Alfredo Sauce is a creamy cheesy sauce that is traditionally eaten over pasta. It is great with fettuccine and chicken. It is simply comfort food.
Thursdays are our days to have pasta. I get tired of the same ole tomato sauce every Thursday. I decided to mix it up this month. We are having alfredo sauce. This sauce is rather versatile. You can use it with fettuccine, you can add chicken, you can use it with tortellini, you can pretty much have it with it whatever you want.
What is Alfredo Sauce made of?
Traditional Alfredo sauce is made with butter, heavy cream and parmesan cheese. It makes a simple cream sauce. I add garlic to add a little extra flavor.
Why is it called Alfredo sauce?
It is named after Alfredo de Lelio who featured the sauce in his restaurant in Rome in the 20th century.
What goes well with Alfredo sauce?
You can serve Alfredo sauce just about any pasta however, it goes well with fettuccine. Chicken and broccoli pair well with the flavors of the sauce.
It would work well as the white sauce on pizza as well. Chicken bacon artichoke pizza would be so delicious with Alfredo sauce. Spinach, chopped tomatoes and Italian sausage would be amazing as well.
Can I freeze Alfredo sauce?
People will tell you no, you can’t freeze it. However, I did. I accidentally made 4x this recipe. And with only 2 people in my house that is WAY too much sauce. I poured the sauce into ice cube trays and froze it. Then I popped them out and put them in a zip top bag.
When I reheated it, I took out as many cubes as I needed. Placed them in a pot and turned it on low. Once it was all thawed, I used my immersion blender to get the lumps out. I added a little milk so it wasn’t as thick. It worked perfectly. If you don’t have an immersion blender, you can put it in your blender and then pour it back in the pot.
Usually people will tell you that you can’t freeze things with cream in it. The reason is because there will be lumps when you thaw it. But blending it will fix that problem. The flavor will be just as wonderful as when you first made it.
- 2 Tbsp olive oil
- 3 cloves garlic, minced
- 1 1/2 cups white wine or chicken stock
- 1 cup half & half
- 6 Tbsp heavy cream
- 1 1/2 cup Parmesan cheese, grated
- Add olive oil to large skillet. Add minced garlic to oil. Saute for about a minute.
- Add wine or stock and reduce for about 2 minutes. Add half & half and heavy cream.
- Cook until sauce thickens. Add grated Parmesan and stir until cheese has melted.
- Serve over whatever kind of pasta you'd like. Chicken goes well with this sauce as well.
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Amount Per Serving: Calories: 465Total Fat: 32gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 81mgSodium: 810mgCarbohydrates: 14gFiber: 0gSugar: 5gProtein: 15g