Amazing Meals for Alfredo Sauce Fans


One of the most popular sauces that ever came out of the Italian cuisine is definitely the Alfredo sauce. You can easily prepare it at home and use it many different recipes – from pasta to chicken meals! If you haven’t tried it so far, then you definitely should – it is made out of butter, heavy cream, garlic, Parmesan cheese and parsley, although the sauce can be modified for vegans as well.

Bellow you will find our ten recipes than include the famous Alfredo sauce. There is something for everyone’s taste and we hope that these recipes will make it to your table!

1. Potatoes in Alfredo Sauce

via natashaskitchen.com

No matter if this will be the side or main dish, the Alfredo potatoes can be a great twist if you’re tired of eating the sauce with pasta only. Ideal for lunch or dinner, for this recipe you need the following ingredients: 5 lb Yukon potatoes (13 medium to large potatoes), 2 cups heavy cream, 1 medium onion, 1 large carrot, 1 can Alfredo Sauce (15 oz), 1 tbsp salt + more to taste, 3 tbsp butter and 1 tbsp canola oil. You can also use 1 bay leaf and 2 pierced garlic cloves, but this is optional.

2. Over-Baked Eggplant with Alfredo Sauce

via jessicaerinjarrell.blogspot.mk

Being a good source of dietary fiber, vitamin B1 and copper, the eggplants are the kind of food you need to eat often. They are low in calories, healthy and plus they taste great, especially when you combine them with the delicious Alfredo sauce. For this recipe, you will need 1 large eggplant sliced into rounds, 2-3 lightly beaten eggs, 1 cup panko, 1/4 cup cornmeal, 2 tbsp butter and 2 tbsp flour. Served the baked eggplants rounds drizzled with the sauce immediately.

3. Broccoli, Mushroom and Leek Chicken Alfredo

via whiskitrealgud.com

Chicken, vegetables and Alfredo sauce – this is the kind of food combination you would love to have for lunch or dinner! This creamy meal is offering not only a tasty mix of different ingredients, but they are also healthy as well – the broccoli provides us with dietary fiber, the mushrooms and the chicken with protein, and the leeks with vitamin K – just to name few of the benefits. With adding seasonings, such as smoked paprika, garlic and celery salt, this would be your new favorite dish!

4. Garlic Alfredo Pizza

via thevegan8.com

Even though the original Alfredo sauce recipe includes dairy products, you can make a vegan version out of it – even better, you can make a vegan Alfredo pizza! For this recipe, you need 1 medium white onion, 1 1/2-2 cups low sodium vegetable broth, 1/2 teaspoon fine sea salt, 1/4 teaspoon ground black pepper, 3-4 large garlic cloves, 1/2 heaping cup raw whole cashews, 1 tablespoon lemon juice and 1/4 cup + 1 tablespoon nutritional yeast. You can prepare the sauce a day earlier, so that it would intensify and get thicker.

5. BBQ Chicken Pizza with Alfredo Sauce and Bacon

via thesistersdish.blogspot.mk

Or, if you’re definitely not a vegan and quite the contrary, here’s a pizza that you would love: it contains bacon, chicken, lots of cheese and Alfredo sauce. It sounds so delicious, right? No matter if it’s for lunch or dinner, or even leftovers for breakfast, this is something that every pizza fan should try. Here are the ingredients you need: pizza dough, Alfredo sauce, 1/4 of a pound of both grated Monterrey Jack and Provolone cheese, 2 chicken breasts marinated in Italian salad dressing, BBQ sauce and bacon.

6. Shrimp & Veggie Fettuccine with Cauliflower Alfredo

via snixykitchen.com

Besides the original Alfredo sauce recipe, there are few variations of the sauce that are also worth the try. One of these variations is the Alfredo sauce prepared with cauliflowers and it tastes just as good as the original. For this recipe, you need 4 cloves garlic, 1 teaspoon unsalted butter, 1 large head cauliflower, 1 cup vegetable broth, ¾ cup whole milk, ¼ cup freshly grated Parmesan cheese, ½ pound of shrimp, 2 cups cremini mushrooms, 4 cups spinach, salt & pepper, to taste and ¾ pound mung-bean fettuccine.

7. Cheesy Ravioli Lasagna

via livingsweetmoments.com

This recipe is also known as Lazy Lasagna because it’s very easy to prepare! If you’re a fan of cheese and pasta of any kind combined, you’re going to love this recipe. Ready in less than one hour, besides the Alfredo sauce, for this lasagna recipe make sure you have these ingredients.

8. Chicken Alfredo Lasagna Roll Ups

via spoonforkbacon.com

Here’s another lasagna recipe that we recommend you to try it. Instead of layering the lasagna like in the original recipe, this one includes lasagna sheets with fluted edges and an Alfredo sauce for which you need the following ingredients: 2 cups shredded chicken, 1 cup freshly steamed English peas, 4 tablespoons unsalted butter, 8 ounces thinly sliced shiitake mushrooms, 3 garlic cloves, 1/4 small yellow onion, 2 1/2 cups heavy cream and 8 ounces grated Parmesan.

9. One Pot Broccoli Alfredo Pasta

via thepioneerwoman.com

There are many pasta recipes with Alfredo sauce that you can try at restaurants and make at home. We would even say that not trying the sauce with pasta is such a pity! This one is a one-pot broccoli pasta that is ready in just 3- minutes, making it a great recipe to prepare when you’re too busy. You need 1 pound penne pasta, 6 cloves garlic, 1 teaspoon salt, 1/4 teaspoon black pepper, 1 tbs olive oil,4 cups water, 1 head broccoli, 4 tbs unsalted butter, 1 cup heavy cream and 3/4 cups grated parmesan cheese.

10. Salmon Alfredo Pasta

via recipetineats.com

Creamy pasta with seafood is something that all pasta lovers should try. Most often you can get to recipes that use tuna, but other fish such as the salmon work perfectly fine. For this recipe you need the following ingredients: 8 oz dried fettuccine, 3 tbsp unsalted butter, 1 small shallot, ½ cup heavy cream, ¾ cup freshly grated Parmigiano Reggiano or parmesan, ¼ teaspoon salt, good grind of black pepper and 6-7 oz hot smoked salmon fillet.

2 Comments

Add yours
  1. Paolo Ugo

    HISTORY OF ALFREDO DI LELIO CREATOR IN 1908 OF “FETTUCCINE ALL’ALFREDO” (“FETTUCCINE ALFREDO”), NOW SERVED BY HIS NEPHEW INES DI LELIO, AT THE RESTAURANT “IL VERO ALFREDO” – “ALFREDO DI ROMA” IN ROME, PIAZZA AUGUSTO IMPERATORE 30

    With reference to your article I have the pleasure to tell you the history of my grandfather Alfredo Di Lelio, who is the creator of “Fettuccine all’Alfredo” (“Fettuccine Alfredo”) in 1908 in the “trattoria” run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi). This “trattoria” of Piazza Rosa has become the “birthplace of fettuccine all’Alfredo”.
    More specifically, as is well known to many people who love the “fettuccine all’Alfredo”, this famous dish in the world was invented by Alfredo Di Lelio concerned about the lack of appetite of his wife Ines, who was pregnant with my father Armando (born February 26, 1908).
    Alfredo di Lelio opened his restaurant “Alfredo” in 1914 in Rome and in 1943, during the war, he sold the restaurant to others outside his family.
    In 1950 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 “Il Vero Alfredo” (“Alfredo di Roma”), whose fame in the world has been strengthened by his nephew Alfredo and that now managed by me, with the famous “gold cutlery” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality).
    See the website of “Il Vero Alfredo” (also for franchising news).
    I must clarify that other restaurants “Alfredo” in Rome do not belong and are out of my brand “Il Vero Alfredo – Alfredo di Roma”.
    I inform you that the restaurant “Il Vero Alfredo –Alfredo di Roma” is in the registry of “Historic Shops of Excellence” of the City of Rome Capitale.
    Best regards Ines Di Lelio

  2. Paolo Ugo

    IN ITALIANO

    STORIA DI ALFREDO DI LELIO, CREATORE DELLE “FETTUCCINE ALL’ALFREDO” (“FETTUCCINE ALFREDO”), E DELLA SUA TRADIZIONE FAMILIARE PRESSO IL RISTORANTE “IL VERO ALFREDO” (“ALFREDO DI ROMA”) IN PIAZZA AUGUSTO IMPERATORE A ROMA

    Con riferimento al Vostro articolo ho il piacere di raccontarVi la storia di mio nonno Alfredo Di Lelio, inventore delle note “fettuccine all’Alfredo” (“Fettuccine Alfredo”).
    Alfredo Di Lelio, nato nel settembre del 1883 a Roma in Vicolo di Santa Maria in Trastevere, cominciò a lavorare fin da ragazzo nella piccola trattoria aperta da sua madre Angelina in Piazza Rosa, un piccolo slargo (scomparso intorno al 1910) che esisteva prima della costruzione della Galleria Colonna (ora Galleria Sordi).
    Il 1908 fu un anno indimenticabile per Alfredo Di Lelio: nacque, infatti, suo figlio Armando e videro contemporaneamente la luce in tale trattoria di Piazza Rosa le sue “fettuccine”, divenute poi famose in tutto il mondo. Questa trattoria è “the birthplace of fettuccine all’Alfredo”.
    Alfredo Di Lelio inventò le sue “fettuccine” per dare un ricostituente naturale, a base di burro e parmigiano, a sua moglie (e mia nonna) Ines, prostrata in seguito al parto del suo primogenito (mio padre Armando). Il piatto delle “fettuccine” fu un successo familiare prima ancora di diventare il piatto che rese noto e popolare Alfredo Di Lelio, personaggio con “i baffi all’Umberto” ed i calli alle mani a forza di mischiare le sue “fettuccine” davanti ai clienti sempre più numerosi.
    Nel 1914, a seguito della chiusura di detta trattoria per la scomparsa di Piazza Rosa dovuta alla costruzione della Galleria Colonna, Alfredo Di Lelio decise di trasferirsi in un locale in una via del centro di Roma, ove aprì il suo primo ristorante che gestì fino al 1943, per poi cedere l’attività a terzi estranei alla sua famiglia.
    Ma l’assenza dalla scena gastronomica di Alfredo Di Lelio fu del tutto transitoria. Infatti nel 1950 riprese il controllo della sua tradizione familiare ed aprì, insieme al figlio Armando, il ristorante “Il Vero Alfredo” (noto all’estero anche come “Alfredo di Roma”) in Piazza Augusto Imperatore n.30 (cfr. il sito web di Il Vero Alfredo).
    Con l’avvio del nuovo ristorante Alfredo Di Lelio ottenne un forte successo di pubblico e di clienti negli anni della “dolce vita”. Successo, che, tuttora, richiama nel ristorante un flusso continuo di turisti da ogni parte del mondo per assaggiare le famose “fettuccine all’Alfredo” al doppio burro da me servite, con l’impegno di continuare nel tempo la tradizione familiare dei miei cari maestri, nonno Alfredo, mio padre Armando e mio fratello Alfredo. In particolare le fettuccine sono servite ai clienti con 2 “posate d’oro”: una forchetta ed un cucchiaio d’oro regalati nel 1927 ad Alfredo dai due noti attori americani M. Pickford e D. Fairbanks (in segno di gratitudine per l’ospitalità).
    Desidero precisare che altri ristoranti “Alfredo” a Roma non appartengono e sono fuori dal mio brand di famiglia.
    Vi informo che il Ristorante “Il Vero Alfredo” è presente nell’Albo dei “Negozi Storici di Eccellenza – sezione Attività Storiche di Eccellenza” del Comune di Roma Capitale.
    Grata per la Vostra attenzione ed ospitalità nel Vostro interessante blog, cordiali saluti
    Ines Di Lelio

+ Leave a Comment