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Indulge in the rich and comforting flavors of this easy Fettuccine Alfredo recipe that’s on the table in only 30 minutes!
So Easy – So yummy!
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.
Serve it with our favs like: Fried Zucchini, Garlic Bread or Roasted Vegetables.
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 Alfredo
- 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.
Complete The Meal
Side Dishes
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Easy 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
Add a splash of pasta water: Adding a splash of pasta water to the sauce can help to emulsify it and make it creamier. For more tips, check out our post for BEST Alfredo Sauce.
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.
Very bland. Unsalted. Do not recommend at all.
Thanks for the feedback and for giving the recipe a try.
Making this for friends tomorrow ths for post sounds delicious
Just tried this recipe, what do you recommend for saving? I’m trying to meal prep so I was thinking making the pasta to serving and saving the sauce by itself to make it easier to heat back up?
That’s a great idea! You could save them both separately and then heat up, mix and serve when you’re ready to eat it.
This recipe put the one that I did on my own to shame. I knew something was missing and just could not get it right. This recipe deserves 10 stars in my opinion. I put a little too much salt in mine but for left overs tomorrow I will add water and cream to warm it up on the stove which should fix it. You must use this recipe!
Oh I’m so glad to hear you loved the alfredo! Thanks for sharing!
Alfredo does NOT have cream of any kind.
This is kind of nonsense: cream or no cream!
Lidia Matticchio Bastianich knows a few things about Italian cooking and check her recipe for Alfredo (she uses cream).
She explains the background very nicely and how the original started and why some add cream.
You can always vary the amount of sauce to your liking.
So easy, and tastes amazing!
This is Amazing!! I’ve made it quite a bit with homemade rolls! It’s usually always gone afterwards. No leftovers. I have company coming tonight so I wanna double the recipe. Is it best to make it twice to equal doubling the recipe? I know that sometimes, doubling all at once can mess things up.
Sorry for all the “doubling”. Lol!
Yep, that should work just fine to double the ingredients all together. So glad you enjoy the alfredo!
Followed directions exactly only because i had all the ingredients. Absolutely delicioso !! Molto Grazie
I’m glad you had the ingredients! So happy you enjoyed the recipe!
This recipe was fairly easy and smells delicious… we’ll see… I’ll report back 😁
Recipe sounds great! Can I substitute condensed milk for the cream?
Eww! No!