I am a big fan of alfredo. Prior to finding and adapting this recipe to perfection, I was an Olive Garden Chicken Alfredo Pasta lover to the death...but then I found this recipe by My Table for Eight. After a few “pretty good” runs of this sauce, I started making little adaptations until I found the secret to making it the creamiest, most flavorful alfredo sauce you will ever put in your mouth. I’m also pairing this recipe with my fast & easy homemade garlic bread (because if you still buy store-bought garlic bread you are SO missing out on both flavor and $$ savings). Got 15 minutes? That's all it takes to make this savory meal.
First the Alfredo sauce (adapted slightly from My Table for Eight)
½ cup Butter Spread (This is the KEY. My best results come from Country Crock Calcium Butter Spread!!)
1 pint (2 cups) Heavy Whipping Cream
1 tsp Garlic Powder
1 tsp Salt
¼ tsp Black Pepper
½ tsp Basil (I also love to add dehydrated spinach and/or kale crumbles)
1 tsp Italian Seasoning
½-¾ cup Grated Parmesan Cheese
Melt butter on low heat until just melted. Give it a good whisk so its smooth and pour in the heavy cream. Whisk the two together until they are FULLY combined (this is the most important step!). Add spices and heat to a simmer. When mixture is at a simmer, add in parmesan cheese to taste and simmer until thickened. Pour over cooked pasta or use it as a dip with some yummy garlic bread!
Now for the garlic bread. Seriously, you need to know how easy it is to make out-of-this-world garlic bread at home. Buy a big bag of basically any kind of roll or bakery bread that suits your taste (I’ve even just used plain bagels here!). You can get the stuff that is about to expire that they put on sale for $1 and just throw it straight into the freezer until you’re ready to use it! When you are ready to make the bread, just thaw it, slice it, and slather the top in butter. You can dip the top in melted butter or spread it on and microwave until melted (you want the butter to melt down into the bread a bit for maximum flavor).
Then take a garlic salt shaker and sprinkle it on top of the buttered side. Add garnish if you wish for eye candy (I use dehydrated kale or spinach because it makes me feel good and I can tell people I had a vegetable). Pop those babies under the broiler on high until nicely browned (I like to use the middle rack to give the bread time to get crisp all over) and voila! You’ll want this bread on hand when you make the alfredo because you’ll want to sop up every last drop of that sauce. It’s just divine. You can thank me later because seriously....go make this stuff....I'll wait.