Ingredients
- 1 1/2 cups of heavy cream (you can use milk, but double the simmer time)
- 1 stick (4 oz) unsalted butter
- 4 oz cream cheese (half of one pack)
- 1 TBSP Italian seasoning
- 1-2 TBSP garlic and herb seasoning
- 1 TBSP garlic powder
- 2 TBSP minced garlic
- Black pepper to taste (I use 2 TSP)
- 2 TSP kosher salt
- 1 cup grated parmesan cheese
You can use more or less. At times, I only use 4 tablespoons.
You can adjust the measurements of each spice to your personal preference. This is more of just a baseline.
TIP: You’ll know you’ve added enough seasoning when you only need a teaspoon or two of kosher salt added. When you use enough seasoning, you don’t need a ridiculous amount of salt.
Instructions
Over medium heat, combine all dairy ingredients into a medium sized pot or saucepan.
Bring to a boil and stir for 1-2 minutes.
Turn the heat down to low and add the minced garlic, parmesan cheese, and the rest of the seasonings.
Let simmer while stirring occasionally until your sauce thickens to your desired thickness level (around 10-15 minutes) and remove from the heat.
That’s it; your alfredo sauce is ready.
Drizzle it over some pasta (or a pasta replacement), drizzle over some chicken, enjoy with meatballs, or try it over mashed potatoes.
REMEMBER: When storing your sauce in the fridge, it will thicken and become more dense, due to the butter and cream cheese cooling down. The sauce will thin back out to normal consistency upon reheating.
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