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Jalapeno Rosemary Alfredo

Rated as 4.55 out of 5 Stars
16

"A creamy spicy alfredo, great for a dipping sauce!"
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Ingredients

20 m servings 208
Original recipe yields 6 servings (1 1/2 cup)

Directions

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  1. Heat the olive oil in a skillet over medium heat. Cook and stir the garlic and jalapeno pepper in the hot oil until fragrant, about 5 minutes; add the heavy cream and bring the mixture to a simmer. Reduce heat to low. Stir the Parmesan cheese and rosemary through the mixture; continue cooking until the cheese is completely melted, about 5 minutes more. Season with salt and pepper to serve.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 208 calories; 21.1 2 3.5 60 117 Full nutrition

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Reviews

Read all reviews 25
  1. 33 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I used almond milk instead of cream. This was wonderful on rice rotini! Because I really like hot peppers, next time, I might even try a habanero peppers instead of the jalapeno one! I loved s...

Most helpful critical review

I'm sorry but I made this exactly as written and it was unedible. I had high hopes with all the great reviews but I will not make again.

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I used almond milk instead of cream. This was wonderful on rice rotini! Because I really like hot peppers, next time, I might even try a habanero peppers instead of the jalapeno one! I loved s...

this recipe is a big 5 star hit! My husband said that he prefers this alfredo over a traditional one for the savory flavors. I, for once, followed the recipe exactly, and found it excellent in ...

EXCELLENT! I loved how this was made with olive oil and no butter. Made exactly as written, but reduced the rosemary to 1/2 tsp. because I was using on 'Alfredo Lasagna Roll Ups' from here and I...

This was very good. Mine seemed a little too thin, but that may have been because I used half & half instead of heavy cream. Next time I will thicken it with a little corn starch. I served th...

This made a fantastic alfredo sauce. I used 2 garden-fresh jalapenos and a little extra cream/parmesan. The end result served over fettuccine with a grilled chicken breast and Jo's Rosemary Br...

Wow, this is the best white sauce that I have ever had! I followed the recipe exactly, perfection as written. I served this over angel hair with blackened chicken on top. Thanks for the recipe!!!

Delicious alfredo with a kick. I made using fresh rosemary as opposed to dried as I have a lot growing in my garden. The first night we used it as a dipping sauce with french bread. Then we u...

Outstanding. An instant classic in my household. I doubled the recipe and only used one jalapeno because I have small children and it still had a nice amount of background heat.

I attempted to double this b/c I had a large jalapeno and I didn't want the sauce to be too spicy for my son, and we like leftovers just fine...however when I tasted it, it wasn't spicy at all a...