Garlic Fettuccine Alfredo Recipes

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CREAMY GARLIC ALFREDO SAUCE IN 15 MINUTES



Creamy Garlic Alfredo Sauce in 15 Minutes image

We created this sauce with milk because most families have milk in the fridge. If you want to use heavy cream, then just eliminate the flour and replace the milk with heavy cream. Makes about 2 1/2 cups of sauce.

Provided by Diane

Categories     Sauces

Time 15m

Number Of Ingredients 9

1/4 cup butter ((1/2 stick))
4 cloves garlic (, minced (or 2 teaspoons garlic powder))
1/4 cup all-purpose flour
2 cups milk
1/4 teaspoon dried herbs ((basil, oregano, thyme, etc.))
1/2 teaspoon dried mustard powder
1 cup grated Parmesan cheese
1 teaspoon salt (, or to taste)
1/2 teaspoon fresh cracked black pepper

Steps:

  • Heat a sauce pan on medium-high heat. Melt butter, then add garlic and cook translucent and fragrant (about 1 minute).
  • Whisk in flour and continue whisking to remove large clumps.
  • Slowly whisk in the milk. Whisking often to make sure flour lumps are smooth, bring sauce to a low boil. Then reduce heat to low.
  • Add dried herbs, mustard powder, parmesan, salt and pepper. Continue whisking until sauce is smooth and begins to thicken.
  • Serve the sauce with your favorite pasta. If you're saving the sauce for later, allow the sauce to completely cool.
  • Pour the sauce into mason jars or a container. Keep in fridge and use within 5 days.

Nutrition Facts : Calories 159 kcal, Carbohydrate 7 g, Protein 7 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 32 mg, Sodium 559 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

FETTUCCINE ALFREDO V



Fettuccine Alfredo V image

The absolute best Alfredo sauce. You do not want to use a grated parmesan that you buy on a shelf. When you cook with that type, your Alfredo goes from a sauce to a gooey mess. You want to buy a very good and very hard parmesan in triangle form. Also, make sure the cream doesn't boil too much or there will not be enough liquid to make the Alfredo sauce smooth.

Provided by Greg

Categories     World Cuisine Recipes     European     Italian

Time 20m

Yield 4

Number Of Ingredients 7

10 ounces fettuccini pasta
½ cup butter
5 cloves garlic, chopped
1 cup heavy cream
1 egg yolk
2 cups freshly grated Parmesan cheese
2 tablespoons dried parsley

Steps:

  • Bring a large pot of lightly salted water to a boil. Add fettucine pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a large skillet melt the butter and add the chopped garlic. Cook on low for about 5 minutes, stirring often, making sure not to burn the garlic.
  • Pour about a 1/4 cup of the heavy cream into a small bowl. Add the egg yolk and beat together; put aside. Pour the remaining cream into the frying pan. Increase the heat to medium-high. As the cream starts to boil, mix rapidly using a whisk. Slowly add the cream/egg mixture. You do not want the egg to curdle. Continue whisking until well blended.
  • Add 1 cup of the Parmesan cheese and continue to mix the cream. Pour in the remaining Parmesan and the parsley, mix until smooth. Immediately remove from stove. Serve over cooked pasta.

Nutrition Facts : Calories 854.3 calories, Carbohydrate 55.9 g, Cholesterol 230.9 mg, Fat 59.4 g, Fiber 2.7 g, Protein 27.2 g, SaturatedFat 35.9 g, Sodium 806.8 mg, Sugar 2.9 g

FETTUCCINE WITH GARLIC HERB BUTTER



Fettuccine with Garlic Herb Butter image

This is wonderful! Try as much or as little of the fresh herbs to suit your tastes. Serve with freshly grated Parmesan cheese and some warm bread, if desired.

Provided by Jan

Categories     Main Dish Recipes     Pasta

Time 20m

Yield 4

Number Of Ingredients 10

6 ounces dry fettuccini pasta
1 teaspoon butter
1 clove garlic, minced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh marjoram
1 tablespoon chopped fresh thyme
1 tablespoon butter
⅛ teaspoon salt
1 pinch ground black pepper

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Meanwhile, in a small saucepan over medium heat, melt 1 teaspoon butter. Add garlic and cook for 30 to 60 seconds or until garlic begins to turn golden.
  • In a small bowl, combine parsley, basil, marjoram, thyme, 1 tablespoon butter, salt and ground black pepper with cooked garlic; mix well. Toss with pasta and serve.

Nutrition Facts : Calories 188.8 calories, Carbohydrate 31.4 g, Cholesterol 10.3 mg, Fat 4.9 g, Fiber 1.6 g, Protein 5.8 g, SaturatedFat 2.7 g, Sodium 103.4 mg, Sugar 1.4 g

ROASTED GARLIC FETTUCCINE ALFREDO RECIPE - (4/5)



Roasted Garlic Fettuccine Alfredo Recipe - (4/5) image

Provided by á-49134

Number Of Ingredients 9

1 head garlic
1 teaspoon olive oil
1 pound dried fettuccine pasta
1/2 cup butter, 1 stick
1 cup heavy cream
2 cups freshly grated Parmesan cheese
1/2 teaspoon fresh cracked black pepper
1/4 cup chopped fresh parsley
Salt

Steps:

  • Preheat oven to 425 degrees. Cut the top 1/4 inch off the garlic. Place garlic on a piece of aluminum foil. Drizzle oil over the top. Wrap in the foil and roast for 40 - 45 minutes or until browned and soft. Remove from oven. Allow to cool. Use a fork to remove cloves. Mash together in a bowl. Bring a large pot of water to boil and cook pasta according to package directions. Drain, reserve 1/2 cup pasta water. While the pasta is cooking, melt butter in a skillet over medium heat. Add in roasted garlic and cook until garlic is fragrant, about 1 minute. Stir in 1/2 of the cheese and cook just until it starts to melt. Stir in 1/2 of the cream and whisk until the cheese melts. Add in remaining cheese and cream. Continue whisking until smooth. Add pepper and parsley. If sauce appears to thick, thin with a little of the reserved pasta water. Add hot pasta and toss to coat. Add salt if needed. Serve immediately. Enjoy!

GARLIC FETTUCCINE ALFREDO



Garlic Fettuccine Alfredo image

Make and share this Garlic Fettuccine Alfredo recipe from Food.com.

Provided by LizCl

Categories     High In...

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 (8 ounce) box fettuccine, cooked
3 tablespoons butter
1 tablespoon minced garlic
1 (12 ounce) can evaporated milk
1 cup parmesan cheese, grated
salt and pepper
1/2 cup fresh Italian parsley, chopped (optional)

Steps:

  • Add butter to a large skillet and melt.
  • Add garlic and saute until just golden.
  • Pour in evaporated milk and bring to a boil. Boil 2-3 minutes.
  • Add cheese and stir until melted and smooth. Add salt and pepper to taste.
  • Toss cooked fettuccine with sauce and parsley.
  • Serve immediately.

Nutrition Facts : Calories 520.1, Fat 24.8, SaturatedFat 14.4, Cholesterol 117.4, Sodium 560.8, Carbohydrate 50.9, Fiber 1.9, Sugar 1.3, Protein 23.7

ROASTED GARLIC FETTUCCINE ALFREDO



Roasted Garlic Fettuccine Alfredo image

This rich side of fettuccine with spinach in a garlic-wine sauce will dress up any simple entree.-Andrea Larson, Puyallup, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 8 servings.

Number Of Ingredients 12

1 whole garlic bulb
3 tablespoons olive oil, divided
1 package (12 ounces) fettuccine
1 shallot, chopped
1 tablespoon butter
1-1/2 cups heavy whipping cream
3/4 cup white wine or chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup shredded Havarti cheese
2 cups chopped fresh baby spinach
1/2 cup shredded Parmesan cheese

Steps:

  • Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb; brush with 1 tablespoon oil. Wrap in heavy-duty foil. Bake at 400° for 40-45 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl; set aside., Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute shallot in butter and remaining oil until tender. Stir in the cream, wine, salt and pepper; cook for 4-5 minutes. Add Havarti cheese; cook for 2-4 minutes or until sauce is thickened, stirring occasionally. Stir in spinach. , Drain fettuccine; place in a large bowl. Add cream sauce and garlic; toss to coat. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 418 calories, Fat 27g fat (14g saturated fat), Cholesterol 74mg cholesterol, Sodium 312mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 2g fiber), Protein 11g protein.

CREAMY GARLIC PARMESAN FETTUCCINE ALFREDO (+VIDEO)



Creamy Garlic Parmesan Fettuccine Alfredo (+Video) image

This Creamy Garlic Parmesan Fettuccine Alfredo recipe is a deliciously easy meal. Add mushrooms spinach and grilled chicken to make it a meal!

Provided by Brandie @ The Country Cook

Categories     Main Course

Time 30m

Number Of Ingredients 11

8 ounces fettuccine noodles ((measured when uncooked))
1 tablespoon olive oil
8 ounces baby bella mushrooms, (sliced)
1/4 cup salted butter
2 tablespoons all-purpose flour
1/2 cup chicken broth
1 cup heavy cream
3/4 cup freshly grated parmesan cheese
1/2 teaspoon garlic powder
salt and pepper to taste
1 cup fresh spinach leaves

Steps:

  • Cook the fettuccine noodles according to package directions, drain then set aside.
  • In a large skillet, heat the tablespoon of olive oil over medium heat. Add the sliced mushrooms to the skillet and cook for a few minutes until tender, then remove them from the skillet and set aside.
  • Add the salted butter to the same skillet you cooked the mushrooms in. Cook over medium-low heat until fully melted. Whisk in the flour and cook for 1 minute (whisking continuously.)
  • Add the chicken broth, heavy cream, parmesan cheese, and garlic powder; stir well.
  • Increase the heat to medium and bring the sauce to a gentle simmer for 1 minute. Reduce the heat to low and season with salt and pepper - to taste.
  • Stir in the spinach leaves and cook over low heat for 1 minute until it is starting to wilt.
  • Add the mushrooms and cooked fettuccine noodles. Stir well until all of the pasta is coated with the creamy sauce.
  • Serve immediately upon finishing. Enjoy!

Nutrition Facts : Calories 667 kcal, Carbohydrate 49 g, Protein 19 g, Fat 45 g, SaturatedFat 25 g, Cholesterol 176 mg, Sodium 540 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

CHICKEN MUSHROOM ALFREDO



Chicken Mushroom Alfredo image

Tender chicken and sauteed mushrooms in a creamy garlic parmesan cheese Alfredo sauce tossed with fettuccine noodles.

Provided by Erren Hart

Categories     Main Course

Time 40m

Number Of Ingredients 11

2 tablespoons olive oil
1 lb chicken breast (cut into bite sized peices)
2 Tablespoons salted Butter
1 lb mushrooms (sliced)
1 lb fettuccine
4 garlic cloves (minced)
2 cups heavy cream (UK double cream )
1 stick salted butter ((113g) softened)
¾ cup parmesan cheese (freshly shredded, plus more for serving)
salt and black pepper (to taste)
chopped fresh flat-leaf parsley (for garnish)

Steps:

  • In a large skillet, heat 2 Tablespoons olive oil over medium-hight heat. Add the chicken and brown on all sides. Remove from the heat and set aside.
  • In the same pan as the chicken cooked, melt two tablespoons of butter, Add sliced mushrooms and cook for 10-12 minutes or until golden and caramelized.
  • Meanwhile In a large pot, cook the Fettuccine until just undercooked. It will finish cooking in the sauce. Reserve a cup of cooking water before draining.
  • Once the mushrooms are cooked, add the garlic and cook for 1-2 minutes longer.
  • Add the cream and butter stir until the butter is melted and is and combined into the cream. Cook over medium heat for 6 to 8 minutes, until it begins to reduce and thicken.
  • Mix in the nutmeg and cheese. Season with freshly grated black pepper and stir until the cheese melts into the sauce. Once the pasta is just under done, add the noodles, chicken and parsley to the pan.
  • Gently toss the pasta to coat in the Alfredo sauce (adding some of the pasta water if needed to loosen).
  • Top with more grated cheese and chopped parsley. Serve immediately.

Nutrition Facts : Calories 1192 kcal, Carbohydrate 89 g, Protein 53 g, Fat 70 g, SaturatedFat 37 g, Cholesterol 359 mg, Sodium 559 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving

CLASSIC GARLIC FETTUCCINE ALFREDO



Classic Garlic Fettuccine Alfredo image

Garlic fettuccine alfredo is made with a creamy sauce, and the only alfredo sauce you'll ever need!

Provided by Wendie

Categories     Entrees

Time 35m

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 451 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 80 milligrams cholesterol, Fat 27 grams fat, Fiber 2 grams fiber, Protein 14 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 6 Servings, Sodium 510 milligrams sodium, Sugar 6 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

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