The other day, one of my oldest son’s friends asked if I had a recipe for alfredo sauce. That’s when it dawned on me that I had never shared my creamy, cheesy alfredo sauce recipe with you guys. Why? I have NO idea. Not only is it a classic, it’s one of my all-time favorites. How do you go wrong with something so indulgent? You don’t. At least, not as far as I’m concerned. So when I realized that I hadn’t shared it yet, that settled it. I decided that it was time to make some alfredo and put this together.
Chicken alfredo has been a favorite dish of mine for so long that I can’t remember there ever being a time when I didn’t like it. It was even the very first thing I ever made for my in-laws before Chris and I got married. That time, I soaked the chicken in garlic, rosemary and buttermilk, then seared it in a hot skillet before I added it to the pasta. It’s one of my favorite ways to make chicken for this. This time, we put it on the grill because it’s summer and I don’t want to pass up any chance to grill something!Creamy, cheesy, garlicky...you don’t want to miss this!! Alfredo pasta anyone?Click To Tweet
I’ve always made this sauce with a roux, and that’s the recipe I’m going to give you today. However, since I’ve had to eliminate gluten from my diet, I make mine with a slurry now so I can eat it over zucchini noodles. That being said, if you are gluten-free or you want to make it gluten-free, just skip the flour addition and dissolve two tablespoons of cornstarch in about a quarter-cup of the milk. Pour it in when the sauce starts to simmer and that will help to thicken it. Always taste it before serving so that you can add salt if it needs it. Sometimes I find that the parmesan isn’t quite as salty so it needs a little bit more salt those times than others. Don’t add too much in the beginning, though because you can’t take it out if the parmesan turns out to be saltier than you expected.
- 2 tablespoons butter
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 2 cups milk (whole or 2%)
- ½ cup half-and-half
- Dash nutmeg
- ½ cup grated Parmesan cheese
- Salt and Pepper, to taste
- Melt the butter in a saucepan over medium heat.
- Add the garlic and sautee for 2 or 3 minutes, until tender.
- Sprinkle the flour over the butter and garlic mixture, then whisk it until it is combined.
- Continue stirring constantly for 3 to 4 minutes or until the mixture starts to turn golden.
- Whisk the milk into the pan, pouring slowly and whisking constantly so that the roux dissolves completely.
- Add in the half-and-half and nutmeg.
- Stir constantly while the sauce heats to a simmer.
- Whisk in the Parmesan cheese until it’s completely incorporated.
- Taste the sauce and add salt and pepper as desired.