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Craving a creamy, rich Alfredo Sauce but don’t want to make a huge batch? This single serving Alfredo sauce recipe is your answer. It’s quick, easy, and oh-so-delicious. Perfect for those nights when you’re cooking just for you.
This adaptable Alfredo sauce recipe enhances a variety of dishes with its creamy and sumptuous texture. It’s perfect for a single serving of Fettuccine Alfredo, adding a rich and velvety touch to the pasta. When paired with Chicken Alfredo, it brings a luxurious and satisfying flavor to the dish. Additionally, this sauce serves as an exquisite and creamy topping for numerous other meals like Roasted Brussels Sprouts and Baked Chicken Tenders, elevating them with its delightful taste.
Why You’ll Love This Alfredo Sauce Recipe
- Quick and Easy: This recipe takes about 15 minutes from start to finish.
- Rich Flavor: The combination of heavy cream, Parmesan, and butter creates a deeply satisfying taste.
- Low Carb: A great option for those watching their carb intake.
- Doubles Well: Need more than one serving? This recipe scales up effortlessly.
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What Is Alfredo Sauce?
Alfredo sauce is a creamy, rich sauce made primarily from butter, heavy cream, and Parmesan cheese. It’s a staple in Italian-American cuisine and is often served over pasta, particularly fettuccine.
Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder.
- Heavy Cream: Use heavy cream or heavy whipping cream to ensure a rich, velvety sauce. The high fat content minimizes the risk of curdling. Substitutes like whole milk or half & half will result in a thinner, less creamy texture. Stick to heavy cream for the best results. If you have leftover cream from this recipe, consider using it in a mug of rich Hot Chocolate, Crustless Spinach Quiche, Apple Scones, and Tuscan Chicken.
- Lemon Juice: Freshly squeezed lemon juice is your best bet for a vibrant, authentic flavor. If you’re in a pinch, bottled lemon juice can work, but fresh is always better. Use extra lemon juice to make a small batch of Lemon Bars.
- Butter: Salted butter is the go-to for this recipe. It adds an extra layer of flavor, making the sauce even more delectable.
- Parmesan Cheese: For a sauce that’s rich and full-bodied, use freshly grated Parmesan cheese. It melts seamlessly into the sauce, providing a nutty and savory depth. Pre-packaged or jarred Parmesan can be used, but may not offer the same smooth melt.
- Ground Nutmeg: A pinch of ground nutmeg enhances the sauce with a subtle sweetness and aromatic complexity. It’s the secret ingredient that rounds out the flavors beautifully.
- Salt (Optional): While Parmesan cheese already adds a salty kick, you may want to adjust the seasoning after tasting. However, many find the existing salt level from the Parmesan to be just right for a flavorful sauce.
This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.
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Recipe Variations
Looking to add a twist to your classic Alfredo sauce? These variations offer a new take on the traditional recipe, making each meal a unique experience:
- Pesto Alfredo: Blend in a spoonful of homemade or store-bought pesto for an herby infusion.
- Spicy Alfredo: Craving some heat? A sprinkle of red pepper flakes or a dash of cayenne pepper will give your Alfredo sauce a spicy kick that tingles the taste buds.
- Mushroom Alfredo: Incorporate sautéed mushrooms like cremini or shiitake for an earthy undertone. The mushrooms not only add flavor but also provide a meaty texture.
- Seafood Alfredo: Elevate your Alfredo sauce by adding cooked shrimp or scallops. The sweetness of the seafood pairs wonderfully with the richness of the sauce.
- Smoked Gouda Alfredo: Swap out the Parmesan for smoked gouda to create a smoky, rich Alfredo sauce. This variation adds a unique, gourmet touch to your dish.
How To Make Alfredo Sauce
- Stir the cream and the lemon juice in a 1-quart saucepan over medium heat to blend. Add the butter and stir gently until the butter melts. After the butter has melted, lower the heat to medium-low and whisk constantly until the mixture begins to thicken, about 8 minutes.
- Stir in the grated Parmesan cheese and nutmeg, and continue to stir until the cheese has melted and the sauce has thickened even more, about 3 minutes.
- Remove from the heat and toss with cooked pasta or add to cooked chicken or shrimp.
Pro Tip: The sauce will continue to thicken as it sits. Taste and add 1/8 teaspoon of salt if necessary.
Expert Tips
- Calorie Reduction: Swap out the heavy cream for half-and-half to cut down on calories. Keep in mind that this will result in a less creamy and thinner sauce, but it’s a good option for those watching their caloric intake.
- Consistent Stirring: Ensure you’re continuously stirring the sauce to prevent it from sticking or burning. Pay special attention to the bottom and sides of the pan for a smooth, lump-free Alfredo.
- Pan Size Matters: For optimal results with this single serving recipe, use a 1-quart saucepan. The right-sized pan helps in achieving the perfect sauce consistency.
- Versatile Use: This Alfredo sauce isn’t just for pasta; it’s a versatile addition to cooked chicken, shrimp, or even as a base for Alfredo pizza. Get creative with how you use it!
- Cheese Variations: While Parmesan is the classic choice, don’t hesitate to experiment with other cheeses like cheddar, gruyere, Swiss, or gouda. Each brings its own unique flavor profile to the sauce.
Serving Suggestions
Craving more than just pasta with Alfredo sauce? Elevate your dining experience with these complementary additions that bring out the best in your creamy Alfredo:
- Baked Chicken Caprese: A succulent piece of baked chicken breast adds a protein punch and a different texture to your Alfredo dish.
- Sautéed Green Beans: Vegetables like green beans add color, nutrition, and a delightful crunch. The sautéing process enhances the flavors, making them a perfect match for the rich Alfredo sauce.
- French Bread: For those who aren’t counting carbs, a slice of warm, crusty bread serves as the perfect side to soak up any leftover sauce.
Frequently Asked Questions
Yes, this recipe is naturally gluten-free.
While both are creamy, white sauces made from dairy, they differ in their base and thickening agents. Bechamel is a French sauce that starts with a roux of butter and flour. Alfredo sauce, on the other hand, relies on the reduction of heavy cream and the addition of Parmesan cheese for its thickness.
Yes! If you’d like to make Alfredo sauce for two or to just have a little extra sauce, just double the ingredient amounts in this recipe.
Store in an airtight container in the fridge for up to 2 days.
To achieve a thick Alfredo sauce, simmer it on medium-low heat until it reduces to about one-third of its original volume. This usually takes around 8-10 minutes. The evaporation of water from the heavy cream concentrates the dairy solids, naturally thickening the sauce. Adding grated Parmesan cheese will also help in thickening.
Explore More Small Batch Sauce Recipes
Looking for more sauce options? Check out these other small batch sauce recipes that are just as easy to whip up and perfect for adding a burst of flavor to your meals:
Each of these sauces can be made in small batches, making them perfect for single servings or small family meals.
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 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
- balloon whisk or spoon
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
- Optional: cooked pasta
Instructions
- Stir the cream and the lemon juice in a 1-quart saucepan over medium heat to blend. Add the butter and stir gently until the butter melts. After the butter has melted, lower the heat to medium-low and whisk constantly until the mixture begins to thicken, about 8 minutes.
- Stir in the grated Parmesan cheese and nutmeg, and continue to stir or whisk until the cheese has melted and the sauce has thickened even more, about 3 minutes.
- Remove from the heat and toss with cooked pasta or add to cooked chicken or shrimp.Pro Tip: The sauce will continue to thicken as it sits. Taste and add ⅛ teaspoon of salt if necessary.
Notes
- To reduce the calories in alfredo sauce, you can use half and half for the heavy cream. Although the sauce will be much thinner, the calories will be reduced.
- Make sure to continuously stir the sauce, and scrape the bottom and side of the pan.
- For this single serving recipe, I use a 1-quart saucepan. For best results, please use a pan of similar size.
- Use this alfredo sauce in a variety of different ways. In addition to eating it tossed with pasta, consider also adding the sauce to cooked chicken, shrimp, or on an alfredo pizza.
- Don’t limit yourself to just using Parmesan cheese for this Alfredo sauce recipe. You can use just about any cheese you like; cheddar, gruyere, Swiss, or gouda are all great additions.
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.
It came put so good in my pasta linguine and prawns/shrimp with a good amount of pecorino romano cheese and thoroughly enjoyed a delicious dinner, thank you, made for What’s On The Menu tag game at FF&F.
I made this and it was “comfort in a bowl” for one! I did however get two meals out of it!
I’m wondering, could this be frozen? Or would that wreck the texture? I love it, but I’m all about cooking once and eating twice! 😉
Thank you!
I don’t recommend freezing Alfredo sauce. You could double the ingredient amounts to make extra and I suggest using it within 4 days for best flavor.
This recipe is wonderful and has been added to my recipe stash. Thanks!
This recipe really helped my friend out when she was craving something small but delicious. It’s so flavorful and creamy and i just feel like it was really good. But I feel like there could have been more seasoning in the recipe even though you can just add in ones yourself you know what i mean.
I made this tonight, and I’m so glad I did! First time I’ve made Alfredo that I was truly happy with. I’ll be making this again! Thank you!
So easy and very tasty. I used it on a small shrimp, mushroom and smoked oyster pizza, using the small sized Boboli brand crust. Will make it again when I have chicken alfredo fettuccine.
I was tossing between a 4 and 5 star rating as the sauce split on me though cooked to the recipe but as I was adding pasta, I thought the starch from the pasta would bring it together and it worked beautifully and with the edition of the prawns it was one of the most delicious meals I have had it quite some time. Thank you lazyme for the recommendation, made for Best of ’22 at FF&F and a contender for Best of ’23.
Great recipe.
Sooooo, it calls for 3/4 cup grated cheese, and I found it wayyyy to cheesy, I toned it down by adding more heavy cream but I would recommend slowly adding cheese to your taste, overall besides that it was very good!!