Artichoke Alfredo over Fettuccine

Prep Time: 25 mins | Cook Time: 45 mins | Course: Dinner | Serves: 6

Creamy dreamy alfredo sauce with butter, cream, parmesan cheese, cream cheese, green onions, and artichokes served over hot cooked fettuccine.

1 lb fettuccine, cooked and drained

12 oz artichoke hearts, drained

4 cups heavy cream

½ cup butter

8 oz cream cheese

3 cloves garlic, minced

½ tsp garlic granules

1 tsp onion powder

1 Tbsp dried minced red onion, optional

Garlic salt, to taste

Salt and pepper, to taste

1 green onion, minced + more for garnish

½ cup parmesan cheese, freshly grated + more for serving

Cook heavy cream and butter over low heat for ½ an hour, allowing it to reduce a bit. Stir in the cream cheese, garlic, and seasonings cooking until it comes back to a simmer. Add the green onion and parmesan cheese and stir. Ladle over your favorite steaming hot cooked pasta. Top with more cheese and some green onions for plating\serving.

When it comes to reheating leftover sauce; I like to use a heat diffuser for even lower reheating. If the reheated sauce still breaks (turns buttery) add a drizzle of heavy cream to help it return to an alfredo consistency.