Alfredo sauce good enough to entertain with, but easy enough to make in a hurry…. 20 minute creamy alfredo sauce!
When I was a kid, my go-to dish at any Italian restaurant was fettucini alfredo, and to some extent, it still is. What’s not to like about a creamy, cheesy sauce? A couple of weeks ago when I was working on this Spicy Chicken Rigatoni, I needed some alfredo sauce to combine with marinara. Not having found a bottled sauce worth using, I decided to come up with my own which is how this simple creamy alfredo sauce came to be.
Ever since I came up with this version of alfredo sauce, I have made it two more times! Yes two. And here’s why…. it’s ridiculously easy, it’s ridiculously good, and it is perfect for anyone, myself included, who just had an adjustment at the orthodontist. My teeth were aching pretty bad on Friday after a trip to the ortho, and this recipe for creamy alfredo sauce, combined with some whole wheat penne, made the perfect lunch.
If you’re short on time during the week and need a quick supper, this recipe definitely fits the bill and is one that both children and adults can enjoy. Want to add some protein? Just toss in grilled chicken strips.
*Note: Make sure your cream cheese has softened up a bit, otherwise you’ll end up with a lumpy sauce. I started with a package of cream cheese right from the fridge and microwaved it for about 10 seconds on each side before using it, and my sauce had the perfect creamy smooth consistency that I was looking for.
Also, be sure to grate your own parmesan cheese. Any time you are working with grated cheese that is supposed to melt, grate your own, it melts better, and tastes better.
- 1/2 cup butter (1 stick)
- 1- 8oz package cream cheese softened and cut into cubes (it will melt quicker)
- 1 cup half and half
- 1/3 cup parmesan cheese, grated (use fresh, it melts better)
- 3 cloves of minced garlic or 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried parsley
- In a sauce pan melt butter over medium heat.
- Add in softened cream cheese cubes and stir until cream cheese has melted.
- Slowly poor in 1 cup half and half and whisk vigorously for a few minutes.
- Add in parmesan cheese and stir until it is incorporated. Then stir in garlic, black pepper and dried parsley.
- Stir for a few minutes, then let the sauce simmer on low for a few minutes to thicken up.
- Combine with your favorite pasta and serve. I used a combo of whole wheat penne and regular penne.
Recipe adapted from