I’m not sure who needs to hear this, but please do yourself a favor and stop buying store-bought pasta sauces!
Making your own pasta sauce is seriously life changing and you will never go back. They are much easier to make than you would expect, and the creaminess and flavors just burst in your mouth so much more than your regular jar of Ragu alfredo sauce…no offense Ragu, you definitely helped me get through the college years.
This Alfredo sauce has some of the fattiest ingredients, but don’t let that stop you from making this meal part of your regular weeknight rotation meals. Save it for the days where you just need some carbs and indulgent food.
Keep Stirring, Stirring, Stirring!
Start by making this sauce with melting butter in the pan. Pretty simple, right? Melt your butter, add your garlic and cream cheese, then your heavy cream. Keep stirring until it feels like your wrist is going to go numb and add the parmesan cheese and salt and pepper. Stir until it thickens and you’re ready to eat!
Ways to Serve
Don’t limit yourself to only serving your homemade alfredo sauce with just fettuccine noodles! Serve it with any type of noodle in the pantry. Serve it over pasta with your favorite vegetable stirred in, broccoli, asparagus, spinach, you name it! Use this sauce as a base for homemade chicken alfredo pizza or buffalo chicken pizza. The possibilities are endless!
Storage and Reheating
Given the ingredients, this alfredo sauce can last in your refrigerator for up to a week, as long as your cream wasn’t about to expire.
When reheating, you can microwave for 30 second intervals, stirring between each, until thoroughly heated. You can also put the cold sauce into a saucepan over medium low heat until it becomes your desired consistency and warm again.
Ingredients
- 1 stick salted butter
- 1 8 oz package cream cheese, softened
- 2 cloves garlic, minced
- 1 pint heavy cream
- 1 ½ c parmesan cheese
- Salt and pepper to taste
Instructions
- Melt butter in a saucepan over medium heat.
- Add garlic and cream cheese to the butter in the pan and whisk until cream cheese starts to break down. It will not melt smoothly into the butter, just let it crumble some.
- Stir in the heavy cream and keep stirring until everything is well-combined. This takes about 5 or so minutes.
- Stir in the parmesan cheese and keep whisking until the cheese is completely melted.
- Add salt and pepper to taste.
- Serve with fettuccine noodles or your favorite noodle type. I love enjoying it with roasted broccoli and fettuccine noodles. Enjoy!
