Heavenly Penne Alfredo

For years upon years, I have always known that my "last meal" would include pasta alfredo from Olive Garden.  With grilled chicken, Caesar salad, garlic bread, and tiramisu.  I love alfredo.  And I no longer need Olive Garden to get it - goodbye restaurant prices and non-homemade!  Alfredo doesn't love the arteries, but I love it anyway.  I pinned a copycat recipe a while back, but the link no longer works.  Boy, am I ever glad that I printed it when I found it!  If you love alfredo...make this.  It is so super easy...

...it is divinely yummy.  x10.

Shown here with seared chicken marinated in Maggio's tuscan herbs olive oil,
basil, garlic, pepper, and salt then drizzled with a touch more tuscan herbs olive oil to finish.
Restaurant food at home, people.

Penne Alfredo
(with my editing)

1 box penne (or desired pasta)
1 stick butter
1 clove garlic, pressed
1 pint heavy cream
1 cup Parmesan cheese
2 Tbs cream cheese
1/4 tsp salt
1/2 tsp pepper

In a saucepan, cook pasta according to package directions.  Drain; set aside.  Bring the saucepan to medium heat and add the stick of butter.  When melted, add garlic and cook two minutes.  Add heavy cream and cream cheese.  Heat and stir until bubbling but do not allow boiling.  Add Parmesan cheese and stir until melted and smooth.  Salt and pepper to taste.  Return pasta to pan; mix well.

Eat.  Die.  Go to heaven.  Alfredo perfection.

And, no, I'm not being dramatic.