Alfredo Pasta
This alfredo sauce is so tasty and easy to make. My daughter likes it better than the store bought jars! I like to serve this with chicken or shrimp.
- Preparing Time: 15 minutes
- Total Time: 20 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1 1/2 teaspoons garlic powder
- 2 tablespoons butter
- 2 cups milk
- 1/4 teaspoon black pepper to taste
- 8 ounces cream cheese softened
- 1/2 teaspoon salt to taste
- 2 cups italian blend cheese shredded
- 1 box fettuccini pasta (your preference)
- Carbohydrate 38.8835105121736 g
- Cholesterol 104.03367555779 mg
- Fat 20.7797071442073 g
- Fiber 0.0751888862186008 g
- Protein 11.8391335453015 g
- Saturated Fat 11.4136811086835 g
- Serving Size 1 1 Serving (184g)
- Sodium 196.541070017844 mg
- Sugar 38.808321625955 g
- Trans Fat 2.88179009457657 g
- Calories 388 calories
In a 5 qt. saucepan, add enough water to reach 2/3 full. Place on the stove and put on medium-high heat. Cover and bring to a boil. Prepare the pasta as directed on the box. Drain well when done. Meanwhile, in a 3 qt. saucepan over medium-low heat, melt the butter. Add the garlic powder and cream cheese; whisk together until creamy and smooth. Pour in a little bit of milk at a time, continuing to whisk, until all incorporated. Add the shredded cheese and salt & pepper to taste. Continue to stir/whisk until you get your desired thickness. If the consistency is too thick, just add more milk.
