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With a handful of ingredients, creamy Fettuccine Alfredo takes just minutes to make. It’s an easy, cheesy family favorite!

Fettuccine Alfredo is a classic dinner that is quick and perfect for picky eaters! Add chicken to make this even heartier or for a crowd, or try our Alfredo Casserole.

Homemade Fettuccine Alfredo served on a white plate.


We all love Fettuccine alfredo!

Fettuccine Alfredo happens to be one of the recipes that everyone has a version of. It also happens to be one of my kids’ favorite dinner recipes.

We love it for so many reasons:

  • It’s simple! From start to finish, this recipe can be made in about 30 minutes.
  • Easy to add to. Add your favorite veggies or a meat like sausage or Chicken to make a delicious Chicken Alfredo.
  • Hearty + delicious. Who doesn’t love a good pasta dinner? With the Alfredo sauce and cheese, this dish is so delicious and filling.
  • Great for even picky kids! Even our most picky kids love this dish, which means it’s a winner in our books!

What’s the difference between Alfredo and Fettuccine?

  • Alfredo is the Italian-American white sauce we all know and love.
  • Fettuccine is the long, skinny pasta most of us like to enjoy with our Alfredo sauce.
Fettuccine Noodles draining in a yellow colander for making Fettuccine Alfredo.

Alfredo ingredients

  • Fettuccine Pasta – it’s classic, but we also like Linguine or Penne Pasta.
  • Unsalted Butter
  • Minced Garlic
  • Heavy Whipping Cream – We highly recommend whipping cream, but a whole fat milk or half and half does work too.
  • Parmesan cheese – We put this in and on top of the fettuccine.
  • Seasonings – Salt (we love the garlic salt with parsley flakes), Garlic pepper or black pepper as well as any fresh herbs to top off include: basil, thyme, rosemary

How to make Fettuccine alfredo

  1. PASTA. In a large pot, boil and drain fettuccine noodles according to the package instructions (until al dente).
  2. BUTTER + GARLIC. While the noodles are cooking, add 2 TB butter to a large skillet and medium heat and let melt. Add the minced garlic and saute for 1-2 minutes.
  3. SAUCE. Add whipping cream and bring it to a simmer. Lastly, add 1 cup Parmesan Cheese and mix well. (Sauce will thicken up.)
  4. COMBINE + SERVE. Add pasta to the cream mixture and stir until covered. Top with garlic pepper (salt if needed) and more Parmesan Cheese.

What’s the difference between Alfredo Sauce and White Sauce (Bechamel)?

Both sauces are dairy-based, but White Sauce is thickened with a roux made with butter and flour while Alfredo Sauce uses heavy creamy and is thickened by reduction on the stovetop and not with a roux.

Fettuccine Alfredo recipe made in large skillet.

Recipe Tips

  • Thicken the sauce. We typically add a little bit more Parmesan cheese to thicken the sauce, but you can also add flour. To make it more thick and cheesy, add ½-1 cup shredded Parmesan or Mozzarella cheese before serving.
  • Thin the sauce. Add a little pasta water or more heavy cream to thin out the sauce.
  • Make it without cream. For a lighter version of Alfredo Pasta, substitute the heavy cream. Some good substitutions for heavy cream are milk, half ‘n half, greek yogurt, or cream cheese.
  • Variations. Mix in cooked veggies (broccoli is our fav) or top with grilled chicken breast, sliced sausage, or shrimp. Garnish or sprinkle with fresh herbs (fresh parsley or thyme) to make the dish look even more delicious.

What to Serve with?

When it comes to sides for this dish, most Italian-style appetizers, sides, and salads work. Here are some of the favorites we like to serve with Fettuccine:

Fresh parsley sprinkled over Alfredo noodles in skillet.

How to Store

STORE. Place Fettuccine Alfredo Recipe in an airtight container or covered bowl and store it in the fridge for up to 5 days.

FREEZE. I have successfully stored this dish in the freezer many times. I often make a double batch so I have enough to freeze for another day.

  • Place the pasta into a Freezer Ziploc, remove as much air as possible, and freeze for up to 3 months. Thaw in the fridge and reheat on the stovetop

REHEAT. It’s a little tricky, but it’s best to reheat it slowly over low heat. Low and slow on the stove. This will help prevent the sauce from separating.

Make sure to stir it continuously to keep the sauce together. Add a little bit of milk to smooth it up a bit, if needed.

Homemade Fettuccine Alfredo recipe close up image.

For more pasta recipes:

5 from 370 votes

Fettuccine Alfredo Recipe

By: Lil’ Luna
With a handful of ingredients, creamy Fettuccine Alfredo takes just minutes to make. It's an easy, cheesy family favorite!
Servings: 6
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes

Ingredients 

  • 1 lb fettuccine pasta
  • 2 tablespoon unsalted butter
  • 2 teaspoon minced garlic
  • 1 pint heavy whipping cream
  • 1 cup Parmesan cheese grated
  • 1/2 teaspoon garlic pepper

Instructions 

  • Cook noodles as directed on the package.
  • While the noodles are cooking, add 2 TB butter to a pan and let melt. Add the minced garlic and saute for 1-2 minutes.
  • Add whipping cream and bring to a simmer. Add 1 cup Parmesan Cheese and mix well. (Sauce will thicken up)
  • Add pasta and mix until covered. Top with garlic pepper (salt if needed) and more Parmesan Cheese.

Video

Notes

STORE. Place Fettuccine Alfredo Recipe in an airtight container or covered bowl and store it in the fridge for up to 5 days.
FREEZE. I have successfully stored this dish in the freezer many times. I often make a double batch so I have enough to freeze for another day.
  • Place the pasta into a Freezer Ziploc, remove as much air as possible, and freeze for up to 3 months. Thaw in the fridge and reheat on the stovetop
To reheat. It’s a little tricky, but it’s best to reheat it slowly over low heat. Low and slow on the stove. This will help prevent the sauce from separatin

Nutrition

Calories: 663kcal, Carbohydrates: 57g, Protein: 18g, Fat: 40g, Saturated Fat: 24g, Cholesterol: 193mg, Sodium: 346mg, Potassium: 258mg, Fiber: 2g, Sugar: 1g, Vitamin A: 1455IU, Vitamin C: 0.7mg, Calcium: 277mg, Iron: 1.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Italian
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Recipe modified from Love, Pomegranate House.



About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating




123 Comments

  1. 5 stars
    Always love your recipes, I’ve only ever used your baking recipes so it was fun to try out this one! Can’t wait to make it again. Only thing I would change is I’d add some salt and herbs!!

  2. 5 stars
    Delicious, quick to make, super easy. I added cooked shrimp to it. Yummy 😋
    Highly recommend this recipe ❤️

  3. 5 stars
    Love the recipe and it’s a dinner favorite. Are there any ideas why my sauce is not as creamy as others describe? I follow the instructions but it seems more watery than described.

    1. So the sauce will thicken as it simmers. Make sure it has simmered for an adequate amount of time. If it still isn’t thickening, you can always add more parmesan cheese. Or, measure out 1/4 cup of sauce, whisk in 1-2 tablespoons of flour, then return to the sauce. Hope that helps!