This Alfredo sauce is a favorite among my friends and goes great with any kind of pasta that would absorb sauce. This also makes a great base for a white pizza that I’ve made. Enjoy!
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (16 ounce) package mostaccioli
- 1 cup heavy cream
- ½ cup butter
- ½ cup grated Parmesan cheese
- 1 cup chopped fresh parsley
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon garlic powder
Instructions
- 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.
- Combine heavy cream and butter in a Dutch oven or large, heavy saucepan over medium heat. Heat until butter melts, stirring occasionally; be careful not to bring mixture to a boil. Stir in Parmesan cheese, parsley, salt, pepper and garlic powder. Toss with cooked pasta and serve immediately.
Nutrition Facts
| Calories | 430 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 76 mg |
| Dietary Fiber | 2 g |
| Protein | 10 g |
| Saturated Fat | 15 g |
| Sodium | 467 mg |
| Sugars | 2 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
This was really good. Next time, I’ll add only half of the salt the recipe calls for though. I added 2 cups of shredded rotisserie chicken. This stuff was absolutely delicious and I’ll definitely be making it again. The 4 and 5 year olds here even liked it. One ate all of theirs and the other had seconds.
I made it just as described. I used a different kind of pasta. It was amazing! My family loved it and they were impressed with my cooking skills.
I think this was a very quick, creamy pasta recipie. The only thing is if you do not have parmesan cheese, it is a little plain. Other than that, very yummy thanks for the recipie.
This is delicious! I add chicken chunks sautéed in avocado oil, salt and Penzey’s Sunny Paris. Then remove chicken and cook sauce in same pan. I double the sauce and am sure to use unsalted butter and freshly grated Parmesan. Let the sauce thicken for 5-10 min before adding pasta. It is RICH, all my picky eaters love it and there’s plenty of leftovers for next day.
Added some chicken to it and it turned into an amazing, filling, and rich pasta dish for me and friends!
My Family loved it!!
This was super easy to make and delicious. I added granulated garlic and Romano cheese.
It was delicious! Just make sure you serve it immediately, like the recipe says. It can cool off quickly….
This was a very good recipe– one of the best Alfredo recipes on this website! The texture of the pasta paired very well with the sauce and the sauce was creamy and delicious. I did halve the recommended parsley and still found that my dish was fairly inundated with it and I would definitely not add the full cup. I also added a bit extra cheese to aid with texture.
THIS RECIPE HAS THE AMOUNT OF PARSLEY WRONG! IT SHOULD BE 1/4 CUP. I HAVE MADE THIS SAME RECIPE (WITH 1/4 C PARSLEY) FOR YEARS. LOVE IT!
I wish I used a bigger pot or made more sauce, since it didn’t look like anything in the photo. But it tasted real good. I prefer my pasta a bit tender than al dente. Wouldn’t change a thing.
??????
Love, love, love the sauce!
Loved it! The family loved it too. I doubled the recipe, and I used fresh herbs in the sauce including tulsi, oregano, and basil. I also pureed about five, small, sweet peppers, and mixed it in the sauce. Then I added a little sharp cheddar to the sauce as well. As someone else had suggested I was patient with the sauce so it would thicken slightly.
I make this exactly as the recipe instructs except for the mostaccioli noodles. Very good! We usually have it 1-2 times a month. Easy and quick to make. To add protein, I go through Chick-fil-A’s drive thru on the way home and order their grilled chicken nuggets. Then I add these nuggets on top. Add a salad and dinner’s done!
This Alfredo sauce tastes great. However while i was making the sauce i was super concerned at how runny it was. So I quickly made a slurry out of cornstarch to thicken it up. Some warning about how runny the sauce would be would have been nice.
This was good, but there was a lot of pasta and it was basically raw. Next time I would either add less, or cook it more.
this is an excellent recipe, i made it and it tasted great! However, it didn’t make 8 servings for me, it would probably only feed 5, 6. (which is fine cuz i just had to feed 4) though here are some changes that i made • add a bunch more cheese. • I added dried up onion bits to the sause and let me tell you that was some top quality right there. Dont be afraid to change up the original recipe however you choose. the fun part about this recipe is that its super flexible, sobdo whatever you need for it to fit your tastes!
Love it! I make it in large batches and eat it for lunch.
we love it! I make it with chicken for my spouse and my son and I have it with shrimp… all time favorite in this house!
This recipe was incredible. It was a bit on the rich side, but that was to be expected with the heavy cream sauce. I would recommend to start with the sauce about 5-7 minutes before the noodles are done being cooked, as to not ruin the sauce. Besides that, it was excellent.