How To Make Alfredo Pasta

Easy Pasta Alfredo

Pasta Alfredo — Creamy, soothing, totally delicious, and quite simple to prepare. This is the greatest and most straightforward Alfredo sauce recipe you will ever come across! Make no mistake, this is one of my absolute favorite sauces to prepare. Why? Simply said, it’s quite simple to make, it’s extremely adaptable, and the three key components are butter, cream, and cheese. What could possibly go wrong with that?! While I served this sauce over pasta, it may also be used to top pizzas and flatbreads, or even served as a dip for vegetables.

What Is Alfredo Sauce

Pasta Alfredo — Creamy, soothing, totally wonderful, and quite simple to make. Alfredo sauce is one of the easiest dishes to prepare, and this recipe is the finest. Cooking this sauce is one of my personal favorites. Why? Simply said, it’s really simple, it’s quite adaptable, and the three primary components are butter, cream, and cheddar cheese. It’s hard to make a mistake with that! In addition to using this sauce to top pasta, it may also be used to top flatbreads, pizzas, and even as a dip.

Tips for Making the Perfect Alfredo Sauce

  • Pasta Alfredo — Creamy, soothing, totally wonderful, and quite simple to make. This is the easiest and most delicious Alfredo sauce recipe you will ever come across! This is one of my personal favorite sauces to prepare. Why? It’s quite simple to make, it’s extremely adaptable, and the three major components are butter, cream, and cheddar cheese. What could possibly go wrong with that? While I served this sauce over pasta, it may also be used to top pizzas and flatbreads, or even as a dip. Thank you, Italy, for once again gracing the gastronomic world.

Please let us know if you attempt this recipe and how it turned out! Comment, rate, and tag a photo of cravinghomecooked on Instagram so that we can see it. I’m always interested in seeing what you guys come up with next!

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Prep:5mins Cook:10mins Total:15min sserves:4

  • Prep:5mins Cook:10mins Total:15min sserves:4
  • Preparing the pasta according to the package directions is essential. Melt the butter in a large pan over medium-high heat until it begins to foam. Cook for 30 seconds, or until the garlic is aromatic, before adding the remaining ingredients. Pour in the milk and cream and stir well. Continue to stir constantly to prevent the mixture from burning on the bottom of the pan until it comes to a boil. Reduce the heat to medium and stir in the parmesan cheese, salt, and pepper until well combined. Season with salt and pepper to your personal preference. Using tongs, remove the pan from heat and stir in half of the cooked spaghetti until the sauce begins to thicken. Garnish with parsley and serve immediately

If you want to reduce the number of calories you consume, increase the proportion of milk to cream. Basically, you can use whichever sort of pasta you like. The addition of chicken or mushrooms will give the dish more protein. Note that nutritional information is an approximate approximation and that it might vary substantially depending on the items utilized. Calories: 625 kilocalories (31 percent ) 49 g of carbohydrates (16 percent ) 16 g of protein (32 percent ) 40 g of fat (62 percent ) 24 g of saturated fat (150 percent ) Cholesterol: 129 milligrams (43 percent ) Sodium: 513 milligrams (22 percent ) Potassium: 313 milligrams (9 percent ) 1 gram of dietary fiber (4 percent ) 6 g of sugar (7 percent ) 1635 International Units (IU) of vitamin A (33 percent ) Vitamin C (3.4 milligrams) (4 percent ) Calcium: 311 milligrams (31 percent ) 1 milligram of iron (6 percent ) The Main Course is the first course in the sequence.

Cuisine:Italian

AboutJoanna Cismaru

Reduce the amount of cream you use in your coffee by increasing the proportion of milk. Pasta of your choice can be used in this recipe. The addition of chicken or mushrooms will give the dish more substance. Note that nutritional information is a preliminary estimate and that it might vary substantially depending on the items that are utilized. 625 kcal (calories) (31 percent ) 49 grams of carbohydrates (16 percent ) 16 grams of protein (32 percent ) 40g of fat (62 percent ) Total fat: 24g Saturated fat (150 percent ) 129 milligrams of cholesterol (43 percent ) 503mg of sodium (22 percent ) K is 313 milligrams (mg) (9 percent ) 1 gram of dietary fiber (4 percent ) 6 g of sucrose (7 percent ) 1635 International Units of Vitamin A (33 percent ) 3.4 milligrams of vitamin C (4 percent ) Three hundred eleven milligrams of calcium (31 percent ) 1 milligrams of iron (6 percent ) The Main Course is the course that everyone should take.

Cuisine:Italian

COMFORT FOOD RECIPES

We independently choose these items, and if you make a purchase after clicking on one of our links, we may receive a commission. As a child, chicken Alfredo pasta was my favorite “fancy” restaurant order – a rich sauce clinging to fettuccine and topped with crispy chicken — and it remains so now. It was as close to macaroni and cheese and chicken fingers as a 6-year-old could get at any fine Italian-American restaurant without breaking the bank. Most takeaway Alfredo falls short for me, perhaps because it is too closely associated with my personal culinary memories.

  • Alternatively, it is possible that the rich sauce becomes too cold and clumpy while being transported.
  • The traditional “no cream” Alfredo has been replaced with a dependable version that’s just as creamy, garlic-rich, and enjoyable to slurp up as you remember it from your childhood memories.
  • There are a couple of additions and adjustments that have been made.
  • Alfredo sauce may be used to coat broccoli or fettuccine, which is perhaps the most well-known use.
  • If you go to the grocery store and get some fettuccine, milk, Parmesan, and a couple of chicken breasts, you’ll most likely have everything else you need on hand
  • Because of its slightly greater fat level, we recommend using European-style butter in this recipe
  • But, if you only have normal butter on hand, feel free to use that instead. Initially, it will take around 30 minutes to prepare this dish
  • But, once you’ve mastered the steps, you may reduce the hands-on cooking time to approximately 20 minutes.

Your Chicken Alfredo Game Plan

Using two pans at the same time, you’ll boil the fettuccine in a four-quart pot while frying the chicken breasts in a large skillet while making the sauce in another large skillet.

  • Cook the pasta in a big pot of boiling salted water until al dente. Start this before you begin cooking the chicken, and you will be able to add the dry spaghetti at the same time you begin cooking the chicken breast. Keep a cup of the pasta water aside in case you need to dilute the sauce. Cook the chicken breasts in a mixture of oil and butter until they are golden brown and crisp. This is our favorite method for cooking golden, crispy chicken. You may learn more about ithere by visiting their website. While you are finishing the sauce, you may cover the chicken breasts with aluminum foil to keep them warm. The pasta is finished, the chicken is ready, now create your sauce. Cooking the Alfredo sauce takes only a few minutes in the same skillet you used to cook the chicken
  • Simply toss everything into the sauce skillet once it has been cooked and drained. When the sauce has thickened to your liking, add the pasta and a splash of pasta water and toss to combine. If preferred, you can also include the chicken in this step. Serve as soon as possible

Do You Need to Use Fettuccini Pasta?

Nope! In addition to pasta (both short and long noodles will work), meats, and veggies, you can use this same basic sauce recipe to cover other foods.

Serving Chicken Alfredo Pasta

Nope! In addition to pasta (both short and long noodles will work), meats, and veggies, you can use this basic sauce recipe to cover other foods as well.

Ingredients

  • 6 cups dry fettuccine pasta
  • 2 boneless, skinless chicken breasts (about 1 pound total)
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon kosher pepper, split 1/2 teaspoon freshly crushed black pepper, divided
  • 2 teaspoons canola oil
  • 8 tablespoons (1 stick) European-style unsalted butter, divided
  • 2 cloves minced garlic
  • 1 cup heavy cream
  • 1 cup finely grated Parmesan cheese (2 1/2 ounces), plus extra for serving finely grated nutmeg (about 1/4 teaspoon)
  • Fresh parsley leaves, coarsely chopped, to be used for garnishing

Instructions

  1. Cook the pasta until al dente, drain, and set aside the cooking water. Prepare a big saucepan of salted water by bringing it to a boil. Cook the fettuccine until al dente, about 8 to 10 minutes, according to package directions. After draining the pasta, reserve 1/2 cup of the cooking water and set it aside. Season the chicken with salt and pepper once it has been dried. In the meantime, blot both sides of the chicken breasts dry with paper towels to prevent them from sticking together. Season with 3/4 teaspoon salt and 1/4 teaspoon pepper
  2. Toss well to combine flavors. In a large frying pan, heat the oil over medium-high heat until shimmering. Using a large frying pan, heat the oil over medium-high heat for 2 to 3 minutes, or until it is shimmering. If you happen to have a pan with straight sides, now is the time to put it to use. No nonstick pan should be used. Place the chicken in a heated pan and cook for 5 to 7 minutes, or until the chicken is done. Swirl the pan shortly before adding the chicken to ensure that the oil is evenly distributed. Cook the chicken for 5 to 7 minutes, or until the bottom is golden brown, on a medium heat. If you try to turn the chicken and it seems stuck, it isn’t ready to be flipped. Flip the chicken and cook for another 5 to 7 minutes, or until the chicken reaches 165°F on the internal temperature thermometer. Turn the chicken over and place 1 tablespoon of the butter in the middle of the two pieces of chicken. Pick up the pan and gently swirl it around to ensure that the melted butter is evenly distributed. Cook the chicken for another 5 to 7 minutes, or until it reaches an internal temperature of 165°F. Slice the chicken and keep it covered to keep it warm. Transfer the chicken to a plate or a clean chopping board and let it to rest for 3 minutes before continuing. Using a 1/2-inch-thick piece, make a sandwich. Cover with aluminum foil while you finish preparing the remainder of the meal. Melt the remaining butter and sauté the garlic until golden brown, about 5 minutes. Then, returning to the same pan used for the chicken, cook the remaining 7 tablespoons of butter over medium heat until completely melted. Add the garlic and cook for 30 seconds to 1 minute, or until it is aromatic. Make the Alfredo sauce according per package directions. In a separate bowl, whisk together the cream, Parmesan, nutmeg, 1/4 teaspoon salt, and 1/4 teaspoon pepper until well combined. Simmer for 3 to 4 minutes, or until the vegetables are tender. If the sauce is too thick, thin it up with a little amount of the conserved pasta boiling water, a few tablespoons at a time. Toss in the drained pasta and toss to cover it with the sauce
  3. Serve immediately. In a large mixing bowl, combine the sauce and the drained fettuccine. Make individual servings of the pasta in individual serving dishes, then top with a couple pieces of chicken. Garnish with parsley, more Parmesan, and freshly ground black pepper, if desired

Recipe Notes

Storage: Store leftovers in an airtight jar in the refrigerator for up to 3 days. Reheat on low heat on the stovetop or in the microwave, being careful not to overheat the sauce. Make Ahead: Although this meal is best served immediately, the chicken may be cooked 1 day ahead of time and then added to the sauce with the cream until warmed through. Meghan Splawn is a food editor with a variety of skills. Meghan worked as the Food Editor for the Kitchn’s Skills content for a number of years. She specializes in everyday baking, family cuisine, and capturing natural light in her photographs.

Meghan holds a bachelor’s degree in baking and pastry arts and spent the first ten years of her professional life as a member of Alton Brown’s culinary team. Didn’t I Just Feed You? is a weekly podcast on food and family that she co-hosts with her husband. FollowMeghan

Cozy Up With This Creamy Fettuccine Alfredo

Refrigerate leftovers in an airtight container for up to 3 days after preparing them. The sauce may split if it is reheated too quickly on the stovetop or in the microwave. To prepare ahead of time: Although this meal is best served immediately, the chicken may be cooked 1 day ahead of time and then added to the sauce with the cream until heated through. Meghan Splawn is a food editor and writer with a variety of talents. Meghan worked as a Food Editor for Kitchn’s Skills content, which included recipes and cooking demonstrations.

Meghan approaches eating with an eye on saving money and time while while having a good time.

The Didn’t I Just Feed You podcast, which she co-hosts with her husband, is a weekly discussion of food and family.

  1. Cook the pasta according to package directions in a large pot of boiling salted water until al dente. Drain the pasta, reserving approximately 1 cup of the cooking water
  2. In the meantime, heat the cream and butter in a large pan over medium heat. Cook until the butter has melted and the cream has started to bubble. Season with salt and pepper after whisking in the Parmesan. Allow the sauce to boil for 1 to 2 minutes to thicken a bit. Even though the sauce will still be thin, it will thicken further as it cools and as the pasta is added. Toss in the cooked pasta until it is well coated with the sauce. If the sauce becomes too thick, thin it up with a tablespoon at a time of the leftover pasta water. Garnish with parsley and serve soon after preparation.

Ethan Calabrese is an American actor and director. This material has been imported from another source. Visiting their website may allow you to access the same stuff in a different format, or it may provide you with even more information than you could get elsewhere. Former Food Director, Lauren Miyashiro is a contributing recipe creator at Delish as well as a former Food Director for the company. This material was generated and maintained by a third party and imported onto this website in order to assist users in providing their email addresses for further consideration.

See also:  How To Store Homemade Pasta

Quick and Easy Alfredo Sauce

Ethan Calabrese is a writer and actor from the United States. You may get more information about where this content came from here: If you go to their website, you may be able to access the same content in a different format, as well as more information. Former Food Director, Lauren Miyashiro is a contributing recipe creator at Delish as well as a former Food Director at the company. In order to assist visitors in providing their email addresses, this material was produced and maintained by a third party and imported onto this website.

Most helpful critical review

I was quite dissatisfied with the product and would not purchase it again. With all of the positive feedback, I was anticipating a sauce that was on par with the sauces served in fancier Italian restaurants. This sauce, in my opinion, is comparable to that of a “fast-food” sauce. Not enough alfredo flavor; it’s more like a cream cheese sauce than alfredo. I tinkered with the sauce a little bit. Prepare the sauce by sautéing some garlic, chopped ham, fresh peas, and parsley in a teaspoon of butter, then adding them to the sauce before serving over cheese tortellini.

  • My expectations were not met, and I will not be making this again. The high praise I had heard suggested that the sauce would be equivalent to that seen in more upscale Italian eateries. I believe this sauce is on par with a “fast-food” sauce in terms of flavor and consistency. In fact, it tastes too much like a cream cheese sauce and not enough like alfredo sauce. I tinkered with the sauce a little to make it more interesting. Prepare the sauce by sautéing some garlic, chopped ham, fresh peas, and parsley in a teaspoon of butter, then adding them to the sauce before serving over cheese tortelllini. When the other components were added, it transformed the sauce into something palatable. More information can be found at

    I was quite dissatisfied with the product and would not purchase it again! With all of the positive feedback, I was anticipating a sauce that was on par with the sauces seen in fancier Italian restaurants. This sauce, in my opinion, is on par with a “fast-food” sauce. In fact, it tastes too much like a cream cheese sauce and not like alfredo at all. I tweaked the sauce a little bit. Try sautéing some garlic, chopped ham, and fresh peas in a tablespoon of butter, then adding them to the sauce before serving over cheese tortellini.

    Homemade Alfredo Sauce Recipe {fantastic and easy!}

    Best homemade Alfredo sauce recipe created from scratch with only a handful of natural ingredients, including fresh mushrooms. It’s really simple, takes only minutes to put together, and will blow your pasta socks apart! Alfredo sauce from a jar is much inferior. For those of you who enjoy Alfredo, you will not want to miss ourChicken Alfredo or Shrimp Alfredorecipes! Nothing beats the mix of butter, cream, and cheese when it comes to comfort food. Perhaps a warm chocolate chip cookie would be appropriate.

    This recipe for homemade Alfredo sauce is thick, creamy, and totally delectable in every way.

    What is Alfredo Sauce?

    Served with cooked pasta, Alfredo Sauce is a rich, smooth, and creamy white sauce that is rich, smooth, and creamy. In order to create an authentic Italian Alfredo sauce, parmesan cheese, butter, a small amount of warm pasta boiling water, and salt are combined. Throughout the years, it has been changed to contain heavy cream – I believe this is something we can thank the Americans for. Lol.

    Alfredo Sauce Recipe Ingredients

    The majority of Alfredo sauces are composed with only four ingredients: Parmesan cheese, butter, heavy cream, and salt. However, we took the liberty of adding some garlic and additional ingredients to make it even more delectable for our guests. This is the last recipe you’ll ever need to make again! Here’s how it’s broken down:

    • Typically, only Parmesan cheese, butter, cream, and salt are used in the preparation of Alfredo sauces. In order to make it even more delectable, we took the liberty of adding some garlic and additional flavors. Honestly, this is the only recipe you’ll ever need to make! Listed below is a breakdown of the information.

    Frequently Asked Questions

    • Is it possible to prepare Alfredo Sauce without using cream? Yep! We believe that this sauce is designed to be luxurious, so we go all out and use heavy whipping cream, but if you like to lighten it up and reduce the calories a little, we understand! Heavy cream, half-and-half, or whole milk can all be substituted without hesitation. Keep in mind that the lower the fat level of the sauce, the thinner the sauce will become. What is the best way to thicken Alfredo sauce? We believe our recipe is thick enough, but if you like it even thicker, you have a lot more variations to choose from. (1) Prepare a roux by whisking together the following ingredients: To make the sauce, melt some butter in a saucepan over medium heat and whisk in an equal quantity of flour, whisking frequently, until the mixture is smooth and mixed. Pour a little amount of this into the boiling sauce and stir well. (2) You may alternatively prepare a slurry by whisking together a tiny amount of cornstarch and a small amount of cold water in a small bowl until the mixture is smooth. Continue to gradually whisk in the slurry into the boiling sauce until the desired consistency is obtained
    • Is it free of gluten? Yep! Because this recipe does not call for the use of flour to make a roux, it is deemed gluten-free. Is Alfredo sauce a ketogenic dish? Yep! This sauce is minimal in carbohydrates. You should not, however, delude yourself into believing it is healthy. How many cups does this recipe make? This specific recipe yields approximately 2 1/2 cups of sauce, which is sufficient to completely cover 1 pound of cooked spaghetti. In the event that it is not used immediately, it will fit in a big mason jar.

    How to Make Alfredo Sauce

    This sauce is really simple to prepare and only requires a few basic steps. Don’t forget to check out the video lesson and the whole printable recipe card below.

    1. Simple procedures are required to complete the preparation of this sauce. Don’t forget to check out the video lesson and the whole printable recipe card below!

    Recipe Tips

    • This sauce is really simple to create and only requires a few basic steps. Don’t forget to check out the downloadable recipe card and video tutorial linked below.

    Proper Storage

    How long does Alfredo Sauce keep in the refrigerator? – Pour the sauce into a jar and allow it to cool fully before covering with a tight-fitting lid. It will keep for up to 4 days if kept in the refrigerator. Is it possible to freeze Alfredo Sauce? So.in a technical sense, sure. However, I do not suggest it. Is it possible to freeze cream, butter, and cheese and then thaw them? It will split and become grainy as a result of this. This is not ideal. Reheating Alfredo Sauce is as follows: On the burner, cook it low and slow!

    Heat it at a lower temperature, stirring regularly, until it has gently returned to room temperature. Avoid heating the sauce in the microwave since it makes the sauce greasy. Additionally, this sauce may be reheated once. After that, you’ll have to throw it away.

    Watch Alfredo Sauce Video

    • The best-everSpaghetti Sauce, hands down! You can read all of the reviews here: Wonderful fresh homemadeMarinara Sauceadapted from the fantastic Mario Batali
    • Classic basilPesto Sauce. We adore the flavor and the vibrant green color of this product.

    I hope you enjoy this tasty and simple meal – please rate it in the comments section below! Do not forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube for the latest updates!

    Homemade Alfredo Sauce

    • The greatest homemade Alfredo sauce recipe, created from scratch with only a handful of natural ingredients, can be found right here! Store-bought doesn’t even come close to this. Preparation time: 10 minutes Preparation time: 5 minutes 15 minutes is the total time allowed. Servings: 6 (1/4 cup each serving, for a total of 2 1/2 cups)
    • Making homemade Alfredo sauce from scratch with only a handful of natural ingredients is the greatest part about it! Compared to homemade, store-bought is incomparable. 10 minutes for preparation Approximately 5 minutes of preparation time 15 minutes total time There are 6 servings (each containing 1/4 cup, for a total of 2 1/2 cups).
    • In a large nonstick saute pan, melt the butter and cream over medium heat, whisking constantly, until the butter is completely melted. In a medium-sized bowl, mix together the minced garlic and garlic powder, Italian seasoning, salt, and pepper until well incorporated and smooth
    • Stir continually for 3 to 4 minutes, until the sauce begins to thicken. Bring to a medium simmer (but not bring to a boil)
    • Remove from heat. In a small bowl, whisk in the parmesan cheese until it has completely melted and the sauce is smooth
    • Remove the pan from the heat and throw in the cooked fettuccine noodles (or your preferred pasta). It is okay if the sauce isn’t quite thick enough
    • Just let it sit for 2-3 minutes before mixing it with the pasta. NOTE: Be careful to read the whole article, which includes advice for getting the best outcomes as well as FAQs.

    Nutritional Information (Calories:543kcal|Carbohydrates:4g|Protein:14g|Fat:53g|Saturated Fat:33g|Trans Fat:1g|Cholesterol:172mg|Sodium:796mg|Potassium:105mg|Fiber:1g|Sugar:1g|Vitamin A:1904IU|Vitamin C:1mg|Calcium:45 Although the nutritional information provided is an algorithmic estimate, the actual value may differ depending on the specific goods you use and any modifications to the recipe. For those of you who place a high value on these figures, I propose that you calculate them yourself.

    Other Notes

    Course:Sauce Cuisine:Italian Alfredo sauce, alfredo sauce recipe, alfredo sauce recipe

    Easy Chicken Alfredo Penne Recipe by Tasty

    Nothing beats Italian cuisine when it comes to providing comfort. Everything you could possibly want is right there: steaming bowls of pasta, buttery, roasted garlic bread, and tureens of the most delectable sauces. Sometimes you simply want to bring that comfort right into your own home, and we’ve got the recipe for you right here. This quick and simple chicken alfredo penne dish will have you saying’mangia!’ before you even know what hit you. for6servings

    • 14 cup fresh parsley(10g)
    • 14 cup shredded parmesan cheese(25g)
    • 1 12 lb chicken breast(680g), cubed
    • 2 tablespoons butter
    • 12 teaspoon dried oregano
    • 12 teaspoon dried basil
    • 12 teaspoonsalt
    • 12 teaspoon pepper
    • 16 ozpenne pasta(455g), cooked
    • 1 12 lb chicken breast (680g), cubed
    • 4 chopped garlic cloves
    • 2 tablespoons flour
    • 2 cups milk (480mL)
    • 12 teaspoon dried oregano
    • 12 teaspoon dried basil
    • 12 cup shredded parmesan cheese (55g)
    • 1 teaspoon salt
    • 1 teaspoon pepper
    • 2 tablespoons butter
    1. Melt the butter in a skillet over medium-high heat before adding the chicken breasts
    2. Toss the chicken with salt and pepper, as well as oregano and basil. Cook for 8-10 minutes, or until the chicken is cooked through. Remove the chicken from the heat and set it aside. Melt the butter in a separate pan over medium heat before adding the garlic. Cook until the garlic begins to soften, about 5 minutes. Stir in half of the flour until it is fully mixed into the garlic and butter mixture. Then add the remainder of the flour and whisk until well combined. Pour in the milk a little at a time, stirring thoroughly between each addition, until the milk is completely integrated and the sauce begins to thicken
    3. Toss the vegetables with salt, pepper, oregano, and basil, and mix well to combine. Stir in the parmesan cheese until it is completely melted. Toss the cooked penne pasta with the sauce before adding the chicken and mixing thoroughly. Season with parsley and more parmesan. Make a thorough mix. Enjoy

    For6servings

    • 14 cup fresh parsley(10g)
    • 14 cup shredded parmesan cheese(25g)
    • 1 12 lb chicken breast(680g), cubed
    • 2 tablespoons butter
    • 12 teaspoon dried oregano
    • 12 teaspoon dried basil
    • 12 teaspoonsalt
    • 12 teaspoon pepper
    • 16 ozpenne pasta(455g), cooked
    • 1 12 lb chicken breast (680g), cubed
    • 14 cup fresh parsley(10g)
    • 14 cup shredded parmesan cheese(25g)
    • 1 12 lb chicken breast(680g), cubed
    • 2 tablespoons butter
    • 12 teaspoon dried oregano
    • 12 teaspoon dried basil
    • 12 teaspoonsalt
    • 12 teaspoon pepper
    • 16 ozpenne pasta(455g), cooked
    • 1 12 lb chicken breast (680g), cubed
    • 12 teaspoon dried basil,
    1. Melt the butter in a skillet over medium-high heat before adding the chicken breasts
    2. Toss the chicken with salt and pepper, as well as oregano and basil. Cook for 8-10 minutes, or until the chicken is cooked through. Remove the chicken from the heat and set it aside. Melt the butter in a separate pan over medium heat before adding the garlic. Cook until the garlic begins to soften, about 5 minutes. Stir in half of the flour until it is fully mixed into the garlic and butter mixture. Then add the remainder of the flour and whisk until well combined. Pour in the milk a little at a time, stirring thoroughly between each addition, until the milk is completely integrated and the sauce begins to thicken
    3. Toss the vegetables with salt, pepper, oregano, and basil, and mix well to combine. Stir in the parmesan cheese until it is completely melted. Toss the cooked penne pasta with the sauce before adding the chicken and mixing thoroughly. Season with parsley and more parmesan. Make a thorough mix. Enjoy

    The Best Homemade Alfredo Sauce Ever!

    This website may include affiliate connections and advertising in order for us to be able to supply you with recipes. Please review my privacy statement. Make the most creamy and delicious homemade Alfredo sauce you’ve ever tasted with this recipe for Alfredo Sauce. A tried and tested recipe, and you will undoubtedly agree that it is the greatest recipe available anywhere. This is my most popular dish for a reason: it is delicious! This Creamy Garlic Shrimp Alfredo Pasta, this Instant Pot Chicken Alfredo Pasta, and this Asiago Garlic Alfredo Pasta are all excellent options if you enjoy alfredo as much as I do.

    Best Ever Alfredo Sauce

    I couldn’t help but share my favorite dish that I’ve developed for this site with you all. There are a few secret elements that distinguish it from the rest of the competition. If there is one meal that I can always depend on my family to eat, it is my homemade alfredo sauce over pasta with fresh vegetables. We recently had some visitors around for supper, and I served these Chicken Bacon Garlic Alfredo Roll Ups, which were a tremendous hit as always! Despite the fact that it is thick and creamy, the flavor of this sauce is out of this world.

    What is Alfredo Sauce?

    Classic Alfredo Sauce is a simple yet exquisite creamy, white sauce that is widely used to coat pasta noodles and is commonly served over them. It’s produced using butter, a sort of cream, and parmesan cheese, among other ingredients. With spices and cream cheese for thickening, I like to create a rich, creamy sauce that is both easy and appealing by blending them together. To say that the ultimate effect of this combo is pleasing would be an understatement!

    What you Need to Make Sauce:

    It is popular to serve classic Alfredo Sauce over pasta noodles, which makes it a simple yet elegant sauce to serve over spaghetti noodles.

    There are three main ingredients: butter, heavy cream, and parmesan cheese. Blend together a rich, creamy sauce that is simple to make and tempting by adding herbs and cream cheese as a thickening agent. At the very least, the ultimate result of this concoction is really pleasant!

    • This recipe for alfredo sauce may be made with either unsalted or salted butter. The use of heavy whipping cream is recommended over the use of whipping cream because it produces a richer and more creamy flavor. To make your alfredo sauce a lovely thick consistency, add cream cheese to the pan. Garlic, minced: for the finest flavor, use fresh garlic and mince it as finely as possible. Garlic powder: enhances the flavor of the thick and garlicky sauce. Italian seasoning: imparts a distinct Italian flavor to the dish while blending all of the flavors together. Season with salt and pepper to taste
    • Grated parmesan cheese: the best parmesan cheese to use is fresh grated parmesan. When cooked, powdered cheese will have a gritty feel and will not melt completely through the cheesecloth.

    How to Make Fettuccini Sauce:

    There is a significant amount of time involved in creating this masterpiece. We are all aware that it is worthwhile! We enjoy creating this sauce since it is quick and simple to prepare. It takes only a few minutes to put together using these basic materials. Take use of alfredo sauce whenever you want!

    • Combine the following dairy ingredients in a separate bowl: In a medium saucepan, combine the butter, heavy whipping cream, and cream cheese until well combined. Cook over medium heat, whisking constantly, until the chocolate is melted
    • Seasonings should be added and whisked in: Combine the minced garlic, garlic powder, Italian seasoning, salt, and pepper in a large mixing bowl. Continue to whisk until the mixture is smooth. Add the cheese and mix well: Add the grated parmesan cheese and mix well. Make your sauce thicker by adding the following ingredients: Bring the mixture to a simmer and continue to boil for around 3-5 minutes, or until it begins to thicken. Toss with cooked pasta: Toss it with your favorite pasta of choice.

    Frequently Asked Questions:

    This alfredo sauce has a great garlic taste that is enhanced by the addition of Italian ingredients. I like to add cream cheese to my alfredo sauce to give it a richer, creamier taste and texture. When I prepare this alfredo sauce, it is usually a hit with my family and friends!

    • What is the best way to prepare Alfredo Sauce without using cream? There is always the option of adding milk. This will result in a lighter and less thick consistency, but it is still usable. Half-and-half can also be used in place of heavy whipping cream if that is not available. Adding 1 to 2 teaspoons of flour to thicken it up a bit further will do the trick. Alfredo Sauce with a thicker consistency: When adding the cream cheese, softly chop pieces of cream cheese into the mixture as you are swirling it in the mixer. This aids in the production of a thicker and creamier sauce. If you want, you may make a roux by combining equal parts butter and flour, about 1 teaspoon at a time. Gluten-free products: This dish is gluten-free, according to the experts! It retains its excellent flavor and has all of the fresh ingredients necessary to prepare it exactly the way you want it without any substitutes
    • Exactly what kind of cheese is in Alfredo Sauce? This is a flavorful cheese sauce with a strong cheese taste. However, it does not firm like cheese
    • Does it include dairy products? There are dairy-free replacements available, but I do not recommend them if you are searching for the real taste of Alfredo Sauce in your dish. The use of dairy in this Alfredo Sauce recipe results in a sauce that is rich, creamy, and smooth when simmered. Is it a nice combination with ground beef? It is possible, but it is not encouraged. Alfredo sauce is most often served with chicken, fish, or pasta. Can you tell me how many cups this recipe makes? When you’re through creating your Alfredo Sauce, you’ll have enough to fill a large canning jar with it. This is approximately 14 to 16 ounces (1 pound) of pasta or 2 cups of sauce (whichever is greater). For dipping purposes, we like to have a small amount of sauce on the side.

    Is Alfredo Sauce Keto?

    Yes! This is completely keto-friendly! I know, it’s crazy! However, the good news is that if you are following a low carb diet, this recipe may be a delicious way to indulge yourself while cutting back on your other favorite meals. Despite the fact that it is a ketogenic and low-carb meal, it is nonetheless laden with creamy, thick, and delicious white sauce on the side. The taste will be similar to dessert in your tongue! With each taste of this easy-to-make Alfredo Sauce recipe, you’ll be shouting MMMMM and AWW in appreciation.

    Even Better with These Tips:

    I believe that this sauce is superior than any restaurant that I have ever visited, and the greatest thing is that you can create it at home for less money! Its richness and thickness make it the ideal sauce to serve on top of your favorite pasta dish. I’m confident that you’ll immediately agree that this is the best option. The recipe will become a staple in your kitchen, just as it has become for me.

    • Slowly incorporate the heavy whipping cream and cream cheese into the mixture. This will enhance the taste of your dish while also thickening it uniformly throughout. When making your Alfredo Sauce, whisk it together rather than stirring it with a spatula to prevent it from separating. Because to the presence of Parmesan cheese, this sauce is rich and creamy in consistency. I recommend using a fresh parmesan cheese that you grate yourself, or something comparable, for this recipe. Avoid putting powdered or grated parmesan cheese in a tall container unless absolutely necessary. The most crucial tip to follow while making Alfredo Sauce is to avoid overheating it. Slowly pour in the ingredients while keeping the heat low and for a short length of time. In the event that the cheese becomes too heated, it will crack and separate, leaving your cheese clumpy. When simmering, it is essential to keep the cooking time to a minimum. stirring it vigorously for approximately 1 minute Do not bring to a boil or overheat. Boiling will cause the alfredo sauce to separate and become ruined. If you are concerned about overheating, you may add your parmesan while the heat is turned down. This will also help to prevent the alfredo sauce from clumping and separating.

    Variations of Alfredo:

    There are several variants that may be created using the Alfredo Sauce recipe. Adding thickeners or increasing the amount of cream and water in this Alfredo Sauce are excellent ways to customize it. However, substituting any dairy or cheese for this supper might result in significant alterations. Take advantage of my delectable Alfredo Sauce recipe, which is a tried and proven recipe that is complete perfection for the greatest outcomes!

    • The use of half-and-half or milk as a replacement for heavy whipping cream works well. Chicken breasts, shredded rotisserie chicken breasts, or shrimp work great with pasta dishes. Increase the amount of spices and ingredients you use, such as red pepper flakes or paprika, to make a sweeter and hotter Alfredo sauce, such as this One Pot Cajun Chicken Alfredo Pasta. Instead of parmesan cheese, half-and-half Romano cheese or Asiago cheese can be substituted. Making fresh pasta from scratch instead of dried spaghetti is much more delicious.

    Make a Complete Meal!

    This alfredo sauce recipe comes together quickly and effortlessly, and you will never go back to canned alfredo sauce again after trying it! It’s fantastic on top of just about any pasta, but it’s also excellent as an adip or spread over pizza, among other things. You just can’t go wrong when you use Alfredo Sauce over anything!

    • Pasta: Any type of pasta is delicious when served with Alfredo Sauce. The thicker and bigger the bread, the more it will absorb the rich, thick, and creamy sauce
    • Pizza: One of our favorite types of pizza is Alfredo pizza. Our favorite thing about this sauce is how fresh and light it feels to eat. This Chicken Alfredo Pizzais a fantastic way to make use of the Sauce recipe. The use of my Quick and Easy Dough for the crust is also a fantastic match
    • Breadsticks or Miracle No Knead Bread are our favorite things to dip in sauce. It is always so delectable and somewhat addictive since it is so tasty
    • Casserole: I have a number of casserole plates that are perfect for serving this alfredo sauce in. It is simple to prepare and may be added to a basic dish. Make this Pesto Alfredo Chicken Casserole for your next big dinner
    • It’s delicious!

    What To Make With The Best White Sauce:

    Alfredo sauce is a household favorite in this household. I’m confident that I’ll be able to create a variety of delectable dishes with this sauce. From simple and basic dishes to those that are a bit more advanced, this Alfredo Sauce recipe is sure to please! With a few veggies, garlic bread, and a side salad, you can turn this into a whole dinner.

    • Grilled Asparagus
    • Parmesan Roasted Vegetables
    • Three Cheese Garlic Pull Apart Bread
    • Chilled Cucumber Tomato Salad
    • Skillet Potatoes with Peppers
    • Grilled Asparagus
    • Grille

    How To Store Alfredo Sauce:

    It is important to keep an eye on the cooking temperature and stir often when making Alfredo Sauce to achieve the proper mix.

    Using this recipe will result in the ideal alfredo sauce, and reheating will be a snap. Alfredo Sauce is a family favorite in our house, and I know that even if I double the recipe, it will not last long. When you store your sauce properly, you can use it over and over again.

    • In the refrigerator, I prefer to pour my Alfredo Sauce into a jar and close it well before placing it in the refrigerator. It will keep in the fridge for approximately 5 days for the optimum benefits and to maintain its flavor. This Alfredo Sauce does not freeze well, which is a shame because it is so delicious. Because of its freshness, it will separate when frozen
    • Nonetheless, this is normal. Reheating: The trick is to do it slowly! Slow cooking at low heat with frequent stirring is recommended. If the mixture begins to separate, carefully whisk it back together over a moderate heat on the stove top until it is smooth. It is recommended that you do not microwave this sauce. It becomes more greasy and separates just as quickly, if not more easily, as it did previously. Once a dish has been warmed, it should not be repeated.

    More Delicious Recipes Using Alfredo Sauce:

    • A few of my favorite dishes are Alfredo Pesto Tortellini with Sausage, Chicken Broccoli Garlic Alfredo Shells, Bacon Chicken Alfredo Pizza, Skinny Fettuccini Garlic Alfredo, and Three Cheese Chicken Broccoli Alfredo.
    • 2 cups heavy whipping cream (or 2 cups heavy cream)
    • 4 ounces cream cheese
    • 12 teaspoon minced garlic
    • 1 tablespoon garlic powder
    • 1 teaspoon Italian spice
    • 14 teaspoon salt
    • 14 teaspoon pepper
    • 1 cup shredded parmesan cheese
    • In a medium saucepan, combine the butter, heavy whipping cream, and cream cheese until well combined. Cook over medium heat, whisking constantly, until the butter is melted. Stir in the minced garlic, garlic powder, italian seasoning, salt, and pepper until well combined. Continue to whisk until the mixture is smooth. Add the grated parmesan cheese and mix well. Bring the mixture to a simmer and continue to boil for around 3-5 minutes, or until it begins to thicken. Toss it with your favorite pasta of choice.

    On the 24th of October, 2019, we made a change. The original post was published on February 18, 2016. 10 Calories per serving 329 kilocalories (16 percent ) Carbohydrates (three grams) (1 percent ) 6 g of protein (12 percent ) Fat33g is a gram of fat (51 percent ) Saturated Fat21g is a dietary fat that is 21 grams in weight (105 percent ) 111 milligrams of cholesterol (37 percent ) 347 milligrams of sodium (14 percent ) Potassium (67 milligrams) (2 percent ) 1 gram of fiber (4 percent ) 1 gram of sugar (1 percent ) Vitamin A (1218 IU) is a fat-soluble vitamin (24 percent ) 1 milligram of vitamin C (1 percent ) Calcium is 159 milligrams (mg) (16 percent ) 1 milligrams of iron (6 percent ) All nutritional information is based on third-party estimations and is only intended to be used as a guideline.

    The nutritional value of each recipe will vary depending on the brands you choose, the measuring techniques you employ, and the portion sizes per family.

    Best Homemade Alfredo Sauce

    On October 24, 2019, we made some changes. Published on February 18, 2016 as a blog entry. Calories per serving: 10 329kcal is a calorie amount (16 percent ) 3 grams of carbohydrates (1 percent ) 6 g of lean protein (12 percent ) The calorie count for fat33g is 33 grams (51 percent ) Saturated 21g of fat (105 percent ) 110 milligrams of cholesterin (37 percent ) the amount of sodium in 347 milligrams (14 percent ) Phosphorus (67 milligrams) (2 percent ) 1 gram of dietary fiber (4 percent ) 1 gram of sucrose (1 percent ) Twelve hundred and eighty-eight milligrams (IU) of vitamin A (24 percent ) 1 milligram of Vitamin C (1 percent ) The amount of calcium in this serving is 159 mg (16 percent ) 1 milligrams of Iron (6 percent ) All nutritional information is based on third-party estimates and is only intended to serve as a general guideline.

    Depending on the brands and measuring techniques you choose, as well as the portion sizes per family, the nutritional value of each dish will differ.

    Alfredo Sauce:

    Having a huge bowl of pasta with Alfredo sauce is one of my favorite things to do in the evening! A wonderfully rich and delicious treat for supper, this dish is sure to please. What I really like about this recipe is that it can be made in 5-10 minutes flat! The total amount of sauce produced by this recipe is around two cups. It may easily be doubled if you are serving a large group or if you want to save some for later use. There is just no comparison between this excellent homemade Alfredo and the store-bought version!

    What is Alfredo Sauce?

    Alfredo sauce is a basic white/cream sauce that has been around for a long time.

    It’s created with butter, heavy cream, and parmesan cheese, among other ingredients. While the original version is excellent, I prefer to enhance the flavor of Alfredo sauce by just adding garlic, salt, pepper, and Italian seasoning. This makes the sauce even better!

    How to Make Alfredo Sauce:

    • It is a basic white sauce with cream that is traditionally served over fettuccine alfredo. It’s created with butter, heavy cream, and parmesan cheese, and it’s really delicious. While the original version is delicious, I prefer to enhance the flavor of Alfredo sauce by simply adding garlic, salt, pepper, and Italian seasoning.

    It is important to note that it is ideal to use freshly grated parmesan cheese straight off the block in order to avoid your sauce becoming gritty. If you want to make this dish, I don’t advocate using grated cheese from a “shaker” style container. The Parmesan will help to thicken this sauce up a little bit. If the sauce isn’t quite thick enough, let it sit for another 2-3 minutes before serving. Those of you who enjoy creating your own pasta sauce at home should definitely give myEasy Homemade Pestoas a try!

    ~Nichole

    • For optimum results, use freshly grated parmesan cheese straight from the block, rather of pre-shredded parmesan cheese. This will prevent your sauce from becoming gritty. For this dish, I do not advocate using shredded cheese from a “shaker” style container. The Parmesan will help to thicken this sauce up a little bit more. Allow for 2-3 minutes of resting time if the sauce isn’t quite thick enough to your liking. You should definitely try myEasy Homemade Pestoas if you enjoy preparing your own pasta sauce at home. Enjoy! ~Nichole
    • In a large pan, heat the butter and cream until the butter is melted. Simmer for 2 minutes on a low heat setting. For one minute, whisk in the garlic, Italian seasoning, salt, and pepper until well combined. Whisk in the parmesan cheese until it is completely melted. Serve as soon as possible

    Calories:535kcal|Carbohydrates:10g Nichole is the creator and CEO of The Salty Marshmallow, a gourmet marshmallow company. Her love of cooking and baking began more than a decade ago, and she now specializes in simple dishes that are packed with flavor and that the whole family will enjoy! More information on Nichole may be found here.

    Reader Interactions

    Make-ahead Alfredo sauce is a great meal prep option for those of you who have a busy week ahead of you. Made in less than 10 minutes, this Alfredo sauce may be made ahead of time and stored in the refrigerator or freezer until needed. Cook pasta, vegetables, or anything else that would benefit from a little saucy, cheese-laden help to become delectable after reheating.

    Video: Easy Make-Ahead Alfredo Sauce

    If you want to be more formal, you may refer to this Alfredo sauce by its traditional French name: mornay sauce, which means morning sauce. For an even grander presentation, you may explain to your loving dinner partners that amornay sauce is just abechamelto to which you have generously included cheese. Abechamel is a roux-based sauce prepared with butter, flour, and milk that is similar to a cream sauce. Yes, without a doubt. Emma Christensen is a young woman from Denmark.

    How to Make Alfredo Sauce

    Don’t be concerned if all of this appears to be a little scary. Making this Alfredo sauce is one of the simplest and most approachable recipes you’ll ever come across. The following are the four simple stages to making Alfredo Sauce:

    1. In a saucepan over medium heat, whisk together some flour and butter until smooth. This is known as the roux. Now whisk in some warm milk
    2. Let it to thicken a little bit, stirring constantly, until it feels creamy and silky
    3. Then add the cheese and mix until the cheese is melted
    4. Then serve immediately. Done. Alfredo Sauce Made in Minutes

    Emma Christensen is a young woman from Denmark.

    Tips for Making Easy Alfredo Sauce

    Alfredo sauce is a dish that many people are terrified by and have no idea how to create. This is a simple dish, but here are some pointers for first-time cooks to ensure success!

    • Alfredo sauce is a dish that many people are terrified by and are unable to create. There are no complicated steps in this recipe, but here are some pointers for first-timers.

    Emma Christensen is a young woman from Denmark.

    Alfredo Sauce That Perfectly Reheats

    One of the most impressive aspects of this simple Alfredo sauce is how nicely it reheats. A lot of cheese sauces separate when reheated, resulting in gritty cheese and pools of oily liquid. This sauce, on the other hand, stays together. Because of the flour in the roux, this sauce is extremely stable, extremely dependable, and quite forgiving. When the Alfredo sauce cools in the refrigerator, it will stiffen into a thick paste, but a few minutes of mild heat on the stovetop or in the microwave can transform it back into a smooth and creamy sauce.

    You can also freeze this Alfredo sauce for up to a month after it has been made. Allow it to defrost overnight in the refrigerator before warming on the stovetop or in the microwave, if necessary. Emma Christensen is a young woman from Denmark.

    Ways to Use This Easy Alfredo Sauce

    Is there anything you can do with your delicious Alfredo sauce? Let me enumerate the ways in which I can help you. You can certainly toss it with spaghetti, to be sure. If you’re in the mood for fettuccine alfredo, use fettuccine; if you’re in the mood for mac and cheese, use elbows. In addition to steamed veggies and baked potatoes, the sauce is particularly delicious when spooned over fish and other shellfish, or chicken. The very thought of it is making me hungry. Fortunately, I still have a few of jars stowed away in my refrigerator.

    More Favorite Italian Recipes!

    • Wasting your creamy Alfredo sauce? Here’s what to do with it. Count the methods, let me tell you. Certainly, it can be served over spaghetti. If you’re in the mood for fettuccine alfredo, use fettuccine
    • If you’re in the mood for macaroni and cheese, use elbow pasta. The sauce is also delicious when spooned over steamed veggies, baked potatoes, fish and other shellfish, or chicken breasts. Already the thought of it is making me hungry. Glad I still had some of the jars in my refrigerator for when this happened. Everyone should have a great time in the kitchen.

    Approximately 1 pound of pasta (or 1/2 pound if you want it extra-cheesy) may be made with this amount of sauce. You may make your own cheese sauce by substituting any favorite cheese for the Parmesan in the recipe below. Sauté 1 to 2 cloves minced garlic in the butter until fragrant before whisking in the flour to make a garlicky Alfredo sauce. You may make this recipe using 2 percent or skim milk, but the sauce will be thinner as a result. To create bigger amounts of this recipe, it may be multiplied by two.

    • 1 1/2 cups whole milk, plus more as required
    • 2 teaspoons unsalted butter
    • 2 tablespoons all purpose flour
    • 1 to 1 1/2 cups grated Parmesan cheese (3 to 3 1/3 ounces, 85 to 128 grams)
    • Salt and pepper to taste
    • 1 to 1 1/2 cups grated Parmesan cheese
    1. Warm the milk: Either in the microwave (30-second bursts) or on the stovetop, heat the milk until it’s warm to the touch and a little steaming, about 1 minute. (It does not have to be boiling hot
    2. It might just be warm.) Make a mental note to put it away. Emma Christensen
    3. Prepare the roux by combining the following ingredients: Melt the butter in a medium-sized saucepan over medium heat. Sprinkle the flour on top, and then stir everything together with a whisk to combine the flavors. Continually whisk the roux for 1 minute longer to ensure it doesn’t burn. The raw flour taste is eliminated as a result of this cooking process. It is fine if the roux acquires a golden hue, but if it begins to brown excessively, proceed to the following step quickly. Emma Christensen is a young woman from Denmark. Emma Christensen is a young woman from Denmark. Emma Christensen
    4. Add the heated milk and whisk well: Whisk in roughly 1/4 cup of the heated milk to the roux until it is smooth. Using a whisk, include another 1/4 cup and stir some more. The roux will clump together and become stuck. Whistling continually, gradually add the milk in 1/4-cup increments until the mixture is smooth. The clumps will soon flatten out and resemble mashed potatoes, followed by a thick puree, and finally a sauce, depending on how long it takes. Once the mixture has the consistency of a sauce, stir in any residual milk. This procedure should take no more than a minute. You will be able to progress through the phases very fast. Emma Christensen is a young woman from Denmark. Emma Christensen is a young woman from Denmark. Emma Christensen is a young woman from Denmark. Preparation of the sauce: Emma Christensen Continue to simmer the sauce over medium heat, whisking constantly, for 3 to 5 minutes after all of the milk has been added. When it has the consistency of heavy cream – slightly thickened and smooth – it is ready. Using a fork, crumble in the Parmesan: All of the cheese should be added at the same time. Whisk constantly until all of the cheese has melted into the sauce and is no longer visible on the surface. When you get to this point, the sauce should be rich and creamy in appearance. To thicken the sauce even more, you may heat it for a few minutes longer, whisking occasionally, but at this stage it is best to err on the side of too-thin sauce rather than the other way around. When you reheat it, the sauce will thicken even more. Emma Christensen is a young woman from Denmark. Emma Christensen is a young woman from Denmark. Emma Christensen is a young woman who lives in Denmark. Keep the alfredo sauce in the following containers: Transfer the sauce to a storage jar and allow it to cool fully before using. It is typical for a skin to form on the top of the sauce and for the sauce to thicken to a paste-like consistency as a result of the cooking process. Refrigerate for up to 5 days or freeze for up to a month after making the recipe. Emma Christensen
    5. Reheat the sauce (in a saucepan): When using frozen sauce, place it in the refrigerator overnight to allow it to defrost before reheating. Place the sauce in a small saucepan or microwave-safe dish and heat until hot. Gently cook over low heat, or in 30-second bursts in the microwave, until warmed through, stirring occasionally. Stir occasionally, or between each 30-second microwave burst if you’re using a microwave. It will start out thick and paste-like, but as it warms up, it will soften and revert to the consistency of a sauce. If the sauce appears to be too thick, whisk in a splash of milk, broth, or water until the sauce has reached the consistency you like. Emma Christensen is a young woman from Denmark. Emma Christensen is a young woman from Denmark. Emma Christensen suggests that you use the warmed sauce right away: Toss with cooked pasta or pour over veggies, poultry, or fish that has been cooked

    Emma Christensen is a young woman from Denmark.

    Nutrition Facts(per serving)
    159 Calories
    11g Fat
    7g Carbs
    8g Protein

    Display the Complete Nutrition Label Hide the entire nutrition label

    Nutrition Facts
    Servings: 7
    Amount per serving
    Calories 159
    % Daily Value*
    Total Fat11g 14%
    Saturated Fat 6g 32%
    Cholesterol32mg 11%
    Sodium493mg 21%
    Total Carbohydrate7g 3%
    Dietary Fiber 0g 0%
    Total Sugars 3g
    Protein8g
    Vitamin C 0mg 0%
    Calcium 244mg 19%
    Iron 0mg 1%
    Potassium 112mg 2%
    *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    The nutritional information has been estimated using an ingredient database and should be regarded as an educated guess at best. When there are numerous ingredient alternatives mentioned, the first one listed is used to compute the nutritional value. There are no garnishes or extra ingredients listed in this recipe.

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