"Whether it’s chicken Alfredo or fettuccine Alfredo, the Alfredo sauce has always had my heart. This is a simple and basic recipe for Italian starters. Enjoy!"
- Melt butter and olive oil in a saucepan over medium-low heat. Add cream, garlic, and white pepper; bring to just under a boil. Reduce heat and simmer, stirring often, until mixture is slightly reduced, about 5 minutes.
- Stir Parmesan cheese into cream mixture and simmer until sauce is thickened and smooth, 8 to 10 minutes. Add mozzarella cheese to sauce; cook and stir until cheese is melted, about 5 minutes.
- Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 3 to 5 minutes. Drain and transfer pasta to serving plates. Spoon sauce over pasta.
- Cook’s Note:
- For an added touch, sprinkle some freshly chopped parsley over your personal plate.
- If you have a rotisserie chicken just waiting to be used, I suggest to use the whole chicken breast and cut into bite-size pieces and stir into your finished sauce. Both could really take your dish to the next level.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 883 calories;67.9 g fat;50.8 g carbohydrates;20.5 g protein;208 mg cholesterol;561 mg sodium.Full nutrition
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