Introduction: Quick Chicken Alfredo Sauce

I was given this recipe awhile ago but quickly forgot measurements and possible ingredients, so now when I make it I'm not sure if it's right but it does turn out great! :)  One of the reasons I like to make homemade alfredo sauce is I cannot stand the store bought stuff; waaaaay too garlicky for me! I usually have all ingredients on hand for homemade, and most of them are light or low fat, so this works out perfect for me.

As you can probably tell my measurements are estimates. One time I added too much milk and rather than wait for the sauce to thicken by cooking it down, I added clear-jel to thicken and it was fine, cornstarch mixed with a bit of water would work too. I like to keep the calories down by using the light cheeses and fat free skim milk but if you want to use heavy cream, whole milk, non light cheeses, etc., I say go for it :)

Step 1: Butter & Chicken Stock

Drop about two tablespoons of butter into a pot.
Add about 1/3 cup of chicken stock. I mix up water and chicken base in a measuring cup.  Get it hot while stirring with a whisk.

Step 2: Add Milk

Whisk in about 1 1/2 cups of skim milk.

Step 3: Cream Cheese

Add one block, 250 g of cream cheese, I use light. I buy three at a time and keep them frozen, when I need one I nuke it in the microwave for a couple of minutes.
Add to pot, mix with a whisk.

Step 4: Parmesan and Garlic

Add about 1 cup of Parmesan cheese (light if preferred) and minced garlic (or garlic salt, powder, whatever you have on hand) to taste. I don't like heavy garlic so I add about 1/2 a teaspoon.
Cook until mixture is thickened and just before serving add about a teaspoon of parsley if desired.
Last night we had it over tortellini and it was delish!
You can also add cooked chicken chunks, broccoli, etc., and spoon it over pasta, another great dish.

Comments

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dikky (author)2014-11-29

Is it necessary to put parmesan???

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kansasa (author)dikky2014-11-29

Well, I don't think the world will blow up if you don't use parmesan. ;)

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dikky (author)kansasa2014-12-01

well, am new to the feild of cooking and am quite young so just wanted to make things clear.....Thnx

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christinacovert (author)2012-08-28

I don't care what anyone says. I want to say thanks for the homemade version.

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kansasa (author)christinacovert2012-08-29

Thanks Christina. :)

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Computothought (author)2011-08-28

Not traditional, but definitely different.

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kansasa (author)Computothought2011-08-31

And tasty too Computothought. :)

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theawesomeninja (author)kansasa2011-10-18

How close to alfredo sauce does it taste like? Just curious

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EmcySquare (author)2011-08-29

Just an Info:
Despites what the name might sudjest, the "Alfredo Sauce" is not an italian reciepe.
I mean it's not part of tradidional/origilan Italian cousine, and it's quite unlikely that we would do it this way (ingredients and method).

Of course this doesn't mean at all that it can't be delicious ;-) !!

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kansasa (author)EmcySquare2011-08-29

Well the name may suggest it but nowhere did I say it was Italian. :) I guess I could have called it "Mock Alfredo Sauce" to clear up any confusion, but you had me curious enough to look up "Alfredo." I gather it was a dish "popularised amongst US tourists in Rome by restaurateur Alfredo di Lelio who served it with his own name attached.  The restaurant's story is that the dish was invented by di Lelio at his restaurant Alfredo in 1914 as a variation of fettuccine al burro."  (Quoted from Wikipedia)
It seems there are lots of variations, including this one made with Parmesan cheese, but being around for almost 100 years I think you would get that with any recipe.
Yes it's delicious, quick and easy too :) !!