Alfredo Sauce with Cream Cheese
Yield: 6 servings (about 3 cups)
This fool-proof Alfredo Sauce with Cream Cheese is a quick pasta dinner recipe with tons of garlicky, cheesy flavor. The whole family will love this easy meal.
Ingredients
- 3 tablespoons butter
- 4 cloves fresh garlic, minced
- 8 ounces cream cheese, cubed
- 1 cup heavy cream
- 1 cup milk
- 1 ½ cups parmesan cheese, shredded
- salt and freshly cracked pepper, to taste
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Instructions
- In a saucepan, melt the butter on medium heat and add the minced garlic. Saute for about 1 minute, or until the garlic is fragrant.
- Slowly stir in the milk and cream. Gently simmer for about 1 minute, stirring occasionally. Add the cream cheese to the warmed milk mixture and gently stir until fully melted.
- Reduce the heat to low, and add in the Parmesan cheese. Stir for about 4 minutes, until all the cheese is melted. If the sauce becomes too thick, stir in some pasta water or milk to thin it out.
- Remove the saucepan from the heat and season with salt and pepper, to taste. Pour the Alfredo sauce over your prepared pasta and gently toss to coat, or serve as desired.
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Notes
Half & Half: You can replace the 1 cup heavy cream and 1 cup whole milk with 2 cups of half and half.
Yield: This recipe makes about 3 cups of sauce, which is plenty to coat 1 lb of fettuccine pasta.
Store: Transfer the cooled sauce to an airtight container and refrigerate it for up to 3 to 4 days. I do not recommend freezing this sauce as the texture will not be the same once thawed.
Reheat: Warm it low and slow in a saucepan on the stovetop, stirring often so it stays smooth. Add a splash of milk or cream to loosen it back up.
Nutrition
Serving: 1 serving (1/2 cup), Calories: 443kcal, Carbohydrates: 7g, Protein: 14g, Fat: 41g, Saturated Fat: 25g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 0.2g, Cholesterol: 120mg, Sodium: 591mg, Potassium: 181mg, Fiber: 0.04g, Sugar: 5g, Vitamin A: 1527IU, Vitamin C: 1mg, Calcium: 414mg, Iron: 0.3mg