Fettuccine Alfredo is one of our favorite easy pasta dinners for busy weeknights. Tender fettuccine is tossed in a creamy homemade Alfredo Sauce made with butter, garlic, heavy cream, and Parmesan, and the whole meal is ready in about 30 minutes.
Our family has made this dinner recipe for years because it uses simple ingredients and even our pickier eaters ask for it. Keep it simple or add chicken, sausage, shrimp, broccoli, or red pepper flakes to make it your own.
For more delicious and creamy Alfredo recipes, check out Crock Pot Chicken Alfredo, Chicken Broccoli Alfredo, and Sausage Alfredo.
Why You’ll Love It + Why It Works:
- Ready in 30 Minutes. This creamy pasta comes together quickly enough for an easy weeknight dinner.
- Simple Ingredients. Butter, garlic, heavy cream, and Parmesan make a rich homemade sauce without a long ingredient list.
- Fresh Parmesan Melts Smoothly. Finely grated Parmesan melts into the warm cream for a creamy sauce without a grainy texture.
- Pasta Water Fixes the Consistency. A splash of reserved cooking water loosens a sauce that gets too thick and helps it cling to the noodles.
- Easy to Customize. Add chicken, sausage, shrimp, or vegetables to turn the basic recipe into a complete dinner.
Fettuccine Alfredo Ingredients
- Fettuccine pasta, cooked al dente (16-ounce package): Wide noodles catch and hold the creamy sauce, giving that classic Alfredo bite in every forkful. You can also use linguine or penne pasta.
- Unsalted butter (4 tablespoons): Creates a rich base for the sauce. If using salted butter, skip adding any additional salt.
- Minced garlic (2 teaspoons): Adds savory flavor and aroma, balancing the cream and Parmesan. Use from a jar or fresh cloves, see How to Mince Garlic
- Heavy whipping cream (1 1/2 cups): Creates the rich, creamy base of the Alfredo sauce and thickens as it gently simmers. Heavy cream gives the sauce the smoothest, richest texture. Half-and-half or whole milk can be used for a lighter version, but the sauce will be thinner and less rich.
- Grated parmesan cheese (1 1/4 cups, plus more for serving): Gives a salty, nutty flavor and natural thickening, the key to that signature Alfredo taste.
- For the smoothest sauce, use freshly grated Parmesan from a block. Pre-shredded cheese often contains anti-caking ingredients that can keep it from melting as smoothly.
- Garlic pepper (½ teaspoon): Adds a little extra garlic flavor and a mild peppery kick that cuts through the richness of the cream sauce.
- Salt (to taste): Enhances the flavors in the sauce. Since the pasta water and Parmesan already add salt, taste the finished Alfredo before adding more.
- Reserved pasta water (as needed). To help you reach the consistency you want.
- Extra seasonings: Add red pepper flakes, black pepper, and fresh herbs to top off, including basil, thyme, and rosemary
- Optional veggies: Broccoli, sautéed mushrooms, spinach, asparagus, sun-dried tomatoes, or zucchini.
- Optional protein: Chicken, shrimp or sausage.
How to Make Fettuccine Alfredo
PASTA. Bring a large pot of salted water to a boil. Cook 1 pound fettuccine according to the package directions until al dente. Before draining, reserve about 1 cup of the pasta cooking water, then drain.
SAUCE. While the pasta cooks, melt the butter in a large skillet over low to medium heat. Add the garlic and cook for 1 to 2 minutes, stirring often, until fragrant.
CREAM. Pour in the heavy whipping cream and bring to a gentle simmer. Cook for about 5 minutes, stirring occasionally, until it begins to thicken slightly.
Reduce the heat to low and gradually stir in the Parmesan until melted and smooth. Avoid boiling the sauce after adding the cheese.
COMBINE. Add the drained fettuccine to the skillet and toss until every noodle is coated. If the sauce is too thick, add reserved pasta water a little at a time until it reaches the consistency you like.
SERVE. Season with garlic pepper, black pepper, red pepper flakes, or salt as needed. Top with additional freshly grated Parmesan and serve immediately while the sauce is hot and creamy.
Kristyn’s Recipe Tips
- Grate the Parmesan Fresh. Freshly grated Parmesan melts more smoothly and gives the sauce a creamier texture.
- Save the Pasta Water. Reserve about 1 cup before draining so you can loosen the Alfredo sauce if it gets too thick.
- Keep the Heat Low. Once the Parmesan is added, use low heat and stir gently to keep the cheese from becoming grainy or oily.
- Do Not Overcook the Pasta. Cook the fettuccine just until al dente since it will continue to soften slightly when tossed with the hot sauce.
- Thin Sauce. Let it simmer a little longer, or stir in a small amount of additional Parmesan.
- Thick Sauce. Add reserved pasta water a little at a time until the sauce is smooth and creamy again.
Fettuccine Alfredo Recipe
Ingredients
- 1 (16-ounce) package fettuccine
- 4 tablespoons unsalted butter
- 2 teaspoons minced garlic
- 1 1/2 cups heavy cream
- 1 1/4 cup grated parmesan cheese, plus more for serving
- ½ teaspoon garlic pepper
- salt, to taste
- reserved pasta water
Instructions
- Bring a large pot of salted water to a boil. Cook 1 pound fettuccine according to the package directions until al dente. Before draining, reserve about 1 cup of the pasta cooking water, then drain.
- While the pasta cooks, melt the butter in a large skillet over low to medium heat. Add the garlic and cook for 1 to 2 minutes, stirring often, until fragrant.
- Pour in the heavy whipping cream and bring to a gentle simmer. Cook for about 5 minutes, stirring occasionally, until it begins to thicken slightly. Reduce the heat to low and gradually stir in the Parmesan until melted and smooth. Avoid boiling the sauce after adding the cheese.
- Add the drained fettuccine to the skillet and toss until every noodle is coated. If the sauce is too thick, add reserved pasta water a little at a time until it reaches the consistency you like.
- Season with garlic pepper, black pepper, red pepper flakes, or salt as needed. Top with additional freshly grated Parmesan and serve immediately while the sauce is hot and creamy.
Notes
- Grate the Parmesan Fresh. Freshly grated Parmesan melts more smoothly and gives the sauce a creamier texture.
- Save the Pasta Water. Reserve about 1 cup before draining so you can loosen the Alfredo sauce if it gets too thick.
- Keep the Heat Low. Once the Parmesan is added, use low heat and stir gently to keep the cheese from becoming grainy or oily.
- Do Not Overcook the Pasta. Cook the fettuccine just until al dente since it will continue to soften slightly when tossed with the hot sauce.
- Thin Sauce. Let it simmer a little longer, or stir in a small amount of additional Parmesan.
- Thick Sauce. Add reserved pasta water a little at a time until the sauce is smooth and creamy again.
Nutrition
Recipe FAQ
Alfredo sauce can become grainy if the heat is too high or if the Parmesan does not melt smoothly. Reduce the heat before adding the cheese and use freshly grated Parmesan for the best texture.
Alfredo sauce thickens quickly as it cools. Stir in a little reserved pasta water or heavy cream until it reaches the consistency you like.
Let the sauce simmer gently for a few more minutes before adding the pasta. You can also stir in a little additional freshly grated Parmesan.
Fettuccine Alfredo is best served right after it is made because the sauce thickens as it sits. If you need to prep ahead, grate the cheese and prepare any add-ins in advance, then make the sauce and pasta just before serving.
Let leftovers cool, then store them in an airtight container in the refrigerator for up to 3 days.
Reheat slowly over low heat on the stovetop, stirring often. Add a splash of milk, heavy cream, or reserved pasta water as needed to loosen the sauce and help it become creamy again.
Creamy Alfredo sauce can separate after freezing and thawing, so the texture is best when the pasta is eaten fresh or refrigerated. If you do freeze leftovers, thaw them in the refrigerator and reheat gently while stirring in a little cream.
Complete the Meal
Sides
Alfredo Sauce Recipes
Desserts
Panna Cotta Recipe
4 hrs 10 mins
Chocolate Mousse
2 hrs 20 mins
Fruit Tart
50 mins
Italian Cookies
1 hr 20 mins
Collections
This recipe was originally published March 2014 and was updated October, 2026.
Making Alfredo at home is very easy and so much healthier for us than chemical laden jars purchased!
Absolutely, homemade Alfredo is so simple, creamy, and delicious!
Honestly, this is our go to recipe I have come back to again and again for years. The only change we make to the recipe itself is totally preference but is more garlic. The sauce can be a bit rich so planning the rest of the meals for the week is important! Always great to be able to control the ingredients going in as a diabetic — in which, I do not use fettuccini noodles but rather put this over some oven roasted cauliflower and add grilled chicken – you won’t regret it, even my pasta loving husband enjoys the switch-up. We also add other veggies as desired to the sauce at the times, (brocolli, mushrooms – combo therein – peas, etc.) but not always.
I’m so glad you love it so much. Thanks for letting me know!
Perfect! Not to thick and not too salty!
So happy you liked it!
I am torn! For years I made this a simple way, nuke left over noodles with butter then added quality parmesan shreds and maybe pepper. My husband always thought it was a treat. Now, if I make your recipe I may never get away with my easy hack.
Your recipe looks easy enough, I am going to try it. Not really much more difficult is it? Taste and flavor are more important.
Well if you do give our recipe a try, you’ll have to let us know how you like it! 🙂