Quick gluten-free Alfredo sauce

This is a fast, creamy Alfredo that works well with gluten-free pasta, chicken, broccoli, or even as a pizza sauce. Since you usually cook gluten-free, this version avoids flour entirely and still thickens nicely from the cheese.

Ingredients
4 tbsp butter
2 cups heavy cream
1 1/2 to 2 cups freshly grated parmesan
2 to 4 cloves garlic, minced
Salt
Black pepper
Optional:
pinch of nutmeg
Italian seasoning
mozzarella for extra stretchiness
Instructions
Melt butter in a pan over medium-low heat.
Add garlic and cook about 30 seconds. Don’t brown it.
Pour in heavy cream and simmer gently for 3 to 5 minutes.
Slowly add parmesan while stirring constantly.
Let it thicken for another few minutes.
Add pepper and taste before salting because parmesan is salty already.

If it gets too thick:

Add a splash of milk or pasta water.

If it gets grainy:

Heat is too high. Lower it and stir slowly.
Good add-ins

After the sauce is done, these work really well mixed in:

Rotisserie chicken
Broccoli
Bacon
Mushrooms
Spinach
Blackened shrimp
If you don’t have heavy cream

You can do:

milk + cream cheese
evaporated milk
half and half
even butter + milk in a pinch

For milk only:

use about 2 tbsp cream cheese or a little cornstarch slurry to help thicken.