I love the wonderful creamy Alfredo sauce that is served in restaurants like Olive Garden, but I rarely buy the heavy cream that most Alfredo sauce recipes require. The other day I came up with a more affordable (and lower calorie) recipe using evaporated milk instead of heavy cream. It turned out so good and rich tasting that I wanted to share the recipe here.

  • 1/2 cup (1 stick) butter
  • 2 garlic cloves, minced
  • 1 12-ounce can evaporated milk
  • 1 cup milk (I used 2%)
  • 1/2 teaspoon white pepper
  • 1/4 cup grated parmesan cheese
  • 1 tablespoon cornstarch
  • 1 teaspoon chicken bouillon powder
  • 1 cup mozzarella cheese
  • 1 (12 ounce) box angel hair pasta
  • dry parsley


Melt butter in medium saucepan over medium/low heat. Add the garlic, evaporated milk, chicken bouillon and white pepper. In a small bowl, combine cornstarch and regular milk. Whisk until well combined, then pour into the saucepan with other ingredients. Bring mixture to a simmer, stirring often. Add the Parmesan cheese and continue to simmer for 5-8 minutes or until sauce has thickened and is smooth. When sauce has thickened add the mozzarella cheese and stir until smooth. While the sauce cooks, boil noodles in well-salted water until they are cooked al dente. Place pasta on serving plates and spoon sauce over pasta. Sprinkle with parsley.

When I made this the other evening I paired it with chicken breasts that I'd baked in the oven for an hour. About half way through the cooking time, I poured about 1/3 of the above Alfredo sauce recipe over the chicken, and let it cook the rest of the way. Yummy!