Never miss out on your favorite comfort food again! This gluten-free alfredo sauce recipe with cream cheese makes an effortlessly smooth cream sauce for fettuccine, chicken alfredo, or to use as a dipping sauce!
Before beginning the alfredo sauce, be sure the noodles are boiling. The sauce comes together quickly, so you will want to make sure your pasta is cooked and ready to toss with the sauce.
Place the butter, heavy cream, softened cream cheese, garlic, salt, pepper, and nutmeg in a medium saucepan. Cook over medium heat, whisking until the butter and cream cheese melts.
Add the grated parmesan cheese and whisk until smooth. Reduce the heat to medium-low and simmer for 3-5 minutes, or until it starts to thicken.
Pour over the cooked and drained pasta, tossing to combine. Serve immediately.
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Notes
(nutritional information is for alfredo sauce, not with pasta added)Ingredient amounts for 1 pound box: 1/2 cup butter, 1 1/2 cup cream, 4 ounces cream cheese, 1 garlic clove, 1/4 tsp salt, 1/8 tsp pepper, 1/8 tsp nutmeg, 1 1/2 cup parmesan cheese. Add salt to taste.
storing and reheating tips
If you don't plan on eating the entire fettuccine alfredo recipe, I recommend refrigerating leftover sauce before it has been tossed with the noodles. It will keep up to 5 days in an airtight container.To reheat the sauce, the best method is on the stovetop. Place it in a saucepan (heavy-bottom triple-ply stainless works best) and reheat gently, over low heat, whisking frequently.If the alfredo has been mixed with the noodles, there are several recommended ways, such as heating with steam (using a double-broiler), in the oven, or using a microwave.I will say I have tried all three and the easiest, plus best results came using a microwave. But, there isan important tip! If you heat on full power the butter will separate, leading to greasy leftovers.The key to reheating is using microwave defrost! Heat at no more than 30% power, cook for 1 minute, then stop to stir every 30 seconds until heated through.