Has anyone ever made....?

Has anyone ever made a dececent tasting alfredo sauce not using parmesan cheese??
I usually always use parmesan and cream to make mine but I unfortunately hane neither on hand. I do have cream cheese and milk and of course butter.....anyone ever make a fettucini sauce using these with good results???

Help we have a craving tonight!
TIA!!

Dee, I found this recipe on All Recipes. I've never tried it but it doesn't sound too bad. Just leave out the added ingredients that you don't want.....

Ingredients:
6 ounces dry fettuccine pasta
1 (8 ounce) package cream cheese
6 tablespoons butter
1/2 cup milk
1/2 teaspoon garlic powder
salt and pepper to taste
2 skinless, boneless chicken breast halves -
cooked and cubed
2 cups chopped fresh broccoli
2 small zucchini, julienned
1/2 cup chopped red bell pepper
Directions:
1. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain. 2. While pasta is cooking, melt cream cheese and butter in a skillet over low heat. Stir until smooth. Stir in milk, and season with garlic powder, salt, and pepper. Simmer for 3 minutes, or until thickened, stirring constantly. 3. Mix in chicken, broccoli, zucchini, and red pepper. Cook 3 minutes over medium heat, then reduce heat, and simmer 5 minutes, or until vegetables are tender. Serve over fettuccine. ALL RIGHTS RESERVED © 2009 Allrecipes.com Printed from Allrecipes.com 7/30/2009

lol thanks Barb.......thats the recipe I had that made me wonder how cream cheese would taste! I think I printed it out about 10 yrs ago! lol

I was just wondering if anyone had tried that method?

i honestly dont think it will taste like alfredo sauce ... it will taste like a good cream sauce... i think i have a recipe on here somewhere for crockpot cream cheese chicken

Thanks Bams sounds great!! But I'll have to try it another time since I aready started the other.......I'll let you know how it goes.

well I made a sauce using 4 oz of cream cheese, about a 1/2 cup of milk, aprox 1 tbs of butter, garlic, s&p and mixed it into fettucini and broccoli. It was good, no comparrison to when I use cream and parmesan but it tasted just as good as any jarred alfredo sauce!
Will make again if in a pinch

Deelady said:

well I made a sauce using 4 oz of cream cheese, about a 1/2 cup of milk, aprox 1 tbs of butter, garlic, s&p and mixed it into fettucini and broccoli. It was good, no comparrison to when I use cream and parmesan but it tasted just as good as any jarred alfredo sauce!
Will make again if in a pinch

Click to expand...

Glad to hear it worked out. It's good to know it's a decent sub. if you have a craving. lol

Deelady said:

Has anyone ever made a dececent tasting alfredo sauce not using parmesan cheese??
I usually always use parmesan and cream to make mine but I unfortunately hane neither on hand. I do have cream cheese and milk and of course butter.....anyone ever make a fettucini sauce using these with good results???

Help we have a craving tonight!
TIA!!

Click to expand...

Melt 2 tbls of butter and heat up a little minced garlic in it. Add 2 tbls of flour, stir until smooth, and slowly add 2 cups of milk. Stir over med/high heat until partially thickened, then add 2 ozs cream cheese. Stir until cheese is melted. Add a pinch of nutmeg.

I make it this way all the time, although I add parm when I have it, along with the cream cheese. It's good...you will never miss the cream. This sauce doesn't break as easily, either.

Thanks Constance I'll be sure to try that method next time!!

I'm not a fan of cream cheese unless it's in cake form.

I would have just made a garlic/shallot/white wine reduction, add the cooked noodles and a bit of cream.

Another quickie is using a couple tablespoons of jarred pesto.

I'm afraid these days I don't keep shallots,wine or cream on hand unless I have something planned for them ahead of time
But I do have home made batches of pesto I keep in the freezer, wich I see coming out to make an appearance very soon!!

When your pasta is cooked just add a bit of oil and pesto, tastes great.