Chicken Alfredo Recipe (For Beginners/College Students)

Cook the sauce until you get a thick consistency , as shown on the picture to the left. To tell if it's thick enough, I slowly slide my spatula along the bottom of the pan in order to see if a gap will show. The gap on the left shows that the heavy whipping cream has thickened up from its watery consistency. If there is no gap showing or it feels too watery for your personal preference (a lot of these cooking steps are based on your preference), then continue cooking it until you get your desired thickness. Also shown in the picture is a pot on a burner in the top left. I started boiling water right after I put the spices in the heavy whipping cream so that the noodles can cook at a boiling temperature right after your sauce becomes thicker.  Next, I add my parmesan cheese. I use shredded parmesan because I like the consistency of the sauce after the cheese has melted. You can use the more powder-like cheese, but you may have to use more of it. I typically use about as much cheese ...

    Next, I add salt to the mix. I don't do as much salt as the garlic powder or onion powder, but I typically do the same amount of salt and pepper, then reassess later. It's hard to determine really how much of each ingredient you want, because it all depends on your own personal likes. But, I might as well show pictures to give people a start. It's hard to see, but the salt takes up the right side of the garlic and onion powder mixture, and it only fills about an eighth of the space that the garlic and onion powder do. The bottom of the salt, and to the right is a picture of the pepper, which you can see a little more clearly Last, the nutmeg is added to the mix. I use the least amount of this spice, so I typically do it last to gauge how much mix I already have and try to do about an eighth of that amount of mixture in nutmeg. You don't need a lot of nutmeg since it has a strong flavor, but just a little bit of it really gives the sauce that signature Alfredo tast...

My Alfredo Experience I actually learned this recipe from my boyfriend's aunt. I went her house for the day, and she stood with me in her kitchen, talking me through how to make the Alfredo sauce. She taught me 2 ways to make it; one with a  roux  (which is using flour and butter to make a thick base for the sauce) and one with just using heavy whipping cream to make a thick sauce. I prefer the heavy whipping cream because not only is it way easier, but I think it gives it a better taste. Using a roux can make a sauce taste gritty, especially if the roux isn't done correctly, and it makes the texture feel like chalk. So the heavy whipping cream way of making the sauce is definitely the beginner way to go.  It doesn't take many ingredients to make: only heavy whipping cream,  parmesan cheese , garlic powder, onion powder, salt, pepper, and a little bit a  nutmeg . The nutmeg surprised me the most, because you typically, but it actually gives it that signature tas...