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Homestead Alfredo Sauce

This creamy Alfredo sauce recipe is a quick and easy one that requires few ingredients. If I have broccoli or cooked chicken kicking around, I'll throw that in too, round this out with garlic bread or some country biscuits. ANY pasta type will work, just stick with the weight measurements.

Serves 6


  • 24 oz. - dry pasta we use farfalle

  • 3/4 cup - butter

  • 1-2 - garlic cloves minced

  • 1 1/2 cups - heavy cream (or half and half)

  • 3/4 cup - grated Romano cheese

  • 1/2 cup - grated Parmesan cheese

  • Fresh chopped or dry parsley flakes (optional)

  • *1 - head broccoli cut into florets (optional)

  • *1/2 cup - cooked chicken (optional)

  • salt and pepper to taste


In a large pot bring water to boil and add pasta cook until al dente and drain.

*If adding broccoli add to the pasta during the last 5 minutes of cooking.

While pasta is cooking add butter to a medium saucepan over low heat melt butter, add minced garlic and sauté until fragrant about 1min. Slowly add in cream while whisking. Add cheeses to sauce and continue to simmer over low heat until cheese has melted, and sauce has thickened. Season with salt and pepper to taste.

*If adding chicken add to the sauce while it thickens, just before you season with salt and pepper.

Add sauce to pasta and serve with a sprinkling of fresh or dry parsley.


If sauce does not thicken add a sprinkling of corn starch or flour to thicken. Sometimes the cream will separate or clot you can eat it as is it will taste the same or just plunge an immersion blender and whiz until creamy again.

Recipe by Resolute Ridge©


Homestead Style Alredo Sauce
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