Ryanzgurls Amazing Alfredo Sauce Recipes

Steps:

• Put the VERY WELL SOFTENED cream cheese into a small saucepan. Slowly stir the milk in by hand to make a smooth mixture. I find that a large fork works well for this since it stirs better than a spoon but doesn't clog up like a whisk.
• Heat on medium until just shy of boiling.
• Add butter and stir in until just melted.
• Add cheese, stirring until smooth and melted. Do not boil.
• Serve over pasta or use in any recipe calling for Alfredo sauce.
• Add extra milk if a thinner texture is desired.
• Note -- This is easy to vary by adding a dash or sherry, a clove of minced garlic, a pinch or two of an herb that complements the meat or vegetable to be used, and so on.
• Note -- Keeps several days in the fridge and can be reheated in the microwave on reduced power so that it doesn't boil.

Steps:

• In a saucepan or skillet, warm the butter and cream. Season with salt and pepper. Add the Parmesan and stir until melted.
• Toss to combine, thinning with pasta water if necessary.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Cook spinach according to package directions; drain.
• In a medium bowl, combine chicken and one jar of Alfredo sauce, stir together. In a separate bowl, combine ricotta and drained, cooked spinach, and stir.
• In a 9 x 13 baking dish, place one layer of lasagna noodles, edges overlapping. Pour chicken and Alfredo sauce mixture over noodle layer and spread evenly. Sprinkle 1 cup of shredded mozzarella over chicken mixture. Top with another layer of noodles. Spread spinach mixture evenly over noodles. Pour 1/2 of remaining jar of Alfredo sauce over spinach mixture, spread evenly. Sprinkle another cup of mozzarella over sauce, lay on the final noodle layer and top with remaining 1/2 jar of Alfredo sauce, 2 cups of mozzarella, and salt and pepper to taste.
• Bake 50 to 60 minutes, until top is brown and bubbly.

Steps:

• Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.