This post may contain affiliate links. Please read our disclosure policy.
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.
Why You’ll Love This Recipe
- Quick: Ready in just 15 minutes.
- Rich Flavor: Made with cream, Parmesan, and butter for a smooth, flavorful sauce.
- Low Carb: A satisfying option for low-carb diets.
- Easily Doubled: Need more? Just double the ingredients.
This Alfredo sauce is one I turn to often—simple, creamy, and full of flavor. It comes together quickly with just a few ingredients and adds richness to pasta, chicken, or vegetables.
It’s the perfect amount for a single serving of Fettuccine Alfredo, but also works well in Chicken Alfredo or drizzled over Roasted Brussels Sprouts or Baked Chicken Tenders.
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: Provides the rich, smooth texture Alfredo sauce is known for. The high fat content keeps it from curdling. Whole milk is not recommended and half-and-half will make the sauce thinner and less creamy. Use leftover cream in recipes like Hot Chocolate, Crustless Spinach Quiche, Apple Scones, or Tuscan Chicken.
- Lemon Juice: Fresh lemon juice adds brightness and the best flavor. Bottled juice can be used, but it won’t taste as fresh. Extra juice? Try it in Lemon Bars.
- Butter: I use salted butter to add more flavor to the sauce.
- Parmesan Cheese: For the smoothest sauce, use freshly grated Parmesan instead of pre-shredded.
- Ground Nutmeg: Just a pinch adds warmth and enhances the overall flavor.
- Salt (Optional): Taste the sauce before adding salt—Parmesan often adds enough on its own.
Recipe Variations
Try these easy ways to change up your sauce:
- Pesto Alfredo: Stir in a tablespoon of pesto for added flavor.
- Spicy Version: Add red pepper flakes or a pinch of cayenne for heat.
- Mushroom Alfredo: Sauté mushrooms and stir them into the sauce.
- Seafood Alfredo: Toss in cooked shrimp or scallops.
- Smoked Gouda Variation: Use smoked gouda instead of Parmesan for a smoky flavor.
How To Make Alfredo Sauce
- Heat the Base: In a 1-quart saucepan over medium heat, stir together the heavy cream and lemon juice. Add the butter and stir until melted. Reduce heat to medium-low and whisk for about 8 minutes, until the mixture thickens slightly.
- Add the Cheese: Stir in the Parmesan and a pinch of nutmeg. Continue stirring for about 3 minutes, until the cheese melts and the sauce thickens.
- Finish and Serve: Remove from heat. Toss with cooked pasta or use over chicken or shrimp.
Note: The sauce thickens as it cools. Taste and add 1/8 teaspoon of salt if needed.
Expert Tips
- Use the Right Pan: A 1-quart saucepan works best for a single serving and this size helps the sauce cook evenly.
- Stir Constantly: Stir often, especially around the edges and bottom of the pan, to prevent sticking or burning.
- Lighter Option: You can use half-and-half instead of cream, but the sauce will be thinner and less rich.
- Try Different Cheeses: Parmesan is classic, but cheddar, gruyere, Swiss, or gouda also work well.
RELATED: Comfort Food Recipes For One
Frequently Asked Questions
Yes, you can make it ahead and store it in the refrigerator for up to 3 days. Reheat gently over low heat, stirring often.
Graininess can happen if the cheese is added too quickly or the heat is too high. Also, using pre-shredded Parmesan can cause this issue, as it doesn’t melt as smoothly as freshly grated cheese. Keep the heat low and add the cheese gradually while stirring.
Continue simmering and stirring until it thickens to your liking. It will also thicken more as it cools.
Freezing is not recommended—cream-based sauces can separate and become grainy when thawed.
RELATED: 20 Single Serving Meatless 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:
RELATED: 40 Easy Recipes For College Students
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
- salt , to taste (optional)
Instructions
- In a 1-quart saucepan over medium heat, stir together the heavy cream and lemon juice. Add the butter and stir until melted. Reduce heat to medium-low and whisk for about 8 minutes, until the mixture thickens slightly.
- Stir in the Parmesan and nutmeg. Continue stirring for about 3 minutes, until the cheese melts and the sauce thickens.
- Remove from heat. Toss with cooked pasta or use over chicken or shrimp.The sauce thickens as it cools. Taste and add 1/8 teaspoon of salt if needed.
Notes
- Use the Right Pan: A 1-quart saucepan works best for a single serving and this size helps the sauce cook evenly.
- Stir Constantly: Stir often, especially around the edges and bottom of the pan, to prevent sticking or burning.
- Lighter Option: You can use half-and-half instead of cream, but the sauce will be thinner and less rich.
- Try Different Cheeses: Parmesan is classic, but cheddar, gruyere, Swiss, or gouda also work well.
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!!