18 Creamy Bertolli Alfredo Sauce Recipes Perfect for Dinner

18 Creamy Bertolli Alfredo Sauce Recipes Perfect for Dinner

When it comes to pasta dishes, few sauces are as iconic or as beloved as Alfredo. The rich, creamy sauce made with butter, cream, Parmesan cheese, and garlic is a staple in many Italian-American households. And now, thanks to the versatility of Bertolli Alfredo Sauce, you can elevate your pasta game like never before! With its smooth, velvety texture and nutty flavor, this sauce is perfect for tossing with your favorite noodles or using as a dip.

In this article, we’ll explore 18 creative ways to use Bertolli Alfredo Sauce in your cooking. From classic combinations like garlic parmesan chicken to more adventurous pairings like spicy sausage and peppers, these recipes are sure to inspire you to get creative in the kitchen. So, without further ado, let’s dive into our list of mouthwatering Bertolli Alfredo Sauce recipes!

Garlic Parmesan Chicken with Bertolli Alfredo Sauce

Elevate your dinner game with this rich and creamy combination of garlic parmesan chicken and Bertolli Alfredo sauce. This easy recipe is perfect for a weeknight dinner or special occasion.

Ingredients:

– 4 boneless, skinless chicken breasts
– 2 cloves of garlic, minced
– 1 cup Bertolli Alfredo sauce
– 1/2 cup grated parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 375°F.
2. In a small bowl, mix together minced garlic and olive oil.
3. Brush the mixture evenly onto both sides of the chicken breasts.
4. Place the chicken on a baking sheet lined with parchment paper.
5. Sprinkle parmesan cheese over the top of each chicken breast.
6. Bake for 20-25 minutes or until cooked through.
7. Serve with Bertolli Alfredo sauce spooned over the top of each chicken breast.

Cooking Time: 20-25 minutes

Shrimp Scampi with Bertolli Alfredo Pasta

Experience the simplicity of a classic Italian dish with this mouthwatering shrimp scampi recipe, served atop creamy Bertolli Alfredo pasta.

Ingredients:

– 8 oz Bertolli Alfredo pasta
– 1 lb large shrimp, peeled and deveined
– 2 cloves garlic, minced
– 1/4 cup unsalted butter
– 2 tbsp fresh parsley, chopped
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Cook Bertolli Alfredo pasta according to package instructions. Drain and set aside.
2. In a large skillet, melt 2 tbsp of butter over medium-high heat. Add garlic and cook for 1-2 minutes or until fragrant.
3. Add shrimp to the skillet and cook for 2-3 minutes per side, or until pink and cooked through.
4. Remove shrimp from the skillet and set aside. Reduce heat to medium and add remaining 2 tbsp of butter.
5. Stir in chopped parsley and season with salt and pepper to taste.
6. Combine cooked pasta and shrimp mixture. If desired, sprinkle with grated Parmesan cheese and serve immediately.

Cooking Time: 15-20 minutes

Spinach and Mushroom Bertolli Alfredo Lasagna

Elevate your lasagna game with this rich and creamy dish featuring spinach, mushrooms, and Bertolli Alfredo sauce.

Ingredients:

– 8 lasagna noodles
– 1 package frozen chopped spinach, thawed and drained
– 1 cup sliced mushrooms (button or cremini work well)
– 1 cup Bertolli Alfredo sauce
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a large skillet, sauté mushrooms and spinach until tender. Add Bertolli Alfredo sauce and stir until combined. Season with salt and pepper to taste.
4. In a separate bowl, combine mozzarella and Parmesan cheese.
5. Assemble lasagna by spreading a layer of the mushroom-spinach mixture on the bottom of a 9×13 inch baking dish. Arrange 4 cooked noodles on top, followed by half of the cheese mixture and half of the remaining Alfredo sauce. Repeat layers, finishing with a layer of cheese on top.
6. Bake for 30-35 minutes or until the cheese is melted and bubbly.

Cooking Time: 30-35 minutes

Bacon and Pea Bertolli Alfredo Penne

Elevate your pasta game with this creamy, savory recipe that combines the rich flavors of bacon and peas with Bertolli’s classic Alfredo sauce.

Ingredients:

– 8 oz penne pasta
– 6 slices of cooked bacon, crumbled
– 1 cup frozen peas
– 1/2 cup Bertolli Alfredo sauce
– Salt and pepper to taste

Instructions:

1. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, combine the crumbled bacon and frozen peas. Cook over medium heat for 3-4 minutes or until the peas are tender and the bacon is crispy.
3. Add the Bertolli Alfredo sauce to the skillet and stir until well combined with the bacon and peas.
4. Combine the cooked pasta and Alfredo mixture in a large serving bowl. Season with salt and pepper to taste.

Cooking Time: 15-20 minutes

Broccoli and Cheddar Bertolli Alfredo Bake

Elevate your comfort food game with this creamy, cheesy, and veggie-packed bake that’s perfect for a quick weeknight dinner.

Ingredients:

– 1 head of broccoli, cut into florets
– 1 cup of Bertolli Alfredo sauce
– 1 cup of shredded cheddar cheese
– 1/2 cup of milk
– 1 tablespoon of unsalted butter
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, bring the broccoli to a boil in salted water for 3-4 minutes or until tender. Drain and set aside.
3. In a separate saucepan, combine the Alfredo sauce, milk, and butter. Heat over medium heat, whisking constantly, until smooth and creamy.
4. In a 9×13 inch baking dish, spread half of the cooked broccoli evenly on the bottom. Pour half of the Alfredo mixture over the broccoli.
5. Sprinkle with half of the cheddar cheese. Repeat layers.
6. Bake for 20-25 minutes or until the top is golden brown and the casserole is hot and bubbly.

Cooking Time: 20-25 minutes

Creamy Bertolli Alfredo Stuffed Shells

Elevate your pasta game with this creamy and flavorful recipe that combines the richness of Bertolli Alfredo sauce with tender shells filled with a savory blend of cheese, parsley, and garlic. Perfect for a special occasion or a cozy night in!

Ingredients:

– 12 jumbo pasta shells
– 1 cup Bertolli Alfredo sauce
– 1/2 cup ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1 tablespoon chopped fresh parsley
– 2 cloves garlic, minced
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package instructions until al dente. Drain and set aside.
3. In a medium bowl, combine ricotta cheese, Parmesan cheese, parsley, garlic, salt, and pepper. Mix well.
4. Stuff each cooked shell with the cheese mixture, placing them in a single layer on a baking dish.
5. Pour Bertolli Alfredo sauce over the stuffed shells, making sure they are fully coated.
6. Bake for 20-25 minutes or until cheese is melted and bubbly.

Cooking Time: 20-25 minutes

Grilled Salmon with Bertolli Alfredo Drizzle

Elevate your grilled salmon game with this simple yet impressive recipe, featuring a rich and creamy Bertolli Alfredo drizzle.

Ingredients:

– 4 salmon fillets (6 oz each)
– 1/2 cup Bertolli Alfredo sauce
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat grill to medium-high heat.
2. Season salmon fillets with salt and pepper.
3. Grill salmon for 4-5 minutes per side, or until cooked through.
4. While salmon is cooking, warm Bertolli Alfredo sauce in a small saucepan over low heat.
5. Once salmon is done, brush with olive oil and drizzle with warmed Bertolli Alfredo sauce.
6. Garnish with chopped parsley, if desired.

Cooking Time: 12-15 minutes

Roasted Garlic and Herb Bertolli Alfredo Pizza

Roasted Garlic and Herb Bertolli Alfredo Pizza Recipe

Introduction
Elevate your pizza game with this creamy, flavorful combination of roasted garlic, fresh herbs, and classic Alfredo sauce on a crispy crust.

Ingredients

– 1 lb pizza dough
– 2 heads of garlic, separated into cloves
– 2 tbsp olive oil
– 1 tsp dried thyme
– 1 tsp dried rosemary
– 1 cup Bertolli Alfredo sauce
– 1 cup shredded mozzarella cheese
– Salt and pepper to taste

Instructions

1. Preheat oven to 425°F (220°C).
2. Roast garlic cloves in olive oil, thyme, and rosemary for 30 minutes or until tender.
3. Roll out pizza dough to desired thickness. Place on a baking sheet lined with parchment paper.
4. Spread Alfredo sauce over the crust, leaving a small border around edges.
5. Sprinkle roasted garlic mixture evenly over the sauce.
6. Top with mozzarella cheese and season with salt and pepper.
7. Bake for 15-20 minutes or until crust is golden brown and cheese is melted.

Cooking Time: 45-50 minutes

Turkey and Spinach Bertolli Alfredo Calzone

A twist on the classic Italian calzone, this recipe combines the flavors of turkey, spinach, and Bertolli Alfredo sauce for a delicious and satisfying meal.

Ingredients:

– 1 lb ground turkey
– 1 cup fresh spinach leaves
– 1/2 cup Bertolli Alfredo sauce
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– 1 pie crust (homemade or store-bought)
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. In a large skillet, cook the ground turkey over medium-high heat until browned, breaking it up into small pieces as it cooks.
3. Add the fresh spinach leaves and Bertolli Alfredo sauce to the skillet, stirring until the spinach is wilted.
4. Roll out the pie crust on a floured surface to a thickness of about 1/8 inch.
5. Spoon the turkey and spinach mixture onto one half of the pie crust, leaving a 1/2 inch border around the edges.
6. Sprinkle with mozzarella and Parmesan cheese.
7. Fold the other half of the pie crust over the filling, pressing the edges to seal.
8. Brush the top of the calzone with beaten egg and cut a few slits in the top for steam to escape.
9. Bake for 25-30 minutes or until golden brown.

Cooking Time: 25-30 minutes

Sun-Dried Tomato and Artichoke Bertolli Alfredo Pasta

Elevate your pasta game with this creamy, flavorful dish that combines the richness of Alfredo sauce with the sweetness of sun-dried tomatoes and artichokes.

Ingredients:

– 8 oz. Bertolli Alfredo pasta
– 1 cup sun-dried tomatoes, chopped
– 1/2 cup artichoke hearts, canned or marinated
– 1/4 cup grated Parmesan cheese
– 2 tbsp. unsalted butter
– Salt and pepper to taste

Instructions:

1. Cook Bertolli Alfredo pasta according to package instructions. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add chopped sun-dried tomatoes and artichoke hearts; cook for 2-3 minutes or until heated through.
3. Stir in Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
4. Combine cooked pasta and tomato-artichoke mixture. Toss until well coated.
5. Serve hot, garnished with additional sun-dried tomatoes and Parmesan cheese if desired.

Cooking Time: 15-20 minutes

Cajun Chicken and Sausage Bertolli Alfredo Pasta

Experience the bold flavors of Louisiana with this hearty, one-pot pasta dish that combines spicy Cajun chicken, savory sausage, and creamy Bertolli Alfredo sauce.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 lb smoked sausage, sliced
– 1 cup Bertolli Alfredo sauce
– 12 oz pasta of your choice (e.g., fettuccine, linguine)
– 1/2 cup diced bell peppers
– 1/4 cup chopped fresh parsley
– 1 tsp Cajun seasoning
– Salt and pepper to taste

Instructions:

1. Cook pasta according to package instructions until al dente; set aside.
2. In a large skillet, cook chicken and sausage over medium-high heat until browned, about 5-7 minutes.
3. Add bell peppers and Cajun seasoning to the skillet and cook for an additional 2-3 minutes.
4. Stir in Bertolli Alfredo sauce and bring to a simmer; let cook for 1-2 minutes.
5. Combine cooked pasta, chicken mixture, and parsley in a large serving bowl. Season with salt and pepper to taste.

Cooking Time: Approximately 20-25 minutes

Four Cheese Bertolli Alfredo Mac and Cheese

A rich and comforting macaroni dish packed with four distinct cheeses, a hint of nuttiness from the Bertolli Alfredo sauce, and a satisfying crunch from toasted breadcrumbs. This recipe is perfect for a weeknight dinner or a weekend indulgence.

Ingredients:

– 1 pound macaroni
– 2 tablespoons butter
– 1/2 cup Bertolli Alfredo sauce
– 1 cup grated cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup grated Gruyère cheese
– 1/4 cup crumbled feta cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
– Toasted breadcrumbs for topping (optional)

Instructions:

1. Preheat oven to 375°F.
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. In a large saucepan, melt butter over medium heat. Add Bertolli Alfredo sauce and stir until smooth.
4. Combine cooked macaroni, cheddar, Parmesan, Gruyère, and feta cheese in a separate pot. Stir until well combined.
5. Add the Alfredo sauce mixture to the cheese-macaroni mixture and stir until creamy.
6. Pour the mixture into a baking dish and top with additional grated cheese (if desired).
7. Bake for 20-25 minutes or until golden brown.

Cooking Time: 20-25 minutes

Pesto Chicken and Bertolli Alfredo Fettuccine

A classic Italian-inspired dish that combines the rich flavors of pesto chicken with the creamy goodness of Bertolli Alfredo fettuccine.

Ingredients:

– 1 lb boneless, skinless chicken breasts
– 1/4 cup Bertolli Pesto
– 2 tbsp olive oil
– 8 oz fettuccine pasta
– 1 jar (14.5 oz) Bertolli Alfredo sauce
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 375°F.
2. Season chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium-high. Add chicken and cook for 5-6 minutes per side, or until cooked through.
3. Remove chicken from skillet and set aside. In the same skillet, add Bertolli Pesto and stir to combine with any remaining juices. Simmer for 1-2 minutes, then brush pesto mixture evenly over chicken breasts.
4. Cook fettuccine according to package instructions. Drain and return to pot. Add Bertolli Alfredo sauce and stir until combined. Season with salt and pepper to taste.
5. Serve cooked fettuccine alongside the pesto chicken.

Cooking Time: 25-30 minutes

Spicy Sausage and Peppers with Bertolli Alfredo Sauce

A flavorful twist on the classic sausage and peppers, this recipe adds a rich and creamy element with Bertolli Alfredo Sauce.

Ingredients:

– 1 lb spicy Italian sausage, sliced
– 2 large bell peppers, sliced
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 cup Bertolli Alfredo Sauce
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 400°F.
2. In a large skillet, cook sausage over medium-high heat until browned, about 5 minutes.
3. Add bell peppers, onion, and garlic to the skillet; cook until vegetables are tender, about 10 minutes.
4. Stir in Bertolli Alfredo Sauce; bring to a simmer.
5. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 25-30 minutes

Lobster and Asparagus Bertolli Alfredo Risotto

Lobster and Asparagus Bertolli Alfredo Risotto: A decadent twist on the classic Italian dish, this recipe combines succulent lobster, tender asparagus, and creamy Alfredo sauce with Arborio rice.

Ingredients:

– 1 cup Arborio rice
– 4 cups chicken broth, warmed
– 2 tablespoons olive oil
– 1/2 cup Bertolli Alfredo sauce
– 1/2 pound cooked lobster meat, diced
– 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
– 2 tablespoons butter
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
3. Add the warmed chicken broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
4. After 20 minutes of cooking, stir in the Bertolli Alfredo sauce and diced lobster meat.
5. Add the asparagus to the skillet and cook for an additional 2-3 minutes, or until tender.
6. Remove from heat and stir in butter until melted. Season with salt and pepper to taste.
7. Serve immediately, topped with grated Parmesan cheese if desired.

Cooking Time: Approximately 25-30 minutes

Grilled Steak and Bertolli Alfredo Gnocchi

Elevate your dinner game with this mouthwatering combination of grilled steak and creamy Bertolli Alfredo gnocchi.

Ingredients:

– 1.5 lbs flank steak
– 2 tbsp olive oil
– 1 tsp garlic powder
– Salt and pepper, to taste
– 1 package Bertolli Alfredo Gnocchi (12 oz)
– 1 cup Bertolli Alfredo sauce

Instructions:

1. Preheat grill to medium-high heat.
2. Season steak with salt, pepper, and garlic powder.
3. Grill steak for 5-7 minutes per side, or until cooked to desired doneness. Let rest for 5 minutes before slicing.
4. Cook gnocchi according to package instructions. Drain and set aside.
5. Heat Alfredo sauce in a large skillet over medium heat.
6. Add cooked gnocchi to the sauce and toss to combine.
7. Slice grilled steak against the grain and serve with Bertolli Alfredo gnocchi.

Cooking Time:

– Steak: 10-14 minutes
– Gnocchi: 3-5 minutes
– Sauce: 2-3 minutes

Garlic Butter Shrimp and Bertolli Alfredo Linguine

A classic combination of succulent shrimp and creamy linguine, elevated by the rich flavors of garlic butter.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1/4 cup Bertolli Alfredo sauce
– 8 ounces linguine pasta
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, melt butter over medium-high heat. Add garlic and sauté for 1 minute.
3. Add shrimp to the skillet and cook for 2-3 minutes per side, or until pink and cooked through.
4. Stir in Bertolli Alfredo sauce and reserved pasta water. Bring mixture to a simmer and let cook for 1-2 minutes.
5. Combine cooked linguine and garlic butter shrimp mixture. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 15-20 minutes

Vegetable Primavera with Bertolli Alfredo Sauce

In this recipe, we combine the flavors of spring vegetables with the rich and creamy Bertolli Alfredo Sauce for a quick and delicious dish.

Ingredients:

– 1 cup Bertolli Alfredo Sauce
– 8 oz. pasta (such as bow tie or penne)
– 2 cups mixed spring vegetables (e.g., cherry tomatoes, bell peppers, broccoli, carrots, snap peas)
– 2 tbsp olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat the olive oil over medium-high heat. Add the mixed vegetables and cook until tender-crisp, about 3-4 minutes.
3. Stir in the Bertolli Alfredo Sauce and reserved pasta water to create a creamy sauce. Season with salt and pepper to taste.
4. Combine the cooked pasta and vegetable mixture. Toss to coat the pasta evenly.
5. Serve hot, topped with grated Parmesan cheese if desired.

Cooking Time: 15-20 minutes

Summary

Get creative with Bertolli’s creamy Alfredo sauce! In this collection of 18 mouth-watering recipes, you’ll discover new ways to elevate your dinner game. From classic chicken and shrimp dishes to veggie-packed primavera and seafood risotto, there’s something for everyone. Try garlic parmesan chicken with Alfredo sauce, shrimp scampi with pasta, or roasted garlic and herb pizza – the possibilities are endless! With these recipes, you’ll be whipping up delicious meals in no time.