The Best Alfredo Recipe

For the longest time I thought that I didn't like Alfredo sauce.  I had tried it off my husband's plate every time he ordered it and even tried it from a jar.  I always thought it was just okay and I never thought it was good enough for all the fuss people seemed to make over it.  Then when it was my turn again to take our friends food after the birth of their son so I asked them if they had any requests.  Well the first was for more homemade bread and the second was for Alfredo.  So I did what any good blogger would do and looked for a recipe out in the blog world.  And boy did I find it.  Kevin & Amanda provided me with a fabulous recipe and a new staple in the Jones house.  

The recipe from Kevin & Amanda makes a Chicken Alfredo, which is what is pictured in my version (my chicken was cut into strips).  However, I've found that I can make just the Alfredo and it's less work and still ridiculously good.  So good my husband gives me googly eyes when I make it.  So good that my mother called and told me I had ruined her dinner because her jar of Alfredo tasted awful after having mine.  I also omit the parsley because I don't particularly care for it and I don't grow it (meaning I just have to go out to the garden for the basil and sometimes that is as far as I want to go, lol).  I also reduced the pepper because I'm not a huge fan and I didn't want to hear any complaints from the "it's too spicy" whiners department.  So here we go.  Beware, this is full calorie deliciousness so check your diet at the door.

What you need:

Enough Pasta of your choice for your Posse (I use a box of penne pasta from Target) 

1 scant cup of chicken broth (Scant means a little less than) (I used Emeril's Organic it was delicious)

2 cups of heavy whipping cream

1 cup of grated Parmesan cheese 

3 cloves of fresh minced garlic

2 Tbsp cornstarch

1/2 tsp salt

1/4 tsp fresh ground pepper

8 basil leaves, chiffonaded  (to chiffonade the the basil roll the leaves together and then make small cuts in the roll from the top of the leaves down to the stems, you will be left with beautiful little strips)

Instructions:

Bring the chicken broth to a boil over a medium heat.  While it's heating up mince your garlic.  Once the broth has come to a boil, reduce heat to medium and add garlic, cream and cornstarch.  Whisk while bringing to a soft boil for one minute.  Reduce heat to low and add Parmesan, salt and pepper.  Whisk occasionally while allowing your flavors to incorporate and your cheese to melt.  While you're waiting cook your pasta.  Two minutes before your pasta is done, chiffonade your basil and add to sauce.  Drain pasta and return it to pan (no heat).  Immediately pour the sauce over the pasta and serve.  

Now your table will either be really quiet or filled with gasps and ooohs and aahhhs.  Either way you'll be smiling and you probably won't have any leftovers.  I paired my Alfredo with a Caesar salad and a homemade Baguette.  It's one of my favorite meals and comfort food for sure.