Alfredo Sauce

Chef Debra holding a red dinner plate filled with a beautiful serving of Alfredo pasta and veggies.

Yield: 4 one-half cup servings (3 to 4 servings) of Alfredo Sauce


  • 4 tablespoons butter
  • 8 ounces of cream cheese
  • 2 cups half and half
  • 2 teaspoons garlic powder
  • One-half teaspoon of ground nutmeg
  • 6 ounces grated Parmesan cheese
  • One-fourth teaspoon of ground white or black pepper


Prepare your work area using our TBK Tips:

  1. Run a few inches of warm soapy water before you start the recipe so you have a handy place to plunge your fingers when needed.
  2. Have a towel available at your side that travels with you to quickly dry your fingers.
  3. Use a work tray to contain any spills that might occur.

TBK tools:

TBK recipe suggestion:

  • Measure all ingredients in advance as this recipe requires constant stirring at times and your hands won’t be available to do the measuring. Place them on a work tray near the stove so you can easily access them.
  • Grate your own parmesan cheese for this recipe. The cheese that comes already shredded is coated with a non-clumping agent that affects the melt-ability of the cheese, and not in a good way!
  • It is traditional to serve Alfredo sauce over hot string pasta, specifically fettuccine. You can cook your pasta in advance and set it aside as it will then only require a quick dip in the hot water it was cooked in to reheat it. This can be done while the finished sauce cools a bit.

TBK tools:

Debra Erickson with the Side Strainer
Chef Debra in her kitchen with the Side Strainer.

TBK recipe serving suggestion:

To make this a more healthy meal, spread a thin bed of raw baby spinach or arugula on each person’s plate. It will wilt slightly when topped with hot pasta and sauce and will be that much healthier!

Step-by-step instructions

Step 1) Measure 4 tablespoons of butter and place them into a cold pan. Set the pan on the cold stovetop for now.

TBK tools:

Step 2) Measure out 2 cups of half and half

TBK tools:

Grating nutmeg with the Mini Box Grater
Grating nutmeg with the Mini Box Grater

Step 3) Add 2 teaspoons garlic powder to half and half
Step 4) Add one-half teaspoon of ground nutmeg to the half-and-half
Step 5) Add one-half teaspoon of ground white or black pepper to the half-and-half.

TBK tools:

Step 6) Grate 6 ounces of parmesan cheese. Set aside.
Step 7) Melt the butter on low heat.

TBK recipe tip: This recipe contains dairy products that can burn or scorch easily. Your heat should not be higher than medium-low. Patience is the key to success!

Step 8) Add 8 ounces of cream cheese and whisk slowly and constantly until melted. The mixture will be smooth.
Step 9) Add the half-and-half mixture, and stir constantly until the
mixture is hot, about 30 minutes.

TBK tool: Long Wood Spoon

Step 10) Add the grated parmesan cheese a little at a time allowing it to melt between additions. Constantly stir slowly, until all of the cheese has been added and is melted, for about 15 minutes. The mixture will thicken with the addition of the cheese. Taste often to adjust seasoning as needed, and to determine if the sauce has reached the thickness you desire.

TBK tool: Tasting Spoon

Step 11) Remove from heat and allow to cool for about 5 minutes
before serving.

Chef Debra

Chef Debra wearing a bird and heart apron and red Chef's coat holding a red dinner plate with a beautiful serving of Alfredo Pasta and veggies. A bottle of Chianti sits to the side.
Chef Debra wearing an apron with a pair of love birds and hearts and holding a red dinner plate with a beautiful serving of Alfredo Pasta and veggies. A bottle of Chianti sits to the side.

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