Name: Three Cheese Creamy Alfredo Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 stick butter; 2 cups heavy whipping cream; 2 large cloves of garlic (minced); 1/2 teaspoon Italian seasoning; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 2 ounces cream cheese; 3/4 cup freshly grated parmesan cheese; 1/2 cup gruyere cheese; 8 ounces sliced mushrooms; Few whole cherry tomatoes; 3-4 bonless/skinless chicken ((tenders work well)); 1/2 bunch asparagus (steamed)

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What Makes This The Best

This recipe is absolutely the best creamy alfredo sauce of all time! I’m not just saying that because it’s my recipe. I am saying it’s the best because IT IS THE BEST!

It’s easy to make, it’s creamy and hands down it’s just the BEST! No, let me backup a minute. This creamy alfredo sauce is Outstanding! There, I said it!

Jump to Recipe

I like serving this alfredo sauce with either bowtie or fettuccine pasta but it can be served with whatever pasta you desire.

If you are undecided on which pasta to use, on March 16, 2019 I took a 24 hour poll. I let my readers on Jett’s Kitchen FaceBook page know that I was making a special pasta sauce and asked them to vote if they would prefer Bowties or Fettuccine. The results come in with 32 votes. 56% voted Bowties and 44% voted Fettuccine. That was 18 voted for Bowties and 14 for Fettuccine. But seriously, both pasta’s will be excellent with this creamy alfredo sauce.

POLL RESULTS

I wish to thank all the people who participated in my poll! I appreciate your input. **Thank you!**

So what makes it the best? The quality of the ingredients. Not just a couple of the ingredients but ALL of them.

Ingredients:

The must have ingredients for this recipe include: one stick of butter, 2 cups of heavy whipping cream, 2 large garlic cloves minced, 1/2 teaspoon Italian seasoning, 1/4 teaspoon each of salt and black pepper, 2 ounces full fat cream cheese, 3/4 cup freshly grated parmesan and 1/2 cup gruyere cheese. Now, I recommend freshly grated because the already grated cheeses may leave the sauce gritty and therefore not leaving the sauce creamy and smooth.

Optional ingredients I like to use include mushrooms, cherry tomatoes, chicken, and steamed asparagus. But, like I said, these are optional.

Optional Ingredients:

Mushrooms: I like to add mushrooms to this dish. I place about 3 Tablespoons of butter in a small pan and saute about 8 ounces of mushrooms until soft and browned.
Cherry tomatoes: When boiling the pasta half way through the cooking time I throw in a few cherry tomatoes into the hot water. Then drain noodles as usual when done cooking.
Chicken: I don’t always add chicken to this recipe but when I do…hahaha…sorry about that I just couldn’t resist. I will use boneless/skinless chicken tenders or chicken breasts. Cook thoroughly over medium heat, slice into strips and add to top of pasta.
Asparagus is also optional but if you decide to include it in this recipe you will find using this steamer pot is a lifesaver! It will actually steam the asparagus while standing up. Another tip: when asparagus is purchased at the grocer it usually has a rubberband around the top and bottom to keep it neatly in place. When using the steamer pot I just rinse the asparagus off with water and while keeping the bands in place I put the asparagus right in the pot (bands and all). After the asparagus has cooked to my preference, which for this dish is al dente, I remove the cooked asparagus with kitchen tongs and place on a plate. While using kitchen shears I then remove the rubber bands. Works like a charm!

Preparation:

When making any kind of sauce I always turn to my All-Clad Saucier Pan. This pan…well, you know, when using a regular pan while making a sauce or how about pudding. Yeah, pudding! You know when making pudding and the longer it cooks it gets thick and starts sticking to the bottom of the pan, especially around the edges on the bottom? Well, that does not happen with the saucier pan I mention above. It is curved and has no bottom edges. I highly recommend using the All-Clad Saucier Pan for making this creamy alfredo sauce recipe.

The instructions are rather simple. Melt butter in the saucier pan. Add whipping cream and creme cheese. Cook and stir with a whisk over medium heat until cheese has melted.

Start your water for the noodles and cook noodles according to package instructions. Once noodles have cooked using a strainer drain water from noodles in sink. Place noodles back into pan and set aside.

Back to the saucier pan add minced garlic, Italian seasoning, salt and pepper. Stir until well blended. Add grated parmesan and gruyere cheese. Continue stirring and cooking over medium heat for about 3-5 minutes.

Add some sauce to pan of pasta and toss. Place pasta in serving dish and enjoy! Add additional sauce to individual servings if desired.

Bowtie Pasta with Three Cheese Creamy Alfredo Sauce

I AM EXCITED YOU ARE VIEWING JETT’S HOMEMADE ALFREDO SAUCE RECIPE AND WOULD LOVE TO SEE HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE IT! BE SURE TO USE THE HASHTAG ON SOCIAL MEDIA!

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