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A buttery cheese sauce and only a 5 minute prep, what’s not to love?!
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 that we eat on repeat.
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.
- Great for even picky kids! Even our most picky kids love this dish, which means it’s a winner in our books!
ingredients
PREP TIME: 5 minutes
COOK TIME: 30 minutes
- 1 pound fettuccine pasta – fettuccine is traditional, but we also like linguine or penne pasta. See this How to Cook Pasta post for tips.
- 2 tablespoons unsalted butter
- 2 teaspoons minced garlic – you’ll need to mince 2 cloves
- 1 pint heavy whipping cream – about 2 cups. For a lighter version, substitute the heavy cream with milk, half ‘n half, greek yogurt, or fat-free cream cheese.
- 1 cup grated Parmesan cheese – plus more for a topping
- ½ teaspoon garlic pepper – or garlic salt with parsley flakes. I often add black pepper and garnish with fresh herbs like chopped parsley, basil, thyme, and rosemary.
How to make Fettuccine alfredo
- PASTA. Bring a large pot of salted water to a boil. Cook 1 pound of fettuccine noodles to al dente as directed on the package. Drain.
- SAUCE. While the noodles are cooking, add 2 tablespoons butter to a pan and melt. Add 2 teaspoons minced garlic and sauté for 1-2 minutes.
- Add 1 pint heavy whipping cream and bring to a simmer. Stir in 1 cup parmesan cheese and mix well. (Sauce will thicken).
- SERVE. Toss pasta into the cream mixture and mix until covered. Top with ½ teaspoon garlic pepper and more parmesan cheese.
Adjust the SAuce
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.
Complete the Meal
- SIDE DISHES: Fried Zucchini, Pesto Salad, Cheesy Garlic Bread
- DESSERTS: Panna Cotta Recipe, Italian Cookies, Cream Puff Recipe
- More PASTA DISHES: Sausage Penne Pasta, Baked Ravioli, Pesto Pasta
More collections: Italian Dinner Recipes, Vegetarian Pasta Recipes, Easy Pasta Recipes
Fettuccine Alfredo
Ingredients
- 1 pound fettuccine pasta
- 2 tablespoon unsalted butter
- 2 teaspoon 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 1 pound of fettuccine noodles as directed on the package.
- While the noodles are cooking, add 2 tablespoons butter to a pan and melt. Add 2 teaspoons minced garlic and sauté for 1-2 minutes.
- Add 1 pint 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
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe modified from Love, Pomegranate House.
Recipe FAQ
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.
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.
Variations?
- Mix in cooked veggies (broccoli is our fav) or top with grilled chicken breast, sliced sausage, or shrimp.
How to Store Fettuccine Alfredo?
- Fridge: Place fettuccine alfredo in an airtight container or covered bowl and store it in the refrigerator for up to 5 days.
- Freezer: 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.
How do I Reheat Fettuccine Alfredo?
- This dish, especially if frozen, can take on a dry somewhat gritty texture. The best way to reheat to keep it smooth and creamy is low heat and slow on the stove. Add a bit of milk or cream to add moisture and smooth out the sauce.
Can I make this with store bought sauce and cook it in a crockpot? Need to take this for a church group dinner at church.
For sure!! Use whatever you like 🙂 Hope it’s a hit!!
This is a great recipe thank you for posting
This fettuccine alfredo is delicious! Super easy weeknight recipe! Will absolutely be adding to my rotation!
Sooooooo good:) it’s a 10!!!!!!!!! Sauce amazing simple & easy!!!
So so good and so easy. My go to sauce when making pasta.
I used this recipe to make one of my favorite meals-it was so easy to make and tasted better than any restraunt’s fettucini alfredo I’ve ever ordered. Thank you for posting this amazing recipe!
Easy and amazing…..5* easily
Can I make this a few hours ahead of time and leave it on warm in the crock pot until serving?
My grandkids & I love this recipe. It’s much better than restaurant or store bought.
I’m so glad to hear that!! Thanks for giving the recipe a try!
As you said, quick and easy Alfredo Fretuccini recipe….. I love it!