Easy Alfredo Sauce

High Five Recipes 2

I love a good alfredo sauce.  Want to know why this recipe is so good and rich?  It’s full of butter and cream.  Indeed, this recipe is neither fat free nor dairy free.  I am very much not afraid of real and healthy fat.  For those of you who need to eat a dairy free diet, I’ll try to come up with something a little less “cow” next time.  ;)

Easy Alfredo Sauce

1/2 cup butter
One pint of cream (2 cups)
1 garlic clove
2 Tablespoons cream cheese
1/2 cup grated parmesan cheese

Bring the butter, cream, garlic and cream cheese to a boil.  Turn down the heat, simmer and stir for about two minutes.  Add the grated cheese and stir until melted.  Simmer the sauce for 15-20 minutes until it becomes “thick and saucy”, stirring occasionally.

And now, a few alfredo pictures:

Into the pot go the butter, cream, cream cheese and garlic…

The parmesan cheese is shredded and ready to add once we’ve boiled the other ingredients for a couple of minutes.

Here’s our sauce, simmered and ready to serve…

OH. YUM.

pasta alfredo

Are you wondering about the pasta I served with our Easy Alfredo Sauce?  It looks like WHITE pasta, doesn’t it?  Ah, but it isn’t!!  I’m very excited to tell you that this was Gluten Free Corn Pasta  from OliveNation.  My OliveNation friends told me that their GF pasta tasted awesome and wow they were right!!!  It’s great stuff!  AND, if you recall, just like with vanilla beans, OliveNation offers Heavenly Homemakers readers a 10% discount (use the code hhm2011).

Now, you can of course add chicken to this dish if you like.  Just saute a little chicken in some olive oil and toss it into the sauce.  For that matter, that steamed broccoli I served on the side tasted great stirrred right into the sauce and noodles on our plate!

Are you a red sauce or a white sauce kind of pasta lover?  Or does it depend on the day?

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Comments

  1. Darlene Longtin says

    How many do you think this recipe will feed? I need to feed a big group this weekend.

    [Reply]

    Laura Reply:

    This recipe feeds about 6 people. :)

    [Reply]

  2. Dee says

    Very tast recipe, but unfortunately my stomach does not do well with cream cheese. Is there anything I can substitute it with?

    [Reply]

    Laura Reply:

    I’ve left out the cream cheese before and it’s still tasty – just not as thick. You could try that. :)

    [Reply]

  3. Megan says

    Looks easy and yummy! Can you make it and reheat later? My little ones aren’t always so helpful during dinner prep so I like to get some things done earlier when I can. If it does reheat, how long do you think it will last in the fridge? Thanks!

    [Reply]

    Laura Reply:

    Unfortunately, this is one recipe that doesn’t reheat very well. The butter tends to separate later.

    [Reply]

    Megan Reply:

    Thanks, I will be making it tonight. Hopefully the munchkins can wait for what sounds like a delicious meal! We will be having just a plain salad with it (veggies from our garden) followed by some fruit. Thanks again :)

    [Reply]

    Jen Reply:

    I’ve had great success reheating this recipe in a specific way, and thought I’d share. :) I store leftover pasta in cold water in the fridge (an old friend in the restaurant biz shared this tip). So I put the leftover pasta in a saucepan, shaking off the water, without worrying that a little water makes it into the pan (not too much, though). Then I spoon the thickened, cold sauce on top. I reheat gently while stirring fairly often. You may have a little parmesan stick to your pan in the end, but it’s just as yummy as when you initially serve it. My sauce has never actually separated in the fridge though.

    Laura, my family LOVES this recipe! We had it tonight with steamed broccoli on the side, and shrimp scampi. A seriously yummy dinner that rivals any fine dining establishment out there. And the quality of real, quality ingredients can’t be beat. Thank you for the recipe!

    [Reply]

  4. Rachael says

    Hello! I’m thinking about making this for my Monday night Bible study. How much pasta and chicken do you recommend for this amount of sauce? I know that depends on how creamy you like it, but an estimate would be helpful :)

    [Reply]

    Laura Reply:

    I would say about 8 ounces. :)

    [Reply]

  5. Sarah M says

    I just made this and sauce came out chunky. Is there a way to fix that?

    Thanks!

    Sarah

    [Reply]

    LindseyforLaura@HHM Reply:

    My guess is that something didn’t melt down and incorporate all the way. If it is still a problem I would recommend running it through a food processor to get it smooth.

    [Reply]

  6. John says

    Except for the cream cheese, that is how I learned to make alfredo sauce. I usually make it with clams, and start there first, with 2 cans chopped clams, juice and all. If you have more clam juice, even better! Reduce until juice is mostly gone, then add butter and garlic. When that melts add your cream. When heated, grate in your parm.
    One of my wife’s favorites!

    [Reply]

  7. Lori says

    I want to make this for a large group. After making the sauce, do you think I can put it in a crock pot for an hour? Any suggestions to keeping pasta a little warm after cooking? Thank you! Sounds so yummy!

    [Reply]

    Laura Reply:

    Yes, the sauce in a crock pot for about an hour should be fine. As far as keeping pasta warm? I’d just make it right before serving as I’ve not found a good way to keep it warm for an extended time.

    [Reply]

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