Bobby Flay Alfredo Sauce Recipe

This Bobby Flay Alfredo Sauce Recipe is a rich and velvety recipe, which features luscious heavy whipping cream and nutty Parmesan cheese. It’s the gold standard for cream sauces, ready in about 10 minutes.

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Bobby Flay Alfredo Sauce Ingredients

1/2 cup butter (1 stick)
1 1/2 cups heavy whipping cream
2 teaspoons garlic, minced
1/2 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups freshly grated Parmesan cheese

How To Make Bobby Flay Alfredo Sauce

Simmer the base: Place a large skillet or saucepan over low heat. Add the butter and the heavy whipping cream. Let them melt together and come to a gentle simmer. Cook for about 2 minutes, stirring occasionally. Do not let it boil violently, or the cream may separate.
Infuse flavor: Add the minced garlic, Italian seasoning, salt, and black pepper to the bubbling cream mixture. Whisk well to distribute the spices. Cook for 1 minute, allowing the garlic to soften and become fragrant without browning.
Melt the cheese: Remove the skillet from the heat (or keep it on very low). Add the freshly grated Parmesan cheese. Stir continuously and vigorously until the cheese has completely melted and the sauce is smooth and creamy.
Serve: Use immediately. Toss with hot pasta, spoon over chicken, or use as a dipping sauce. The sauce will thicken quickly as it cools.

Recipe Tips

Grate Your Own Cheese: This is the most important rule of Alfredo. Pre-shredded cheese contains anti-caking agents (cellulose) that prevent it from melting smoothly, resulting in a grainy sauce. Buy a block of Parmesan and grate it yourself.
Heat Control: Cheese sauces are temperamental. If the heat is too high when you add the cheese, the proteins will seize and the oil will separate, creating a greasy, clumpy mess. Always whisk the cheese in off the heat or on the lowest setting.
Garlic: For a smoother sauce without chunks, you can use garlic powder or grate the garlic cloves on a microplane zester so they melt into the liquid.
Thickening: The heavy cream will naturally thicken as it simmers. If you want it even thicker, let the cream and butter reduce for a few extra minutes before adding the cheese.

What To Serve With Bobby Flay Alfredo Sauce

This sauce transforms simple ingredients into a feast.

Fettuccine Alfredo: The classic pairing.
Grilled Chicken: Pour over sliced chicken breast.
Broccoli: Makes steamed veggies kid-friendly.
Shrimp: Toss with garlic shrimp and linguine.
Breadsticks: A decadent dipping sauce.

How To Store Bobby Flay Alfredo Sauce Recipe

Refrigerate: Store leftover sauce in an airtight jar or container in the refrigerator for up to 3-4 days. It will solidify into a block when cold.
Reheat: Reheat gently in a saucepan over low heat. You will likely need to whisk in a splash of milk or water to loosen the sauce and help it re-emulsify. Do not microwave on high heat, as the butter will separate.
Freeze: Freezing cream-based sauces is risky as they often separate upon thawing. It is best to make this sauce fresh since it takes only 10 minutes.

Bobby Flay Alfredo Sauce Nutrition Facts

Calories: 320
Total Fat: 32g
Saturated Fat: 20g
Cholesterol: 100mg
Sodium: 600mg
Total Carbohydrates: 2g
Dietary Fiber: 0g
Sugar: 0g
Protein: 8g

Nutrition information is estimated per 1/4 cup serving.

FAQs

Can I use milk instead of heavy cream?

You can use half-and-half for a lighter version, but whole milk or skim milk will be too thin and won’t coat the pasta properly without adding a flour thickener (roux).

Why is my sauce grainy?

Graininess usually comes from two things: using pre-shredded cheese or overheating the sauce after adding the cheese.

Is this gluten-free?

Yes! Unlike many restaurant versions that use flour to thicken the sauce, this authentic-style recipe relies on the reduction of cream and cheese, making it naturally gluten-free.

Try More Recipes:

Bobby Flay Green Chile Sauce Recipe
Bobby Flay Pizza Sauce Recipe
Bobby Flay Steak Sauce Recipe