Creamy Alfredo Sauce

The first time I made Chicken Fettuccini Alfredo it was a disaster. I thought I’d go all rogue and make it from scratch…it was horrible and clumpy. I wanted to make it for a date night since it’s Carters favorite pasta dish and a throwback to our second date. That poor fool Ate. Every. Last. Bite. I knew then he must really like me if he suffered through a whole plate of that mess.  

This recipe on the contrary is delicious and creamy! It’s definitely an upgrade from my first attempt and now sits on our list of favorite pasta sauces. Only took a few (hundred) tries. 

Comment below if you have a favorite recipe disaster story! 

Favorite ways to use/serve this sauce:
-Over roasted veggies. (Pictured below)
-As a dipping sauce.
-Substitute for pizza sauce or where you would normally do tomato sauce.
-Over pasta. (Of course)
-If you add an additional cup of parmesan cheese it makes a great fondue!

Creamy Alfredo Sauce

Recipe by KhristianCourse: Main Dish, SaucesCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

15

minutes

Alfredo sauce is always a crowd pleaser. It’s such a tasty sauce and perfect for pasta or to top veggies with. We do it over roasted broccoli all the time. Garlic + Cream + Cheese = One delicious plate of food!

Ingredients

• 4 Tablespoons of Butter

• 2 Cloves of Garlic (minced or finely chopped)

• 2 ounces of Cream Cheese

• 1 Cup of Heavy Cream

• 1 Cup of Grated Parmesan Cheese

• 1/2 Tablespoon of Lemon Juice

• Salt/Pepper to Taste

Directions

• In a sauce pan, melt the 4 tbsp of butter over medium heat.  
• Once melted and bubbling slightly add in your minced garlic. Cook for about 1-2 minutes. 
• Now add your cream cheese, let this melt and combine with the butter/garlic. Once melted and combined, add in the heavy cream. 
• Let the heavy cream come to a slight bubble and add in your parmesan cheese. Continuously stir until the sauce becomes thick and the cheese melts completely. About 8-10 minutes.
• Now add your lemon juice and salt/pepper. 
• Serve immediately over pasta or jar and *store in the fridge for up to 7 days.  

Notes

• *When you go to reheat the sauce use some reserved pasta water or add more cream to the sauce to keep the velvety texture. The sauce sets (because of the butter) and will need some additional liquid.