Garlic Alfredo Sauce is creamy, simple and fast!
Garlic Alfredo Sauce: Epic Indulgence is ridiculously simple
Garlic Alfredo Sauce is our go-to for celebrations. We love Italian food, so it gets called on regularly for Birthday Dinners and going back to school celebrations. Garlic Alfredo Sauce is unbelievably delicious, super fast, and has only 4 ingredients (plus salt & pepper).
It is indulgent.
This is not a part of our regular weeknight meal schedule. But if you’d like to impress someone or you’re celebrating big, bring it on!
I’m usually a fan of the green canister of Parmesan Cheese, regardless of what the cheese police have to say. For Garlic Alfredo Sauce, the fresh Parmesan cheese makes an incredible difference. I’m here to tell you I’ve tried it with the green canister stuff AND the real stuff and you can taste the difference. The green stuff works in a pinch of course, but at least in this case, fresh is best.
It is ridiculously easy.
For absolutely no reason should you buy jarred/prepared Alfredo Sauce. There isn’t anything you can do to make that dreck taste better. Plus, homemade is mega-fast and usually less expensive.
Alfredo sauce is often sold as a convenience food in grocery stores in many countries. Unlike the original preparation, which is thickened only by cheese, the prepared food and fast food[22] versions of Alfredo may be thickened with eggs or starch. The base of all authentic homemade Alfredo sauces is dairy, and include 3 main ingredients: heavy cream, butter, and Parmesan cheese.
Wikipedia
Garlic Alfredo Sauce is low carb.
But not, obviously, when it is served on top of fettuccine. It is outstanding on zucchini noodles. It makes a simple grilled piece of chicken into an outstanding meal.
Melt the butter and the peeled, coarsely chopped garlic.
Add the cream, and continue heating over medium heat until the butter is fully melted. Stir well.
Let the mixture continue to heat for a few minutes until the butter-cream mixture begins to froth. You do not want to bring this to a boil.
Meanwhile, shred the Parmesan. The small hole on a box-grater (affiliate links follow) will work great, but if you want it to be even easier, use my favorite immersion blender attachment. Pop the cheese in the chopping bowl and pulse the blender. You can use a regulation food processor too, of course, if you have one.
Remember these? Low-tech but unbelievably effective:
Remove the cream mixture from the heat. Add the cheese to the butter, cream and garlic.
Stir until well combined and all the Parmesan cheese has melted.
You can see a piece of garlic here – I usually leave it in the sauce, although you could certainly remove it before you add the cheese using your favorite slotted spoon.
Serve the Garlic Alfredo Sauce on pasta (fettuccine, obviously) or on your favorite vegetables. I usually serve it with grilled chicken and broccoli because it is fab-u-las on both. Use your handy cast iron grill pan on the stove if it’s not grilling season.
You can also cut up the grilled chicken and add it directly to the Garlic Alfredo Sauce for an even more decadent take on Italian night.
Garlic Alfredo Sauce
Ingredients
- 4 Cloves garlic, peeled and roughly chopped
- 1 cup Butter
- 2 cups Heavy Whipping Cream
- 3 cups Freshly Grated Parmesan Cheese
- Kosher Salt and Freshly Ground Pepper to taste
Instructions
- Melt butter in medium saucepan over medium heat with garlic. Allow butter and garlic to cook gently for a few minutes until fragrant.
- Add cream to butter and garlic, and continue to cook over medium heat until the mixture begins to foam, about 5 minutes.
- Remove pan from heat. Add all the Parmesan cheese to the pot and stir until melted. Taste for seasoning, and add fresh pepper and kosher salt to taste.
- Serve warm on pasta, vegetables or chicken.
This is best made last minute. Ideally, you can cook the pasta at the same time as you make the Garlic Alfredo Sauce. If you need to prep it before guests arrive, complete the first two steps and leave on stove to let cool. A few minutes before it’s time to eat, re-heat the butter, garlic and cream until very warm but not boiling, and add the Parmesan cheese. Mix well.
This recipe makes a LOT of Garlic Alfredo Sauce (about 3 cups), but that’s how we roll. You can absolutely half the recipe for a smaller portion.
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