Cream Cheese Alfredo Sauce
Butter, cream cheese, heavy cream and Parmesan are simmered into a thick, silky Alfredo sauce that coats about 12 ounces of pasta.
Equipment
- Large skillet or saucepan
- Whisk
- Cheese grater
Ingredients
Main Ingredients
- ½ cup unsalted butter 1 stick
- 8 oz cream cheese cut into chunks
- 1 ½ tsp garlic powder
- 1 cup heavy cream
- 1 cup low sodium chicken broth
- 1 cup shredded Parmesan cheese about 4 oz, freshly shredded
- ¼ tsp ground black pepper
Instructions
Cooking
- Melt. Heat the butter in a large skillet over medium heat until completely melted.
- Whisk. Stir in the cream cheese and garlic powder, whisking 3 to 4 minutes until smooth.
- Pour. Gradually whisk in the cream and broth and heat until small bubbles form at the edges.
- Reduce. Turn the heat down and simmer 5 to 8 minutes, stirring often, until the sauce coats a spoon.
- Melt in the cheese. Take the pan off the heat and stir in the Parmesan by handfuls. Stir in the pepper.
- Thicken. Let the sauce stand 5 minutes, then toss with 12 ounces of hot pasta, adding pasta water if needed.
Notes
Substitutions: Use half and half in place of some of the cream for a lighter sauce, or add cooked chicken or shrimp.
Tips: Cut the cream cheese into small chunks and add the Parmesan off the heat.
Storage: Refrigerate for 3 to 4 days and reheat gently to 165 degrees F. Do not freeze.