If you’re like me, you love alfredo, but you don’t like the idea of paying $8-$15 for a plate full at a restaurant, and it’s not always in the cards to get up and go for dinner. A few years ago, I decided to look up how to make it, and since then, it’s evolved into my own recipe, and something we make at least twice a month.
It’s not healthy. I opt to make it with heavy cream and real butter instead of half and half. I don’t use reduced fat cheese. Instead, I serve it with grilled chicken and broccoli, and use a whole wheat pasta instead of semolina based. I figure, it’s worth the extra workout from time to time. You have been warned.
Easy Alfredo Sauce
Alfredo Sauce Ingredients
- 1 stick of butter
- 16. oz heavy whipping cream (a pint) Opt for organic to make it a little healthier.
- 2 c. grated Parmesan cheese, with an additional 1/2-1 c. mozzarella if you are a cheese addict like me.
- Italian seasoning (to taste)
- garlic salt (to taste)
- 16 oz of your favorite pasta shape (we use the bowties)
- 1 lb grilled chicken (if you want to add it or serve it on the side.)
- 2 c. steamed broccoli (or enough for each person to have a 1/2 c. serving)
Alfredo Sauce Directions
- In a large pot, boil water for pasta. Cook pasta until al dente, drain and set aside.
- In a large skillet, melt the stick of butter.
- Add the heavy whipping cream, and heat to near boiling. (Don’t allow it to boil, because it will scorch the cream.)
- Reduce heat.
- Add in cheese, and stir constantly, until cheese is melted.
- Season to taste with the Italian seasoning and garlic salt. (We never measure it out, but if you’re using fresh herbs, using three times more than if you were using dried.)
- Pour sauce over pasta.
- Serve with grilled chicken, or dice grilled chicken and mix it in with sauce.
- Serve broccoli on side, or dice and include with pasta and sauce.