An easy recipe for gluten-free Alfredo Sauce. This creamy homemade gluten-free Alfredo sauce uses only a few simple ingredients and is made in just 10 minutes. Once you try homemade, you’ll never want the store-bought variety again!
Gluten-Free Alfredo Sauce
Yes, you can make restaurant-style gluten-free Alfredo sauce at home in less than 10 minutes! This homemade gluten-free Alfredo sauce is thick, creamy, rich, and packed full of flavor.
What really makes this gluten-free Alfredo sauce stand out is the quality of the cheese. I recommend using freshly grated Parmigiano-Reggiano for the richest flavor.
You can see just how easy this gluten-free Alfredo sauce is to make in the detailed recipe step-by-step photos.
Ingredients In Gluten-Free Alfredo Sauce
- Unsalted Butter: if you don’t have unsalted butter and have to use salted butter instead, omit the extra salt called for in the recipe.
- Garlic: the garlic makes up a lot of the flavor in homemade Alfredo sauce so this isn’t an ingredient you want to skip.
- Heavy Cream: for the rich, creamy taste of the sauce.
- Italian Seasoning: just ½ a teaspoon packs this Alfredo sauce with just the right amount of extra flavor.
- Salt: to bring out the best flavor when combining all the ingredients.
- Pepper: for just a little extra kick of flavor.
- Parmesan Cheese: fresh Parmesan cheese (Parmigiano-Reggiano for the richest flavor) shredded right off the block is the best for this recipe. The pre-shredded Parmesan doesn’t melt properly and could give your Alfredo sauce a grainy taste.
How To Make Gluten-Free Alfredo Sauce
- Melt butter in a medium saucepan over low heat. (photo 1)
- Add minced garlic to the butter (still over low heat). Sautee for a minute but be careful not to burn the garlic. (photo 2)
- Add in the heavy cream, Italian seasoning, salt, and black pepper. Whisk constantly until the mixture comes to a boil (over low heat). (photo 3)
- Remove the saucepan from the heat and stir in all the Parmesan cheese until melted. Return the saucepan to the heat (set to low) and simmer gently (whisking constantly) for about 5 minutes to thicken the sauce. (photo 4)
- Remove the saucepan from the heat and let the sauce sit for about 3 to 5 minutes to allow it time to thicken. (photo 5)
- Serve the sauce hot.
- Allow the leftovers to cool to room temperature then store leftovers in an air-tight container in the refrigerator for up to 4 days. (photo 6)
Tips For Making The Best Alfredo Sauce
- Use quality Parmigiano-Reggiano cheese for the best flavor. Also, shredding the cheese yourself will give you the creamiest sauce. The pre-shredded cheeses have a coating on them so they do not always melt properly in the sauce.
- While the saucepan is on the heat, constantly whisk so that the sauce doesn’t start to separate and clump.
- Use a whisk for stirring your Alfredo sauce and not a spatula or spoon. A whisk helps to prevent the ingredients from separating.
- Simmer the sauce over low heat after you’ve added the cheese. Too much heat can cause the sauce to separate and clump together. Slow and steady is the pace we want here as too much heat can ruin the sauce quickly.
How Long Does It Take To Make Alfredo Sauce?
Making homemade gluten-free Alfredo sauce is easier than you think! From start to finish, this gluten-free Alfredo sauce takes about 10 minutes to make.
Can I Freeze Alfredo Sauce?
No, this creamy pasta sauce doesn’t hold up well in the freezer. When this sauce is frozen, the cream, butter, and cheese will start to separate from each other and it will not reheat well.
How Do I Reheat Leftover Alfredo Sauce?
Reheating leftover Alfredo sauce is best done in a saucepan over low heat, with constant stirring with a whisk. If you try to heat the sauce in the microwave, it will become very oily and the sauce will start to separate. This gluten-free pasta sauce is best only reheated once.
How Long Is Alfredo Sauce Good For?
Homemade Alfredo sauce is good in the refrigerator stored in an air-tight container for up to 4 days.
What Goes With Alfredo Sauce?
Alfredo sauce is typically served tossed with pasta. Alfredo sauce also pairs well with chicken or shrimp so feel free to add those proteins to your gluten-free pasta dish. Alfredo sauce can also be used over freshly steamed vegetables or as a base for a Gluten-Free Pizza instead of the traditional tomato sauce. It’s also a great dipping sauce for my Gluten-Free Focaccia Bread.
Ingredients Substitutions For Gluten-Free Alfredo Sauce
To lighten up the calories, you can use whole milk instead of heavy cream but your sauce won’t be as thick or rich. Also keep in mind that a thin Alfredo sauce won’t stick to your gluten-free pasta as well as a thick, creamy sauce using heavy cream.
Easy Gluten-Free Alfredo Sauce
This rich and creamy gluten-free Alfredo sauce is so easy to make. This delicious pasta sauce comes together in just a few minutes. Once you try homemade Alfredo sauce from scratch, you’ll never want to go back to the store-bought version.
More Gluten-Free Dinner Recipes To Try!
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Gluten-Free Alfredo Sauce
- 2 tablespoons unsalted butter
- 2 teaspoons minced garlic
- 1 cup heavy cream
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¾ cup Parmesan cheese freshly shredded
- Melt butter in a medium saucepan over low heat.
- Add minced garlic to the butter (still over low heat). Sautee for a minute but be careful not to burn the garlic.
- Add in the heavy cream, Italian seasoning, salt and black pepper. Whisk constantly until the mixture comes to a light boil (over low heat).
- Remove the saucepan from the heat and stir in all the Parmesan cheese until melted. Return the saucepan to the heat (set to low) and simmer gently (whisking constantly) for about 5 minutes to thicken the sauce.
- Remove the saucepan from the heat and let the sauce sit for about 3 to 5 minutes to allow it time to thicken.
- Serve the sauce hot.
- Allow the leftovers to cool to room temperature then store leftovers in an air-tight container in the refrigerator for up to 4 days.
- Reheating leftover Alfredo sauce is best done in a saucepan over low heat, with constant stirring with a whisk. Do not reheat the pasta sauce in the microwave.
- Freezing the sauce is not recommended as the cream, butter, and cheese will start to separate from each other and it will not reheat well.
- Mama says, “Please check all of your labels!”
Cheryl Edwards says
This recipe seems amazing, I wish you would offer up your favorite gluten free pasta to pair this with. I prefer angel hair, others prefer different pasta options. please tell us your thoughts on the best.
Hi Cheryl! I have never seen gluten-free angel hair pasta. I like the Barilla gluten-free pastas. Aldi (limited to the month of May) and Trader Joes also have gluten-free fresh pasta in the refrigerated section.
Is there a dairy free version of your recipe? Would love it! Thank You
Team MKGF says
Hello Denise! We will publish a dairy free version in the coming months. -Team MKGF