Cheesy Alfredo Sauce Supreme

Name: Cheesy Alfredo Sauce Supreme
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons oil (not olive oil); 1 -2 teaspoon fresh minced garlic; 1 (8 ounce) package cream cheese, cut up in small pieces and slightly softened; 2/3-3/4 cup grated parmesan cheese; 1/2 cup butter (no substitutes); 1/2 cup whipping cream (unwhipped); milk, for thinning sauce; fresh ground black pepper (optional); salt (to taste) (optional)

Submitted by Kittencalrecipezazz

"The cream cheese is what makes this sauce special, for the best results use only butter and heavy whipping cream."

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photo by valerie h.

Ready In:: 15mins
Ingredients:: 9
Serves:: 4

ingredients

2 tablespoons oil (not olive oil)
1 -2 teaspoon fresh minced garlic
1 (8 ounce) package cream cheese, cut up in small pieces and slightly softened
²⁄₃ - ³⁄₄ cup grated parmesan cheese
¹⁄₂ cup butter (no substitutes)
¹⁄₂ cup whipping cream (unwhipped)
milk, for thinning sauce
fresh ground black pepper (optional)
salt (to taste) (optional)

directions

In a large saucepan, lightly saute the garlic for about 3-4 minutes but do not brown.
Add in the cream cheese, Parmesan cheese, butter and whipping cream; whisking constantly until smooth.
Add more milk if the sauce is too thick.
Stir until the sauce is very hot (bring just to a boil).
Season with black pepper to taste.
Toss fettuccine lightly with the sauce, coating well.
Sprinkle with extra Parmesan cheese if desired.

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Reviews

I'm sorry but it's absolutely disgusting! It looks like white paint spread over noodles and it tastes like a parmesan smoothie. I don't understand what people see in this recipe.

Janine H.
This was so tastful!! At first I was nervous that with all the cream cheese, the actual alfredo taste would be comprimized...no way man! I sauted chicken with 1/2 cup yellow onion, 1 tsp italian herbs, and garlic pepper, set aside. I started my sauce mix.. it got pretty thick so I used 2 cups of milk in 1/4 cup inciments, it did the trick. Added 1/2 cup of mozz cheese with 1/4 cup of fresh minced italian parsley. Bioled up riggitoni and tossed the chicken with sauce together.....AMAZING!!!

WRENABEE
This sauce is perfect and so easy to make! I've made it a few times. You don't need to add any milk, but I think adding just a little makes it taste better. In case you are thinking of making a lot of this ahead of time to reheat later: BAD IDEA. It becomes solid when completely cooled, and if you reheat it the butter seperates. It still comes out fine if you reheat for long enough, but in the time it takes to recombine, you could have just made it fresh. Anyway, great sauce. Much, much better than Olive Garden.

SculptorOfHumanFlesh
LOVE LOVE LOVE! I'm always so skeptical about trying alfredo sauces because while it is my favorite food, not everyone makes it great. However, this recipe is superb! You will not be disappointed! This will be the dish I will bring from now on to potlucks!

Dont lie to me
This is 5 stars because everyone in my family loved it! This sauce is extremely easy to prepare and has a wonderful flavor too. The recipe says not to use olive oil but that was the only oil I had on-hand. Thanks for the recipe that I will use from now on, when making alfredo sauce. **Update (August 27, 2013): I make this sauce over and over and over again and my entire family is so excited when I say that this is on the menu for dinner!

Juenessa