This Alfredo sauce is rich, creamy, cheesy, and made with simple ingredients—real butter, heavy cream, cream cheese, freshly grated Parmesan, and a few seasonings. Alfredo sauce can be time consuming to make each time you need it for a homemade meal. Canning Alfredo sauce just the way you like it cuts dinner time prep dramatically. It’s one of my favorite shortcuts.
It makes a big batch, which is perfect for family dinners, meal prep, and canning.
And because the sauce thickens considerably as it cools, I like to add milk toward the end of cooking to get the consistency just right. It will look thin when you can it, but don’t worry – it thickens during the canning process.
Why You’ll Love This Homemade Alfredo Sauce
- Made with real butter and cream
- Lots of freshly grated Parmesan
- Makes a large batch
- Easy to can in whatever size you jar you desire
- Perfect for pasta, chicken, vegetables, and casseroles
- Great for busy weeknight dinners
A Note About the Parmesan
Freshly grated Parmesan makes a big difference in this sauce.
I originally used 40 ounces, but when I made this batch I used 34 ounces because that was the package size I purchased. Honestly, you couldn’t tell the difference.
For future batches, I’m planning to buy Parmesan from Azure because I can get it for considerably less.
How to Use Homemade Alfredo Sauce
This sauce is so much more than just pasta sauce.
Try it with:
- Fettuccine Alfredo
- Chicken Alfredo
- Shrimp Alfredo
- Broccoli Alfredo
- Chicken and broccoli pasta
- Alfredo pizza
- Baked pasta
- Chicken casseroles
- Stuffed shells
- Lasagna-style pasta bakes
Storage
- Shelf life: Up to 12–18+ months in a cool, dark pantry
Once you taste homemade Alfredo sauce, the store-bought kind just doesn’t hit the same. It’s richer, cleaner, and made exactly how you like it — plus those jars lined up on your pantry shelf? Pure kitchen pride.
Perfect for gifting, stocking your pantry, or elevating everyday meals with a homemade touch.
Tips for the Best Alfredo Sauce
Grate your own Parmesan. Pre-shredded cheese often contains anti-caking ingredients that can affect how smoothly it melts.
Add the Parmesan slowly. This is one of those recipes where patience pays off.
Don’t skip the milk at the end. The sauce will thicken as it cools, so thinning it after the cheese is incorporated gives you better control.
Season to taste. Parmesan and cream cheese both contribute salt, so taste before adding too much additional salt.
Reheat gently. Alfredo sauce doesn’t love extremely high heat. Low and slow is the way to go.
Equipment Used to make this Canning Recipe
Other Canning Recipes to Try
NOTE
This is a rebel canning recipe. As always, do whatever you’re comfortable with in your own kitchen.
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Alfredo Sauce: Canning Recipe
Ingredients
- 6 cups butter
- 6 pints heavy cream
- 16 oz cream cheese
- 35-40 oz Freshly Grated Parmesan cheese
- 1.5 quarts milk, to thin
- 2 tbsp garlic powder, or to taste
- 1 tbsp salt, or to taste
- 1 tbsp pepper, or to taste
Instructions
- Prepare Canner with quart jars.
- In a large stockpot, add butter on low / medium heat.
- Once melted, add cream. Whisk.
- Once warmed, add cream cheese (it helps if cream cheese is at room temperature.). Whisk until melted and well incorporated.
- Slowly add in parmesan cheese, in batches. Whisk continuously. This process takes a bit of time, but be patient!
- Once all cheese is melted, add the milk to thin out. You can add a little more if desired. It thickens considerably in the canner, so you need to thin it out some.
- Add garlic, salt and pepper. Whisk well.
- Pressure can pints for 10 minutes, quarts for 15.
