One Pot Chicken Alfredo (Easy) Recipe - The Cookie Rookie® (2024)

FAQs

How do you make pre made Alfredo taste better? ›

Fresh herbs will brighten and freshen the flavor of the sauce. Resnick suggests using parsley, thyme, oregano, or chervil, or mixing and matching depending on what you like. To use them, finely mince 2 tablespoons of your chosen herbs. Heartier herbs like thyme or oregano can be added in to simmer with the sauce.

- Add chopped fresh herbs such as parsley, basil, or thyme to the Alfredo sauce for a burst of freshness and color. Simply stir the herbs into the sauce just before serving. Easy!

I'd say either your parmesan is aged too much, or you're not working it hard enough for long enough; work it harder & add it slower to test the latter. According to Wikipedia, Fettuccini Alfredo needs young parmesan - which ironically is probably cheaper & marked as 'supermarket own-brand, economy-grade'.

More ways to improve store-bought Alfredo sauce

Add a few dashes of garlic powder to your simmering sauce, or a clove or two of fresh sauteed garlic, to brighten up the Alfredo and make its flavor pop. You can also sprinkle in some fresh or dried herbs, like oregano, thyme, or basil, to add complexity to the sauce.

Heartier herbs like thyme or oregano can be added in to simmer with the sauce. Add delicate herbs like parsley, basil, or chervil at the end to maintain their delicate, aromatic flavor. Quick tip: Swirl in a bit of leftover pesto to add another herbaceous twist to your Alfredo sauce.

Alfredo should never have anything but pasta water, butter, and cheese in it. Make sure the cooking water has salt in it but remember part is salty.

Mix the cornstarch with some cold water to create a smooth slurry, then whisk it into the sauce while cooking over medium-high heat for a few minutes. Add all-purpose flour. Another very common thickening agent that will give your Alfredo sauce a creamy texture.

Add a spicy flare for a fun and delicious zing! Yummy options include cayenne pepper (1/2 tsp), hot sauce (up to 1 Tbsp), red pepper flakes (up to 2 tsp), extra black pepper or white pepper.

If it seems bland, chances are it just needs another hit of salt. You could also add additional punch by topping each plate with a hint of one of the ingredients in the dish—a couple of mint leaves, a sprinkling of chopped parsley, or a pinch of extra lemon zest.

Add Cheese

The key ingredient in Alfredo sauce is cheese—generally Parmigiano Reggiano—and lots of it. To thicken Alfredo sauce, simply add more cheese than the amount called for in a recipe until you achieve the consistency you want.

Why is my parmesan not melting in Alfredo sauce? ›

There might be several reasons. Using the wrong kind of cheese. Not applying a correct amount of heat. Using the right kind of cheese, but not grading it small enough.

The pre-grated packaged parmesan won't melt into the alfredo sauce nearly as well. Instead, buy a brick of parmesan and use a grater to grate it fresh. Don't bring to a boil. Cooking alfredo sauce over too high of heat can cause the cream to curdle and the sauce to break.

This happens when there's too much fat or liquid in the mixture. This can happen when there are not enough emulsifiers (which help keep your ingredients together). Sauces are usually made from multiple ingredients that include both oil and water. Oils and water will naturally separate.

Heat the sauce over medium heat.

Place the pan on a burner, turn the burner to medium, and let the sauce begin to heat. Stir it occasionally using a spatula or spoon to keep it from scorching on the bottom. It should take about five minutes to heat. Taste the sauce to see if it's hot before going to the next step.

Open the cap of the jar. Heat water in a pan and keep the jar in in like a double boiler. After few mins the sauce will be warm enough to add to your pasta.

**Add More Liquid:** Increasing the amount of liquid in the sauce can help dilute the flour taste. Add a bit more broth, stock, milk, cream, or water to the sauce and simmer it gently to allow the flavors to meld together.