There’s something irresistibly cozy about a bowl of rich, creamy Alfredo, and this White Wine and Parmesan Alfredo delivers that comfort with a gourmet upgrade. The splash of dry white wine adds depth and a subtle tang that balances the buttery richness of the sauce, making it feel just a little fancy—without any fuss. Whether you're craving a homemade chicken alfredo recipe for dinner or just want a bowl of the best Alfredo ever to twirl your fork into, this dish brings a restaurant-quality experience to your home kitchen. Plus, the sauce is so simple and quick, it’s practically a weeknight staple in disguise.
White Wine and Parmesan Alfredo
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Course Main Course
Cuisine American, Italian
Large sauté pan or skillet A wide pan helps reduce the sauce evenly and gives you space to toss pasta.
Whisk To fully blend the wine, cream, and cheese into a silky texture.
Microplane or fine grater For that fresh Parmesan snow.
Tongs or pasta spoon To toss and serve the pasta like a pro.
For the sauce
- 2 tablespoons unsalted butter
- 4 cloves garlic minced
- 1 cup dry white wine Sauvignon Blanc or Pinot Grigio work great
- 1 ¾ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and cracked black pepper to taste
- Fresh parsley chopped (for garnish)
Optional add-ins
- 1 cup cooked chicken breast or thigh sliced
- 8 oz fettuccine or pasta of choice cooked al dente
Sauté the garlic
In a large pan over medium heat, melt the butter. Add minced garlic and cook for about a minute until fragrant but not browned.
Deglaze with wine
Pour in the white wine and let it simmer for 4–5 minutes, reducing slightly to cook off the alcohol and intensify the flavor.
Stir in the cream
Lower the heat slightly and add the heavy cream. Stir gently and bring to a low simmer.
Add the Parmesan
Gradually whisk in the cheese until melted and smooth. If the sauce looks too thick, a splash of reserved pasta water or more wine can loosen it up.
Season and finish
Season with salt and black pepper to taste. Toss in cooked pasta and sliced chicken if using. Serve immediately with parsley on top.
Perfect Pairings
- Protein: Grilled chicken, shrimp, or sautéed mushrooms all work beautifully.
- Wine: Serve with a crisp white like the one used in the sauce—Sauvignon Blanc is an ideal match.
- Sides: A bright arugula salad with lemon vinaigrette or garlic bread to mop up that dreamy sauce.
FAQs
1. What type of chicken is best for Alfredo?
Boneless, skinless chicken breasts or thighs both work. Thighs offer a bit more flavor and stay juicy, especially if you're preparing a homemade chicken Alfredo recipe from scratch.
2. Can I make the sauce ahead of time?
Yes! This simple Alfredo sauce recipe can be made a day in advance. Gently reheat it on the stove, adding a splash of cream or milk to bring it back to life.
3. What makes this the best Alfredo sauce recipe?
It’s all about balance: the wine adds acidity, the cream brings richness, and the freshly grated Parmesan gives it that deep umami punch. Combined with garlic and butter, it becomes the best Alfredo sauce—hands down.
4. Is this an authentic Alfredo sauce?
While traditional Alfredo in Italy is just pasta, butter, and cheese, this version leans into the best of American-style Alfredo—creamy, indulgent, and layered with flavor. It’s not 100% authentic Alfredo sauce, but it’s absolutely delicious.
5. Can I swap the cream?
For a lighter version, you can use half-and-half, but for the best Alfredo, stick with heavy cream for that luscious texture.
