Take off your skinny jeans and put on your soft pants. You’re eating in tonight. No more ordering chicken fettucine Alfredo from a menu. You’re going to make it so delicious at home that you won’t be happy with it in any restaurant.
My sister, Heidi, gave me this recipe back in 2008. I’ve adjusted it to include finely diced onion, basil, and more cream so that the sauce is smoother and velvety. If you don’t like garlic or you plan to do a lot of smooching later, you can leave the garlic out.
Garlic Asiago Italian Sauce
1/4 cup butter
4-5 cloves minced garlic
1/4 cup finely diced yellow onion
1-1/2 cups heavy cream
couple of basil leaves, chopped OR 4 tablespoons chopped parsley
2 teaspoons ground black pepper
3/4 cup shredded Asiago cheese
3/4 cup Italian 4-cheese blend (or any variety and combination of aged provolone, parmesan, asiago, Romano cheeses)
Cooked fettuccine noodles, enough for 4 servings.
Cooked chicken breasts. My favorite seasoning for chicken breasts is the Southwestern Seasoning Mix from Pampered Chef.
Make the sauce:
Melt the butter in a large pan. Lightly saute the onion for about five minutes and then add the garlic, but don’t let it brown. Add the cream, basil or parsley, and black pepper.
Stir with a whisk over medium heat and cook until the sauce begins to thicken. Gradually add the cheese and stir with a wooden spoon until the cheese is melted and the sauce is creamy.
Remove from heat and serve over cooked fettuccine noodles and seasoned chicken. Add a few shreds of basil and serve with toasy garlic bread. The sauce is great for dipping.