Alfredo sauce has long been a favorite around here, whether used on chicken, pork, pasta or vegetables. The jarred variety has become a must have item in our pantry over the past few years, however, after awhile it can become boring and trying to *doctor* it seldom works. We decided to go back to the old fashioned, made from scratch sauce we were raised with. Give it a try…it’s delicious and definitely worth the little effort it takes to make it! The cream cheese aids in thickening the sauce and gives it an extra bit of flavor.

You will need:

Medium, heavy saucepan
Wooden spoon
Whisk

1/2 Cup butter ( not margarine )
2 Tbs cream cheese
1 pint heavy cream
3/4 cup Parmesan cheese ( fresh grated if on hand )
1 tsp garlic powder
salt & pepper to taste

Directions:
Combine cream, butter and cream cheese in saucepan. Cook on simmer until melted, stir, stir and stir some more…about 10 minutes.
Add cheese, garlic powder, salt and pepper. Cook on lowest setting 15-20 minutes, whisking along the way.
When thick enough, use immediately. Garnish with fresh parsley or parsley flakes if desired.
This is wonderful on seafood as well as chicken, pork, veggies and pasta. Enjoy!