[recipe] one pot alfredo pasta
I wasn’t really feeling like doing a restaurant post today. My grandfather, who moved out here to live with us from Massachusetts just a month ago, has been in the hospital. He had gall bladder surgery but is now having a hard time recovering. Things haven’t been going so great the last couple of days so I haven’t felt like blogging too much. I’m just going to do a “quickie” for a recipe I made for dinner. Inspired by seeing Kirbie’s latest one pot recipe for creamy tomato pasta, I peeked around in my fridge and found I could probably do a quick Alfredo pasta. I didn’t want the hassle of lots of pots and dishes so this seemed like a good time to try it out. It’s very few ingredients and very little prep time so you can have this whole thing done in 30 minutes or less.
I used homemade chicken stock that we already had on hand, half & half (cream would be richer/more flavorful but I only had half & half), a mix of cheeses (mostly Parmesan), chopped garlic, butter, olive oil, salt and pepper. I started by sauteing the garlic in olive oil and butter for about 1-2 minutes before adding the stock, half & half, and pasta right into the pot. Salt and pepper for seasoning and the cheese was added off the heat and the whole thing cooked for about 15-16 minutes.
Really simple and really tasty – I didn’t let all of the liquid evaporate and upon standing the sauce thickened right up. A little sprinkle of basil (or in my case, a few sprigs) helps to lend a little additional flavor and freshness.
- 3 tablespoons butter
- 1 tablespoon olive oil
- 2 cloves of garlic, minced
- 2 cups chicken stock
- 1 cup half and half (or cream)
- 10 oz pasta (I used penne - just over half a 16oz bag)
- 1/2 cup Parmesan, Romano & Asiago blend (from Trader Joe's)
- 1/2 cup Parmesan (in whatever format your heart desires, I used grated)
- salt and pepper to taste
- basil leaves (optional)
- Heat olive oil and butter together in a pot. I usually use a Dutch Oven pot. When the butter starts to sizzle a tiny bit, add garlic and cook for about 1-2 minutes, until fragrant.
- Add chicken stock, half & half, and pasta and keep over medium heat. Stir occasionally so the pasta does not stick to the bottom of the pot. Cook for above 15-16 minutes. There should still be liquid at the bottom to create the creamy Alfredo sauce.
- Remove from heat. Add in cheeses. Add salt and pepper to taste. Garnish with fresh basil. Stuff into mouth and be happy you didn't have to leave the house.