Garlic Asiago Italian Sauce, Chicken Alfredo Worth Staying Home
Take off your skinny jeans and put on your soft pants. You’re eating in tonight. No more ordering chicken fettucine Alfredo from a menu. You’re going to make it so delicious at home that you won’t be happy with it in any restaurant.
My sister, Heidi, gave me this recipe in 2008. I’ve adjusted it to include finely diced onion, basil, and more cream so that the sauce is smoother and velvety. If you don’t like garlic or you plan to do a lot of smooching later, you can leave the garlic out.
Pasta shouldn’t get all the fun—dip Chicken In A Biskit Chicken Strips in the cheesy sauce. Or pick up a crusty loaf of your favorite bread for soaking up the goodness. One of the best places for that in the Midwest is Breadico Sourdough Bread Company in Sioux Falls, South Dakota.
Garlic Asiago Sauce
- 4 tablespoons salted butter
- 5 cloves garlic, minced
- ¼ cup finely diced yellow onion
- 1½ cups heavy cream
- 2 basil leaves, or 4 tablespoons chopped fresh parsley
- 2 teaspoons black pepper
- ¾ cup shredded Asiago cheese
- ¾ cup Italian 4-cheese blend, or provolone, parmesan and Romano
- 4 servings of cooked fettuccine noodles , optional
- cooked chicken breasts, optional
- Melt the butter in a large pan. Lightly saute the onion for about five minutes and then add the garlic, but don't let it brown. Add the cream, basil or parsley, and black pepper.
- Stir with a whisk over medium heat and cook until the sauce begins to thicken. Gradually add the cheese and stir with a wooden spoon until the cheese is melted and the sauce is creamy.
- Remove from heat and serve over cooked fettuccine noodles and seasoned chicken. Top with a few shreds of basil and serve with toasty garlic bread.
All text and images © Staci Mergenthal • Random Sweets
This looks & I THINK i CAN SMELL IT} amazing. I want to use it on other pasta dishes. like spinach & chicken stuffed shell,thanks so much,, Rita from Chicago
Oh that sounds terrific Rita!
I love garlic. This sauce looks amazing!
Me too, Paula. I’ve been known to sneak a little extra garlic in here. My family won’t eat it anyway. I get leftovers for a few days and I love it!
This by far one of the simplest recipe for making this dish. Thanks a lot Staci.
You’re welcome, Maud!