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Jalapeno Rosemary Alfredo


"A creamy spicy alfredo, great for a dipping sauce!"
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20 m servings 208 cals
Original recipe yields 6 servings (1 1/2 cup)


  • Calories:
  • 208 kcal
  • 10%
  • Fat:
  • 21.1 g
  • 33%
  • Carbs:
  • 2g
  • < 1%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 117 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Heat the olive oil in a skillet over medium heat. Cook and stir the garlic and jalapeno pepper in the hot oil until fragrant, about 5 minutes; add the heavy cream and bring the mixture to a simmer. Reduce heat to low. Stir the Parmesan cheese and rosemary through the mixture; continue cooking until the cheese is completely melted, about 5 minutes more. Season with salt and pepper to serve.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 24
  1. 32 Ratings

Most helpful positive review

I used almond milk instead of cream. This was wonderful on rice rotini! Because I really like hot peppers, next time, I might even try a habanero peppers instead of the jalapeno one! I loved s...

Most helpful critical review

I'm sorry but I made this exactly as written and it was unedible. I had high hopes with all the great reviews but I will not make again.

Most helpful
Most positive
Least positive

I used almond milk instead of cream. This was wonderful on rice rotini! Because I really like hot peppers, next time, I might even try a habanero peppers instead of the jalapeno one! I loved s...

this recipe is a big 5 star hit! My husband said that he prefers this alfredo over a traditional one for the savory flavors. I, for once, followed the recipe exactly, and found it excellent in ...

EXCELLENT! I loved how this was made with olive oil and no butter. Made exactly as written, but reduced the rosemary to 1/2 tsp. because I was using on 'Alfredo Lasagna Roll Ups' from here and I...

This was very good. Mine seemed a little too thin, but that may have been because I used half & half instead of heavy cream. Next time I will thicken it with a little corn starch. I served th...

This made a fantastic alfredo sauce. I used 2 garden-fresh jalapenos and a little extra cream/parmesan. The end result served over fettuccine with a grilled chicken breast and Jo's Rosemary Br...

Wow, this is the best white sauce that I have ever had! I followed the recipe exactly, perfection as written. I served this over angel hair with blackened chicken on top. Thanks for the recipe!!!

Delicious alfredo with a kick. I made using fresh rosemary as opposed to dried as I have a lot growing in my garden. The first night we used it as a dipping sauce with french bread. Then we u...

Outstanding. An instant classic in my household. I doubled the recipe and only used one jalapeno because I have small children and it still had a nice amount of background heat.

I attempted to double this b/c I had a large jalapeno and I didn't want the sauce to be too spicy for my son, and we like leftovers just fine...however when I tasted it, it wasn't spicy at all a...