Cook your pasta al dente, drain it but reserve a little bit of water. Keep the pasta hot. In a large sauce pan melt some butter, and then add the hot, wet pasta. Grate in a very generous amount of parmesan, as much as you like, and add it all your seasonings. Toss vigorously in very long motions, you will need a big saucepan for this. As the butter interacts with the starch on the hot pasta and Parmesan an emulsion should form.
If you notice it getting a little too thick add a table spoon or two of reserved hot pasta water. While making it at home, make sure to use freshly grated Parmesan otherwise, your sauce will become grainy and uneven. It will also thicken on cooling down, so feel free to add a little bit of warm milk and whisk it if you like.
In that case, it will not be called Alfredo sauce. Thanks for the recipe. Ths was the best alfredo I've ever had! Sous Andy. Very good basic Alfredo sauce. Remember to keep the sauce at a slow simmer, and never bring to the boil. The high heat will cause the cheese to turn grainy Note: A simmer is where the temperature of the liquid is just below the boiling point, or where small bubbles come to the surface and break gently. You could try different cheeses Oh, and I enjoy a bit more garlic All Reviews for Alfredo Sauce.
Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. All Reviews. Back to Recipe Review this recipe.
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No substitutions, followed recipe exactly and it came out awesome. I made it with butternut squash raviolis, yummy. This was a very good and easy recipe. This was easy and delicious. So easy and delicious!!! I love this reciepe!!! Great flavor not too rich!!! My hubby liked it and he is not a fan of Alfredo sauce at all…Of course I did add my own little twist to it..
Instead of Italian seasoning,.. Best homemade alfredo sauce! So so easy — will never buy it jarred again. Thank you! Best alfredo sauce EVER. Hit with the entire family. SO easy and delicious. This one I Love! This is such a delicious recipe! I only put half of the cheese in family tastes and it is the favorite whenever we have this sauce!!!
I varied slightly as I was short on heavy cream, so I made the roux. Also short on Parm, I added a little smoked Gouda. The kids liked it better than the ravioli! Thanks Amy. This post may contain affiliate links. Read our disclosure policy. What is Alfredo Sauce? Avoid those shaker-style containers or tubs filled with pre-shredded cheese. Butter: Either unsalted or salted work great. Heavy Cream: We use heavy whipping cream for the ultimate indulgence.
This will give you the creamiest, richest results. Go big or go home, right? You certainly can use regular heavy cream, though, and it will still be wonderful! See note below for lower-calorie options. Garlic: We use a mix of garlic powder and fresh garlic, which we think is perfect. If you want a more subtle garlic flavor, you could cut back on one or the other. Seasonings: Salt, pepper, and dried Italian seasoning.
This trio of spices really takes the sauce up a level. I added in extra chicken and some broccoli to make the dish go further. When you throw everything in together do you throw the raw chicken in there too or do you need to cook the chicken before you throw it in.
This turned out wonderfully! I substituted some cubed fresh mozzarella for the shredded on top. Broiled it for the last five minutes. It looks like something off a cooking network for sure! After browsing all of your recipes, and finding we love so many of them, I decided to switch things up and try your chicken alfredo casserole instead of ours.
My husband at dinner tonight was absolutely raving about how delicious this is, and that red meat aside it is his new favorite meal. Happy family with happy bellies. This should probably be common sense, but I am really new to cooking like this so bear with me.
Do I need to cook the chicken first and then add it to be baked in the over? Or cut the chicken up raw and then add it to the bake? Made this tonight for dinner, it is very good! I made a roue from flour and butter, added Parmesan and whole milk. I have to work…Please tell me what you think!! Yes, you can prepare this ahead of time. It may need more time baking because it will be cold from the fridge. Error: No connected account. Please go to the Instagram Feed settings page to connect an account.
Skip to content. Pin A delicious pasta bake with chicken, Alfredo sauce and lots of cheese. This is a family-favorite! Prep Time 15 minutes. Cook Time 30 minutes. Total Time 45 minutes. Author Life in the Lofthouse. Instructions Boil Penne pasta, in a large pot of water until al dente, according to package directions.
Drain water, and then return pasta to pot. Sprinkle the top evenly with Mozzarella cheese.
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