It’s been a whole year since we debuted this fettuccine Alfredo recipe in our 30-Minute Meals Cookbook (you can find it on page 80). It’s one of the most beloved and requested recipes from that book, and we figured it was finally time to share it here!
Once you make this Alfredo from scratch, you’ll never go back to making it from a can. It’s quick, inexpensive, and there are never any leftovers. It’s made with ingredients you probably already have (or can pick up quickly). With a dollop of cream cheese added to the butter, cream, and parmesan gives the sauce a smooth, silky texture that works every time – even if it’s your first time making a from-scratch sauce!
It’s rich, filling, and faster than picking up takeout! Throw it together on a weeknight or dress it up a little with some cooked shrimp or grilled chicken for a special occasion.
Why You’ll Love This Recipe
- Ready in 30 minutes. Seriously, it really is (we’ve timed it and you could probably finish it in 20 once you make it a few times). The pasta cooks while you make the sauce, then toss it together and VOILA!
- Foolproof sauce. Adding the cream cheese to the sauce gives it a creamy, silky texture without having to worry about getting the thickness just right. It’s our secret shortcut to better sauce with less effort.
- Only a few ingredients. And most of them are simple. There’s nothing you won’t use again in another recipe or find another use for.
- Easily customizable. Add more protein by throwing in chicken or shrimp, toss it with vegetables for more fiber, or swap out the noodles for what you have on hand.
Recipe Ingredient Notes
These are the ingredients you’ll need to make this Fettuccine Alfredo, plus some notes and thoughts about each ingredient.
- Fettuccine pasta: 16 ounces of regular or gluten free pasta is what you’ll need. We’ve also used linguine, tagliatelle or spaghetti in a pinch (yes – we know it’s not authentic that way!). If you’re feeling inspired, try this from-scratch pasta.
- Butter: you need ½ cup. We generally have unsalted on hand so that’s what we use, but either will work. If you’re using salted, just make sure you taste the sauce before adding any additional salt.
- Heavy Whipping Cream: For that creamy, silky sauce, you’ll need 1½ cups. You can swap this out for half and half, but it will make a thinner sauce.
- Minced Garlic: You’ll need about 1 teaspoon, but you can increase the amount if you want an extra garlicky flavor. You can use jarlic (no judgments here) or about ¼ teaspoon of garlic powder if that’s all you have on hand.
- Italian Seasoning: about ½ teaspoon is all you need for a little herby flavor.
- Salt and pepper: season to taste.
- Parmesan cheese: you need about 1 ½ cups shredded Parmesan cheese and we suggest shredding it yourself. Pre-shredded Parmesan is coated in starch that can make the sauce grainy. However, it will work in a pinch, just be aware that the texture may not be as smooth.
- Cream cheese: the secret to silky smooth sauce without worrying so much about butter and cream ratios and temperature. It keeps it all together without a ton of effort. You only need 2 ounces.
- Fresh parsley: totally optional, but we love adding freshly chopped parsley to the top for a garnish and pop of color.
How to Make this Easy Fettuccine Alfredo
- Bring a large pot of water to boil. Salt generously, then add fettuccine and cook until al dente according to package directions.
- In a separate saucepan over low heat, add butter and cream and stir together until butter is melted. Whisk in garlic, Italian seasoning, and salt and pepper to taste.
- Add in shredded Parmesan cheese and cream cheese, stirring until the cheeses are melted and the sauce is completely combined.
- Add the cooked, drained pasta to the sauce and toss until coated, then serve immediately. Garnish with chopped parsley and extra Parmesan cheese, if desired.
Substitutions or Variations
A few easy substitutions our readers have tried and loved:
- Add in veggies: steamed veggies like broccoli or peas work great. You can also stir in some spinach at the end and let it wilt, or sauteed mushrooms add a great flavor, too.
- Chicken alfredo: add sliced, grilled or air fried chicken to the top for an easy chicken alfredo.
- Shrimp alfredo: our favorite way to add low-cal protein to the dish. Stir in cooked shrimp right before serving.
- Spice it up: add some red pepper flakes to the sauce with the Italian seasoning for a little kick.
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
Tips for a smooth alfredo sauce
- Grate your own Parmesan cheese from a block or triangle rather than using pre-shredded, bagged cheese. Pre-shredded cheese is covered in a starch that tends to clump together when cooked.
- Keep the heat low. Cooking it too high, too quickly can cause the texture to clump.
- Make sure the cream cheese is room temperature before adding. Cold cream cheese can cause the sauce to clump.
Storage and Reheating
This sauce is best made right before serving. We would not recommend making it ahead of time for the best texture. Refrigerate any leftovers in an airtight container for up to 3 days.
To reheat, warm the fettuccine gently in a skillet over low heat with a splash of milk or cream to help loosen up the sauce, stirring often. Reheating in a microwave will generally cause the sauce to separate.
Because this is a cream-based Alfredo, it won’t freeze well. This recipe is best served fresh.
What to serve with Fettuccine Alfredo
- Roasted or steamed veggies, like this oven roasted broccoli.
- Garlic bread or breadsticks, like these Olive Garden Copycat breadsticks.
- Grilled chicken or shrimp to make it a full meal.
- A simple green salad like this one.
Frequently Asked Questions
Grainy Alfredo sauce is almost always a result of using pre-shredded cheese or cooking the sauce too quickly using heat that’s too high. See more tips for a smoother sauce in the section above.
Yes. The sauce will definitely be thinner with half-and-half, but it still works as a substitute. You may need to simmer the sauce for an extra minute or two to make sure it thickens up.
Because this is a cream-based sauce, it will not freeze well and will be grainy once it is thawed. It’s best served fresh or after being refrigerated.
Bulk up this fettuccine with grilled chicken or sauteed shrimp and veggies stirred right into the pasta!
Enjoy More Pasta Recipes
Fettuccine Alfredo Recipe
Ingredients
- 24 ounces fettuccine pasta
- ½ cup butter
- 1 ½ cups heavy whipping cream
- 1 teaspoon minced garlic
- ½ teaspoon Italian seasoning
- Salt and pepper, to taste
- 1 ½ cups shredded parmesan cheese
- 2 ounces cream cheese
- Fresh parsley, for garnish
Instructions
- Bring a large pot of water to boil. Salt generously, then add fettuccine and cook until al dente according to package directions.
- In a separate saucepan over low heat, add butter and cream and stir until the butter is melted. Whisk in garlic, Italian seasoning, and salt and pepper.
- Add in shredded parmesan cheese and cream cheese, then stir until completely combined.
- Add pasta to the sauce and toss until coated, then serve immediately.
- Garnish with chopped parsley and extra parmesan cheese, if desired.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
