Easy weeknight dinners are a must! I found this one pot Alfredo pasta sauce and just had to share the tips to make it successful every time.
Start with chicken or vegetable broth in a large pot with heavy cream and seasonings.
I keep this dinner dish really simple with some fresh cracked black pepper, minced garlic and my favorite Organic mushroom powder for extra umami flavor and nutrients.
Then add fettuccine noodles. I snap them in half, I know I know, Italy is shaking. But it helps the noods fit and get covered by the liquid, that is very important.
Bring them to a boil with the lid completely on and then crack it just a bit for another 10-12 minutes until al dente.
Turn off the heat and add freshly grated Parmesan. It is imperative to use fresh. It melts so beautifully when you grate Parmesan (or any cheese) yourself. A rotary cheese grater makes this task a breeze.
That’s it!
I’ve been obsessed with these ceramic pasta bowls for everything. It’s like a plate with a lip, so I’ve been using them every day for dinners.
I added some air fryer broccoli and a quick shrimp made from frozen.
I use frozen broccoli, the steam fresh kind and heated it in the microwave until softened and then popped it in the air fryer with some seasonings until brown and crispy.
The shrimp was just thrown in a cast iron with some old bay. Simply and delicious.
Ingredients:
- 2 cups chicken broth
- 1 1/2 cups heavy cream
- 1-2 tbsp minced garlic
- 1 tsp each mushroom powder and black pepper (add extra at the end to taste)
- 8oz fettuccine pasta
- 6-8oz freshly grated Parmesan
Directions:
- Bring broth, cream, garlic, seasonings and fettuccine to a boil
- Then crack the lid and turn down to a simmer until al dente
- Turn off the heat, add Parmesan and stir until melted
- Enjoy!
Next time we make this one pot Alfredo pasta, I’m going to add leftover grilled chicken!
Ok love you bye
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