Yield: Serves 4
Do you love the wonderfully creamy Alfredo sauce that’s served in restaurants like Olive Garden, but rarely find yourself with the heavy cream that most homemade Alfredo sauce recipes require? Good news—this recipe utilizes a pantry staple you likely already have on hand: evaporated milk. Swapping the typical heavy cream for evaporated milk in this easy Alfredo sauce recipe not only makes it more budget friendly, but also trims calories and fat (without losing richness). Dried parsley is called for here, but feel free to garnish with fresh if you have it on hand. And remember, you’re just a couple of leftover grilled chicken breasts or a rotisserie chicken away from a hearty dish of chicken Alfredo.
- 1/2 cup (1 stick) salted butter
- 2 garlic cloves, minced
- 1(12-ounce) can evaporated milk
- 1 cup 1 cup milk (whole or 2%)
- 1/2 teaspoon ground white pepper
- 1/4 cup grated Parmesan cheese
- 1 tablespoon cornstarch
- 1 teaspoon chicken bouillon powder
- 1 cup mozzarella cheese
- 1(12-ounce) box dry pasta (use your preferred noodle shape)
- dry parsley
How to Make It
Melt butter in medium saucepan over medium/low heat. Add the garlic, evaporated milk, chicken bouillon and white pepper. In a small bowl, combine cornstarch and regular milk. Whisk until well combined, then pour into the saucepan with other ingredients. Bring mixture to a simmer, stirring often.
Add the Parmesan cheese and continue to simmer for 5-8 minutes or until sauce has thickened and is smooth. When sauce has thickened add the mozzarella cheese and stir until smooth.
While the sauce cooks, boil noodles in well-salted water until they are cooked al dente. Place pasta on serving plates and spoon sauce over pasta. Sprinkle with parsley.
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