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!

Homemade Alfredo Sauce Recipe

Description

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

Ingredients

Units Scale

Alfredo Sauce

1/2 cup butter
3 cloves garlic
1/2 cup chicken or vegetable broth
1 cup heavy cream
1 cup finely grated Parmesan cheese
salt and pepper to taste

Serve with:

Pasta of choice! I love this with DeLallo fettuccine or egg pappardelle – this amount of sauce works well with about 8 ounces of pasta

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Instructions

Melt butter in a large saucepan. Keep the heat very low, and add garlic cloves to butter. Cook until fragrant – about 5 minutes. (If you’re serving this with pasta, start that now! Don’t forget to add a generous pinch of salt to the water!)
Remove garlic cloves from the butter. Add heavy cream and broth, and bring to a very gentle simmer. Whisk to incorporate. Simmer over low heat for 3-5 minutes, or until slightly thickened.
Add Parmesan to the sauce. Whisk in until fully melted and thickened. Taste and add salt and pepper as needed.
Toss with the pasta and keep over low heat until the sauce is clinging to the pasta the way you want! Or spoon the sauce over a protein and/or veg of choice. SO LUSCIOUS!

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: White pepper (instead of black pepper) will keep the sauce silky and uncluttered! But if you don’t have it, not a big deal.

Other serving ideas: 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