2cupsheavy cream(can use half & half for a lighter sauce)
4ozcream cheese
1garlic cloveminced
3/4teaspoongarlic powder
1teaspoonItalian seasoning
1/4teaspoonsalt
1/4teaspoonfreshly ground black pepper
1cupparmesan cheesefreshly grated (can also substitute some asiago or Romano for a sharper taste)
Instructions
Bring a large pot of water to boil. Salt generously. Add the pasta and cook according to package directions until al dente. Drain the pasta.
While the pasta is cooking make the alfredo sauce: In a saucepan over medium heat whisk the butter, cream, and cream cheese until melted.
Whisk in the minced garlic, garlic powder, Italian seasoning, salt and pepper. Whisk until smooth.
Whisk in the parmesan cheese.
Bring to a low simmer and cook for 3-5 minutes or until the sauce starts to thicken.
Remove from the heat and toss with the cooked fettuccine noodles. Garnish with fresh parsley. Enjoy!
Notes
Don’t cook over too high of heat, the cheese can separate. Chicken Fettuccine Alfredo: Add 2 cups diced, cooked chicken or rotisserie chicken for a chicken fettuccini alfredo. Could also add shrimp or crab! Lightened up alfredo sauce: To lighten it up I like to add 1 cup heavy cream and 1 cup of half and half. Naturally, if you use all heavy cream, you’ll have a creamier and richer alfredo sauce.