Whether it's chicken Alfredo or fettuccine Alfredo, the Alfredo sauce has always had my heart. This is a simple and basic recipe for Italian starters. Enjoy!
The ingredient list now reflects the servings specified
Directions
Cook's Note:
For an added touch, sprinkle some freshly chopped parsley over your personal plate.
If you have a rotisserie chicken just waiting to be used, I suggest to use the whole chicken breast and cut into bite-size pieces and stir into your finished sauce. Both could really take your dish to the next level.
Editor's Note:
Please note the difference in pasta type when using the magazine version of this recipe.
Nutrition Facts
Per Serving:
883 calories; protein 20.5g; carbohydrates 50.8g; fat 67.9g; cholesterol 208.3mg; sodium 561.4mg.
Full Nutrition
I am SOOOO picky about Alfredo sauce and this is the #! best recipe I have ever tasted. Don't waste your time on any other sauce. This one is smooth, creamy, flavorful and worth every effort, which is small, to make this amazing gravy of the Gods. I LOVE, LOVE, LOVE THIS RECIPE!!! Read More
I am SOOOO picky about Alfredo sauce and this is the #! best recipe I have ever tasted. Don't waste your time on any other sauce. This one is smooth, creamy, flavorful and worth every effort, which is small, to make this amazing gravy of the Gods. I LOVE, LOVE, LOVE THIS RECIPE!!! Read More
LOVED IT!!!!! This was so easy to make and the flavor was fantastic! I used black pepper b/c I don't have white on hand. I was worried about the mozzarella, but it melted beautifully and added a nice touch to the sauce. I served this over mini penne...a definite keeper for this alfredo lover~YUM! Thanks for sharing. :) Read More
Oh.My.GOODNESS!!!
This is so good!!! I didn't have all the ingredients on hand so i improvised and it STILL Came out delicious.
I used regular Whole Milk instead of whipping cream.
2tbs of garlic powder instead of minced garlic.
I tripled the butter.
and I only used Parmesan cheese since i didnt have any mozzarella on hand.
I also added about 2tbs of flour at the end for thickening.
Even with my changes, it was amazing! Just like Olive Garden!
Saved this one for future use. Read More
Yes, yes, yes! I love alfredo sauces when I go out, but before now have never found a recipe I could master in my own kitchen. Creamy and quick and actually worked pretty well as leftovers. My only tweak was to substitute 1/2 cup whole milk for 1/2 cup of the cream (to lighten just a little). I used wet mozzarella and it melted just fine. I served with sauteed chicken and steamed broccoli tossed in. Excellent. Read More
I LOVE IT!!!! most of my trips to Olive Garden is for Alfredo. Well, now I am saving the money and the trip by doing it at home..Which is one of my goals. (Eat more at home than not) This is now in normal rotation in our kitchen menu at home. i have made this several times and the only difference is it doesnt seem to take the full 8-10 minutes for my cheese to melt and stir in.. maybe mine is shredded finer or my heat is a tad bit higher but either way it comes out AWESOME every time..
I typically cook some cubed chicken breast in a skillet and stir it into the Alfredo sauce right before serving. I also use Fettuccini noodles. I will upload a picture tonight.. Its whats for dinner Read More
Family gobbled it all up! I sauteed garlic and onions in olive oil and butter for a bit more flavor, used the Italian blend shredded cheese, then a pinch of nutmeg. A definite must do again recipe :) Read More
Really delicious and agrees with it's title. I used only shredded Parmesan because that was all I had and it was still great. This will definitely be my go-to Alfredo sauce now. Read More
Good taste. It was a little lumpy but I feel that was probably my error in not simmering it long enough before I added the mozzarella. I used very little parmesan (maybe 2 tbs) and upped the mozzarella to 1 cup. I also added salt and pepper liberally because it was a bit bland to me. This was so so much better than the store bought jars of Alfredo which taste and smell like a dirty gym sock. Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I am SOOOO picky about Alfredo sauce and this is the #! best recipe I have ever tasted. Don't waste your time on any other sauce. This one is smooth, creamy, flavorful and worth every effort, which is small, to make this amazing gravy of the Gods. I LOVE, LOVE, LOVE THIS RECIPE!!!
LOVED IT!!!!! This was so easy to make and the flavor was fantastic! I used black pepper b/c I don't have white on hand. I was worried about the mozzarella, but it melted beautifully and added a nice touch to the sauce. I served this over mini penne...a definite keeper for this alfredo lover~YUM! Thanks for sharing. :)
Oh.My.GOODNESS!!!
This is so good!!! I didn't have all the ingredients on hand so i improvised and it STILL Came out delicious.
I used regular Whole Milk instead of whipping cream.
2tbs of garlic powder instead of minced garlic.
I tripled the butter.
and I only used Parmesan cheese since i didnt have any mozzarella on hand.
I also added about 2tbs of flour at the end for thickening.
Even with my changes, it was amazing! Just like Olive Garden!
Saved this one for future use.
Yes, yes, yes! I love alfredo sauces when I go out, but before now have never found a recipe I could master in my own kitchen. Creamy and quick and actually worked pretty well as leftovers. My only tweak was to substitute 1/2 cup whole milk for 1/2 cup of the cream (to lighten just a little). I used wet mozzarella and it melted just fine. I served with sauteed chicken and steamed broccoli tossed in. Excellent.
I LOVE IT!!!! most of my trips to Olive Garden is for Alfredo. Well, now I am saving the money and the trip by doing it at home..Which is one of my goals. (Eat more at home than not) This is now in normal rotation in our kitchen menu at home. i have made this several times and the only difference is it doesnt seem to take the full 8-10 minutes for my cheese to melt and stir in.. maybe mine is shredded finer or my heat is a tad bit higher but either way it comes out AWESOME every time..
I typically cook some cubed chicken breast in a skillet and stir it into the Alfredo sauce right before serving. I also use Fettuccini noodles. I will upload a picture tonight.. Its whats for dinner
Family gobbled it all up! I sauteed garlic and onions in olive oil and butter for a bit more flavor, used the Italian blend shredded cheese, then a pinch of nutmeg. A definite must do again recipe :)
Really delicious and agrees with it's title. I used only shredded Parmesan because that was all I had and it was still great. This will definitely be my go-to Alfredo sauce now.
Good taste. It was a little lumpy but I feel that was probably my error in not simmering it long enough before I added the mozzarella. I used very little parmesan (maybe 2 tbs) and upped the mozzarella to 1 cup. I also added salt and pepper liberally because it was a bit bland to me. This was so so much better than the store bought jars of Alfredo which taste and smell like a dirty gym sock.
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Better-Than-Olive Garden® Alfredo Sauce
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Better-Than-Olive Garden® Alfredo Sauce
