Improved and Revamped Recipe!
I’ve been in love with alfredo forever. Its rich creamy taste and texture sends me swooning. I don’t make it often because I’ll gorge myself on it but every once and a while, I have to do it. I worked on perfecting this recipe for over 10 years. This is the final product:
- 1 container shredded 3 cheese blend (asagio, romano, parm) or just parm if you can’t find that.
- 16 oz container whipping cream (heavy if you want to go super rich)
- 1/2 cup cream cheese
- 1/2 stick unsalted butter
- 2 cloves minced garlic
- 2 tbsp italian seasoning
- garlic salt
Pasta: Traditionally, it’s fettuccine. I prefer linguine myself but really any pasta you can eat with a fork is good. I even have a lasagna recipe I use it with… coming soon!
Chicken: Boneless skinless chicken breast goes great with this dish. I chop…
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