Alfredo Sauce with Cream Cheese

🧂 Ingredients

• 2 Tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon Black pepper

  or to taste
• 1/4 teaspoon Salt

  or to taste
• 8 ounces cream cheese, cubed
• 1/2 cup Parmesan or Italian cheese blend, shredded

  shelf stable cheeses not recommended
• 2 cups milk
• 1 lemon, cut into wedges

  *do not add if freezing
• 16 ounces pasta of choice (Fettuccine, Penne, Cavatappi, etc.)

Instructions

• 1 Boil water for pasta and cook according to package directions. Meanwhile, gather
  ingredients prepare sauce as pasta cooks.
• 2 Melt butter in a large, deep sided skillet or pan on medium heat. Add minced
  garlic, Italian seasoning, salt and pepper. Heat through for 1 minute, or until
  fragrant.
• 3 Add in the cubed cream cheese, Parmesan or other cheeses and stir until mostly
  melted.
• 4 Add the milk and whisk continuously until smooth, approximately 3-5 minutes.
• 5 Turn heat to low and simmer sauce while pasta cooks, stirring occasionally. If
  sauce is too thick, add a little milk until thinned as desired. Or, if
  necessary, let simmer to thicken if sauce is too thin—it should coat a spoon
  upon finish.
• 6 Serve over cooked pasta with a drizzle of lemon juice*, salt and pepper, if
  desired.
  
  *Lemon needs to be added just before serving. If putting sauce up to freeze, do
  not add lemon.
• 7 Heat leftover sauce with a little milk on the stovetop until warmed through.
  Leftover sauce can be kept refrigerated for 4 days.

Nutrition Info