Prep 10 mins
Cook 20 mins
Rich, thick and creamy Alfredo sauce on a layer of pasta or oven roasted vegetables. Mmmm….Mamma Mia! What else can one say? This quick and easy recipe shows you how to make this Italian sauce from scratch.
- 473.19 ml heavy cream
- 118.29 ml butter
- 29.58 ml cream cheese
- 177.44 ml parmesan cheese
- 4.92 ml garlic powder
- Place the cream, butter and cream cheese together in a saucepan until melted, stirring constantly.
- Add Parmesan and garlic powder and simmer for about 15-20 minutes on a low heat until the cheese begins to brown just slightly. Take off the fire immediately. Check for seasoning.
- For a creamier and richer version, you could double the amount of butter.
This was a really tasty Alfredo Sauce. I served it over Garlic Fettuccine noodles, and really enjoyed it. I am not sure why it has "chicken" in the title since the ingredients do not include chicken, nor do the instructions suggest it can be served over baked chicken or such. Nonetheless, it was very tasty served with fettuccine noodles. Thanks, tastetester #2. Made for Spring 2010 Pick-A-Chef.