Rich, creamy, made with butter and Parmesan cheese – this mushroom alfredo sauce is the perfectly easy and quick, weeknight dinner idea.
The secret to a great-tasting, homemade, alfredo sauce is the cream cheese. For years, I never knew why my alfredo never tasted like the restaurants I loved visiting. Between the texture never coming out right and the taste being off – figuring out what was the cause, testing it out, and finally mastering a homemade alfredo – I can now share it with the world.
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I’ve always been a pasta lover and I find that as a busy parent – pasta is the quickest thing I can whip up on any given night.
This easy mushroom alfredo is also perfect for a stay at home date night, girl’s night, or even for a tasty entree for yourself.
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WHAT YOU’LL NEED:
As I mentioned before, CREAM CHEESE is a must for this recipe. Whatever is your favorite kind, be sure it’s at the top of your list for this dish.
It adds so much flavor and richness to the sauce and you’ll think you hired a personal chef for a quick second.
You’ll also need the following:
- Butter – salted or unsalted works fine
- Grated Parmesan Cheese – the fresher the better!
- Half & Half – some like to use heavy whipping cream instead, especially if you’d like a thicker sauce
- Garlic Powder
- Onion Powder
- Blackening Season – totally optional, but adds an extra kick!
Homemade alfredo sauce can be made within minutes. Once you have the recipe down, you won’t even need to reference anything and can do most of this by hand.
Cook fettuccine noodles as directed on the box. Drain and set aside.
In a medium saucepan, saute your mushrooms in butter until they’re soft and brown. Usually for about 10 minutes. Add the garlic, then set aside.
In another saucepan, bring the half and half to a slight boil. Add the butter until it melts.
Next, you’ll add the cream cheese and whisk until fully melted into the half and half. Once everything is melted down, you’ll add your grated cheese and seasonings.
You can also start the alfredo sauce in the same pan as your mushrooms. However, I always like to have a few mushrooms on the side. I just love mushrooms that much!
WHAT IF THE SAUCE IS TOO THICK?
If your sauce turns out too thick, you can always add more half and half. Some people also use reserved pasta water.
Personally, I use vegetable broth, but you can use whatever broth you’d like – especially if you’re adding chicken or beef.
Bonus, if it’s a little bit of white cooking wine! I use a few tablespoons when reheating, making it the best white wine mushroom alfredo sauce.
WHAT IF THE SAUCE IS TOO THIN?
Cream cheese, cream cheese and more cream cheese. The cream cheese is what gives this delicious alfredo sauce the right consistency.
If your sauce came out too thin, you can always add small slices of cream cheese at a time until you get your desired consistency.
CAN I USE MILK?
You can use regular milk instead, but again, you won’t have a super creamy consistency. Don’t get me wrong, some people prefer it that way.
WHAT ABOUT HEAVY WHIPPING CREAM?
Yes! This is what I was initially using in the beginning of trying this recipe.
However, after running out and always having half and half, I found out I prefer the texture of the half and half and cream cheese.
The heavy whipping cream is included in just about every other alfredo sauce recipe you can find. However, it’s a bit TOO creamy for me.
Try it out and see for yourself. Either way is totally fine!
HOW TO STORE ALFREDO SAUCE:
After letting your sauce cool, it can be stored in the fridge for up to 5 days.
Freezing the sauce isn’t recommended due to separating.
HOW TO REHEAT:
When you’re reheating your alfredo sauce, you’ll want to turn the stove on medium heat.
Scoop your sauce onto the saucepan (it will be thick) and slowly stir the alfredo sauce around the pan, until it starts to liquify.
You can also add more half and half, broth, or cooking wine, to speed up the process and to loosen the sauce.
- 16 oz mushrooms (sliced and thoroughly rinsed)
- 1 lb fettuccine noodles
- 1/2 cup of butter
- 1 pint half and half
- 4 ounces cream cheese
- 1 cup grated parmesan
- 2 cloves minced garlic
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 1 tsp blackened seasoning (optional)
- 1 tsp salt
- freshly ground black pepper
- freshly chopped parsley for garnish
- Cook fettuccine noodles according to package. Drain and set aside.
- In a medium saucepan, heat 2 tablespoons of butter. Add mushrooms and garlic. Saute for about 10 to 15 minutes, or until the mushrooms are dark brown in color.
- In a small pot, add the half and half until a slight simmer.
- Add your cream cheese and whisk until melted.
- Slowly add the grated parmesan cheese. Whisk until melted.
- Add garlic powder, onion powder, Italian seasoning, salt, and pepper (a few sprinkles of blackened seasoning if using) and continue to whisk.
- Bring to a simmer until desired consistency and add in your mushrooms and garlic.
- Pour over fettuccine noodles, sprinkle with fresh parsley and enjoy!
**I even added some fresh pico de gallo to top it all off, yum!**
Follow me on Pinterest for more dinner recipes inspiration. Enjoy!