The easiest and best Fettuccine Alfredo recipe is creamy, smooth, and the epitome of comfort food! Made in just 20 minutes with basic pantry ingredients, this meal will have the whole family cheering.
If you love alfredo, you should try my Chicken Alfredo Pizza, Shrimp Alfredo, One-Pan Skinny Chicken Alfredo, or Chicken Alfredo Stuffed Shells!
Fettuccine Alfredo is always a win.
I know I’m not the only one who can’t go to an Italian restaurant with my family and not order Fettuccine Alfredo for the table! I love how easy it is to make from home, and it’s not worth that hefty price at the restaurant! So save the money and pull out some simple, basic pantry ingredients to make it yourself, in just 20 minutes! If you have extra time, serve it up with homemade breadsticks and a wedge salad.
How to make Fettuccine Alfredo:
Prepare Pasta and Cheese: Shred cheese and set aside to allow it to come to room temperature. (Do not use pre-shredded cheese). Boil fettuccine noodles in a large pot of salted, boiling water. Cook according to time on package, until al dente. Reserve some of the hot pasta water.
Make Alfredo Sauce: While the pasta water is boiling, melt butter in a large skillet over medium heat. Whisk in flour, cooking for 30 seconds. Add garlic and cook for 30 seconds. Slowly pour in cream and milk, whisking constantly. Bring to a simmer, then remove from heat and add parmesan cheese, stirring until melted and smooth. Season to taste with Italian seasoning and salt and pepper.
Serve: Lift cooked noodles from the hot pasta water with tongs (reserve pasta water) then place noodles in alfredo sauce. Toss well to coat all noodles. Use a small amount of hot pasta water to thin the sauce, if needed. Enjoy homemade fettuccine alfredo with fresh parsley and a sprinkle of parmesan cheese. Don’t forget to serve this easy fettuccine alfredo with breadsticks to help enjoy every last bit of the sauce.
Make Ahead and Freezing Instructions:
To Make Ahead: Alfredo sauce if best enjoyed immediately, but if you can make it up to one day in advance. Store the sauce separately in an airtight container in the fridge. Reheat on the stove on low, stirring frequently. Add a little milk or cream if you need to thin it.
Recipe Variations:
- Add Protein: Top with grilled chicken for chicken fettuccine alfredo, or shrimp for Shrimp Alfredo.
- Add Veggies, like fresh steamed broccoli or roasted asparagus.
- Try my Healthier Fettuccine Alfredo
- Dairy Free Fettuccine: I recommend this recipe.
- Gluten Free: Use gluten free fettuccine noodles or whatever shape you like. I recommend the barilla gluten free pasta brand.
More Pasta Recipes:
- American Goulash (Beefaroni)
- Easy Cajun Chicken Pasta
- Homemade Lasagna
- Manicotti
- Chicken Marsala Pasta
- Boursin Pasta
- Tuscan Garlic Chicken
- Pasta Primavera
Follow me for more great recipes
Fettuccine Alfredo
Equipment
Ingredients
- 1 lb fettuccine noodles
- ¼ cup butter
- 1 Tablespoon all-purpose flour
- 2 garlic cloves , minced
- 1 cup heavy cream
- 1 cup milk
- 2 cups freshly shredded parmesan cheese*
- ½ teaspoon Italian seasoning
- Salt and pepper , to taste
- 1 Tablespoon fresh chopped parsley , optional
Instructions
- Shred cheese and set aside to allow it to come to room temperature.
- Boil a large pot of salted water: Add fettuccine noodles and cook according to time on package, until al dente.
- Alfredo Sauce: While pasta water boils, melt butter in a large skillet over medium heat. Add flour and whisk for 30 seconds. Add garlic and cook for 30 seconds. Slowly whisk in cream and milk and bring to a simmer. Remove from heat and stir in cheese a few handfuls at a time, stirring until smooth. Season with Italian seasoning and fresh cracked salt and pepper, to taste.
- Pasta: Use tongs or a noodle ladle to remove cooked noodles from the hot pasta water (reserve pasta water) and add noodles to the alfredo sauce. Toss well to combine. Add hot pasta water (I usually add at least ¼ cup), tossing the noodles in the sauce to refresh, as needed, to thin the sauce before serving (you’ll notice the sauce will thicken as it cools).
- Garnish with fresh parsley, and a pinch of extra fresh parm on top, if desired.
Video
Notes
Nutrition
Follow Me
I originally shared this recipe September 2022. Updated September 2024.
