Everyone has a recipe for this classic pasta dish, but we think our easy Fettuccine Alfredo recipe is the BEST for busy weeknights AND feeding the pickiest of eaters. Why? It has loads of flavor (and cheese) and is 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.
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!
Fettuccine Alfredo Ingredients
- Fettuccine pasta (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 (2 tablespoons) – Butter the pan for a smooth base, adding richness without overpowering the cheese. If using salted butter, skip adding any additional salt.
- Minced garlic (2 teaspoons) – Garlic savory aroma and depth, balancing the cream and Parmesan. Use from a jar or fresh cloves, see How to Mince Garlic
- Heavy whipping cream (1 pint) – Cream provides the silky body of the sauce, reducing slightly to a luscious, clingy texture. 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.
- Grated parmesan cheese (1 cup, plus more for serving) – Parmesan gives a salty, nutty flavor and natural thickening, the key to that signature Alfredo taste.
- Garlic pepper (½ teaspoon) -Garlic pepper adds gentle heat and peppery kick, rounding out the savory notes.
- Salt (to taste) – Salt provides the final seasoning to sharpen flavors, especially if you didn’t use salted pasta water.
- extra seasonings – Add red pepper flakes, 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
How to Make Fettuccine Alfredo
PASTA. In a large pot, boil and drain 1 pound of fettuccine noodles according to the package instructions (until al dente).
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.
CREAM. Add heavy whipping cream and bring it to a simmer. Lastly, add Parmesan cheese and mix well on low heat. (Sauce will thicken up.)
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!
Kristyn’s Recipe Tips
- Fresh, high-quality ingredients will make a big difference in the taste and texture of your Alfredo sauce.
- 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.
- Thin sauce. Adding a bit more Parmesan cheese typically does the trick to thicken the sauce. You can also simmer a bit longer to allow excess moisture to evaporate.
- Thick sauce. You can always add a little pasta cooking water or more heavy cream to thin the sauce.
Easy Alfredo Recipe
Video
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.
Notes
- Fresh, high-quality ingredients will make a big difference in the taste and texture of your Alfredo sauce.
- 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.
- Thin sauce. Adding a bit more Parmesan cheese typically does the trick to thicken the sauce. You can also simmer a bit longer to allow excess moisture to evaporate.
- Thick sauce. You can always add a little pasta cooking water or more heavy cream to thin the sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
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.
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.
Complete The Meal
Sides
Alfredo Sauce Recipes
Desserts
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Chocolate Mousse
2 hrs 20 mins
Fruit Tart
50 mins
Italian Cookies
1 hr 20 mins
Collections
This recipe was originally published March 2014.
Recipe modified from Love, Pomegranate House.
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! 🙂