Ingredients

• 1/2 cup unsalted butter
• 1 1/2 cup heavy whipping cream
• 1 teaspoon minced garlic
• 2 cups parmesan cheese, (shredded)
• 1/2 teaspoon salt, (or to taste)
• 1/8 teaspoon pepper, (or to taste)
• 12 oz fettuccine, (optional for serving)

Instructions

1. Cook the pasta following the directions on the package. Drain and set aside.
2. In a saucepan over low to medium heat, melt the butter. Once it is nearly melted, gradually stir in the heavy cream.
3. Add the garlic. Slowly incorporate the shredded parmesan cheese, whisking continuously until the cheese has fully melted and the sauce becomes smooth and creamy.
4. Season with salt and pepper to your preference.
5. Optional: serve with pasta and grilled chicken.

• Storing Alfredo Sauce:
  Transfer the sauce to a mason jar with a lid or another airtight container. Refrigerate for 3–4 days. When reheating, warm it gently over low heat, stirring frequently.
• Best Pasta Pairing:
  Fettuccine is a classic choice, but any pasta you like will work well with this sauce.