This gluten-free Alfredo sauce is rich, creamy, and packed with garlic parmesan flavor! It’s easy to make in just 15 minutes, and delicious over your favorite gluten-free pasta.
This gluten-free Alfredo sauce is one of my favorite things to make for dinner when I’m in a pinch. You can make this sauce from start to finish in the same time it takes to cook pasta!
The sauce is thick and creamy without the addition of any flour or thickeners. It’s delicious over gluten-free pasta, for dipping gluten-free bread or as a sauce for gluten-free pizza.
My family absolutely loves this recipe and we make it at least once a month!
For more favorite pasta recipes you might like this gluten-free lasagna, gluten-free macaroni and cheese, gluten-free cheese sauce or gluten-free spaghetti sauce. For another versatile sauce try this gluten-free enchilada sauce.
Try serving this with gluten-free breadsticks for a delicious dinner!
Ingredients You’ll Need
Here are a few notes on the key ingredients for this sauce.
- Cream cheese: This might seem like an unusual ingredient in Alfredo sauce, but it makes the sauce extra smooth and creamy. It also helps thicken the sauce without the addition of flour. Don’t worry – the sauce doesn’t taste like cream cheese!
- Parmesan cheese: It is super important to use freshly grated parmesan cheese in this recipe. Freshly grated cheese will absorb into the sauce so much better than pre-grated parmesan cheese. Pre-grated cheese has added caking agents that may make the sauce grainy.
- Milk: This sauce turns out great with any kind of milk. Whole milk is best if you have it!
Tip: This sauce turns out best with freshly grated parmesan cheese, meaning you should grate your own cheese from a block of parmesan. Pre-grated cheese has added caking agents that may make the sauce grainy.
- In a medium pot or skillet over medium heat, melt the butter. Add the garlic and cook for about 1 minute, stirring constantly so the garlic doesn’t burn.
- Add the cream cheese to the butter mixture and let it sit for a few minutes until it begins to melt. Whisk the butter and cream cheese together until smooth and creamy. This may take a few minutes of whisking to get totally smooth.
- While whisking, slowly add the milk a little at a time until smooth and incorporated. Stir in the Parmesan cheese, salt and pepper. Mix until everything is smooth and combine.
- Cook for 2-3 minutes for a thicker sauce or remove right after the cheese is melted for a thinner sauce. Season to taste with more salt and pepper if needed. Serve immediately over hot, cooked noodles. Enjoy!
How to Serve Gluten-Free Alfredo Sauce
- Over any kind of gluten-free pasta. I really like this one from Jovial foods.
- With fresh zucchini noodles
- On top of roasted vegetables
- As a sauce for gluten-free pizza
- For dipping gluten-free breadsticks
You also might find these articles for gluten-free roux and gluten-free bechamel sauce helpful! You also might like this cauliflower Alfredo sauce.
Recipe FAQ
Alfredo sauce is typically made with milk, cream and cheese. However, some alfredo sauce may be thickened with flour. Be sure to check the ingredient label for gluten-containing ingredients on store-bought alfredo sauce.
Because this sauce has a high dairy content it doesn’t hold up to freezing as well as other sauces. The sauce may be slightly grainy/watery upon defrosting.
More Gluten-Free Recipes
I hope you like this recipe as much as we do! If you try it please leave me a comment/rating below. I’d love to hear from you!
Gluten-Free Alfredo Sauce (BEST EVER!)
Ingredients
- 3 tablespoons butter
- 1 clove garlic finely minced
- 4 ounces cream cheese cut into 1-inch cubes
- 1 cup milk preferably whole milk but 2% will work
- 1 1/2 cups 3-6 ounces freshly grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- In a medium pot or skillet over medium heat, melt the butter. Add the garlic and cook for about 1 minute, stirring constantly so the garlic doesn’t burn.
- Add the cream cheese to the butter mixture and let it sit for a few minutes until it begins to melt. Whisk the butter and cream cheese together until smooth and creamy. This may take a few minutes of whisking to get totally smooth.
- While whisking, slowly add the milk a little at a time until smooth and incorporated. Stir in the Parmesan cheese, salt and pepper. Mix until everything is smooth and combine.
- Cook for 2-3 minutes for a thicker sauce or remove right after the cheese is melted for a thinner sauce. Season to taste with more salt and pepper if needed. Serve immediately over gluten-free pasta. Enjoy!
Notes
- Cream cheese: Helps thicken the sauce without the addition of flour. Don’t worry – the sauce doesn’t taste like cream cheese!
- Parmesan cheese: Freshly grated works best!
- Milk: This sauce turns out great with any kind of milk. Whole milk is best if you have it!
Do you know how many calories this recipe is? thank you!
Yes it makes 6 servings – so 1/6th of the recipe is 141 calories.
Delicious! Mom asked for 2nds and 3rds
Hooray! I’m so glad you enjoyed it.
We added flake crab or small shrimp to the alfredo. And used it on spaghetti squash. Everyone loved this!!
That sounds delicious! I’m glad you all enjoyed it.
Made this for a new family member who needs to eat gluten free..I made exactly to the recipe..added 1 can of crab meat..about 10 sautéed shrimp..some imitation crab..and I can clams with about 2 tbsp of clam juice..also added some basil and oregano fresh..it was killer..my picky brother in law said it was a 30$ plate..in a finer restaurant…thank u..
I want to make this for an upcoming party. Can it be made a day ahead and rewarded without affecting flavor or texture?
I haven’t tried making this in advance so I can’t say for sure. I wouldn’t microwave the sauce if you make it in advance to rewarm it. I would rewarm it gently in a skillet. I hope this helps!
Love this so much better than using heavy cream and tastes so much better! Than ask for sharing!
I’m so glad you like it! Thanks for the comment!
This was delicious! I added some Buffalo sauce and some chicken and called it a buffredo dish!
Yum! That sounds like a delicious addition! 🙂
I will make this recipe again! The only modification I made was to add about 1/4 teaspoon of nutmeg. I followed the recipe exactly.
I served it with GF fettuccini plus steamed broccoli and oven roasted chicken breasts coated with olive oil and seasoned with salt, pepper, parsley, and about 3T of Sherry wine.
Thanks for the recipe!!
That sounds delicious! I could eat that whole dinner you described every week!
Omg this is so yummy! I’ve had to go gluten free this year and this is so much like Alfredo!
So delicious!! Even my pickiest eater loved it! Thank you.
My whole family LOVES this sauce. It makes for the best alfredo. Totally a fav!
I love this recipe! I have to add one thing.. if you start a small amount of cold olive oil and garlic slowly together in a few minutes when garlic is golden add butter.., nothing will burn. Neither garlic or the oil..
just a little hint from an Italian grandma ❣️
Blessings.. & happy spring ♀️
I love that tip! Thanks for the comment 🙂
The is most creamy sauce ever! Love the addition of the cream cheese and you’re right, it only took 15 minutes from start to finish!