This EASY Fettuccine Alfredo recipe is warm, creamy, and absolutely delicious! Made with simple pantry ingredients, it only takes 20 minutes to make!
Why I love this recipe:
- Easy – Basic ingredients, a few simple steps, and a quick meal for any night of the week, but fancy enough for guests! This is the best fettuccine alfredo!
- Comforting – It’s warm, creamy, and everyone’s favorite! I love to serve it with homemade breadsticks and a wedge salad!
- Delicious from Scratch – Everything is better from scratch, and alfredo is a prime example of that. Jarred alfredo is terrible in comparison to this creamy homemade alfredo sauce.
How to make Fettuccine Alfredo:
Prepare Pasta and 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. Shred cheese and set aside to allow it to come to room temperature. (Do not use pre-shredded cheese.)
Make a Roux: Melt butter in a large skillet over medium heat. Pour in flour and stir for 30 seconds. Toss in garlic and cook for 30 seconds.
Add Cream: Slowly whisk in cream and milk and bring to a simmer. Remove from heat then stir in room temperature cheese, a few handfuls at a time, stirring until smooth. Season with Italian seasoning and fresh cracked salt and pepper, to taste.
Combine with Pasta: Use tongs to lift 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, as needed, to thin the sauce before serving.
Serve: Garnish with fresh parsley, and a pinch of extra fresh parmesan on top, if desired. I love to serve these breadsticks with this fettuccine alfredo!
Make Ahead and Freezing Instructions:
To Make Ahead: This sauce is best served fresh, but you can make it up to one day in advance if you’d like. When you reheat it, reheat it on the stove on a low heat, stirring frequently. Add a little milk or cream if needed, to thin it.
To Freeze: Although the sauce is best right after it’s made, you can freeze alfredo sauce, but keep in mind that the texture may not be as smooth when reheating, because of the cream. Thaw sauce completely in the refrigerator then reheat on the stove gradually on a low heat, stirring frequently.
- Add protein: For Chicken Fettuccine Alfredo stir in some fresh grilled chicken, or make Shrimp Fettuccine Alfredo.
- Add Vegetables: Stir in steamed broccoli or roasted asparagus.
- Healthier Fettuccine Alfredo: my lightened Alfredo recipe as tons of great reviews!
- Dairy Free Fettuccine: I recommend this recipe.
More Alfredo Recipes:
- Shrimp Alfredo
- Chicken Alfredo Stuffed Shells
- Instant Pot Skinny Fettuccine Alfredo
- Chicken Alfredo Pizza
- One Pan Skinny Chicken Alfredo
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- 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 see note*
- ½ teaspoon Italian seasoning
- Salt and pepper , to taste
- 1 Tablespoon fresh chopped parsley , optional
- Shred cheese and set aside to allow it to come to room temperature.
- Add fettuccine noodles to a large pot of salted, boiling water. Cook according to time on package, until al dente.
- Meanwhile, melt butter in a large skillet over medium heat. Add flour and stir 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.
- 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.
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