheese: Use freshly grated Parmesan for the smoothest, creamiest sauce.
- Ground Nutmeg: A pinch adds subtle warmth and depth, enhancing the sauce’s flavor.
- Salt (Optional): Parmesan provides plenty of saltiness, so taste the sauce before adding.
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Recipe Variations
Switch up your Alfredo sauce with these easy flavor additions:
- Pesto Alfredo: Stir in a tablespoon of pesto for a fresh, herby flavor.
- Spicy Version: Add a pinch of red pepper flakes or a dash of cayenne pepper for a touch of heat.
- Mushroom Alfredo: Sauté mushrooms and mix them into the sauce for a savory, earthy note.
- Seafood Alfredo: Toss in cooked shrimp or scallops for a delicious seafood variation.
- Smoked Gouda Variation: Replace the Parmesan with smoked gouda for a bold, smoky flavor.
How To Make Alfredo Sauce
- Blend the Base: In a 1-quart saucepan over medium heat, combine the heavy cream and lemon juice, stirring until well blended. Add the butter and stir gently until it melts completely. Once melted, reduce the heat to medium-low and whisk continuously for about 8 minutes, or until the mixture begins to thicken.
- Incorporate the Cheese: Stir in the grated Parmesan cheese and a pinch of nutmeg. Continue stirring until the cheese has fully melted and the sauce reaches a thicker consistency, about 3 minutes.
- Finish and Serve: Remove the sauce from the heat. Toss it with cooked pasta, or use it to coat cooked chicken or shrimp for a rich, creamy meal.
Pro Tip: The sauce will continue to thicken as it cools. Taste and add 1/8 teaspoon of salt, if needed, to enhance the flavor.
Expert Tips
- Lighter Option: Substitute heavy cream with half-and-half to reduce calories. Note that the sauce will be thinner and less creamy, but it’s a good alternative for lighter meals.
- Stir Constantly: Keep the sauce smooth by stirring consistently, especially along the bottom and edges of the pan to avoid sticking or burning.
- Use the Right Pan: A 1-quart saucepan is ideal for this single serving recipe, ensuring the sauce cooks evenly and thickens properly.
- Think Beyond Pasta: This versatile sauce pairs beautifully with cooked chicken, shrimp, or as a base for Alfredo pizza. Let your creativity guide you!
- Cheese Alternatives: While Parmesan is traditional, feel free to try cheddar, gruyere, Swiss, or gouda for a unique twist on the classic Alfredo flavor.
Frequently Asked Questions
Alfredo sauce is thickened with reduced heavy cream and Parmesan cheese, giving it a rich, velvety texture. Béchamel, on the other hand, is a French white sauce thickened with a roux made from butter and flour.
Yes! To make Alfredo sauce for two or to have extra on hand, simply double the ingredient amounts.
Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, stirring frequently.
To thicken Alfredo sauce, simmer it over medium-low heat until it reduces by about one-third. This concentrates the cream, making the sauce naturally thicker. Adding freshly grated Parmesan cheese also helps achieve a rich, creamy consistency.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
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If you’ve tried this single serving Alfredo sauce recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Alfredo Sauce For One
Watch How To Make This
Equipment
Ingredients
- ⅔ cup heavy cream
- ½ tablespoon lemon juice
- 2 tablespoons salted butter
- ¾ cup grated Parmesan cheese
- ⅛ teaspoon ground nutmeg
- Optional: salt, to taste
- For serving: cooked pasta, chicken or seafood
Instructions
- Blend the Base: In a 1-quart saucepan over medium heat, combine the heavy cream and lemon juice, stirring until well blended. Add the butter and stir gently until it melts completely. Once melted, reduce the heat to medium-low and whisk continuously for about 8 minutes, or until the mixture begins to thicken.
- Incorporate the Cheese: Stir in the grated Parmesan cheese and nutmeg. Continue stirring until the cheese has fully melted and the sauce reaches a thicker consistency, about 3 minutes.
- Finish and Serve: Remove the sauce from the heat. Toss it with cooked pasta, or use it to coat cooked chicken or shrimp for a rich, creamy meal.Pro Tip: The sauce will continue to thicken as it cools. Taste and add 1/8 teaspoon of salt, if needed, to enhance the flavor.
Notes
- Lighter Option: Substitute heavy cream with half-and-half to reduce calories. Note that the sauce will be thinner and less creamy, but it’s a good alternative for lighter meals.
- Stir Constantly: Keep the sauce smooth by stirring consistently, especially along the bottom and edges of the pan to avoid sticking or burning.
- Use the Right Pan: A 1-quart saucepan is ideal for this single serving recipe, ensuring the sauce cooks evenly and thickens properly.
- Think Beyond Pasta: This versatile sauce pairs beautifully with cooked chicken, shrimp, or as a base for Alfredo pizza. Let your creativity guide you!
- Cheese Alternatives: While Parmesan is traditional, feel free to try cheddar, gruyere, Swiss, or gouda for a unique twist on the classic Alfredo flavor.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Love this sauce! Easy, Quick, and tasty
Can this be frozen?
Alfredo sauce is delicate, and freezing can make it separate and become unpleasantly watery. It’s always better to make it fresh for the best results.
This is great! I needed something to do with my leftover portion of tortelloni before it went bad. Incredible recipe!
Alfredo Sauce looks great, can’t wait to try it.
This may seem like a stupid question but my cream and lemon curdled and I was wondering if I screwed up or if that was supposed to happen?
Hi Crystal, The acid from the lemon juice can cause the cream to curdle. This is why it is important to constantly whisk the sauce while it is cooking to prevent it from curdling.