ALFREDO RECIPE WITH MILK RECIPES

QUICK AND EASY ALFREDO SAUCE RECIPE | ALLRECIPES

Quick and Easy Alfredo Sauce Recipe | Allrecipes image

I experimented with this until I found a quick, cheap, and easy Alfredo sauce combination -- the secret is cream cheese!

Provided by DAWN CARTER

Categories Alfredo Pasta Sauce

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 4 servings

Number Of Ingredients 6

Ingredients

½ cup butter
1 (8 ounce) package cream cheese
2 teaspoons garlic powder
2 cups milk
6 ounces grated Parmesan cheese
⅛ teaspoon ground black pepper

Steps:

Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.

Nutrition Facts : Calories 647.9 calories, CarbohydrateContent 10 g, CholesterolContent 169.8 mg, FatContent 57.1 g, FiberContent 0.2 g, ProteinContent 25.1 g, SaturatedFatContent 35.8 g, SodiumContent 1029.8 mg, SugarContent 6.6 g

BEST PERFECT CHICKEN ALFREDO RECIPE - HOW TO MAKE EASY ...

Best Perfect Chicken Alfredo Recipe - How to Make Easy ... image

Oh, chicken alfredo: It's the classic pasta we just can't seem to get enough of. Of course there are tons of jarred pasta sauces you can buy, but making alfredo from-scratch is actually so easy.

Provided by Lena Abraham

Categories パン dinner main dish

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 11

Ingredients

2 tbsp. extra-virgin olive oil
2 boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
1 1/2 c. whole milk
1 1/2 c. low-sodium chicken broth
2 cloves garlic, minced
8 oz. fetuccini
1/2 c. heavy cream
1 c. freshly grated Parmesan
Freshly chopped parsley, for garnish

Steps:

In a large skillet over medium-high heat, heat oil. Add chicken and season with salt and pepper. Cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then slice. Add milk, broth, and garlic to skillet. Season with salt and pepper and bring to a simmer. Add fettuccine, stirring frequently for about 3 minutes. Let cook until al dente, 8 minutes more. Stir in heavy cream and Parmesan until combined. Simmer until sauce thickens. Remove from heat and stir in sliced chicken. Garnish with parsley.

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BROCCOLI SHRIMP ALFREDO RECIPE: HOW TO MAKE IT

After tasting fettuccine Alfredo at a restaurant, I came up with this shrimp Alfredo with broccoli version at home. Not only does my family love the creamy dish, but my husband prefers it to the one at the restaurant. —Rae Natoli, Kingston, New York
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Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute shrimp and garlic in butter until shrimp turn pink. Remove and set aside., In the same skillet, combine the cream cheese, milk and Parmesan cheese; cook and stir until cheeses are melted and mixture is smooth., Place 1 in. of water in a saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 1-2 minutes or until tender. Drain. Stir the broccoli, shrimp, salt and pepper into cheese sauce; heat through. Drain fettuccine; top with shrimp mixture.

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Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 2 to 3 minutes. Reserve 1 cup cooking water, then drain the pasta and return to the pot. Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper.

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Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 2 to 3 minutes. Reserve 1 cup cooking water, then drain the pasta and return to the pot. Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper.

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HOW TO MAKE ALFREDO SAUCE WITH MILK INSTEAD OF HEAVY CRE…

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I can never seem to find an Alfredo sauce I like. FINALLY I did! It is very easy to make and uses ingredients that you typically have around the house.
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Calories 243.5 per serving

Toss with hot pasta to serve.

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In a large pot of salted boiling water, cook linguine according to package directions until al dente. Set aside ½ cup of pasta water, then drain pasta and set aside. In a large skillet over medium heat, heat oil. Add garlic and cook until fragrant, 1 minute. Sprinkle flour over evenly, then stir and cook until mixture is lightly golden. Very gradually add broth in while whisking, 2 tablespoons at a time, waiting for mixture to become completely smooth before adding more broth. Bring mixture to a boil, then gradually stream in milk while whisking. Bring to a simmer and cook until sauce is thickened, 2 to 3 minutes. Remove from heat and add Parmesan and yogurt, if using. Season with salt, pepper, and a pinch of red pepper flakes. Add pasta and a 1/4 cup reserved pasta water to sauce and toss to combine. If sauce is too thick add more pasta water, a tablespoon at a time, until desired consistency. Garnish with parsley before serving.

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In a large skillet over medium-high heat, heat oil. Add chicken and season with salt and pepper. Cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then slice. Add milk, broth, and garlic to skillet. Season with salt and pepper and bring to a simmer. Add fettuccine, stirring frequently for about 3 minutes. Let cook until al dente, 8 minutes more. Stir in heavy cream and Parmesan until combined. Simmer until sauce thickens. Remove from heat and stir in sliced chicken. Garnish with parsley.

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