What are the origins of Alfredo sauce?

Okay, so like I said, this doesn't exactly follow the most authentic Alfredo sauce recipe, because we're using cream. The original recipe uses just butter and Parmesan (and pasta water), if you can believe it! And if you're a pasta history buff (who among us is not?), I'd recommend reading a little more about the history here !

How can I add chicken to this to make it Chicken Alfredo?

I would season thinly-sliced chicken breasts with salt and pepper, and brown them in a sauté pan. Once cooked through (165 degrees), let it rest on a cutting board for a few minutes and then slice it against the grain to add to the top of your pasta bowls.

Can Alfredo sauce be frozen?

The texture isn't as silky when re-heating, but it can be frozen! I'd let it thaw for a bit (or overnight) in the fridge and then reheat in a pot on the stove.

Can I add veggies to this?

Absolutely! Some roasted broccoli goes really wonderfully with this.

Can you use black pepper instead of white pepper?

Yes! The white pepper just keeps it silky and uncluttered, but black pepper works just fine.

How can I make Alfredo sauce thicker?

You can simmer it longer over low heat with semi-continuous whisking, or add more cream, or add more Parmesan cheese.

How can I make Alfredo sauce thinner?

Once you add the pasta and it sits for a while, it will thicken up and get sticky. I find adding 1/4 cup or so of water, over medium heat, will perfectly loosen the sauce up again and makes it fresh and silky!

Can I use half-and-half instead of heavy cream?

You could, it will just be thinner. You could add a little more parmesan if you want to thicken it up, or just let it simmer a little longer!

Homemade Alfredo Sauce (My Kids' Top Requested Dinner!) Recipe

Description

Creamy, silky, homemade Alfredo sauce! Perfectly smooth, wonderfully creamy, and paired with twirly pasta.

Ingredients

Units Scale

Alfredo Sauce

3/4 cup butter (1 1/2 sticks)
3 cloves garlic, peeled and smashed, but whole
3/4 cup chicken or vegetable broth
1 1/2 cups heavy cream
1 1/2 cups finely grated Parmesan cheese
salt and pepper to taste

Serve with:

16 ounces of fettuccine (one box) - I love this with DeLallo fettuccine or even their egg pappardelle

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Instructions

Infuse Garlic: Melt butter in a large saucepan. Keep the heat very low, and add garlic cloves to butter. Let it cook until the garlic cloves are very fragrant – about 5 minutes. Remove garlic cloves from butter.
Pasta: While garlic is infusing, fill a large pot of water and add several generous pinches of salt. Bring to a boil and cook fettuccine according to package directions.
Simmer: Add heavy cream and broth to the butter. Whisk to incorporate, and bring to a gentle simmer. Simmer over low heat for 3-5 minutes, or until slightly thickened.
Add Parmesan: Just before serving, remove the sauce from heat. Whisk in Parmesan until fully melted and slightly thickened. Taste and add salt and pepper as needed.
Combine with Pasta: Toss with the cooked pasta, and, if needed, turn the heat back on briefly to get the sauce to bubble up and cling to the noodles. For a thinner sauce, add a bit more broth. For a thicker sauce, cook it a bit longer, or add 1 tablespoon cornstarch whisked with 1 tablespoon cold water. The sauce should cling to the pasta and be silky, luscious, and SO delicious. Serve immediately!

Notes

Garlic: Do not brown the garlic or the butter – we just want to infuse the flavor, but as soon as it gets brown it’ll carry some bitterness with it. Keep the heat over low!

Pepper: If you have it, use white pepper (instead of black pepper) because it will keep the sauce silky and uncluttered!

Other serving ideas: We love this with shrimp and broccoli, chicken, other shapes of pasta, layering it into lasagna, GNOCCHI?! I’ve been doing this Alfredo sauce with pumpkin gnocchi and it is a delight.

Prep Time: 2 minutes
Cook Time: 10 minutes
Category: Dinner
Method: Stovetop
Cuisine: Italian

Keywords: Alfredo sauce, fettuccine alfredo, pappardelle, easy Alfredo sauce, homemade Alfredo sauce