This Fettuccine Alfredo recipe is quick, easy, and irresistibly creamy—perfect for busy weeknights or when you’re craving classic Italian comfort food. Made with simple ingredients like butter, cream, and Parmesan, it’s ready in under 20 minutes and pairs beautifully with grilled chicken or a glass of white wine.
Fettuccine Alfredo Recipe
Course: MainCuisine: ItalianDifficulty: Easy4
servings5
minutes15
minutes650
kcal20
minutesQuick, easy and delicious describes this favorite Italian dish. To reduce the fat and caloric intake, substitute the heavy cream with half and half. This recipe takes less than 20 minutes to make and it goes well with your favorite wine.
Ingredients
1 pound of Fettuccine pasta
1/2 cup butter or margarine
1/2 cup heavy whipping cream
3/4 cup grated Parmesan cheese
1/2 tsp salt
1/8 tsp pepper
Directions
- Put a pot of water up for your pasta before you start making the Alfredo sauce.
- Heat butter and whipping cream in 2 quart saucepan over low heat, stirring constantly, until butter is melted.
- Stir in cheese, salt, and pepper.
- You can also marinate 2 chicken breasts in Italian dressing for minimum 4 hours.
- Grill and slice chicken and put on top of Fettuccine and Alfredo sauce.
- If the sauce becomes too thick, add milk and stir.
- That’s easy! Enjoy!
Nutrition Facts
4 servings per container
Serving Size1g
- Amount Per ServingCalories650
- % Daily Value *
- Total Fat
42g
65%
- Saturated Fat 25g 125%
- Trans Fat 1.5g
- Cholesterol 130mg 44%
- Sodium 520mg 22%
- Potassium 180mg 6%
- Total Carbohydrate
48g
16%
- Dietary Fiber 2g 8%
- Sugars 3g
- Protein 13g 26%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
If you’re craving something rich and comforting, this Fettuccine Alfredo recipe delivers. It’s quick to make, full of flavor, and uses simple ingredients. This dish has roots in Italy but is now a worldwide favorite. Creamy pasta like this makes any dinner feel special—even on a Tuesday.
All you need is butter, cream, and Parmesan to make the sauce. The result? A velvety, cheesy coating that clings to every strand of pasta. It’s ready in under 20 minutes. Want to make it lighter? Try using half-and-half instead of heavy cream.
Add grilled chicken or shrimp for extra protein. Steamed broccoli or peas can turn it into a full meal. This Alfredo recipe is flexible, so you can make it your own. Best of all, it doesn’t need any flour or thickeners. Just the magic of cream and cheese.
Serve it with garlic bread and a salad for a complete meal. A glass of white wine pairs perfectly—think Pinot Grigio or Chardonnay. Whether you’re a new cook or a seasoned one, this dish is an easy win.
Why This Fettuccine Alfredo Recipe Works
- Quick and easy: Ready in under 20 minutes
- Simple ingredients: No weird stuff—just butter, cream, Parmesan, and pasta
- Customizable: Add grilled chicken, shrimp, or broccoli to make it your own
- Restaurant-quality at home: Creamy, rich, and full of flavor
Tips for Perfect Alfredo Sauce
- Use freshly grated Parmesan for the smoothest texture—pre-shredded cheese can get clumpy.
- Low and slow heat keeps the sauce from separating. Be patient, you’re not on a cooking game show.
- Don’t overcook the pasta. Al dente gives the best bite and helps the sauce cling.
- Add a splash of milk if the sauce thickens too much—Alfredo shouldn’t resemble paste.
Storage & Reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a little added milk or cream. The microwave works too, but be ready to stir and baby it a bit. Alfredo sauce can be a diva when reheated.
Frequently Asked Questions
Yes, but it’s best fresh. If you must prep it early, store it in an airtight container and reheat gently with a splash of milk or cream to restore the texture.
Technically yes, but not recommended. Cream-based sauces tend to separate when thawed. If you do freeze it, reheat slowly and stir constantly.
Use half-and-half instead of heavy cream. Reduce the butter slightly. Add vegetables or use whole wheat pasta to sneak in some nutrients.
Sure. Romano, Asiago, or a blend can add depth. Just don’t stray too far—melting cheese is a delicate art.
