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Thursday, March 10, 2016

The Best Garlic Alfredo Sauce

Homemade garlic alfredo is easier than you think.
30 minutes later and this one is on the table!

The Best Garlic Alfredo Sauce

This post does contain affiliate links for your convenience.

I'm a red sauce girl.

Through and through.

Give me anything slathered in marinara and I'll be your best friend forever.

You could call me names, take my dog, lock me out of my house and take my wine, but as long as you give me a bowl of red sauce with a little hunk of garlic bread to go dip crazy with, I'll still love you.

I've always been this way.  It's not that I don't like white sauce, it's just that I could never find "the one".  You know kind like finding "the one" when dating?  The first guy is okay. The second one was fun, but not long term material.  It goes on and on.

And then one day you find your sauce.

The Best Garlic Alfredo Sauce

Enter in last weekend.  I set out to make Sunday dinner, like every other Sunday {I try and bring out the big guns and make something nice} and for whatever reason I remembered the husband really, really loves a good alfredo sauce.

To the point of ordering-it-every-time-we-go-out-for-Italian kind of LOVE.  What can I say? I love red.  He loves white.

And while I make my favorite all of the time, I have clearly failed in well, almost, ever making his favorite.

Wife of the year right here.

So with shrimp in the freezer and fettuccine noodles in the cupboard, I tackled this bad boy of a sauce and prayed to the white sauce gods that it would work.

They answered my prayers.  It worked!

And by the way, making this sauce in a big, heavy stock pot, like my Lodge one in deep purple is key {kinda, not really, but I love these pots}.  Or get all big and fancy and go straight for the Le Creuset.

The Best Garlic Alfredo Sauce

And by saying it worked, I mean, it really, really worked.  Not only did this dinner come together in less than 30 minutes it was restaurant quality.  It is not often that the husband praises my meals over and over, but when he does, I know for a fact that he really, really loves them.

It's creamy, thick and garlicky.

Yes, that is a word.  Garlicky.

If you can dump ingredients into a pan on the stove, you can make this sauce.  Buy yourself a whisk and a garlic press {best kitchen gadget ever} and you are practically done.

The Best Garlic Alfredo Sauce

If you love this recipe as much as we do, I'd love for you to rate it below on the recipe card! Give it a star rating and let others how delicious it is.

I can bet it will be on your meal rotation soon.

The Best Garlic Alfredo Sauce

The Best Garlic Alfredo Sauce
Yield: 8
Author: Ally
Prep time: 5 MinCook time: 20 MinTotal time: 25 Min
This super easy & homemade alfredo tastes authentic and is delicious! People rave about it. Creamy, garlicky, smooth and super tasty over any pasta.

Ingredients

  • 1/2 stick of unsalted butter
  • 2 c. heavy whipping cream
  • 4 oz. cream cheese
  • 4 cloves of garlic, minced
  • 1 t. garlic powder
  • 1 t. Italian seasoning
  • 1/2 t. salt
  • 1/2 t. pepper
  • 1 c. Parmesan cheese
  • 1 lb. fettuccine noodles

Instructions

  1. In a large stock pot or rimmed sauce pan over medium high heat together the butter, cream cheese and whipping cream. Whisk until combined.
  2. Add in the minced garlic and seasonings. Continue to whisk for 4-5 minutes or until it starts to thicken.
  3. Once thickened add in the Parmesan cheese, stirring to combine and set the sauce to warm.
  4. Meanwhile in a big pot of salted boiling water cook the fettuccine noodles until done.
  5. Toss the cooked fettuccine into the sauce. Eat plain, or top with cooked shrimp or chicken.

Notes:

Leftover sauce is awesome reheated! It tastes the same as the first day.

Nutrition Facts

Calories

441.45

Fat (grams)

35.78

Sat. Fat (grams)

22.02

Carbs (grams)

22.48

Fiber (grams)

1.22

Net carbs

21.26

Sugar (grams)

2.95

Protein (grams)

9.01

Sodium (milligrams)

415.70

Cholesterol (grams)

106.61
Did you make this recipe?
Tag @sweetsavoryeats on instagram and hashtag it #alfredosauce

Would you like to comment?

  1. I make this every time and it is my FAVORITE. But how do I stop the sauce from separating when I re-heat it as leftovers?

    ReplyDelete
  2. This was easy and delicious, didn’t have cream cheese and subbed for Greek youghurt. Can’t wait to reheat it for leftovers, what a treat it will be

    ReplyDelete
  3. Made it last night to put over stuffed shells and it was a hit! Very good!

    ReplyDelete