Marry Pioneer Woman Alfredo Sauce — creamy, garlicky, and ridiculously fast. It’s a rich white sauce made with butter, heavy cream, and loads of Parmesan. Honestly? It’s one of those back-pocket things for when you’re broke, tired, or just don’t wanna cook real food. Cozy. Feels fancy. Takes like 10 minutes.
Jump to RecipeIngredients Needed
- ¼ cup butter: salted or unsalted — melts down to a rich base.
- 1 cup heavy cream: don’t sub with milk unless you want sadness.
- 1½ cups freshly grated Parmesan cheese: grate it yourself — pre-shredded never melts right.
- 1 clove garlic, crushed: just one, but makes it smell like you know what you’re doing.
- ¼ cup chopped fresh parsley: adds colour. Brightens the whole thing.
How To Make Pioneer Woman Alfredo Sauce
Melt the butter:
Get a medium pan, low heat, toss in the butter. Let it melt slowly — don’t rush it. Low and lazy wins here.
Simmer the cream:
Pour in the heavy cream. Stir it in and just let it hang out for about 5 minutes. It should be hot but not boiling — gentle bubbles are fine.
Add cheese and garlic:
Now toss in the Parmesan and crushed garlic. Keep whisking. It’ll look weird at first, like it’s separating — but keep going. It smooths out. Don’t walk away, I’m serious.
Finish with parsley:
Once everything’s silky and creamy, stir in that chopped parsley. Gives it a bit of life. Then boom — it’s done. Serve it immediately over hot pasta or you’ll cry. It thickens quick if it sits.
Recipe Tips
- For lactose-sensitive folks: sub with lactose-free cream + vegan Parm (doesn’t melt the same, but still tasty-ish).
- Don’t use pre-shredded cheese — full stop. It clumps.
- Garlic powder? Nah. Use the real clove. Just one, trust me.
- Works beautifully over fettuccine, but I’ve dumped it on broccoli before. No regrets.
How to Store & Reheat
Room Temperature: Don’t leave it out more than 1 hour. It gets weird.
Fridge: Store in airtight container for up to 3 days.
Freezer: Not ideal. Sauce breaks. But if desperate, freeze for max 1 month — reheat slowly, whisk constantly. Add splash of cream to fix texture.
Nutrition Facts (Approx. per serving)
Calories: 410
Sodium: 420mg
Protein: 10g
Fat: 39g
Carbs: 4g
Fibre: 0g
Sugar: 1g
FAQs
You can try half-and-half or whole milk with a bit of flour for thickening — but it won’t be as luscious.
Probably the cheese. Pre-shredded = anti-caking agents = bad melt. Always grate fresh.
Sort of — make it, store it, then reheat very gently. It thickens a lot, so add a bit of milk or cream to loosen.
Yes — this version is naturally gluten-free. Just check your cheese and cream labels to be sure.
Yep. Grilled chicken, shrimp, even roasted mushrooms. Just cook them separately and stir in at the end.
Pioneer Woman Alfredo Sauce Recipe
Course: DinnerCuisine: Italian-AmericanDifficulty: Easy4
servings5
minutes10
minutes410
kcalA velvety, garlicky Parmesan Alfredo sauce that coats pasta like a dream — rich, buttery, and made in minutes.
Ingredients
¼ cup butter
1 cup heavy cream
1½ cups freshly grated Parmesan cheese
1 clove garlic, crushed
¼ cup chopped fresh parsley
Directions
- Melt butter in medium saucepan over low heat.
- Stir in heavy cream and simmer gently for 5 minutes.
- Add grated Parmesan and crushed garlic, whisking constantly until smooth.
- Stir in chopped parsley.
- Serve immediately over hot pasta.
Notes
- Always use freshly grated Parmesan for smoothest texture.
- Don’t boil the cream — gentle simmer only.
- Sauce thickens as it sits — thin with milk when reheating.
- Add cooked chicken, shrimp, or veggies for a full meal.
