Cream Cheese Alfredo Sauce

Ingredients

1. 1/2 cup (1 stick) salted butter
2. 1 block (8 oz) cream cheese, cut into chunks
3. 1 1/2 teaspoons garlic powder
4. 1 cup heavy whipping cream
5. 1 cup chicken broth
6. 8 oz wedge parmesan cheese, shredded
7. 1/2 teaspoon salt (or less to taste)
8. 1/4 teaspoon ground black pepper

Instructions

1. Melt butter in a saucepan (or skilet pan with high sides) over medium-high heat. Once melted, add in the chunked cream cheese and garlic powder. Stir with a whisk until mostly smooth and mixed together. This will take a couple of minutes { It may look curdled and not perfectly smooth but that's fine. It will smooth out when the liquid is added. }
2. Add the whipping cream and chicken broth a little bit at a time, while whisking constantly. Bring to a low boil. Once boiling, reduce heat to medium-low and add the parmesan cheese, salt & pepper. Let simmer for 5-10 minutes until slightly thickened, stirring occasionally. 
3. Take the pan off the heat and let it sit for about 5 minutes so it can thicken up. Serve over pasta noodles of choice. You can also add the cooked pasta noodles into the pan and mix it in with the noodles and then serve that way. Or, serve the noodles and sauce separately. 
4. ** The alfredo sauce won't thicken up all the way until you turn the heat off and let the alfredo sauce sit there for several minutes. Be sure to allow about 5 minutes to let the alfredo sauce sit and rest before serving. ** 

Recipe Notes

1. You can use fresh garlic cloves or even the garlic paste in the tube instead of the garlic powder. Whatever garlic you like, feel free to use it. 

1. You can find the parmesan wedge up in the produce section of the grocery by the deli and other specialty cheeses. 

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