Jalapeno Rosemary Alfredo Recipe - Allrecipes.com
Jalapeno Rosemary Alfredo Recipe
  • READY IN 20 mins

Jalapeno Rosemary Alfredo

Recipe by  

"A creamy spicy alfredo, great for a dipping sauce!"

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Ingredients Edit and Save

Original recipe makes 1 1/2 cup Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    20 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jul 25, 2011

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 seeing that bit of green in the sauce!

Most Helpful Critical Review
Dec 04, 2011

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.


30 Ratings

Jul 25, 2011

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 flavor and consistancy. I served it over mezzaluna pasta as a side dish to Italian sausages and peppers. Thank you MsDo, for a winning recipe! Double compliments as I'm of Italian heritage!

Sep 11, 2011

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 didn't want it to be too strong, which ended up being just right for us. Also, I had to use more cheese to get it to the consistancy that I wanted. This had excellent flavor! I will definately be using this recipe again~YUM! Thanks for sharing. :)

Sep 07, 2011

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 this over linguine and added roasted chicken and sautéed bell peppers.

Aug 22, 2011

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 Bread was truly restaurant quality. I can't wait to impress some dinner guests with this recipe.

Oct 20, 2011

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!!!

Aug 16, 2011

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 used the leftovers over pasta. It is wonderful both ways - it is very rich to use as a dipping sauce. I think when I make it again it will be for pasta. Thanks MsDo for sharing your fantastic recipe.


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

* Percent Daily Values are based on a 2,000 calorie diet.

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