Featuring pasta coated in a luxurious sauce made from butter, heavy cream and Parmesan cheese, this easy fettuccine alfredo is comfort food 101. Perfect for a cozy dinner at home or an elegant meal to impress guests. Best of all, it can be prepared in under 30 minutes.
I love pasta - from lobster ravioli to baked cheddar mac and cheese to butternut squash gnocchi to rigatoni arrabbiata.
But my first pasta love was the classic fettuccine alfredo. I was quite the picky eater as a kid but loved cheese. I was introduced to it by Olive Garden and have been in love ever since.
But as we all know, alfredo sauce isn't the best for you. I mean it tastes amazing but is more of a once or twice a year meal. Everything in moderation I say.
And so I celebrate it every year with some breaded chicken Parmesan. I start looking forward to it weeks in advance to be honest.
And if you've never made fettuccine alfredo, it couldn't be easier. Just heat up some butter and cream and then stir in the cheese. You can add extra flavors like garlic, which I do. So I hope you give this easy fettuccine alfredo recipe a try! And if you are a lobster fan, try this lobster alfredo.
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Why You Will Love This Pasta
- Quick to make - Ready in under 30 minutes, it’s perfect for busy weeknights or last-minute dinner plans.
- Simple ingredients - Made with pantry staples, this dish is both easy to prepare and tasty.
- Customizable - Easily add chicken, shrimp or vegetables to suit your taste.
Ingredient Notes
- Fettuccine - Classic flat, ribbon-like pasta that holds the creamy alfredo sauce beautifully. Cook until al dente for the best texture. Store-bought works fine but you can always make your own!
- Unsalted butter - Adds rich flavor and creates a silky base for the sauce. Use high-quality butter for optimal taste.
- Heavy cream - Provides the creamy, velvety texture alfredo sauce is known for.
- Garlic - Infuses the sauce with aromatic depth.
- Salt and black pepper - Enhances the flavor.
- Parmesan cheese - Key to the sauce’s flavor and creamy consistency. Use real Parmigiano-Reggiano and grate it fresh for the best results.
- Italian parsley - Provides a pop of color and a hint of freshness as a finishing garnish.
Ingredient Swaps
As with any recipe you can mix up some of the ingredients. Some variations include:
- Substitute the fettuccine with linguine, spaghetti or tagliatelle for a similar texture. For a gluten-free option, use gluten-free fettuccine or zucchini noodles.
- Replace the heavy cream with half-and-half for a lighter sauce.
- Instead of Parmesan, try with Pecorino Romano (sharper flavor), Grana Padano or a mix of Asiago cheese.
How to Make Fettuccine Alfredo
Please note full ingredient list and instructions can be found in recipe card below.
Step 1: In a large saucepan over medium heat, melt the butter with the cream and let it simmer for 2 minutes. Stir in the garlic, salt and pepper. Whisk in 1 cup of Parmesan cheese until fully melted and smooth.
Step 2: Add the cooked fettuccine to the sauce, tossing to coat. Sprinkle in the remaining cup of Parmesan and toss again until well combined. Garnish with chopped Italian parsley before serving.
Recipe FAQs
Yes! Substitute heavy cream with half-and-half or use a mixture of milk and a small amount of cornstarch to thicken.
Homemade alfredo sauce will clump up when the sauce is overcooked which leads to curdling or a grainy consistency. You need to remove it from the heat once the cheese has melted and pasta has been tossed in.
This fettuccine alfredo recipe is one of those dishes that should be served immediately. Alfredo sauce dries out as it cools and the pasta will clump together.
The great thing about this recipe is it is great on its own or as a side. If using as a main meal, or you can add roasted vegetables, chicken, shrimp or even bacon.
Serve it with garlic bread, a crisp Caesar salad or roasted vegetables like broccoli or asparagus for a balanced meal.
Storing, Freezing and Reheating Alfredo
I've mentioned multiple times but you need to serve this classic fettuccine alfredo recipe immediately.
However if you want to make ahead, just make the sauce and chill in an airtight container in the fridge for up to 3 days. Reheat it and cook the pasta when ready to eat.
Fettuccine alfredo will last in an airtight container in the fridge for 3 days. To reheat, you need to do it low and slow over low heat, which helps prevent the sauce from separating. Add a little more cream to freshen it up.
When freezing, you need to keep the alfredo sauce separate. I wouldn't recommend freezing fettuccine. Frozen alfredo will also separate when thawed.
Pro Tips/Recipe Notes
- Salt the water when boiling the fettuccine so it seasons the pasta.
- Cook the fettuccine until just underdone so you can finish cooking it in the sauce.
- Save some pasta water if you need to thin out the sauce.
- Use freshly grated Parmesan cheese. Never buy pre-shredded Parmesan cheese as it contains wood pulp. Blocks of Parmesan cheese are also cheaper.
- Use a high fat content cream as it thicken when it cools so you don't need a roux.
- Serve immediately or the pasta will clump together.
Other Recommended Pasta Recipes
If you’ve tried this easy fettuccine alfredo recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, TikTok, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Fettuccine Alfredo
Ingredients
- 1 lb fettuccine noodles
- ½ cup unsalted butter (1 stick)
- 1 ½ cups heavy cream
- 2 garlic cloves, minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups freshly grated Parmesan cheese
- 2 tablespoon fresh Italian parsley, chopped
Instructions
- Cook the pasta according to package directions.
- In a large saucepan, warm the butter and cream over medium heat until the butter is melted. Simmer for 2 minutes. Whisk in garlic, salt and pepper.
- Add 1 cup of Parmesan to the sauce and mix until melted through. Add the cooked fettuccine to the sauce. Toss a couple of times and add the remaining cup of Parmesan, tossing to combine. Sprinkle some chopped Italian parsley on top. Serve immediately.
Notes
- Salt the water when boiling the fettuccine so it seasons the pasta.
- Cook the fettuccine until just underdone so you can finish cooking it in the sauce.
- Save some pasta water if you need to thin out the sauce.
- Use freshly grated Parmesan cheese. Never buy pre-shredded Parmesan cheese as it contains wood pulp. Blocks of Parmesan cheese are also cheaper.
- Use a high fat content cream as it thicken when it cools so you don't need a roux.
- Serve immediately or the pasta will clump together.
Frank says
So rich but so good!
Ryan says
Yeah it's definitely a once or twice a year meal but can't go wrong with it!