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Looking for recipes for Alfredo sauce. What is your recipe?

Looking for recipes for Alfredo sauce. What is your recipe?

thank for the original creator Vicky Soderlund

32 thoughts on “Looking for recipes for Alfredo sauce. What is your recipe?”

  1. Butch Hunsberger

    1/2 stick butter
    1/2 C flour
    Melt butter low adding flour then slowly wisk in 4 Cups milk.
    Add one block cream cheese
    Add in 2/3 C dry grated Parm cheese.
    1/4 tsp nutmeg A MUST…
    This will coat 1lb fettucine or we like 1lb penne with a box of frozen chopped spinach added served with breaded pan fried chicken breast or chicken pieces sauted in butter oil and minced garlic…
    You can leave out soinach and have broccoli or prmivera or california blend on the side as well…Deb

  2. A lot of people use heavy cream which if do a search, you can make a substitute for using milk and butter I don’t usually have heavy cream in my refrigerator so if I just want to grab stuff and make an alfredo sauce I just use milk and butter

  3. Butter, milk, parmesan, salt and pepper and a little of garlic powder or garlic salt sometimes I do add in cream cheese though cuz cream cheese makes it super creamy. Mix in enough parmesan to make it thicken up

  4. Vicky Soderlund

    Thank you all so much! I have been trying new homemade meals and so far I am 85% approval with my family. I tell them to be honest with me because..well they are the ones eating it.

  5. Butter and flour( make a roux)
    Add garlic and saute for a minute or 2,add heavy cream, season to your liking,stir in shredded mozzarella and Parmesan. Stir and simmer for about 5-10 minutes. Add pasta and enjoy

  6. Mines a little different but it comes out better than most restaurants imo.
    1 scant (a little less than) cup of chicken broth heated to boiling,
    Then add 2 cups heavy whipping cream, 2 tablespoons of cornstarch (try not to let it clump up) and 3-4 cloves of minced garlic, heat that to a simmer then add a cup of Parmesan, 1/2 teaspoon salt, 1/2 teaspoon pepper,let that melt and simmer for about 10 minutes, and once it’s done you can top it off with some fresh basil and parsley. Literally restaurant quality every time. 🤌

  7. 2 lbs chicken tenders, 1 pkg of frozen broccoli and 2 jars of your favorite alfredo sauce. cook in crock pot on low 4-5 hours. diced chicken up. stire in 1 lb of cooked pennne pasta.

  8. I melt two table spoons butter add heavy creamy Italian and mozzarella cheese Parmasian cheese and stir and mix really good and add garlic you can also add creole or Italian seasoning

  9. Alicia Simms Harris

    I use butter, heavy whipping cream, parm cheese, garlic, a little cream cheese & seasonings (salt, pepper, garlic powder, onion powder & sometimes a lil cajun seasoning). Occasionally will add other white cheeses as well like asiago, Italian blend etc.

  10. Sam Burkechetti

    Butter & pinch of flour into a rue, slowly add milk & a cheese mixture of Asiago, Romano & Parmesan. Keep stirring as it melts & adding more milk & cheese until it’s a little runnier than the desired consistency. It will thicken a bit as it cools.

  11. Billee Franklin

    I do butter flour heavy cream minced garlic parm cheese and motzerella cheese…. Melt 2 tbps butter add 2 tbsp flour to butter mix with whisk add heavy cream to the roux heat while continue to wisk to mix the roux and cream once combined add garlic and shredded cheese

  12. Lindsey Gillespie

    Lots of butter slowly heat with minced garlic don’t overcook garlic. Add heavy cream and whole milk bring to a boil before add permesean cheese so it melts. Salt n pepper to liking

  13. This is my time to shine!! Alfredo is my favorite food & i swear by my recipe. i’ve tried every jarred alfredo sauce & made it every way you can think of. nothing beats this. it’s seriously the best.

    melt 1/2 c. butter (1 stick), add 2 c. heavy cream & simmer, stirring constantly, add 1 tsp of minced garlic and 1/4 c. pasta water. wisk for 5 minutes. add salt and pepper to taste. then add 2 cups of freshly grated parmesan cheese. it’s important that it’s freshly grated and not already shredded in a bag. it will be stringy instead of creamy if you use the pre shredded kind.

  14. Olive Garden’s Alfredo Sauce

    * 6 Tablespoons butter, high quality
    * 1 Tablespoon garlic, minced
    * 2 Tablespoons all-purpose flour
    * 1.5 cups heavy cream
    * 1.5 cups milk, any kind
    * ½ cup Parmesan cheese, grated and at room temperature
    * ½ cup Romano cheese, grated and at room temperature
    * Salt and black pepper, to taste
    * 1 lb. Fettuccine
    * Parsley, to garnish

    Boil the fettuccine according to package instructions. As the water preheats, begin the sauce.
    Melt the butter in a large saucepan over medium heat. Add the garlic and cook for one minute.
    Whisk in the flour. Gradually add the heavy cream, then the milk, whisking constantly.
    Reduce the heat to low once the sauce begins to bubble. It will continue to thicken as it simmers.
    Slowly sprinkle in the cheeses, continuing to whisk.
    Drain the pasta and carefully mix it into the sauce until well incorporated. The pasta will absorb the sauce an it will get thicker still.
    Garnish with chopped parsley, and serve!

  15. Bridget Hebert

    I got a good one!

    1 and a half stick butter melt in skillet, then add
    1 and 1/4 cup heavy whipping cream
    1 tsp salt
    Pinch of nutmeg, white pepper and garlic powder
    Stir continuously over med heat for 2 min
    Turn off heat stir in one small bag of shredded parm cheese.
    Mix throughly add to cooked pasta, penne or fettuccine are my favs. Enjoy!

  16. Half a stick of butter, block of cream cheese, heavy whipping cream, parm, mozzarella, salt, pepper, garlic powder, paprika, a lil bit of Cajun seasoning.

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