Alfredo Sauce

Name: Alfredo Sauce
Total time: 1200 s
Yield: 6-8 depending on serving sizes
Cuisine: American
Ingredients: 1 stick- Butter; 3 Cups- Half and Half; 16oz (2 bricks) Cream Cheese-; To taste Grated Parmesan/Romano (I just dump some in for now and taste it after everything is heated then add more if needed); To taste Salt; To taste Pepper; To taste Garlic Powder; To taste Italian Seasoning but a light dusting (be careful, this is a strong seasoning); As needed Chicken Breasts; To taste Salt; To taste Pepper; To taste Garlic Powder; White Rice- # of cups you want (it’ll double in amount); Water- double the he amount of water to rice (ex: 1 cup rice / 2 cups water); To taste Salt; To taste Pepper; To taste Butter

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Danielle Morse @GingerSnap

Tennessee, United States

The servings and time is for the alfredo sauce only.
My mum makes an amazing homemade alfredo sauce. I was craving it bad and found a little Italian lady on YouTube so I watched her make it since I couldn’t remember how my mum made it. We have a lot of Italians in our family so I knew this would be close and delicioso! I also tweaked it a little bit since we like cream cheese in ours. I used half and half since I didn’t have heavy cream, but it still is very good!

Ingredients

20 minutes

6-8 depending on serving sizes

1stick- Butter
3Cups- Half and Half
16oz (2 bricks)Cream Cheese-
To tasteGrated Parmesan/Romano (I just dump some in for now and taste it after everything is heated then add more if needed)
To tasteSalt
To tastePepper
To tasteGarlic Powder
To tasteItalian Seasoning but a light dusting (be careful, this is a strong seasoning)
Chicken
As neededChicken Breasts
To tasteSalt
To tastePepper
To tasteGarlic Powder
Rice
White Rice- # of cups you want (it’ll double in amount)
Water- double the he amount of water to rice (ex: 1 cup rice / 2 cups water)
To tasteSalt
To tastePepper
To tasteButter

Cooking Instructions

20 minutes

1

Preheat oven to 350°, and prepare chicken breasts. Place them in a 13x9 glass baking dish all touching one another so they stay moist. Season the tops of the chicken. Once oven is preheated, bake for 30-40 minutes.
2

While chicken is cooking, prep rice (you can use pasta, but I wanted rice this time). Get a sauce pan with a lid that’ll fit the amount of rice you want to cook. (I use jasmine rice, and I also like to use a bigger sauce pan so it gives it room to cook and the watery bubbles won’t overflow).
3

Rinse rice a few times to wash off the starch. Add the amount of water you need depending on how many cups of rice you used (just double it). Place on stove with lid on, and turn burner on high until it starts to boil.
4

Once boiling, turn burner down to simmer and cook for 20 minutes. DO NOT LIFT LID UNTIL RICE IS DONE! (It won’t cook right if you do). When rice is done, add in butter and seasonings and stir well. Rice is finished!
5

For the alfredo sauce, I used a large nonstick skillet on medium heat. Add in your butter cut into chunks (so it’ll melt faster). Once the butter melts, add in half and half, cream cheese (cut into chunks) and add rest of ingredients. I use a silicone coated wire whisk so I don’t scratch my pan. But keep mixing, and once it comes to a low boil turn heat down to low. Keep mixing until done. Adjust seasonings depending on your taste.
6

All done! Now combine everything together on your plate and enjoy!

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Written by

Danielle Morse @GingerSnap

on August 07, 2020 03:04

Tennessee, United States

Cooking is fun and can bring out your creative side! You can ALWAYS tell when a dish is made with love 💞. There’s nothing like seeing your family enjoy what you have made them 🥰