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Who doesn’t love creamy Fettuccine Alfredo, especially when it’s homemade?!

Everyone has a recipe for this classic pasta dish, but we think this version is the BEST for busy weeknights AND feeding the pickiest of eaters. Why? It’s made with loads of parmesan cheese (say no more), and it’s on the dinner table in about 30 minutes. It’s a family favorite that is delicious and very kid-friendly.

This recipe only requires basic ingredients (another major selling point), but you can add your favorite protein options and seasonings to make it your own! Our family loves adding chicken or chicken sausage, and when we’re feeling spicy, we throw in some red pepper flakes.

Serve our homemade fettuccine Alfredo with our favorites like Fried Zucchini, Garlic Bread, or Roasted Vegetables.

For more delicious and creamy Alfredo recipes, check out Crock Pot Chicken Alfredo, Chicken Broccoli Alfredo, and Sausage Alfredo.

Why we think you’ll love it:

  • 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 meat, like sausage or chicken, to make a delicious Sausage Alfredo or Chicken Alfredo.
  • Great for even picky kids! Even our most finicky eaters love this dish, which means it’s the PERFECT dinner idea for kids!
  • 1 pound fettuccine pasta – or linguine or penne pasta
  • 2 tablespoons unsalted butter – If using salted butter, skip adding any additional salt.
  • 2 teaspoons minced garlic – from a jar or fresh, see How to Mince Garlic
  • 1 pint heavy whipping cream – We highly recommend whipping cream, but whole-fat milk or half-and-half does work too. For a lighter and/or dairy-free option use a plant-based substitute, but the texture will be slightly different.
  • 1 cup grated parmesan cheese, plus more for topping
  • seasonings – salt, garlic salt with parsley flakes (our favorite), garlic pepper or black pepper, and fresh herbs to top off, including basil, thyme, and rosemary
  • optional veggies – steamed broccoli florets, sliced (sauteed) mushrooms, fresh spinach, asparagus spears, sun-dried tomatoes, or zucchini
  • optional protein – shrimp, chicken, or sausage
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  1. PASTA. In a large pot, boil and drain 1 pound of fettuccine noodles according to the package instructions (until al dente).
  2. SAUCE. While the noodles are cooking, add butter to a large skillet or pan on low to medium heat and let melt. Add minced garlic and sauté for 1-2 minutes.
    • Add heavy whipping cream and bring it to a simmer. Lastly, add Parmesan cheese and mix well on low heat. (Sauce will thicken up.)
  3. SERVE. Add cooked pasta to the cream mixture and stir until covered. Top with garlic, pepper, or your chosen seasonings (salt if needed) and more Parmesan cheese. Serve immediately while the sauce is hot and creamy!
  • Fresh, high-quality ingredients will make a big difference in the taste and texture of your Alfredo sauce.
  • Add the Parmesan cheese gradually, stirring constantly, to ensure that it melts evenly and doesn’t clump.
  • This is easy and delicious on its own, but it’s also easy to add protein or veggies.
  • Adding a splash of pasta water to the sauce can help to emulsify it and make it creamier. For more tips, see BEST Alfredo Sauce.
Fresh parsley sprinkled over easy Fettuccine Alfredo in skillet.
5 from 384 votes

Fettuccine Alfredo

By: Lil’ Luna
Indulge in the rich and comforting flavors of this easy fettuccine alfredo that's on the table in only 30 minutes!
Servings: 6
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes

Ingredients 

  • 1 (16-ounce) package fettuccine
  • 2 tablespoons unsalted butter
  • 2 teaspoons minced garlic
  • 1 pint heavy cream
  • 1 cup grated parmesan cheese, plus more for serving
  • ½ teaspoon garlic pepper
  • salt, to taste

Instructions 

  • Cook pasta according to package directions. Drain and set aside.
  • Meanwhile, heat butter in a large saucepan over medium-low heat to melt. Add minced garlic and sauté for 1-2 minutes.
  • Add cream and bring to a simmer. Add Parmesan and mix well. Cook, stirring, for 3-4 minutes, until the sauce begins to thicken.
  • Add cooked pasta to the sauce and toss to mix. Top with garlic pepper and salt, and sprinkle with more cheese if desired.

Video

Notes

Recipe Tips:
    • Fresh, high-quality ingredients will make a big difference in the taste and texture of your Alfredo sauce.
    • Add the Parmesan cheese gradually, stirring constantly, to ensure that it melts evenly and doesn’t clump.
    • This is easy and delicious on its own, but it’s also easy to add protein or veggies.
    • Adding a splash of pasta water to the sauce can help to emulsify it and make it creamier. For more tips, see BEST Alfredo Sauce.
Sauce too thin? Adding a bit more Parmesan cheese typically does the trick to thicken the sauce, but you can also add flour.  To make it thicker and more cheesy, you can also add 1/2-1 cup shredded Parmesan or mozzarella cheese before serving.
Sauce too thick? You can always add a little pasta cooking water or more heavy cream to thin the sauce.
Store. Place in an airtight container(s) and store it in the fridge for up to 5 days, or put it in a Freezer Ziploc, remove as much air as possible, and freeze for up to 3 months. 
To reheat. It’s best to reheat it slowly over low heat on the stove. Stir it continuously to keep the sauce together. If needed, add a splash of milk or heavy cream to smooth out the sauce.

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.

How to store fettuccine Alfredo?

Place in an airtight container(s) and store it in the fridge for up to 5 days, or put it in a freezer Ziploc, remove as much air as possible, and freeze for up to 3 months.

Best way to reheat leftovers?

It’s best to reheat it slowly over low heat on the stove. This will help prevent the sauce from separating. Make sure to stir it continuously to keep the sauce together. Add a splash of milk or heavy cream to smooth it up a bit, if needed.

This recipe was originally published March 2014.

Recipe modified from Love, Pomegranate House.

About Kristyn

Kristyn Merkley is a published cookbook author, wife, mom of six, and major food enthusiast! For the past 15 years, she has been sharing foolproof, family-friendly recipes—each one tested in her kitchen—that anyone can master. As a seasoned recipe creator, she loves making cooking simple, stress-free, and totally doable for everyone!

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5 from 384 votes (305 ratings without comment)

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141 Comments

  1. Doreen Parker says:

    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.

    1. Lil'Luna Team says:

      Well if you do give our recipe a try, you’ll have to let us know how you like it! 🙂

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