15 Minute Creamy Alfredo Pasta
Quick and easy, fool proof creamy alfredo! This recipe is my son's favorite and on our weekly rotation. A great recipe for those days, when you want something filling, tasty, and a quick one pan clean up. This is a win for leftovers, which can be frozen and used for meals later.
Equipment
- Large Skillet
Ingredients
- ½ Box of Pasta of your choice for this recipe I used penne
- 1 Stick of Butter
- ½ cup Heavy Cream
- 1 tbsp Minced Garlic
- 1 cup Grated Parmesan Cheese
- ¼ tsp Salt
- Generous Pinch Pepper
- 1 tsp Garlic Powder
- 1 ½ tsp Italian Seasoning
- 1½ tsp Crushed Red Pepper Flakes
Instructions
- Cook your pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet, melt your butter over medium heat. When butter is half way melted, add minced garlic to sauté in butter until fragrant.
- Pour in heavy cream and bring to a simmer, stirring occasionally.
- Gradually add the grated Parmesan cheese, stirring it constantly until cheese is melted and the sauce is smooth.
- Season with salt, pepper, garlic powder, Italian seasoning, and red pepper flakes.
- Add the cooked pasta to the skillet and toss until well coated in sauce.
- Serve hot, with your choice of protein. Hope you enjoy!
Notes
Tips and Tricks for this recipe,
- Be careful to not overheat your sauce, which will make your sauce separate. If this does happen, remove from heat and add splashes of cold cream until texture is smooth and creamy.
- Personal option, but the best way to eat is with Polska Kielbasa and grilled chicken. Cook chicken and sausage first, the add butter and continue recipe. You might want to cut the butter, to prevent from being too oily. Nothing some extra Parmesan can't fix.
- The recipe for the chicken cutlet
- if you want to add broccoli, add it before the noodles for best flavor.
- Leftovers can be frozen and reheated later. Low and slow with a lid cover is the way to go.