Description
This creamy alfredo sauce is perfect for pasta, chicken, or pizza!
Ingredients
Scale
- ¼ cup unsalted butter
- 3 cloves garlic (minced)
- 1 ¾ cups heavy cream (room temperature)
- ½ teaspoon garlic powder
- ½ teaspoon salt (or more to taste)
- 1/8 teaspoon ground nutmeg
- ¼ teaspoon black pepper (freshly cracked)
- 1 cup grated Parmesan cheese (plus more for serving)
Instructions
- If starting with this pan-seared chicken breast recipe, use the same sauté pan for cooking chicken, no need to clean it. (The leftover juices and herbs make this alfredo sauce truly spectacular.)
- Either way, bring a large pan to medium heat. Add butter, stirring around the skillet until coated and melted. Add garlic and cook until fragrant, not burnt, about 30 seconds.
- Add heavy cream, garlic powder, salt, ground nutmeg, and black pepper. Bring heat to medium high, stirring together until well mixed. Bring to a simmer, then reduce heat to medium.
- Gradually stir in Parmesan, cooking until well mixed and thickened, about 3-6 minutes. Mine took 3 minutes. Add pasta to sauce, tossing to combine, or use as a sauce with chicken or pizza.
- ★ Last Step: If you made this recipe, leave a comment and review. It truly helps our small business keep running and it helps readers like you!
Notes
- This sauce can be used with pasta, chicken, or as a pizza topping.
- Feel free to adjust seasoning to taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 75mg