Easy Alfredo Recipe Cream Cheese Recipe Cards

HOMEMADE ALFREDO SAUCE

Steps:

• In a large skillet set to medium eat the butter and pressed garlic in a large skillet over low heat until it begins to bubble and becomes fragrant.
• Add the cream, cream cheese, parmesan, Italian seasoning, salt and pepper and whisk until smooth.
• Turn the heat to medium high and continue to heat stirring occasionally until it begins to rapidly boil, and allow to boil for 1-2 minutes. Then remove from heat. Sauce will continue to thicken as it cools. Enjoy!

ALFREDO SAUCE WITH CREAM CHEESE

Steps:

• In a large dutch oven on medium heat, whisk together the butter, cream cheese, garlic, salt and pepper until smooth and creamy (the cream cheese needs to be softened or this will take a long time).
• Slowly whisk in the milk until smooth.
• Whisk in the grated parmesan cheese and cook for 3-4 minutes until thickened.

QUICK AND EASY ALFREDO SAUCE

Steps:

• Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.

ALFREDO SAUCE WITH MILK

Steps:

• Cook the pasta as directed on the box in the salted water. Start boiling the pasta water about 10 minutes before you start making your sauce. You want to have the pasta ready at about the same time your sauce will be finished.
• Melt the butter in a heavy saucepan or skillet over medium heat. Add the salt and pepper to the pan and whisk together.
• Add the flour and whisk until smooth, removing all lumps.
• Slowly pour the milk into the pan and whisk until smooth.
• Add the shredded Parmesan cheese to the pan and whisk until melted and combined with the milk. Taste and adjust the amount of Parmesan cheese if needed.
• Continue whisking until the sauce has thickened, 5 to 8 minutes. The sauce will thicken even further as it cools. If it thickens too much before you can add it to your pasta thin it with a little pasta water or milk.
• Drain the cooked pasta and pour into a large serving bowl. Pour the Alfredo sauce over the pasta and toss until the pasta is evenly coated with the Alfredo sauce.
• Serve immediately with a crusty French bread.
• Makes enough sauce to cover one pound of Fettucine pasta noodles. Will make 6 to 8 serving.

ALFREDO SAUCE WITH CREAM CHEESE

Steps:

• Place a large skillet over medium heat. Add butter then minced garlic. Stir and cook slightly until garlic starts to soften.
• Add the cubed cream cheese to the pan. Stir until it starts to melt. Add a little milk at a time and keep whisking. Continue adding milk and whisk until cream cheese is all melted and all of the milk has been incorporated.
• When the sauce is smooth, stir in the parmesan cheese as well as the salt, pepper, and nutmeg if desired. Continue whisking until well combined. Use immediately.

CREAM CHEESE ALFREDO SAUCE

Steps:

• Heat 2 tablespoons of butter in a skillet over medium heat. Stir in the mushrooms; cook and stir until softened, about 5 minutes. Set aside.
• Meanwhile, melt the cream cheese and 1/2 cup of butter in a saucepan over medium heat, stirring occasionally. Stir in the milk and Parmesan cheese, mixing until smooth. Add in the garlic, basil, and white pepper. Simmer for 5 minutes, then remove the garlic. Stir in the cooked mushrooms before serving.

CREAM CHEESE ALFREDO SAUCE

Steps:

• In a medium saucepan over medium heat melt the butter, cream cheese, and garlic together, stirring very frequently.
• Add milk and whisk constantly until smooth and warm.
• Add in Parmesan cheese, salt, and pepper and stir until thickened, about 5 minutes.
• Serve over your favorite pasta.

CREAMY CHICKEN FETTUCCINE ALFREDO

Steps:

• Bring a Pot of salted Water to boil. Add the Fettuccine Pasta and cook over medium-high heat for 6 minutes. Once the Pasta gets cooked, drain the water and keep the Pasta aside
• Cut Chicken Breasts lengthwise into thin cutlets. Season Chicken Breasts with Salt and Pepper. Heat Olive Oil in a skillet. As the oil shimmers, Add the Chicken Breasts (skin side down) and cook for 5 minutes (each side) or until the Chicken gets cooked through. To check the doneness of the Chicken, use an Instant read Thermometer. If the Chicken temperature reads to over 165F, the Chicken is cooked. Remove from the Skillet and keep aside.
• In the same pan, melt a stick of butter. As the Butter melts, add the Cream Cheese and allow the Cream Cheese to melt over medium-high heat stirring frequently. Next, pour the Chicken Broth and Heavy Cream. Also, add the Salt, Pepper and Freshly grated Parmesan Cheese. Stir until combined and bring the mixture to a boil. As the moisture boils, reduce the heat and simmer for about 5 minutes so as to thicken the alfredo sauce.
• Add the Pasta and toss to combine. As you add the pasta and toss to combine, you'll notice the sauce will thicken automatically from the starch of the Pasta.
• Chop the Chicken and add to the Pasta. Garnish the Pasta with freshly chopped Parsley and freshly grated Parmesan Cheese. Serve immediately.