Recipes for "alfredo"

1. Preheat the oven to 425° F.

2. In a medium bowl, mix together the milk, spinach, sage, thyme, fontina, and mozzarella. Season with red pepper flakes, salt, and pepper.

3. Place the squash in a baking dish and season the cut sides with salt and pepper. Sprinkle 1/2 of the provolone cheese into the bottom of each squash, then evenly divide the milk/cheese mix among the squash cavities. Top with the remaining provolone and parmesan. Cover the squash with foil.

4. Slice off the top portion of the garlic head to expose some of the cloves. Place the garlic on a piece of foil. Drizzle with olive oil and wrap it up.

5. Bake the squash and garlic for 30 minutes. Remove the foil from both and continue baking the squash and garlic another 15-20 minutes or until the squash is tender and the cheese is golden brown on top.

6. Let the garlic cool, then squeeze the cloves out into a bowl. Add the butter and 1 tablespoon sage. Mash the cloves into the butter with a fork. Spread the butter over the squash, then use a fork to scrape the squash into strands, mixing the cheese with the squash. Enjoy!

1. Bring a large pot of salted water to a boil. Cook the pasta al dente, according to package directions. During the last 2-3 minutes of cooking add the asparagus. Drain.

2. In a large skillet, toss together the chicken, with the olive oil, Italian seasoning, and a big pinch of pepper. Add 2 tablespoons butter, then set over medium-high heat. Cook the chicken until crisp, about 5-8 minutes. Stir in 2 tablespoons of pesto, then cook another 2 minutes. Add the prosciutto to the pan and cook 1 minute to warm through. Turn the heat off and transfer everything to a plate.

3. To the same pan, add 2 tablespoons butter, the garlic, and chili flakes. Cook 1 minute, until fragrant, then pour in the broth and milk. Whisk until smooth. Bring the sauce to a gentle simmer and cook 5 minutes, until slightly thickened. Stir in the remaining pesto and the parmesan, then toss in the pasta and asparagus. Cook 2 minutes. Stir in the chicken. Remove from the heat and top with fresh basil .

4. Serve immediately topped with prosciutto and greens.

1. Bring a large pot of salted water to a boil. Cook the pasta al dente, according to package directions. Drain.

2. In bowl, toss together the olive oil, chicken, cajun seasoning, 2 tablespoons parmesan, and a big pinch of pepper.

3. Melt 2 tablespoons butter in a large pan set over medium-high heat, add the chicken and sear until deeply golden on both sides, 5 minutes per side. Turn the heat off and pour over the lemon juice. Transfer to a plate.

4. To the same pan, add 2 tablespoons butter, the garlic, and chili flakes. Cook 1 minute, until fragrant, then pour in the broth and milk. Whisk until smooth. Bring the sauce to a gentle simmer and cook 5 minutes, until slightly thickened. Stir in 1 1/2 cups parmesan, then toss in the pasta. Cook 2 minutes. Remove from the heat and stir in the parsley.

5. Serve immediately topped with sliced chicken and parsley.

1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain.

2. Meanwhile, heat a large skillet over medium heat. Add the olive oil, tomatoes, 1 tablespoon sage, and a pinch each of red pepper flakes, salt, and pepper. Cook until the tomatoes just begin to burst, about 8 minutes. Remove from the skillet to a plate.

3. To the same skillet, melt the butter over medium heat, cooking until the butter begins to brown, about 3-4 minutes. Reduce the heat to low, add the garlic, oregano, 1 tablespoon sage, and a pinch of crushed red pepper. Cook 1 minute, then pour in the milk and cream. Add the cream cheese. Whisk until smooth. Bring the sauce to a gentle simmer and cook 5-8 minutes, until thickened slightly. Stir in the parmesan. Season with salt + pepper. Toss in the pasta and basil and cook 3-5 minutes, then remove from the heat.

4. Divide the fettuccine between plates and top with tomatoes. Eat and enjoy immediately.

1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain.

2. Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Drain onto a paper towel. Add the Brussels sprouts, cut side down, and season with salt and pepper. Cook until the sprouts are crisping on the edges, 3 to 4 minutes. Toss the sprouts, add the olive oil and cook another 2-3 minutes, until crisp. Remove the Brussels sprouts from the skillet to a plate.

3. To the same skillet, melt the butter over medium heat, cooking until the butter begins to brown, about 3-4 minutes. Reduce the heat to low, add the garlic, oregano, sage, and a pinch of crushed red pepper. Cook 1 minute, then pour in the milk and cream. Add the cream cheese. Whisk until smooth. Bring the sauce to a gentle simmer and cook 5-8 minutes, until thickened slightly. Stir in the parmesan and nutmeg. Season with salt + pepper. Toss in the pasta and cook 3-5 minutes, then remove from the heat.

4. Divide the fettuccine between plates and top with crispy Brussels sprouts, and bacon. Eat and enjoy immediately.

1. Preheat the oven to 450ºF.

2. On a rimmed baking sheet, toss the broccoli with the olive oil, cayenne, garlic powder, and a big pinch each of salt and black pepper. Roast for 15 to 20 minutes, tossing once, until lightly charred.

3. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente according to the package directions. Reserve 1 cup of the pasta cooking water, then drain the pasta and immediately return it to the pot. Add the hummus, about ½ cup of the pasta cooking water, the lemon zest, lemon juice, butter, and Parmesan. Toss until a creamy sauce forms. Thin the sauce with more pasta cooking water, a little at a time, as needed. Add the basil, parsley, and red pepper flakes. Taste and season as needed with salt and black pepper.

4. Add the broccoli to the pasta and toss gently. Serve immediately with extra Parmesan and fresh basil and/or parsley on top.

Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.

Heat butter in a large skillet over medium heat. Cook and stir shrimp and garlic in butter for 1 minute. Pour in half-and-half; stir. Add Parmesan cheese, 1 tablespoon at a time, stirring constantly. Mix in parsley; season with salt. Simmer, stirring frequently, until sauce is thickened.

Stir fettuccine into sauce until evenly coated; serve hot.

Combine chicken breasts and chicken broth in a saucepan over medium-high heat. Bring to a boil, cover, and reduce heat to low; simmer for 5 minutes. Turn breasts, cover, and simmer another 5 minutes. Remove from heat and let sit with the cover on for 15 minutes.

Remove chicken breasts from the broth and set aside to cool, reserving the broth in the saucepan. Once the chicken is cool enough to handle, cut into bite-size slices.

Return the chicken broth to medium heat and cook until reduced to 1 cup.

Stir garlic, black pepper, and heavy cream into the reduced broth; bring to a simmer and remove from heat.

Whisk egg yolks in a bowl until smooth. Beat 1 tablespoon of the warm cream mixture into the eggs until thoroughly incorporated; repeat until about 1/2 cup of the warm cream mixture is used.

Whisk the warm cream and egg mixture back into the saucepan with the remaining cream mixture. Cook over medium-low heat, whisking constantly, until the mixture almost comes to a simmer and thickens, about 5 minutes. Season with salt and black pepper to taste.

Bring a large pot of lightly salted water to a boil. Cook fettuccine in boiling water, stirring occasionally, until nearly cooked through, about 7 minutes. Drain.

Stir parsley, 1 cup of Parmigiano-Reggiano, and cream mixture into the pasta. Remove from heat, cover, and let sit for a few minutes until thick.

Fold chicken and 1 cup Parmigiano-Reggiano into the pasta mixture to serve.

Gather all ingredients.

Melt 2 tablespoons butter in a large skillet over medium heat. Add chicken, 1/2 of the garlic, and Italian seasoning. Cook until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the skillet and set aside.

Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain.

Meanwhile, melt remaining 4 tablespoons butter in the skillet. Add onion, mushrooms, and remaining garlic; sauté until onion is transparent, about 5 minutes.

Stir in flour, salt, and pepper; cook for 2 minutes. Slowly add milk and half-and-half; cook and stir until smooth and creamy. Stir in both cheeses until melted.

Stir in chicken mixture, tomatoes, and sour cream. Serve over cooked fettuccini.

Enjoy!

Heat 2 tablespoons butter in a skillet over medium heat. Stir in mushrooms; cook and stir until softened, about 5 minutes. Set aside.

Melt cream cheese and 1/2 cup butter in a saucepan, stirring occasionally, over medium heat. Stir in milk and Parmesan cheese until smooth.

Add basil, garlic, and white pepper. Simmer until flavors blend, about 5 minutes; stir in mushrooms.

Gather the ingredients.

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, and rinse with cold water.

In a saucepan over low heat, mix together heavy cream, cream of mushroom soup, Parmesan cheese, and butter. Simmer, stirring frequently, until well blended.

Heat the olive oil in a skillet over medium heat. Cook and stir the onion in olive oil until tender, then add garlic and mushrooms.

Mix in the chicken, and cook until heated through. Season with salt and pepper.

Lightly coat the bottom of a 9x13 inch baking dish with enough of the cream sauce mixture to coat.

Layer with 1/3 of the lasagna noodles, 1/2 cup ricotta, 1/2 of the spinach.

Add 1/2 the chicken mixture, and 1 cup mozzarella. Top with 1/3 the cream sauce mixture, and repeat the layers.

Place the remaining noodles on top, and spread with remaining sauce.

Bake 1 hour in the preheated oven, or until brown and bubbly. Top with the remaining mozzarella, and continue baking until cheese is melted and lightly browned.

Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes depending on shape and package directions; drain and set aside.

While pasta is cooking, sauté sausage in a large skillet over medium-high heat for 5 minutes, turning occasionally.

Add cream and Cajun seasoning; bring to a boil. Reduce heat and simmer gently until mixture begins to thicken, 3 to 4 minutes. Remove from heat and stir in Parmesan cheese.

Add pasta to sauce and toss to serve.

Gather all ingredients.

Melt butter in a medium, nonstick saucepan over medium heat. Add cream cheese and garlic powder, stirring with a wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan cheese and pepper.

Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly. Thin with milk if cooked too long.

Toss with hot pasta to serve.

Gather all ingredients.

Melt butter and olive oil in a saucepan over medium-low heat. Add cream, garlic, and white pepper; bring to just under a boil. Reduce heat and simmer, stirring often, until mixture is slightly reduced, about 5 minutes.

Stir Parmesan cheese into cream mixture; simmer until sauce is thickened and smooth, 8 to 10 minutes.

Add mozzarella cheese; cook and stir until melted, about 5 minutes.

While the sauce is cooking, bring a large pot of lightly salted water to a boil. Add pasta; cook, stirring occasionally, until cooked through but firm to the bite, 3 to 5 minutes. Drain and transfer pasta to serving plates. Spoon sauce over pasta.

Melt butter in a medium saucepan over medium heat. Mix in cream, stirring constantly. Add Parmesan cheese, Romano cheese, nutmeg, and salt; stir constantly until cheese has melted.

Stir in egg yolk until well combined; simmer and stir over medium-low heat for 3 to 5 minutes. Garnish with additional grated Parmesan cheese, if desired.

Melt butter in a large saucepan over medium-low heat; add garlic and sauté until golden, about 1 minute.

Reduce heat to low and gradually stir in flour until smooth, 3 to 5 minutes.

Add Parmesan cheese and stir until melted and mixture is thickened, 2 to 3 minutes.

Slowly whisk in milk, stirring constantly, until smooth, about 5 minutes.

Season to taste with Italian seasoning, salt, and pepper. Cook and stir until sauce reaches desired consistency, 5 to 10 minutes.

Gather the ingredients.

Melt butter in a saucepan over medium heat. Whisk flour and garlic salt into butter until mixture is smooth. Slowly beat half and half into flour mixture until completely incorporated.

Whisk Parmesan cheese, parsley, and garlic into sauce; bring to a simmer. Cook and stir until sauce has thickened, 4 to 5 minutes. Use immediately or refrigerate.

1. In a large pot set over medium heat, melt together the butter, garlic, oregano, basil, onion powder, and a pinch of red pepper. Cook 2-3 minutes until the garlic is fragrant. Pour in 4 cups of water and bring to a boil over high heat. Add 1 teaspoon salt and the pasta and cook, stirring occasionally, for 8 minutes. Do not drain the water. Stir in the milk, cream, and cream cheese and cook until the cream cheese has melted and the pasta is al dente, about 4-5 minutes more.

2. Stir in the parmesan until melted and creamy. Remove from the heat. Stir in the parsley and season with salt and pepper.

3. To make the arugula, whisk together the olive oil, lemon juice, shallot, and a pinch each of red pepper, salt, and pepper. Add the arugula and mixed herbs, toss to coat.

4. Spoon the pasta into bowls and top with arugula and extra parmesan. Enjoy!

Place the oven rack in the center and a pizza stone or inverted rimmed baking sheet inside.

Season the chicken with salt and pepper. In a pan on medium heat add 1 tablespoon of the olive oil. When heated, add the chicken and cook with a lid on until it is golden and an instant-read thermometer inserted in the thickest part reads 165°F, about 5 minutes per side.

Rest for 5 minutes and cut into cubes, then set aside.

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Dust your hands and the surface with flour. Working with one ball at a time, flatten the dough with your hands. Start from the center and work your way outward using your fingertips to stretch out the dough. Keep turning the dough to ensure it is evenly stretched out in a circle approximately 10 to 12 inches in diameter.

If a hole appears in the dough while stretching it, don’t stress, just pinch the dough back together, sealing it.

Simply Recipes / Annika Panikker

Sprinkle the pizza peel with semolina and gently transfer the prepared flattened dough to the peel. If the dough loses its shape during the transfer, take a minute to reshape it.

Simply Recipes / Annika Panikker

Spoon half of the sauce over the dough and spread it evenly with the back of the spoon.

Simply Recipes / Annika Panikker

Top the pizza with half of the chicken and sliced red onions, if using. Then top with half of the mozzarella and Parmesan cheese.

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Gently slide or shake the pizza off the peel onto the pizza stone or sheet and bake for 10 to 15 minutes until the edges are golden and the cheese is melted and bubbling.

Shape and top the second pizza as the first one bakes.

Simply Recipes / Annika Panikker

Once the pizza is out of the oven, top it with fresh parsley and more Parmesan if needed.

Store the leftovers in an airtight container in the fridge for up to 3 days. When you are craving a slice, warm it in a pan on low heat with a lid on top. This ensures a crispy base and melting cheese.

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Simply Recipes / Annika Panikker

Melt the butter in a deep sauté pan over medium heat. Add the mushrooms and cook for 6 to 8 minutes until they have released their liquid and become tender. Season with salt and pepper (give one a taste!).

Add the flour to the pot and stir it in to coat the mushrooms. The flour will form a paste on the mushrooms and the pan will look quite dry. Cook for a minute and turn heat down to low.

Slowly add the milk while stirring; the flour will dissolve in the milk. If any lumps of flour form, break them up against the side of the pan with the back of your spoon. Simmer for 1 to 2 minutes until the sauce has thickened slightly, and then add Parmesan cheese.

Lower the heat, cover, and keep warm until ready to serve, up to 10 minutes. If the sauce thickens too much before you’re ready to serve, add a splash of milk to thin it out again.

Bring a large pot of salted water to a rolling boil and cook the pasta until al dente. Drain and set aside.

Divide the pasta between plates and top with a generous serving of the sauce. Garnish with fresh parsley and serve.

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Bring a large pot of water to a boil over high heat. As soon as the water comes to a boil, add the pasta and cook according to package directions for al dente. Drain the pasta in a colander placed in the sink and set it aside.

Simply Recipes / Photo by Jen Causey / Food Styling by Ruth Blackburn / Prop Styling by Hannah Greenwood

While pasta cooks, melt the butter in a large skillet over medium heat. Add the garlic, and cook until fragrant and the butter is bubbly, 1 to 2 minutes. Whisk in the flour and cook until slightly thickened and the mixture smells nutty, 2 to 3 minutes.

Gradually whisk in the heavy cream, about 3/4 cup at a time, whisking constantly until smooth after each addition. Allow the sauce to come to a simmer, then remove from heat.

Off the heat, gradually whisk in Parmesan cheese, salt, and pepper.

Simply Recipes / Photo by Jen Causey / Food Styling by Ruth Blackburn / Prop Styling by Hannah Greenwood

Simply Recipes / Photo by Jen Causey / Food Styling by Ruth Blackburn / Prop Styling by Hannah Greenwood

Simply Recipes / Photo by Jen Causey / Food Styling by Ruth Blackburn / Prop Styling by Hannah Greenwood

Add the cooked pasta to the sauce, and toss until evenly coated. Garnish with parsley if you'd like and serve warm.

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Simply Recipes / Photo by Jen Causey / Food Styling by Ruth Blackburn / Prop Styling by Hannah Greenwood

Simply Recipes / Photo by Jen Causey / Food Styling by Ruth Blackburn / Prop Styling by Hannah Greenwood

For the sauce, bring a pot of water to a boil. Add the cauliflower and cook for 5-6 minutes, until fork tender. Drain the water off and transfer cauliflower to a blender. Meanwhile, saute the minced garlic in the butter over very low heat for 3-4 minutes, until fragrant. Add the broth, sautéed garlic, and salt. Puree until very smooth.

Cook the bacon (I baked mine for about 10-15 minutes at 375 degrees). Crumble and set aside.

Bring another pot of water to boil. Add the fettuccine and cook until al dente. Drain and reserve the water. Add the sauce, bacon, Parmesan, and peas to the pasta as well as 1/2 cup or more of reserved pasta water (it’s starchy so it helps the texture). Return to low heat and stir very gently – the fettuccine breaks fairly easily. When everything is heated through, remove from the heat and serve topped with parsley, salt, pepper, and if you like, a dash of nutmeg or extra Parmesan.

Chop the cauliflower. Bring the vegetable broth to a boil over medium high heat and add cauliflower. Cook until cauliflower is soft, about 15 minutes. In my experience, the longer you cook it, the smoother the sauce will be. Meanwhile, melt the butter in a large skillet over medium heat. Add the minced garlic and saute for 4-5 minutes or until soft and fragrant.

As the garlic and cauliflower are cooking, bring a large pot of water to boil and cook the fettuccine according to directions on package, reserving some of the starchy water to add to the sauce later.

Transfer cauliflower to a blender with about 2 cups of the broth. You may need to do this in batches depending on the size of your blender. Add the sauteed garlic, salt, nutmeg, and black pepper and puree until very smooth, about 5 minutes. Once the mixture is moving, stream the olive oil into the blender. Add more broth or water if the mixture is too thick to move through the blender. You want it to turn through the blender easily. When puree is very smooth, transfer back to the butter/garlic skillet.

Add the cream and cook over low heat. Add the starchy pasta water (or regular water if you’re not making pasta) and keep warm until ready to serve. Combine noodles and sauce in a large pot or skillet and serve immediately.

Gather all ingredients.

Bring a large pot of lightly salted water to a boil. Add fettuccine pasta and cook for 8 to 10 minutes or until al dente; drain.

Melt butter into cream in a large saucepan over low heat; add salt, pepper, and garlic salt.

Increase the heat to medium; stir in grated Romano and Parmesan cheese until melted and sauce has thickened.

Add cooked pasta to sauce and toss until thoroughly coated; serve immediately.

In a large resealable plastic bag, marinate chicken with vinegar, olive oil, and garlic for at least 30 minutes. Saute in a little olive oil until done. Set aside.

Cook pasta in a large pot of boiling water until al dente. Drain, and set aside.

Meanwhile, melt butter or margarine in a small saucepan over medium-high heat. Add heavy cream, salt, nutmeg, and ground black pepper, and stir until sauce thickens. Reduce heat to low. Add grated Parmesan cheese, and stir until the cheese melts. Set Alfredo sauce aside.

In a large bowl, mix together ricotta cheese, egg, oregano, marjoram, and basil. Mix in cooked chicken.

Stuff cooked manicotti shells with chicken and ricotta mixture. Cover the bottom of a 9x13 inch baking dish with half of the Alfredo sauce. Place stuffed shells on top of sauce. Pour remaining sauce over shells. Top with one cup shredded mozzarella cheese. Cover with aluminum foil.

Bake at 350 degree F (175 degree C) oven for 45 minutes. Let stand 10 minutes before serving.

Cook pasta according to package directions. Drain and set aside.

Toss together the shrimp and Cajun seasoning in a medium bowl to coat.

Add the oil to a large skillet over medium-high heat. Tilt to coat the skillet. Add the shrimp to the skillet and cook until opaque, about 2 minutes per side. Transfer the shrimp to a plate.

Add the onion, celery, and garlic to the skillet and cook, stirring often, until the onion is tender, about 3 minutes.

Add the chicken stock and stir to loosen the browned bits from the bottom of the skillet. Stir in the heavy cream, Parmesan, pepper, salt, and cayenne. Cook, stirring often, until thickened, 4 to 5 minutes.

Add the cooked, drained pasta and toss to coat. Top with the shrimp and sprinkle with scallions. Serve immediately.

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Cook the fettuccine according to package directions. Reserve 1 cup of the cooking liquid in case you want to thin out your sauce.

Heat the butter over medium heat. Add the garlic; saute until soft and fragrant. Add the pumpkin and heavy whipping cream. Simmer until slightly thickened. Add the cheese and stir to combine.

Toss the pasta in the sauce and thin as needed using the reserved cooking liquid. Top with additional Parm and season to taste (I used at least one teaspoon coarse sea salt). Serve immediately. ♡

For the cauliflower sauce: Saute the garlic with the butter in a large nonstick skillet over low heat until the garlic is soft and fragrant. Bring the cauliflower in the water or broth for 7-10 minutes or until cauliflower is fork tender. Do not drain. Use a slotted spoon to transfer the cauliflower pieces to a blender or food processor. Add 1 cup vegetable broth or cooking liquid, sauteed garlic/butter, salt, pepper, and milk. Blend or puree for several minutes or until very smooth.

For the lasagna: Preheat oven to 375 degrees. Boil the lasagna noodles for a few minutes until they are just starting to soften but still stiff and cool enough to handle.

Spread a spoonful of cauliflower sauce on the bottom of a 9 inch square glass baking dish with a drizzle of olive oil to prevent sticking. Layer lasagna noodles, 1/2 cup sauce, one fourth of the veggies, a good sprinkle of salt, 1/2 cup cheese, and 1/4 cup sauce (I put sauce in each layer twice – once under the veggies and once on top). Repeat layers 4 times, ending with noodles. Cover the top noodle layer with 1/2 cup sauce and the remaining 1 cup of cheese.

Cover with greased foil and bake for 25 minutes. The liquid should be bubbling along the sides of the dish. Remove the foil and bake uncovered for another 10-20 minutes or until the cheese is golden brown to your liking. Cool for a few minutes before cutting and serving.

Prepare the crust. For me, the recipe linked about makes 2 12-inch round pizzas. Preheat the oven to 375 degrees.

Divide the sauce between the two pizzas, spreading about 1 1/2 cups over each unbaked crust. Arrange the chicken evenly over both pizzas and top with a little bit more sauce (about 1/2 cup each). Add the diced tomatoes or any additional toppings. Sprinkle cheese over the two pizzas, about 1/2 cup for each pizza.

Bake for 12 minutes. Turn on the broiler and continue baking for an additional 3-8 minutes, depending on how browned you want the top/crust to be. I waited until the edges of my chicken started to brown and the outer crust was a little more crispy. Serve immediately topped with parsley, additional salt and pepper, Parmesan cheese, or a drizzle of olive oil.

Gather all ingredients.

Melt butter in a medium saucepan over low heat. Stir in cream and simmer for 5 minutes.

Add cheese and garlic; whisk continuously until heated through. Stir in parsley.

Serve immediately and enjoy!

Preheat the oven to 350 degrees F (175 degrees C).

Cook sausage in a skillet over medium heat until evenly browned; drain grease. Add Alfredo sauce and spinach; season with black pepper. Cook until sauce and spinach are heated through.

Combine Cheddar cheese, ricotta cheese, Parmesan cheese, and egg in a bowl.

Layer ⅓ sausage mixture, ⅓ noodles, and ⅓ Cheddar cheese mixture in a 9x13-inch baking dish; repeat layers twice. Top with mozzarella cheese. Cover dish with aluminum foil.

Bake in the preheated oven for 45 minutes . Let stand before serving for 15 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook until tender yet firm to the bite, 8 to 10 minutes; drain.

Place frozen spinach and 1/2 cup water in a 2-quart nonstick saucepan; bring to a boil. Reduce heat to medium-high, cover, and cook, stirring occasionally, until spinach is tender, 6 to 7 minutes. Drain and squeeze out any excess water.

Stir together chicken and 1 jar Alfredo sauce in a medium bowl until well combined.

Mix together ricotta and spinach in a second medium bowl until well combined.

Arrange a single layer of lasagna noodles in a 9x13-inch baking dish, edges overlapping. Pour chicken-Alfredo mixture over noodles and spread evenly. Sprinkle with 1 cup mozzarella. Cover with another layer of noodles. Spread spinach mixture evenly over noodles. Pour 1/2 of the remaining jar of Alfredo sauce over spinach mixture and spread evenly. Sprinkle with 1 cup mozzarella. Lay on a final noodle layer and top with remaining 1/2 jar Alfredo sauce and 2 cups mozzarella. Season with salt and pepper.

Bake in the preheated oven until the top is brown and bubbly, 50 to 60 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.

Place chicken in the prepared baking dish; coat with garlic. Bake in the preheated oven until juices run clear and an instant-read thermometer inserted into centers reads at least 165 degrees F (74 degrees C), about 25 minutes. Cool, then chop.

Meanwhile, bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes; drain.

Cook bacon in a skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Crumble and set aside.

Heat oil in a skillet over medium heat. Add zucchini and yellow squash; cook until tender and lightly browned. Combine Alfredo sauce and milk in a small bowl; set aside.

Serve chicken over pasta; pour Alfredo sauce over top. Top with zucchini and squash; sprinkle with bacon, sun-dried tomatoes, almonds, and Parmesan cheese.

Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes; drain.

Meanwhile, melt butter with olive oil in a saucepan over medium heat. Add onion; cook and stir until softened and translucent, about 2 minutes. Stir in bell pepper, mushrooms, and garlic; cook over medium-high heat until soft, about 2 minutes.

Add shrimp; cook until firm and pink. Stir in Alfredo sauce, Romano cheese, and cream; bring to a simmer, stirring constantly, until thickened, about 5 minutes.

Season with cayenne pepper, salt, and black pepper. Stir in penne. Sprinkle servings with parsley.

Preheat an oven to 425 degrees F (220 degrees C).

Brush the tilapia fillets with oil on both sides, season with Creole seasoning to taste, then place into a 9x13-inch baking dish.

Bake in the preheated oven until the flesh is no longer translucent, and the fish flakes easily with a fork, about 10 minutes.

Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the garlic, and cook until the garlic has softened and the aroma has mellowed, about 2 minutes. Stir in the Alfredo sauce and bring to a simmer. Reduce the heat to low, and keep warm until the fish is ready. Pour the sauce over the fish to serve. Sprinkle with additional Creole seasoning if desired.

Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain well.

While the pasta is cooking, place cubed cooked chicken, Alfredo sauce, frozen vegetables, mushrooms, and milk in a large saucepan over medium-low heat. Cook and stir until chicken is heated through and vegetables are tender.

Serve warm Alfredo and chicken sauce over cooked noodles.

Melt butter in a large pot over medium heat. Stir in garlic and flour; cook and stir until garlic is fragrant but not brown, about 1 minute.

Whisk in heavy cream and milk until mixture is hot and slightly thickened, about 10 minutes. Gradually stir in Parmesan cheese and fontina cheese. Season with salt and pepper.

Continue to simmer until cheese melts and sauce thickens, stirring often, 20 to 30 more minutes.

Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente. Rinse in cold water and drain well.

Meanwhile, in a large sauce pan over medium heat add oil and cook broccoli or spinach and green onions until tender, stirring frequently. Remove pan from heat and stir in ricotta cheese, Parmesan cheese, salt and egg.

Preheat oven to 375 degrees F (190 degrees C).

Place noodles in a single layer on a sheet of waxed paper. Evenly spread some of the cheese mixture on each noodle. Roll up each noodle from the short end, jelly-roll style.

In a 8x12 inch baking dish, spoon about 3/4 of the Alfredo sauce on the bottom and spread evenly. Arrange the rolled noodles, seam side down, in the dish. Top with mozzarella cheese and remaining sauce. Cover loosely with foil and bake in preheated oven for 30 minutes or until hot and bubbly and the cheese is melted. Serve.

Melt butter in a saucepan over low heat. Add spinach; cook and stir until warmed through, about 1 minute. Stir in heavy cream and cream cheese until cream cheese is melted, about 5 minutes.

Fold in Parmesan cheese and garlic powder; season with salt and pepper. Simmer until sauce is thickened and smooth, about 10 more minutes.

Gather all ingredients.

Stir chicken cubes and Alfredo sauce together in the crock of a slow cooker; cover, and cook on Low for 2 hours.

Add Parmesan and Swiss cheese; cover and cook for another 30 minutes, or until chicken is cooked through.

Season with garlic powder, salt, and pepper; stir well before serving.

Bring a large pot of salty water to a boil and drop in your fettuccine.

For the classic version:

Melt the butter in a large sauté pan set over low heat. Once the butter has melted, turn the heat off.

For the creamy version:

Melt the butter in a large sauté pan set over low heat. Add the cream to the butter as it melts. Stir often to combine the two, keeping the heat at its lowest setting while the pasta cooks.

When the fettuccine is al dente (cooked, but still a little firm) lift it out of the pot with tongs and move the pasta to the sauté pan. Do not drain the pasta. You want it dripping wet with the cooking water.

Save the pasta water. You may need it to create the sauce.

Turn on the heat under the sauté pan to medium and swirl the pasta and butter together to combine.

Add half the cheese, then swirl and toss the pasta until it has incorporated into the sauce.

If needed, add a few spoonfuls more of the pasta cooking water. Add the rest of the cheese and repeat.

For the classic version:

Serve at once sprinkled with a little black pepper.

For the creamy version:

Serve at once with either a little black pepper and/or ground nutmeg over the pasta.

Leftovers keep for 3 to 5 days in the fridge, covered.

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Put a large pot of water on the stove and bring to a boil. Salt liberally.

Add the butter, cream, salt, black pepper, and nutmeg to small or medium-sized sauce pan. Heat over medium-low heat until the butter melts and the mixture comes to a slight simmer. Then turn heat down to low and simmer the sauce, stirring regularly to prevent scalding, until the sauce thickens slightly, enough to coat the back of a spoon easily.

Add the pasta to the boiling water and cook until it’s al dente, according to package. I always like to test it a minute or two before the package says it will be done to avoid overcooking. When pasta is cooked, reserve 1 cup of pasta water and then drain pasta.

Return the cooked pasta to the pot and add the Alfredo sauce and shredded chicken. Continue to cook over low heat, stirring constantly to combine ingredients. Add cheese and continue to stir (I like to use tongs for this part).

Sauce will thicken as you stir it with the pasta. If sauce seems too thick or gloopy, add reserved pasta water by the 1/4 cup to thin out the sauce slightly. You might not need any pasta water or you might need a good amount of it.

This is the ideal salad to serve alongside Alfredo. It’s bright and peppery and cuts through the richness of the Alfredo. Toss together the arugula, tomatoes, and pistachios. Divide between bowls and top with a drizzle of good extra virgin olive oil, a spritz of fresh lemon, and a sprinkle of coarse salt. Top with shaved parmesan.

LEFTOVERS! Leftover chicken Alfredo will keep in the fridge for 3 to 4 days. Reheat the Alfredo gently in a pot over low heat with a splash of water. Do not microwave.

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In the microwave (30-second bursts) or on the stovetop, warm the milk until it's warm to the touch and a bit steamy. (It does not need to be boiling hot; just warm.) Set aside.

Melt the butter over medium heat. Sprinkle the flour over top, then whisk together using a whisk.

Continue to cook the roux, whisking constantly, for 1 minute. This cooks off the raw flour flavor. It's ok if the roux turns a golden color, but continue immediately to the next step if it starts to brown significantly.

Add about 1/4 cup of the warm milk to the roux and whisk. Add another 1/4 cup and whisk some more. The roux will seize up into clumps.

Continue adding the milk in small 1/4-cup increments, whisking continuously. The clumps will eventually smooth out and look like mashed potatoes, then a thick puree, and then a sauce. Once it looks like a sauce, whisk in any remaining milk. This step should only take about a minute. You can move through the phases fairly quickly.

Once all the milk has been added, continue to cook the sauce over medium heat while whisking, for 3 to 5 minutes. It's ready when it looks like heavy cream—slightly thickened and silky.

Add all of the cheese at once. Whisk until the cheese has melted into the sauce and is no longer visible. At this point, the sauce should look quite thick and creamy.

You can cook it a little longer, whisking occasionally, to let it thicken a little more if you like, but it's better to err on the side of a too-thin sauce at this point. It will thicken a bit more when you reheat it.

Transfer the sauce to storage containers and cool completely. A skin will form on the surface of the sauce and the sauce will thicken to a paste-like consistency; this is normal. Refrigerate for up to 5 days, or freeze for up to 1 month.

If your sauce was frozen, transfer it to the fridge to thaw overnight before reheating.

Transfer the sauce into a small saucepan or microwave-safe bowl. Gently warm over low heat, or in 30-second bursts in the microwave, until warmed. Stir occasionally, or between every 30-second burst in the microwave. It will start off very thick and paste-like, but will soften and return to a sauce as it warms.

If the sauce seems too thick, whisk in a splash of milk, broth, or water until the sauce is as thinned as you like.

Toss with cooked pasta or pour over cooked vegetables, chicken, or fish.

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