Garlic fettuccine pasta alfredo is prepared with a creamy sauce that is the only sauce you’ll ever need!
Garlic and Parmesan are a fantastic mix! This garlic fettuccine alfredo dish is a mouthwateringly creamy pasta that will knock your socks off! The tastiest comfort food available!
Everyone wants an Alfredo sauce that is not only easy to create but also tasty and creamy. It has simple ingredients, and after you’ve prepared it, you won’t purchase another jar of Alfredo sauce. I guarantee it!
HOW TO MAKE ALFREDO’S GARLIC FETTUCCINE
Add water to a large pot and cook pasta according to package directions.
Heat a large skillet on medium-high heat, add butter and shallots and cook just until softened, Add the garlic and cook until fragrant about another 30 seconds.
Add in the half and half and softened cream cheese and bring to a low simmer until thickened. But don’t let it boil.
Remove from heat and add in the parmesan cheese, whisk until cheese is melted.
Add in cooked pasta and toss until covered.
Garnish with more parmesan cheese and fresh chopped parsley.
INGREDIENTS
10 oz Fettuccine or Penne pasta
4 tablespoons butter
3 cloves of garlic minced
1 shallot diced
2 1/2 cups half and half
2 oz cream cheese softened
1 cup of freshly grated Parmesan cheese plus more for garnish
salt and pepper
Fresh parsley
INSTRUCTIONS
Make Pasta according to the box directions, drain and set aside.
In a skillet over medium heat – melt butter and add shallots and cook for 2 minutes then add garlic and cook until fragrant about 30 seconds.
Add half and half and cream cheese and heat just until bubbly….do not boil it
Remove from heat and add in parmesan cheese and mix until the cheese is melted.
Add pasta to the skillet and toss until combined. Sprinkle with additional parmesan cheese and fresh chopped parsley.
NOTES
You can use any pasta you prefer.
Half n half is found in the dairy section of the grocery store. You can make your own half n half by using equal parts whole milk and heavy cream.
Use freshly grated parmesan not the stuff from the green can.
