Alfredo Sauce with half and half is rich and creamy along with being very easy to make.
Homemade alfredo sauce made with half and half instead of cream is perfect when you don't have any whipping cream on hand and tastes just as good. Check out some of my other alfredo sauce recipes.
Easy Alfredo sauce made with half and half is a perfect creamy cheese sauce that you can pour over all of your favorite pasta dishes like Spicy Chicken Alfredo or Shrimp Scampi Alfredo.
Can you make Alfredo sauce with half and half?
Yes, you can most certainly make homemade Alfredo sauce with half and half that tastes amazing.
You can even make homemade Alfredo Sauce with milk if that is all you have on hand.
What good stuff can you add to the Alfredo sauce?
Everyone seems to have their favorite add-ins when it comes to Alfredo sauce. I love it so much I will eat it any way I can get it.
Some people love to add grilled chicken and broccoli. Some people love to add crispy bacon and mushrooms.
Some people just love to smother their pasta with a rich and creamy alfredo sauce that clings to the pasta and is sprinkled with a little extra cheese on top.
No matter how you like your Fettuccine Alfredo you are going to love this easy Alfredo sauce that is silky smooth and full of flavor.
Easy Alfredo Recipe
This Alfredo recipe is so easy that my daughter has been making homemade Fettuccine Alfredo since she was about 12 years old.
You only need seven ingredients to make this recipe and three of them are salt, pepper, and parsley.
You only need one saucepan and as long as you can stir a pot you can make this easy recipe.
Scroll down below for the recipe card where you will find the ingredient amounts, directions and for one-click printing or to Pin the recipe.
Ingredients
- 4 tablespoons of butter
- 3 tablespoons of all-purpose flour
- 1 teaspoon ground black pepper
- ½ to 1 teaspoon of salt
- 2 cups half and half
- 1 cup finely grated fresh Parmesan cheese (plus more for serving optional)
- 8 oz. cooked fettuccine pasta noodles
- dried parsley flakes (optional)
Recipe Prep
- Boil the fettuccine pasta, drain and rinse with cold water then drain well while making the Alfredo sauce.
- Shred the fresh Parmesan cheese and set aside until needed.
Directions
- Cook the fettuccine noodles in a pot of salted boiling water following the instructions on the box.
- Drain the pasta and run under cold water until cool. Drain well. Set aside while making the alfredo sauce.
- To make the Alfredo sauce melt the butter in a medium-size saucepan over medium heat.
- Add the flour, salt, and pepper to the melted butter.
- Use a whisk to combine. Whisk until the lumps are gone and the flour mixture is smooth. Continue to whisk over heat until bubbling.
- Slowly pour the half and half into the pot while whisking. Whisk until the flour mixture is completely mixed into the half and half with no lumps. Make sure to scrape the whisk into the edges of the pan where some of the flour and butter mixture may be sticking.
- Constantly whisk the mixture until the sauce starts to thicken and comes to a boil.
- Remove the pot from the heat source once the Alfredo sauce has thickened.
- Add the shredded Parmesan cheese to the pot and whisk until the cheese is melted into the sauce.
- Dump the cooked fettuccine noodles into a serving bowl or large pan so you can mix the sauce into the noodles.
- Pour the thickened Alfredo made with half and half over the pasta.
- Toss the pasta with the sauce until the fettuccine noodles are covered with Alfredo sauce.
- Sprinkle with a teaspoon of dried parsley flakes and stir the dried or fresh herb into the dish.
- Transfer the Fettuccine Alfredo to a serving plate and sprinkle with parsley and more Parmesan cheese.
- Makes 4 servings.
Print the Recipe
Alfredo Sauce With Half and Half Recipe
Ingredients
- 4 tablespoons of butter
- 3 tablespoons of all-purpose flour
- 1 teaspoon ground black pepper
- 1 teaspoon of salt
- 2 cups half and half
- 1 cup finely grated fresh Parmesan cheese plus more for serving optional
- 8 oz. cooked fettuccine pasta noodles
- dried parsley flakes optional
Instructions
Cook the pasta
- Cook the fettuccine noodles in a pot of salted boiling water following the instructions on the box.
- Drain the pasta and run under cold water until cool. Drain well. Set aside while making the alfredo sauce.
Make the Alfredo Sauce
- To make the Alfredo sauce melt the butter in a medium-size saucepan over medium heat.
- Add the flour, salt, and pepper to the melted butter.
- Use a whisk to combine. Whisk until the lumps are gone and the flour mixture is smooth. Continue to whisk over heat until bubbling.
- Slowly pour the half and half into the pot while whisking. Whisk until the flour mixture is completely mixed into the half and half with no lumps. Make sure to scrape the whisk into the edges of the pan where some of the flour and butter mixture may be sticking.
- Constantly whisk the mixture until the sauce starts to thicken and comes to a boil.
- Remove the pot from the heat source once the Alfredo sauce has thickened.
- Add the shredded Parmesan cheese to the pot and whisk until the cheese is melted into the sauce.
- Transfer the cooked fettuccine noodles into a serving bowl or large pan so you can mix the sauce into the noodles.
- Pour the thickened Alfredo made with half and half over the pasta.
- Toss the pasta with the sauce until the fettuccine noodles are covered with Alfredo sauce.
- Sprinkle with a teaspoon of dried parsley flakes and stir the dried or fresh herb into the dish.
- Transfer the Fettuccine Alfredo to a serving plate and sprinkle with parsley and more Parmesan cheese.
- Makes 4 servings.
Video
Recipe Expert Tips
- Cook the pasta before starting the Alfredo sauce.
- If the sauce cools and thickens add a small amount of half and half to thin it.
- Leftover sauce will keep for about a week refrigerated.
- Alfredo sauce can be frozen for another day. Thaw and thin with a little half and half before reheating.
