Easy Alfredo Sauce is a super simple and delicious go-to recipe. The ingredients are staples to always have on hand in the pantry/fridge. This sauce is full of flavor and can be taken up a few notches with the addition of real bacon bits, grilled chicken, or shrimp. I haven’t tried it with sautéed mushrooms yet, but plan to the next time I whip up this Alfredo sauce. I can’t imagine it being anything other than awesome. 🙂
Use whatever pasta you like best. I rarely use fettuccini since it’s not as easy to fork up and make it into my mouth without making a mess on my chin, so I tend to lean toward penne or bowtie. Plus the grooves and pockets in those shapes hang onto the sauce better.
I’ve made it with expensive Parmesan cheese and heavy whipping cream, and I’ve made it with the cheapest real Parmesan that comes in a shaker bottle and evaporated milk. They both taste great to me. I discovered long ago, I’m not a cheese snob; as long as it’s made with real milk, I’ll give it a try and judge it solely on its taste, not its brand name or price. 🙂
Easy Alfredo Sauce
- 1 lb. pasta, cooked according to package directions
- 8 oz. Parmesan cheese, grated or shredded (any kind)
- 1 (12 oz.) can evaporated milk or 1-1/2 cups heavy whipping cream
- 1 stick real butter
- 1 heaping tablespoon minced garlic, jarred
- Salt & pepper to taste
- Real bacon bits, whole bag or jar
- 1/2 lb. cooked shrimp, shelled and deveined
- 3-4 grilled boneless/skinless chicken breasts
In a large skillet, melt butter over medium heat. Add the garlic and sauté for a minute or so. (If using shrimp, add now and cook for 3-4 minutes or until pink and centers are bright white. If using pre-cooked shrimp, add later.)
Carefully, pour in the evaporated milk and simmer over medium-low heat, stirring occasionally, for 5-6 minutes.
Quickly stir in cheese until melted and remove from heat. Add in any optional ingredients.
Pour sauce over drained pasta and stir well.
Serve with bread sticks and a salad, if desired.
Happy eating! 😊