White Wine Pasta Sauce
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This white wine pasta sauce is your ticket to a gourmet meal without the fuss. With a hint of white wine, a dash of garlic, and a creamy finish, it transforms any ordinary dish into a culinary delight. Whether you’re hosting a dinner party or simply spicing up a weeknight dinner, this sauce is a must-try that will leave your guests impressed and craving more.
Try serving this recipe with rotisserie, crispy, or grilled chicken for a little extra protein!
Why You’ll Love This Creamy White Wine Pasta Sauce
- Mixes with Anything: This sauce is super versatile. You can throw it over any kind of pasta, add chicken, seafood, or whatever veggies you like. It’s easy to tweak to match your mood or the occasion.
- Perfect for Fancy Dinners: Got a date night or a dinner party? White wine sauce has a fancy vibe that makes your meal feel more gourmet without much extra effort.
- Easy to Make: Despite its upscale flavor, this sauce is pretty straightforward and quick to cook up. It’s ideal for a last-minute fancy meal or just sprucing up a regular weeknight dinner.
Coming clean with you all, this started as a sponsored post. I was asked to create a recipe for a brand and guess what? It’s become a staple recipe for our menu. We love this white wine alfredo sauce. So much so that it’s been updated several times to include some helpful info for all of you!
We have made this over a dozen times and it never fails. Imagine you’re taking a classic Alfredo sauce and giving it a little twist with white wine. This isn’t your everyday creamy sauce—it’s got a bit of a zing to it! The white wine really brings out a bright, slightly tangy flavor that cuts through the richness of the cream. You still get that lush, velvety texture, but the wine adds a subtle sharpness that makes the sauce pop. It’s like Alfredo sauce dressed up for a special occasion. Totally delicious and a bit more sophisticated.
Ingredients You’ll Need
Here’s the secret with this sauce, it’s actually really simple to make and leaves you with an elevated alfredo sauce! Here is what you need:
- Pasta: This is a classic choice for Alfredo sauce is a fettuccine. However, this works well with linguine, penne, and even tortellini or ravioli! These options give you a pasta that really holds on to that creamy sauce.
- Butter: For this sauce, it’s typically best to use unsalted butter. It has Parmesan cheese, which can be quite salty, so starting with unsalted butter allows you to adjust the salt to your taste without the sauce becoming overly salty.
- Garlic: Garlic really perks up the flavor of the sauce, making it taste richer and more interesting.
- Heavy Cream: Heavy cream is the key to getting that classic creamy texture in Alfredo sauce. It thickens up as it cooks, wrapping your pasta in a smooth, rich sauce that feels indulgent and tastes amazing.
- White Wine: It’s best to choose a dry white wine that will complement the creamy, rich flavors without overpowering them like Pinot Grigio, Chardonnay, or Sauvignon Blanc.
- Parmesan: Do not use canned parmesan or pre shredded cheese. Fresh parmesan that you grate yourself works the best. Pre-grated cheese often contains additives that can prevent it from blending well and may reduce its freshness and flavor impact.
- Salt and pepper
Need something a little easier? Try my Dump and Bake Alfredo Pasta.
Does the Alcohol Cook Off?
Some of the alcohol from the wine does cook off, especially if it’s simmered for a while. However, it doesn’t all disappear. The amount of alcohol that remains depends on the cooking time, the type of alcohol, and how high the heat is.
Generally, the longer you cook a dish with alcohol, the less alcohol remains. If you simmer your Alfredo sauce for a few minutes after adding the wine, a significant amount of the alcohol will evaporate, but not all. For dishes that cook longer, like stews or sauces that simmer for over an hour, even more alcohol evaporates.
White Wine Pasta Sauce Recipe
I’m not kidding when I say this pasta white wine cream sauce is so delicious. You won’t want to make it any other way!
- Cook the Pasta: Follow the directions on the pasta package to cook it. Once it’s done, drain the water off and put the pasta aside.
- Make the Sauce: In a big pot, melt the butter over medium heat. Toss in the garlic and let it cook for about a minute—just until it starts smelling good.
- Combine Pasta and Sauce: Put the cooked pasta into the pot with the sauce. Sprinkle the Parmesan cheese over the pasta, and stir everything together until the cheese melts into the sauce.
- Enjoy: That’s it! Now you’ve got a delicious pasta with white wine Alfredo sauce ready to enjoy.
Helpful Tools
Having the right tools can make the process easier and more enjoyable. Here are some essential kitchen tools to have on hand:
- Large Pot or Saucepan: You’ll need this for both cooking the pasta and making the sauce. A good-quality, heavy-bottomed pot is best to prevent the sauce from scorching.
- Whisk: This is crucial for stirring the sauce to help blend the ingredients smoothly, especially to incorporate the cream and wine without lumps.
- Garlic Press: If you’re not a fan of mincing garlic with a knife, a garlic press can be a handy tool to quickly and easily crush the garlic cloves.
- Cheese Grater: For grating fresh Parmesan cheese. A fine grater is ideal for getting a fluffy, melt-friendly consistency.
Helpful Tips:
Here are some expert tips to make your white wine Alfredo sauce truly outstanding:
- Simmer Gently: When adding your cream and wine to the melted butter and garlic, keep the heat moderate to avoid boiling. Boiling can cause the dairy to separate, making the sauce grainy. A gentle simmer will help the flavors meld beautifully and keep the texture smooth.
- Use Fresh Garlic: While pre-minced garlic is convenient, using fresh garlic cloves you mince yourself can provide a fresher and more potent flavor.
- Reserve Pasta Water: Before draining your pasta, reserve a cup of the pasta water. The starchy water is great for adjusting the thickness of your sauce if needed. If the sauce seems too thick, add a little pasta water to thin it to your desired consistency without diluting the flavor.
- Finish with Freshness: Just before serving, consider adding a sprinkle of fresh herbs, such as parsley or basil, for a burst of color and freshness that complements the creamy sauce.
Recipe FAQs
Use a dry white wine like Pinot Grigio, Sauvignon Blanc, or a light Chardonnay. These wines add a nice balance of acidity without overwhelming the creaminess of the sauce.
You can use milk to lighten the sauce, but it won’t be as rich or thick as using heavy cream. To help thicken milk-based sauces, you can add a little flour or cornstarch dissolved in water.
If your sauce is too thin, let it simmer a bit longer to reduce and thicken. Be careful not to boil it vigorously as this can cause the dairy to separate. Alternatively, you can add more grated Parmesan cheese, which will help thicken it.
Absolutely! Chicken, shrimp, or scallops are popular additions. Cook your protein separately and add it to the sauce when you mix in the pasta, allowing it to warm up without overcooking.
Leftover Alfredo sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of milk or cream to help smooth it out if it’s too thick.
More Pasta Recipes To Try
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White Wine Alfredo Sauce Recipe with Heavy Cream
Ingredients
- 1 (16 oz) box penne pasta
- 6 tablespoons butter
- 2-3 cloves garlic
- 3/4 cup heavy cream
- 1/4 cup white wine
- 1 cup Parmesan cheese (freshly grated)
- salt and pepper
Instructions
- Follow the instructions on the pasta package to boil it. Once it's cooked, drain the water off and set the pasta aside.
- Put the saucepan on the stove, turn the heat to low, and add the butter. Let it melt slowly.
- Add the minced garlic to the melted butter. Stir and cook it for about 1 to 2 minutes, just until it smells nice and fragrant.
- Pour the cream and wine into the saucepan with the garlic and butter.Simmer: Turn the heat up to medium and let the mixture start to bubble gently (that’s called a simmer). Watch and stir for 2-3 minutes so the milk doesn’t stick and burn.
- Sprinkle the Parmesan cheese over the sauce, and stir everything together until the cheese melts completely.
- Add the cooked pasta into the saucepan.
- Add a little salt and pepper, taste it, and add more if you think it needs it.
- Serve up your delicious pasta and enjoy!
Notes
- Simmer Gently: When adding your cream and wine to the melted butter and garlic, keep the heat moderate to avoid boiling. Boiling can cause the dairy to separate, making the sauce grainy. A gentle simmer will help the flavors meld beautifully and keep the texture smooth.
- Reserve Pasta Water: Before draining your pasta, reserve a cup of the pasta water. The starchy water is great for adjusting the thickness of your sauce if needed. If the sauce seems too thick, add a little pasta water to thin it to your desired consistency without diluting the flavor.
- Finish with Freshness: Just before serving, consider adding a sprinkle of fresh herbs, such as parsley or basil, for a burst of color and freshness that complements the creamy sauce.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
More Favorites from One Sweet Appetite
- Ravioli Bake
- Cajun Chicken Pasta
- Easy Chicken Caprese Pasta
- Homemade Alfredo
- Alfredo and Broccoli Stuffed Shells
The taste is okay, although very bland. I agree with others that there is not enough sauce for 16oz of pasta and the final result is very thin. I followed the recipe exactly as listed, however, there’s just nothing there to thicken it up. I would not recommend this particular recipe to others, but I cannot speak on her other Alfredo recipes.
Update – If you allow the pasta and sauce to cool for upwards of 5-10 minutes it thickens up and adheres to the pasta. However, it requires lots of seasoning to change the flavor profile.
Thank you for your feedback—I’m sorry to hear that the recipe didn’t quite meet your expectations. This sauce is meant to be rich with the flavors of garlic, Parmesan, and a hint of white wine. For a thicker consistency, you might try simmering it a bit longer or adding a touch more Parmesan. I’ll take another look at the recipe to ensure the instructions are clear for achieving a thicker sauce.
Definitely not enough sauce for 16oz of penne. And the sauce itself comes out more runny consistency and very bland, not creamy at all. Don’t recommend. So many better Alfredo recipes out there.
Thanks for the feedback, Katherine. I actually just remade this recipe a few weeks ago for updated photos and didn’t find it runny or lacking in flavor, but I know that everyone has a different flavor profile that they search for. I’d love to recommend my classic alfredo sauce. It’s simple to make and does have a bolder flavor profile.
What heat do you melt the butter at? what heat do you add the cream at? what heat do you cook the cream and melt the parm at?
If you need that much help, you probably shouldn’t make this.
It was easy, quick and yummy
Thank you, Lori. I’m glad you enjoyed this recipe.
Hi Brian. I always appreciate feedback. However, I’ve made this recipe dozens of times with no issues at all. Did you use fresh parmesan or was it pre shredded? The pre shredded won’t mix as well as it contains additives.