What are the best peppers to use?

There truly isn't a right answer here other than that a combination is wonderful. Any combination of jalapenos, habaneros, serranos and banana peppers or others would be wonderful.

Can I use lighter cream?

You can but I wouldn't recommend it. The heavy cream adds both flavor and texture to the sauce. If you do choose to use a lighter cream I would substitute more cream for the amount of water listed.

Spicy Alfredo Sauce - Alaskan Skillet

Description

This Spicy Alfredo Sauce delivers rich, creamy flavor with a bold kick of heat. It starts with heavy cream and a touch of cream cheese for extra richness, while Parmesan and garlic deepen the savory base. A mix of spicy peppers and chili flakes simmers in the sauce, infusing it with fiery, layered heat in every bite.

Ingredients

Scale

4 tablespoons unsalted butter

2 teaspoons minced garlic or 2 cloves garlic

2 cups (475 ml) heavy cream

2/3 cup (140 ml) water

1 teaspoon Italian seasoning

1/2 teaspoon chicken bouillon

2 ounces cream cheese

1 1/2 cups (5.5 ounces) fresh Parmesan cheese*

1/2 teaspoon salt

1/2 teaspoon pepper

1/4-1 teaspoon red pepper chili flakes

4-6 spicy peppers (a variety of jalapeño, habanero, serrano or banana peppers)

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Instructions

In a small saucepan or pot, melt the butter over medium-low heat. Add the minced garlic and sauté for 1–2 minutes, stirring frequently, until fragrant but not browned.
Pour in the heavy cream and water, then add the Italian seasoning and chicken bouillon. Reduce the heat to low and gently warm the mixture to 150-160°F, stirring frequently*—do not let it boil as this can affect the texture.
Keeping the mixture at 160°F, gradually stir in the cream cheese and Parmesan, mixing continuously until both are fully melted.
Add the peppers whole and sprinkle in the red pepper chili flakes and continue to heat the sauce at 160°F for an additional 15-20 minutes, stirring often* until the sauce becomes thick, creamy and imbued with heat from the peppers.
Remove from heat and serve immediately over your favorite pasta. Enjoy while warm for the best texture and flavor.

*All nutritional information is an estimation only. Exact nutritional value depends on exact amounts and ingredients used.

Notes

Do not use pre-shredded Parmesan cheese as this WILL cause your sauce to be grainy due to the powder put on the cheese to keep it from sticking together. Buy a block and shred it yourself. Leftover cheese can be frozen up to 3 months and thawed for the next use.

2 and 4. It is important that you stir frequently, if not continuously for the best results as this prevents the

Prep Time: 5 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Cooktop
Cuisine: American