This Fettuccine Alfredo recipe features a rich and creamy Alfredo sauce made with parmesan, butter and heavy cream. Tossed with pasta, it’s an easy and delicious dinner!
Creamy Fettuccine Alfredo You’ll Have on Repeat
- Quick weeknight dinner: Cook this easy meal in 20 minutes, including the homemade sauce!
- Classic, mouthwatering flavor: This flavorful, Parmesan-packed sauce deliciously coats mountains of pasta with herbs, butter, and cream. Yum!
- Easy to customize: Add your favorite protein like chicken or shrimp, or keep it vegetarian and enjoy!
Homemade Fettuccine Alfredo
Back in college, one of my favorite things to cook was fettuccine Alfredo. That thick, creamy sauce, the abundance of Parmesan, and the heavenly oodles of noodles—what could be better? As a bonafide adult now, I can happily share a slightly more sophisticated, and infinitely tastier, recipe for fettuccine Alfredo. This one will take just 20 minutes and some simple, yet delectable ingredients for an easy weeknight dinner you’ll make on repeat! Pasta night never tasted so good.
Fettuccine Alfredo Ingredients
- Fettuccine pasta: if you’re not in the mood, you can use another kind of pasta
- Butter: use unsalted butter so you can add salt to taste
- Garlic & garlic powder: freshly minced garlic adds so much flavor while garlic powder enhances it
- Heavy cream: this ingredient adds rich creaminess
- Parmesan cheese: we’re using 1 cup of Parmesan for a rich, cheesy flavor, just like in garlic parmesan sauce
- Olive oil
- Salt & pepper
- Nutmeg: for a truly authentic flavor, don’t skip this ingredient
How to Make Fettuccine Alfredo
- Cook the fettuccine in a large pot of salted water. Reserve 1 cup pasta water for later. Drain and toss with olive oil.
- Make the Alfredo sauce: Melt butter in a large pan, then add garlic and cook until fragrant. Stir in heavy cream, garlic powder, salt, nutmeg, and black pepper, bringing to a simmer. Reduce heat and stir in Parmesan. Add pasta water to thin out if desired.
- Make the Fettuccine Alfredo: Add pasta to sauce, tossing to combine. Serve and enjoy!
What to Serve With It?
How to Reheat Fettuccine Alfredo
It’s best to serve fettuccine Alfredo fresh—that’s when the sauce is thick and creamy and cohesive. If reheating, be prepared for the sauce to be separated. You can reheat it in the microwave in 30-second increments, stirring in between increments until warm. Or, over low heat on the stovetop until warm. Either way, add cream before heating to help thicken the sauce.
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More Homemade Pasta Recipes
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Cook the fettuccine. Bring a large pot of salted water to a boil. Add fettuccine and cook according to package instructions. Reserve 1 cup pasta water. Drain and drizzle with a few dashes of olive oil to prevent sticking.
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Make the Alfredo sauce. If you’ve just cooked pan seared chicken, use the same pan to cook this sauce (the leftover bits are very tasty in this sauce). Either way, bring a large pan to medium heat. Add butter, stirring around the skillet until coated and melted. Add garlic and cook until fragrant, not burnt, about 30 seconds.
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Add heavy cream, garlic powder, salt, nutmeg, and black pepper. Bring heat to medium high, stirring together until well mixed. Bring to a simmer, then reduce heat to medium.
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Gradually stir in Parmesan, cooking until well mixed and thickened, about 3-6 minutes (took me 3 minutes).*
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Make the Fettuccine Alfredo. Add pasta to sauce, tossing to combine. Serve in bowls and topped with chicken, parsley, black pepper to taste, and parmesan.
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*If the sauce is too thick, stir in small amounts of reserved pasta water until you reach desired consistency – I didn’t use any as I found the sauce to be the just-right thickness.
Calories: 594kcal, Carbohydrates: 45g, Protein: 15g, Fat: 40g, Saturated Fat: 24g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.3g, Cholesterol: 161mg, Sodium: 518mg, Potassium: 247mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1434IU, Vitamin C: 1mg, Calcium: 219mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
