This Mozzarella Alfredo Sauce is a creamy cheesy pasta sauce with mozzarella cheese, garlic, milk, and butter. This alfredo without parmesan is perfect tossed with fettuccine pasta, mushrooms, or chicken. A delicious and creamy mozzarella pasta everyone at the table will love!
Cook the pasta: bring a large pot of water to a boil, add the pasta, and cook according to package instructions. Drain and set aside.
In a large pan, heat olive oil over medium low. Add the garlic and sauté for 4 to 5 minutes until it becomes lightly brown. Add the butter, flour, and 1/4 cup of milk, and stir for 3-4 minutes until a roux forms and the flour has no more lumps. Pour the remainder of the milk into the sauce and simmer over low/medium heat until a thick sauce forms.
Add chopped parsley. If you're adding sautéed mushrooms, veggies, or any add ins (like cooked chicken) now would be the time.
Add the mozzarella, salt, and black pepper, and cooked pasta into the pan. Heat for 2-3 minutes until the mozzarella has melted. Toss well and enjoy!