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Enjoy the rich, velvety goodness of homemade Alfredo sauce with this single serving recipe. Made with butter, heavy cream, and freshly grated Parmesan cheese, this creamy sauce is quick to prepare and full of flavor. Whether you’re tossing it with pasta, drizzling it over chicken, or pairing it with roasted vegetables, this recipe is ideal for anyone cooking for one or two.
This versatile Alfredo sauce recipe brings creamy, rich flavor to a variety of dishes. It’s the perfect choice for a single serving of Fettuccine Alfredo, delivering a velvety texture that pairs beautifully with pasta. Add it to Chicken Alfredo for a satisfying and indulgent meal, or use it as a creamy topping for dishes like Roasted Brussels Sprouts or Baked Chicken Tenders to elevate them with its delightful taste.
Why You’ll Love This Recipe
- Ready in Minutes: From start to finish, this recipe takes just 15 minutes, making it perfect for busy days.
- 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? This recipe doubles seamlessly without compromising flavor.
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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 cream or heavy whipping cream is essential for a rich, velvety Alfredo sauce. Its high fat content helps prevent curdling. Using substitutes like whole milk or half & half will result in a thinner, less creamy sauce. Stick with heavy cream for the best results. Leftover cream? Use it in recipes like Hot Chocolate, Crustless Spinach Quiche, Apple Scones, or Tuscan Chicken.
- Lemon Juice: Freshly squeezed lemon juice delivers the best flavor and brightness to the sauce. Bottled lemon juice works in a pinch but won’t provide the same vibrant taste. Use any extra juice to whip up a small batch of Lemon Bars.
- Butter: Salted butter is perfect for this recipe, adding a rich, savory flavor that enhances the sauce.
- Parmesan Cheese: Always use freshly grated Parmesan for the smoothest, creamiest sauce. Pre-packaged or jarred Parmesan can be used, but it may not melt as seamlessly or offer the same depth of flavor.
- Ground Nutmeg: Just a pinch adds subtle sweetness and aromatic complexity, elevating the sauce’s flavor profile. It’s a simple but effective addition.
- Salt (Optional): Parmesan cheese provides plenty of saltiness, so additional salt may not be necessary. Taste the sauce before adding any extra to avoid over-seasoning.
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Recipe Variations
Give your classic Alfredo sauce a flavorful twist with these creative ideas:
- Pesto Alfredo: Stir in a tablespoon of pesto—homemade or store-bought—for a fragrant, herbaceous flavor.
- Spicy Alfredo: Add a pinch of red pepper flakes or a dash of cayenne pepper for a touch of heat to balance the creamy richness.
- Mushroom Alfredo: Sauté cremini or shiitake mushrooms and mix them into the sauce for a savory, earthy note and a satisfying texture.
- Seafood Alfredo: Enhance your sauce with cooked shrimp or scallops. The sweetness of the seafood complements the creamy sauce beautifully.
- Smoked Gouda Alfredo: Replace the Parmesan with smoked gouda for a smoky, indulgent flavor that brings a gourmet flair to the dish.
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
Yes, this Alfredo sauce is naturally gluten-free since it doesn’t require flour or any other gluten-containing ingredients.
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.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
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.
EXCELLENT!
Super easy and tastes delicious! I used the lemon juice with no problems! I did however add garlic powder which was the perfect touch for added flavor. I used this as a sauce in pasta and threw in some broccoli. Perfect!
Great recipe.
I used this sauce with fettuccine as a side to a chicken dish and it was the perfect complement. Thanks for sharing.
I tried this recipie. I took out the lemon juice but because it curdled my sauce. It is great without it. The sauce is a bit thin but it is a very tasty sauce and I like the idea of not making a roux.
Yes, the lemon juice did not work for me.I have never seen it in any Alfredo sauce recipes before.
The high-fat heavy cream works with the acid of the lemon juice to set the sauce – essentially, it helps to thicken the sauce. If lemon juice is left out, the sauce will not be as thick.
Hi – love your recipes! One question – can I substitute evaporated milk for heavy cream?
Yes. The sauce won’t be as thick or rich but it will still be absolutely delicious.
I added 1/4 cup each of diced ham and frozen green peas to sauce. little bit of ground pepper. ummmm….delectable…
That sounds wonderful, Kathy. I’m so glad you enjoyed it.
I just realized I have no heavy cream on hand. Acceptable substitutes? This is supposed to be go with the husband’s dinner tonight.
Hi Erin,
I’ve only tested this recipe using cream. The cream is what helps make the sauce creamy but half and half will work as a good substitute. You could make a “roux” similar to what we do with our macaroni and cheese recipe (https://onedishkitchen.com/macaroni-cheese-recipe-for-one/) – You do this by melting 1 tablespoon of butter in a small saucepan and whisking in 1 tablespoon of flour. Cook the flour/butter for about a minute to cook off the raw flour taste, then slowly whisk in warmed milk instead of cream. Cook, whisking until the sauce has thickened and there are no lumps. You might have to add a bit more milk if the sauce is too thick. Adjust salt to suit your tastes. Again though, I haven’t tested this particular recipe using anything other than cream.
Thanks for this recipe for one. My husband is not a fan of cheese sauces but I love them so this works out perfectly for just me.
I made this tonight and served the sauce over Zucchini noodles and topped with shrimp. The flavors were excellent and really enhanced the dish. I didn’t have grated Parmesan on hand but did have shredded Parmesan which didn’t melt as well. Next time I will make sure I purchase the grated cheese.
Since my husband and I have different tastes, many times I make separate meals for us. So the smaller portion recipes totally fit the bill. So much easier than trying to reduce a 6 serving recipe. Thank you for doing it for us….
You are most welcome, Sharon. I’m so happy you and your husband are enjoying the recipes.
Joanie
Quick easy and buildable recipe i added some fresh garlic and 1 tablespoon of cream cheese it was amazing thank you 4the recipe loved it. Theres not alot of recipes for small families and or single people so this was great!😋👍🍓🍝🌟
Hi Lisa, thank you so much for letting me know that the recipe worked well for you. You can’t go wrong with fresh garlic – great idea to add it! Hope you find many new recipes to try here.
Have a wonderful Sunday!
Joanie
I just found your site and I’m so excited. I have a question about the calorie count in the Alfredo Sauce for One. The calories are just for the sauce right, it doesn’t include the pasta does it? It would be nice if it did. I wrote down the recipes for the Alfredo Sauce , the Beer Bread and the Banana Bread so far. I think I’m going to get myself a special tablet just for recipes for one.I’m going to be looking at your site a lot. Thanks for the recipies. Hugs, Ginger
Hi Ginger,
Yes, the calorie count is for the sauce and not the pasta. The sauce is made with heavy cream and that’s where the majority of the calories comes from. The sauce is low in carbs, yet higher in calories.
I’m so glad you are enjoying the recipes. Thank you so much for taking the time to let me know.
Joanie