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Indulge in the rich and comforting flavors of this Fettuccine Alfredo recipe that’s on the table in only 30 minutes!
Easy Fettuccine alfredo
Who doesn’t love creamy alfredo pasta?!
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. How can you beat that?
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! My family loves adding chicken or shrimp, and when we’re feeling spicy, we throw in some red pepper flakes, yum!
If you love all things Alfredo, be sure to try our Chicken Alfredo Bake, Chicken Alfredo Pizza, and our classic Chicken Alfredo!
Why We 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!
ingredients
PREP TIME: 5 minutes COOK TIME: 20 – 25 minutes
- 1 pound Fettuccine pasta – it’s classic, but we also like 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. Check out our post on How to Mince Garlic for tips and tricks.
- 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 feel free to use a plant-based substitute like cashew milk. Keep in mind that the texture will be a little different when using non-dairy options.
- 1 cup grated parmesan cheese, plus more for topping – We put this in and on top of the fettuccine for maximum cheesiness!
- Seasonings – salt (we love the garlic salt with parsley flakes), garlic pepper or black pepper, as well as any fresh herbs to top off, including basil, thyme, and rosemary.
Flavor variations:
This recipe is fantastic, but sometimes, we switch it up by throwing in some additional ingredients!
- Protein: Options such as grilled or sautéed shrimp or chicken elevate this dish to the next level. Just serve right on top of the creamy fettuccine noodles or on the side.
- Veggies: Our favorite veggie to mix in with the Alfredo noodles is steamed broccoli florets, but sliced (sauteed) mushrooms, fresh spinach, asparagus spears, sun-dried tomatoes, and zucchini are also excellent choices.
- Seasonings: Red pepper flakes can add a touch of heat and spice when added to the sauce while it’s simmering. Fresh herbs like basil, parsley, or oregano can add a bright and herbaceous flavor.
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).
- BUTTER + GARLIC. While the noodles are cooking, add 2 tablespoons butter to a large skillet on low to medium heat and let melt. Add 2 teaspoons minced garlic and sauté for 1-2 minutes.
- SAUCE. Add 1 pint of heavy whipping cream and bring it to a simmer. Lastly, add 1 cup Parmesan Cheese and mix well on low heat. (Sauce will thicken up.)
- COMBINE + 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!
PRO TIP: For the Perfectly Creamy Sauce:
- Use high-quality ingredients: Fresh, high-quality ingredients will make a big difference in the taste and texture of your alfredo sauce.
- Gradually add the Parmesan cheese: Add the Parmesan cheese gradually, stirring constantly, to ensure that it melts evenly and doesn’t clump.
- Add a splash of pasta water: Adding a splash of pasta water to the sauce can help to emulsify it and make it creamier.
Complete The Meal
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Fettuccine Alfredo
Ingredients
- 1 pound fettuccine pasta
- 2 tablespoons unsalted butter
- 2 teaspoons minced garlic
- 1 pint heavy whipping cream
- 1 cup grated Parmesan cheese, plus more for a topping
- ½ teaspoon garlic pepper, or garlic salt
Instructions
- Cook fettuccine noodles as directed on the package.
- While the noodles are cooking, add butter to a large pan and melt. Add minced garlic and sauté for 1-2 minutes.
- Add heavy whipping cream and bring to a simmer. Add 1 cup parmesan cheese and mix well. (Sauce will thicken).
- Add pasta and mix until covered. Top with ½ teaspoon garlic pepper and more parmesan cheese.
Video
Notes
- Protein – Options such as grilled or sautéed shrimp or chicken elevate this dish to the next level. Just serve right on top of the creamy fettuccine noodles or on the side.
- Veggies – Our favorite veggie to mix in with the Alfredo noodles is steamed broccoli florets, but sliced (sauteed) mushrooms, fresh spinach, asparagus spears, sun-dried tomatoes, and zucchini are also excellent choices.
- Seasonings – Red pepper flakes can add a touch of heat and spice when added to the sauce while it’s simmering. Fresh herbs like basil, parsley, or oregano can add a bright and herbaceous flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
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.
Add a little pasta water or more heavy cream to thin out the sauce.
There could be a couple of culprits, but most commonly, too much parmesan was added at once to the melted butter. You want to gradually add the parmesan so you can mix it in slowly and allow it to melt. Also, chances are you forgot to keep mixing while the sauce was thickening.
For a lighter version of Alfredo pasta, substitute the heavy cream. Some suitable substitutions for heavy cream are milk, half-and-half, Greek yogurt, or cream cheese. Remember, these substitutions may not have the same creamy texture, but they will still be delicious!
Place Fettuccine Alfredo in an airtight container or covered bowl and store it in the fridge for up to 5 days.
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
It’s a little tricky, but 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.
Recipe modified from Love, Pomegranate House.
This recipe came out great and was a breeze to make. Thanks so much, we really enjoyed it. 🙂
Fettuccine Alfredo is one of my all-time favorite dishes. This recipe made it so easy it was creamy and buttery and I can’t wait to make it again! It was delicioso!
Simple and delicious! Just the way I like it! Served it with mild Italian sausage, tuscan flavored broccoli florets (from frozen) and garlic bread. Will definitely make this again!
I really like anything pasta. I think I was Italian in another life.
So easy & yummy
Thanks for the easy recipe. When I fix spaghetti for the grandkids, I want to offer alfredo and red sauce to please all the individual tastes. Plus I like to mix it with the red sauce. It is good to know it freezes well.
Very tasty & much healthier than traditional Alfredo recipes
I am eating this as I’m writing. East to make, and quite delicious. Very full of flavor. Thanks, jeff
You’re welcome! Thanks for giving the recipe a try. I’m glad you enjoyed it!