There’s not much that compares to a homemade Alfredo Sauce and I believe this is one of the easiest, but best Alfredo Sauces you’ll ever taste. That’s why I call it my “Someday World Famous Alfredo Sauce.” You can make so many dishes with Alfredo Sauce and each one is better than the last. You can freeze it too!
First, the store-bought Rotisserie Chicken. Most of the time the chicken is still hot when you get them home from the supermarket. Let it cool and tear it apart into small bite-size pieces and discard the bones. I do add the broth from the chicken container into the chicken for added moisture and flavor… that broth is REALLY good! Now set the chicken aside.
The Secret recipe for my “Someday World Famous Alfredo Sauce.”
Makes 8 cups, serves 6 people with extra for dipping bread and/or rolls (there’s never enough!) LOL
- 2/3 cup of real Butter. (Not margarine or “I think it’s butter”… the real stuff, organic butter if you can find it!
- 1/2 cup of all-purpose Flour.
- 1/3 cup of pre-minced garlic.
- 2 nips of Nutmeg (a nip is about the size of a medium pinch, or an amount that it would take to cover your little fingernail!)
- 6 cups of Whole Milk.
- 2 cup of Heavy Cream.
- 2 1/2 cups of freshly grated Parmesan Cheese.
- 2 teaspoons of salt.
- 1 1/2 teaspoons of pepper.
In a medium-size saucepan melt butter.
Whisk in flour until smooth and cook for 1 minute and beginning to brown around the edges.
Now slowly add Milk and keep stirring. DON’T STOP STIRRING!
Add cream, garlic, salt, pepper, and Nutmeg and keep stirring.
Keep stirring until it is hot and starts to thicken.
Just before it starts to boil, lower heat to medium and add Parmesan.
Keep stirring and don’t stop until the Alfredo is thick and creamy.
Remove from heat and serve immediately over linguini or your favorite pasta.
Cook pasta al-dente as per package instructions.
Mix Linguini, Alfredo Sauce, and rotisserie Chicken together and serve immediately with garlic bread.