What To Put In Alfredo Pasta

How To Make Classic Chicken Alfredo Pasta: The Easiest, Simplest Method

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

Because the chicken Alfredo is so rich, we seldom serve it with anything other than roasted broccoli or a light salad on the side to balance it out. Because the sauce will continue to thicken as it cools, it is important to prepare the sides before adding the sauce. Learn the fundamentals of Alfredo sauce and how to utilize it to make chicken fettuccini Alfredo on any given night of the week in this instructional video.

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

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To Die For Fettuccine Alfredo

The recipe for this alfredo sauce has been in our family for almost two years, and I wanted to share a tip with you all. In order to make the sauce lovely and creamy, mix a little cornstarch into your shredded cheese and pour some fresh lemon juice into the sauce as you are adding your cheese. This will make the sauce nice and creamy. We enjoy this dish, but we like to make it a bit different by adding freshly minced garlic and a little asiago cheese to it in addition to the romano and parmesan.

Most helpful critical review

It’s really buttery! I suppose half of the butter would have sufficed in this case. However, I am also a fussy alfredo sauce eater, so others may find it to be delicious as well. More information can be found at

• Five-star ratings: 1664
• Four-star ratings: 349
• Three-star ratings: 120
• Two-star ratings: 39
• One-star ratings: 39

The recipe for this alfredo sauce has been in our family for almost two years, and I wanted to share a tip with you all. In order to make the sauce lovely and creamy, mix a little cornstarch into your shredded cheese and pour some fresh lemon juice into the sauce as you are adding your cheese. This will make the sauce nice and creamy. We enjoy this dish, but we like to make it a bit different by adding freshly minced garlic and a little asiago cheese to it in addition to the romano and parmesan.

• I minced some garlic and sautéed it in a little amount of butter on a low heat for a couple of minutes before adding the cream.
• The sauce will thicken to the desired consistency as a result.
• I had tried some of the sauce from the pan and found it to be far too salty.
• The only thing that sprang to me was that I had forgotten to use unsalted butter, which was not stated in the recipe.
• I’m sure a lot of the salty flavor came from the cheese, but Romano and Parmesan are two of the best cheeses you can get your hands on.
• I increased the portions to serve 12 people, which resulted in the use of 4 sticks of butter.

1. and it is, in fact, really, extremely good.
2. I recommend making the sauce according to the recipe’s scale, but making the amount of pasta according to the package or label of the pasta you want to use.
3. Also, make sure to keep an eye on the sauce at all times and stir it frequently because the sauce has a tendency to cling to the bottom and curdle.
4. I’ve tried making it using margarine and half-and-half to save calories, but it doesn’t come out nearly as good as it should.
5. Despite the fact that my husband is fascinated with alfredo, he believes this is the finest he’s ever tasted.
6. Very easy recipe, and I appreciate that all of the ingredients are readily available and that it does not call for the use of an egg!
7. As a reminder, this is an actual Italian (Olive Garden is NOT Italian) recipe for Fettuccine Alfredo, and as such, there is no garlic in this dish.
8. I did not leave it out by mistake, and I am not making the food in an inefficient manner.

Erin More information can be found at

• The fact that this dish does not contain any eggs is the best part, aside from the flavor.
• Even if you have leftovers and the butter has separated, simply add extra cream before heating and stirring after heating – it will taste exactly the same as it did when it was freshly prepared.
• As a once-in-a-while treat, this is fantastic.
• My husband and I travel every April, and when we did this last year, we were staying just a few feet away from this city’s iconic restaurant, so of course we had to stop in and try their famous meal.
• When they make an excellent Caesar salad, they massage a sliced garlic bulb inside the pasta dish, but they don’t do that.
• Otherwise, the sauce will thicken quickly.
• Very filling and delicious.
• I’ve even made it by mistake using half-and-half and it worked out perfectly, and it was even re-heatable after that.

1. It’s truly a culinary masterpiece.
2. Penne Rigate with shrimp, scallops, and crab are delicious when served with this sauce!
3. They declared it to be superior to their favorite seafood place!
4. I suppose half of the butter would have sufficed in this case.

Fettuccine Alfredo Recipe

Mmmm. Fettuccine Alfredo (Alfredo sauce). It’s so easy, yet it’s so delicious. The majority of people in the United States are familiar with this meal in its cream-based form, with a sprinkling of nutmeg on top. Did you know, though, that the original fettuccine Alfredo sauce did not include any cream at all? There’s nothing more to it but butter, Parmesan, and black pepper.

Video: How to Make Fettuccine Alfredo

Mmmm. The Alfredo sauce for the Fettuccine. Nothing complicated here, yet everything is excellent. For the most part, people in the United States are familiar with this meal in its cream-based form, with a sprinkling of nutmeg on top. Did you know, though, that the original fettuccine Alfredo sauce did not contain any cream whatsoever? It’s just butter, Parmesan, and black pepper on a bed of spinach.

Creamy or Classic Fettuccine Alfredo

I’ve included both the classic and the creamy variations of Fettuccine Alfredo in this post. Both of these dishes are delicious! It is entirely up to you whether or not to prepare one or the other dish depending on your mood. Simply whisk in a little cream to the melted butter in the sauce while it is still warm, and sprinkle the sauce with nutmeg instead of black pepper to get the creamy version.

Fresh or Dried Pasta?

While I prefer fresh pasta to dried spaghetti when given the chance, dry pasta is the best option for this particular meal in my opinion. It will hold up better to the sauce if the pasta is dried beforehand. Having said that, you may use fresh pasta if you want; simply cook it until it is al dente.

Tips for Making Fettuccine Alfredo

• Serve the spaghetti as soon as possible. The sauces are weak emulsions that will break if left to stand for an extended period of time. Prepare your serving dishes by heating them in the oven. Before plating the food, run hot water over the plates (or place them in a low oven if they are oven-safe) to remove any remaining food particles. The sauce will hold together better if the dishes are warm.

What to serve with Fettuccine Alfredo

Serve the Fettuccine Alfredo with baked or grilled chicken breasts, grilled or sautéed shrimp (such as our shrimp scampi), a simply prepared crisp green salad, and a dry white wine to complete the meal. Due to the richness of the pasta, which includes butter and cheese (as well as cream if you’re preparing the cream-based version), anything light and slightly acidic will assist to cut through the richness of the dish.

Storing and Keeping Fettuccine Alfredo

Fettuccine Alfredo is best served immediately after preparation, but it can be stored in an airtight container in the refrigerator for up to 5 days. It may be reheated in a pot over low heat with a small amount of water or butter if desired. Generally speaking, it does not freeze well.

Like Pasta? Check Out These Five Classic Dishes:

• It is best served immediately after preparation, but it can be stored in an airtight container in the refrigerator for up to 5 days. A small amount of water or butter can be added to the pan and cooked over low heat until the sauce is hot and bubbly once more. Normal freezing conditions are not met by this product.

We prefer dry fettucine noodles to freshly prepared fettucine noodles for this recipe because the pasta holds up better to the sauce. The instructions are written with the assumption that you are using dried noodles. If you’re using fresh ingredients, modify the timing appropriately. For the traditional version, type:

• 3 to 4 tablespoons unsalted butter, 2/3 cup finely shredded parmesan cheese, freshly ground black pepper
• 1/2 pound dried fettuccine pasta

For the creamy version, you’ll need the following additional ingredients:

1. Start with making the pasta: Bring a big saucepan of salted water to a boil, then add the fettuccine and cook until tender. 2a For the original recipe, melt the butter in a large sauté pan over low heat until it is completely melted. Once the butter has melted, remove the pan from the heat. 2b To make the creamy version, melt the butter in a large sauté pan over low heat until it is completely melted. While the butter is melting, slowly pour in the cream. Stir often to incorporate the two ingredients, and maintain the heat on the lowest setting possible while the spaghetti boils. In a large skillet, heat the butter and stir in the pasta: The pasta should be al dente (cooked but still a touch firm) when you remove it from the pot and place it in a sauté pan with little olive oil. It is not necessary to drain the pasta. You want it to be completely saturated with the cooking water. Turn the heat under the sauté pan to medium and toss the pasta and butter together to mix
2. Remove from the heat and set aside. The cheese should be incorporated: Add half of the cheese, then twist and toss the pasta until it is completely covered by the sauce. If extra pasta cooking water is required, a few spoonfuls can be added at a time. Repeat the process with the remaining cheese
3. Toss with freshly ground black pepper and/or ground nutmeg: Toss the pasta with freshly ground black pepper (for a traditional version) and/or ground nutmeg (for a creamy version) and serve immediately. Leftovers can be stored in the refrigerator for 3 to 5 days if they are well covered.

Nutrition Facts(per serving)
385	Calories
17g	Fat
45g	Carbs
12g	Protein

Display the Complete Nutrition Label Hide the entire nutrition label

Nutrition Facts
Servings: 4
Amount per serving
Calories	385
% Daily Value*
Total Fat17g	22%
Saturated Fat 10g	50%
Cholesterol45mg	15%
Sodium307mg	13%
Total Carbohydrate45g	16%
Dietary Fiber 2g	7%
Total Sugars 2g
Protein12g
Vitamin C 0mg	0%
Calcium 161mg	12%
Iron 2mg	11%
Potassium 169mg	4%
*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.

What to Put in Fettuccine Alfredo

A dish of fettuccine Alfredo with prawns, to be precise. Featured image courtesy of travelinglight/iStock/Getty Images Fettuccine Alfredo is a type of Italian pasta dish that is served with a cheesy cream sauce on top. It is a fantastic main dish option whether it is served with grilled chicken breast or on its own.

According to Epicurious, the Roman chef Alfredo di Lello is credited with creating this meal in the 1920s. While commercially produced Alfredo sauces are available, you do not need to be a qualified chef to make your own homemade fettuccine Alfredo from scratch at home.

Fettuccine

This meal can technically be made with any form of noodles; however, fettuccine is the classic noodle used in this dish and is a long, flat and broad noodle with a thin, rounded edge. Fettuccine noodles are normally found in the pasta aisle of your store, or they may be found fresh in the vegetable department of your shop. It takes a little longer to make fettuccine noodles than it does spaghetti noodles, owing to their wider width. Fresh noodles should be boiled for around four minutes, while dried noodles should be boiled for eight to twelve minutes.

Cream

The amount of cream you add in your Alfredo sauce determines how creamy it is. Consider the nutritional value of the cream you use in relation to how healthy you want your dish to be. When it comes to the cream component of your Alfredo sauce, you have a variety of alternatives. You may use heavy cream, half and half, or even low-fat milk to make your sauce. Remember, the more fatty the cream, the more full-bodied your Alfredo sauce will be.

Cheese

In your fettuccine Alfredo sauce, add parmesan cheese to taste. Traditional methods call for freshly grated parmesan to be added in the sauce. However, shredded parmesan from a container can be used in place of fresh parmesan to make the dish more convenient to prepare. Because it has too many fillers, grated parmesan in a can is not a suitable choice for this sort of sauce because it will not be fully mixed into your sauce. Consider adding a little romano cheese or perhaps some asiago cheese to your Alfredo sauce to give it a little different flavor for a unique touch.

Spices

While the sauce for fettuccine Alfredo can contain a variety of spices, pepper is the one component that must be omitted. Peppercorns that have been freshly ground are used in the preparation of a typical Alfredo sauce. Peppercorns that have already been ground, as well as white pepper, are also acceptable substitutes. Lemon juice, garlic, and even nutmeg are all complementing spices that you may choose to incorporate in your dish. While butter is not strictly a spice, it should be used in your sauce to give it a richer, more complex flavor profile.

Loaded Alfredo Pasta With Chicken and Veggies Recipe— Eat This Not That

The flavoring pepper in fettuccine Alfredo sauce is essential, even if the sauce can incorporate a variety of spices. Peppercorns that have been freshly ground are used in the preparation of classic Alfredo sauce. There are other possibilities, such as pre-ground black pepper or even white pepper, if you like. Lemon juice, garlic, and even nutmeg are all complementing spices that you may choose to incorporate. Remember to incorporate butter in your sauce, even though it is not strictly a spice, to give it a richer, fuller flavor.

Serves 4

2 tablespoons of unsalted butter 3 tablespoons of flour 3 cups 2% milk (or equivalent) 2 garlic cloves, peeled and chopped 2 tablespoons grated Parmesan cheese Season with salt and freshly ground black pepper to taste 12 tablespoons extra-virgin olive oil 2 cups broccoli florets cut into bite-size pieces 8 ounces sliced cremini mushrooms (optional) 14 cup sun-dried tomatoes, finely chopped cook and thinly slice 8 ounces of cooked chicken breast (store-bought rotisserie chicken works well) fettuccine made with whole wheat (12 oz.)

How to Make It

1. To create the béchamel sauce, melt the butter in a skillet over medium heat until it is smooth and creamy. In a separate bowl, whisk together the flour and salt. Cook for 1 minute at a time. Slowly whisk in the milk to avoid any lumps from developing in the mixture. Cook, whisking often, for 10 to 15 minutes, or until the sauce is properly thickened
2. Remove from heat. Season with salt and pepper after adding the Parmesan cheese. Maintain your body’s temperature
3. In a large skillet or sauté pan, heat the oil over medium-high heat until shimmering. Cook for 3 to 4 minutes after you’ve added the broccoli. Add the mushrooms and tomatoes and mix well. During the last 5 minutes of cooking, the veggies should have a light caramelized appearance. Add in the chicken and mix well. Season with salt and pepper if desired. In the meantime, prepare the pasta according to the package directions. Drain the vegetables, keeping 1 cup of the cooking liquid. Put back the pasta in the saucepan, pour in the sauce as well as the chicken mixture, and stir to combine. If the sauce becomes too thick, thin it with a little amount of the pasta water. Serve as soon as possible

Eat This Tip

That powdery substance you’ve been squeezing out of the green container for the past many years? That is not Parmesan cheese. According to the Italian government, Parmigiano-Reggiano cheese must be derived solely from cows raised in northern Italy and must be at least 12 months old. As a consequence, one of the world’s greatest cheeses is created, with distinct flavors of salt, nuttiness, and sweetness. Look for the dotted mark on the cheese rind, which indicates that the cheese is real. Although it is expensive, a $8 slice of meat will last you for months.

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

• 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

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

Some may argue that Alfredo sauce isn’t actually Italian in the traditional sense; rather, it’s American. Aquickhistory is what I’m going to give you. Alfredo, a guy from Rome, is credited with creating this sauce. His sauce was a simple emulsion of butter, Parmesan cheese, and pasta that tasted delicious. Garlic and cream are used in the kind we are familiar with and adore today to get a more aucier consistency. So I believe we can refer to this contemporary sauce as the offspring of an Italian and an American couple.

Tips for Making the Perfect Alfredo Sauce

• When you begin to incorporate the pasta into the sauce, it will appear thin. Don’t be concerned
• Simply continue tossing. The starches from the pasta will combine with the sauce to give it the proper consistency to serve with the spaghetti. Use flour or cornstarch to thicken the sauce if you don’t want it to have a gluey consistency once it’s cooled down a bit. You may also season the sauce with a few teaspoons of Italian spice, a touch of nutmeg, or red pepper flakes to make it more interesting. Make use of your imagination when it comes to seasoning
• You may change the amount of cream to milk in this recipe to fit your preference for how rich you want it

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

• 8ouncepasta The following ingredients were used: linguini, 4 tablespoons unsalted butter, 2 cloves minced garlic
• 1.5 cups milk
• 1 cup heavy cream
• 1/2 cup Parmesan cheese shredded
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons fresh parsley chopped

• 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

My name is Joanna (Jo for short), and this is my blog, where I will be sharing my culinary adventures with you. You will discover a range of recipes that use simple, everyday items to create delightful, tasty, and comfortable dinners, as well as some luscious desserts, on this page. You may find me on social media platforms such as Facebook, Instagram, and Pinterest.

COMFORT FOOD RECIPES

Hi there, my name is Joanna (sometimes known as Jo for short), and this is my blog where I will be sharing my culinary experiences with you. You will find a range of recipes that use simple, everyday items to create delightful, tasty, and comfortable dinners, as well as some luscious desserts, in this collection. You may find me on social media platforms such as Facebook, Instagram, and Pinterest.

What is Alfredo Sauce?

My name is Joanna (Jo for short), and this is my blog where I will be sharing my culinary adventures with you. Here you will discover a range of recipes that use simple, everyday items to create delightful, tasty, and comfortable dinners, as well as some luscious desserts. You may find me on social media sites such as Facebook, Instagram, and Pinterest.

How to Lighten Up Alfredo Sauce

Bacon, alfredo, and pasta are a marriage made in culinary heaven, to put it mildly. However, it does get a bit cumbersome. In most cases, when I’m cooking something exceptional for a particular occasion, I just go for it. But with this Alfredo Pasta, it’s feasible to lighten up just a little bit without compromising taste.

• Even though there is just 1/4 pound of bacon in the total dish, the bacon grease is used as part of the fat to produce the alfredo, which results in a ton of bacon taste in every bite. Instead of using full heavy cream, chicken broth is used to replace more than half of the liquid in this recipe. All of the taste is retained even if the fat content has been reduced somewhat

Tips for Making this Alfredo Pasta

• For some reason, whenever I’ve cooked this dish, I’ve always used spaghetti as the main ingredient. Which is ironic, because when I prepare it without the bacon, we normally use fettuccine noodles instead of the spaghetti. However, either will work fine in this situation
• Just remember to save some of the cooking water. It is preferable to use this water to loosen the pasta rather than standard water since it contains a high concentration of starch as a result of the pasta. In addition to assisting in the loosening of the sauce if necessary, the starchy water also helps to keep the sauce creamy. You will want to cook your bacon rather than purchasing pre-cooked bacon because you will need the bacon fat that is left over after cooking your bacon to make the alfredo sauce. As a result, instead of baking your bacon, you’ll want to cook it on the stovetop instead. I always chop the bacon before cooking it
• I almost always use unsalted butter for everything, but you’ll want to use unsalted butter for this recipe because of the saltiness of the bacon and the cheese
• I almost always use unsalted butter for everything
• When cooking a sauce like this, it’s important to use freshly grated Parmesan. Pre-grated cheese will not melt as well as fresh cheese. The Parmigiano-Reggiano cheese I use is a large wedge from Costco, but you can purchase a smaller slice of Parmesan at most grocery shops
• I usually top my portion with a generous amount of freshly cracked pepper. This is optional, however it is one of my favorites

More Can’t Miss Pasta Recipes

Shrimp Pasta with White SauceCreamy Butternut Squash Pasta Ravioli with a Creamy Pumpkin Alfredo Sauce Pasta with Parmesan Cheese that is simple to make Pasta with Lemon Chicken

Description

This Alfredo Pasta with Bacon, a luxurious supper recipe, would be the ideal meal for a special night in with your family. It tastes just as wonderful as going out to dine! Scale

Ingredients

• A 16-ounce package of dried spaghetti noodles (or other long pasta)
• 1/4 pound bacon
• 1/4 cup butter
• 1/2 cup all-purpose flour
• 1 1/2 cups hen broth
• 1 cup heavy whipping cream
• 1 cup grated Parmesan cheese
• Optional parsley garnish

Instructions

1. Prepare a big saucepan of water by bringing it to a boil. Season liberally with salt. Cook the pasta until it is al dente, about 5 minutes. Drain the pasta and set aside a mug full (about 1 cup) of the cooking water. While you’re waiting for the pasta to finish cooking, chop the bacon into bite-size pieces. Heat a large pan over medium-high heat until the bacon is crispy. To drain the bacon, transfer it to a dish lined with paper towels and set it aside until needed. Cook until the butter has melted in the bacon fat in the pan, stirring constantly. In a small saucepan, whisk in the flour and heat for a minute or two
2. Slowly whisk in the chicken stock and the cream until well incorporated. Continuing to cook for a few minutes, or until the sauce has begun to thicken, is recommended. Stir in the Parmesan until it is completely melted. Pour the Alfredo sauce over the pasta in the saucepan, along with the bacon that was set aside. Toss well to combine flavors. If necessary, add a small amount of the pasta water that was saved to loosen the sauce. If preferred, garnish with chopped parsley before serving.

Recipe Notes:

The nutritional information is supplied as a best-guess estimate only. The numbers might vary depending on the brands and goods used. Any nutritional information should only be used as a broad guideline, not as a substitute for professional advice.

Nutrition

• The nutritional information provided is simply an approximation. Numbers may fluctuate depending on which brands and items are used. It is recommended that you use any nutritional information solely as a basic guideline.

pasta alfredo is a type of pasta that is served with a cream sauce and shaved parmesan cheese. Thank you for visiting Taste and Tell. Here you will find recipes that are simple, quick, and suitable for the whole family. I believe that everybody can cook, and that supper does not have to be complex in any way. Come and spend some time in my kitchen with me! More information can be found at

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It is possible that this content contains affiliate links. Read my disclosure policyhere. Shrimp Alfredo Pasta is a creamy and delicious dish that the whole family will enjoy eating.

Made with garlic, cheese, and cream, this wonderful shrimp pasta recipe is always a favorite. You may also try this Cajun shrimp pasta recipe and this Tuscan chicken pasta recipe for some more delicious pasta dishes. Contents of the Table of Contents

• Recipe for Shrimp Alfredo Pasta
• Ingredients
• What You’ll Need
• Detailed instructions on how to make Shrimp Alfredo Pasta, as well as recipe suggestions, additions and substitutions, frequently asked questions, and serving suggestions You can make this Shrimp Alfredo Pasta ahead of time
• See other delicious pasta dishes
• And get the full recipe instructions.

Shrimp Alfredo Pasta Recipe Details

This Shrimp Alfredo Pasta is one of my favorites since it is both delicious and filling. Everyone enjoys a nice alfredo sauce, and this recipe blends the greatest flavors and textures together in one dish.

• TOUCH: The alfredo sauce has a thick and buttery texture, and it is packed with garlic and savory Parmesan cheese. TEXTURE: The thick creamy sauce, succulent shrimp, and al dente pasta make every mouthful of this meal a mouthwatering experience. TIME: This dish is quick and simple to prepare, and it is always a hit with the family. This is the ideal weeknight supper for those with hectic schedules. EASY TO MAKE: This Shrimp Alfredo Pasta may be prepared in about 20 minutes.

What You’ll Need

• TOUCH: The alfredo sauce has a thick and buttery texture, and it’s packed with garlic and savory Parmesan cheese. A thick creamy sauce, delicate shrimp, and al dente pasta make every bite of this meal a mouthwatering treat
• TEXTURE: PREP AND COOK TIME: This is a simple meal that is usually a hit with the family and friends. If you’re short on time on weeknights, this is the dinner to cook. This Shrimp Alfredo Pasta is quick and easy to prepare, taking only 20 minutes.

How to Make Shrimp Alfredo Pasta

• Season the raw shrimp with salt and pepper.Sprinkle the raw shrimp with salt and pepper to taste. The shrimp should be cooked for 7-8 minutes total on each sides in a hot pan over medium-high heat, or until they are pink and opaque. Remove them from the pan and place them in a large mixing bowl

As a pro tip, make certain that the shrimp are fried in a single layer so that they cook equally on both sides.

• Make sure the shrimp are fried in a single layer so that they cook equally on both sides. Pro Tip:

Recipe Tips

• Pro Tip: Cook the shrimp in a single layer to ensure that they cook evenly on all sides.

Add-ins and Substitutions

• For more taste and texture, try adding some veggies to this dish. For example: you might try it with some chopped onions, red bell peppers, or broccoli. It is possible to make this dish dairy-free for persons who are allergic to dairy products by replacing plant-based butter, coconut milk and vegan Parmesan cheese for the cream, butter and cheese in the original recipe. Season with a dash of heat-Sprinkle some red pepper flakes into the alfredo sauce for a creamy sauce with a hint of fire
• Try adding some white wine- A dry (not sweet) white wine can be used to enhance the flavor of the sauce. Simply boil off the alcohol so that only the flavor is left

FAQs

Is it possible to make this Shrimp Alfredo Pasta a little lighter? Make this shrimp alfredo pasta a little lighter by substituting HalfHalf for the heavy cream if desired. This results in the same thick and creamy texture as traditional alfredo sauce, but with less fat and calories. When it comes to this Shrimp Alfredo, what sort of pasta works best? Fettucine is ideal for this dish since the flat, broad noodles soak up a lot of the delectable garlic cream sauce, but any pasta will work in this shrimp alfredo recipe as long as it is not too thick.

Serving Suggestions

This Shrimp Alfredo Pasta is a versatile meal that combines well with a variety of entrees. Here are a few delectable accompaniments to go along with it:

• A variety of recipes benefit from this Shrimp Alfredo Pasta. To go along with it, here are some delectable dishes:

Make This Shrimp Alfredo Pasta in Advance

Preparation ahead of time: You may cook this dish ahead of time and store it in the refrigerator. It may be reheated in the microwave or on the stovetop, with a small amount of cream added to help pull the sauce together as it heats up. The Shrimp Alfredo Pasta may be kept for up to 2-3 days in the refrigerator if stored in an airtight container. Alfredo sauce does not freeze well, which is a shame because it is delicious. Cream-based sauces have a tendency to split and become gritty when reheated, so be careful while doing so.

More Tasty Pasta Dishes!

• Seared Garlic Shrimp Scampi
• Shrimp Linguine
• Lobster Ravioli
• Blackened Chicken Pasta
• Creamy Tortellini Alfredo
• Garlic Shrimp Scampi

Full Recipe Instructions

• Shrimp, peeled and deveined with the tail on, 1 pound Salted and ground black pepper, 1garlic clove, 2 tablespoons butter, 2 tablespoons olive oil, 1quartheavy cream, 1cup grated Parmesan cheese, 1lb fettuccini spaghetti

Cook the shrimp

• Season both sides of the fresh shrimp with salt and pepper to taste. Then, in a large pan, heat the olive oil over medium-high heat until shimmering. Continue to cook the shrimp on both sides for a total of 7-8 minutes, or until they are pink and opaque. Remove the shrimp from the pan and place them in a separate container for later use.

Make the sauce

• In the same pan, heat the unsalted butter and chopped garlic until the butter has melted. Allow the garlic to simmer for about 1 minute over medium heat, then pour in the heavy cream and turn the heat up to medium-high. Cook over medium heat until the heavy cream comes to a simmer, then remove from the heat and stir in the Parmesan cheese. After completely mixing the Parmesan cheese, add the cooked pasta and shrimp to the pan. Season with more salt if necessary. Then, to add even more flavor, sprinkle with chopped parsley. 

The following frequently asked questions are addressed in the post above:

• What can be done to make it lighter
• Methods for preparing ahead of time
• Substitutes and substitutes

378 calories|43 grams of carbohydrates|24 grams of protein|12 grams of fat|5 grams of saturated fat|162 milligrams of cholesterol|666 milligrams of sodium|187 milligrams of potassium|2 grams of fiber|2 grams of sugar|197 international units of vitamin A|2 milligrams of vitamin C|236 milligrams of calcium|2 milligrams of iron Photograph it and tag me on [email protected] use the hashtag simplyhomecookedso that I may see it and include your recipe!

Hello, my name is Dina, and I’m delighted you’ve dropped by!

You’ll be astonished at how fast a clean and tasty supper can be put together with my simple step-by-step recipes, which are easy to understand and follow.

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