This EASY Fettuccine Alfredo recipe is warm, creamy, and absolutely delicious! Made with simple pantry ingredients, it only takes 20 minutes to make!

Looking for more pasta recipes? I love these Swedish Meatballs, Baked Mac and Cheese, and Million Dollar Spaghetti!

A bowl of homemade Fettuccine Alfredo topped with fresh parsley.

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.

Two images showing butter melting in a saucepan, then garlic added to it to make easy Fettuccine Alredo.

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.

A pan with homemade alfredo sauce and a whisk.

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.

A pan with fresh easy Fettuccine Alfredo and tongs, ready to serve.

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!

A close-up picture of fettuccine alfredo in a bowl, ready to eat.

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.

Recipe Variations:

  • 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:

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Recipe

A bowl of easy Fettuccine Alfredo, ready to eat.
Prep 5 mins
Cook 15 mins
Total 20 mins
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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 see note*
  • 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.
  • 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.

Notes

*Do not use pre-shredded cheese.
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.
Make Ahead Instructions: 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.
Freezing Instructions: 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.
 

Nutrition

Calories: 650kcalCarbohydrates: 59gProtein: 25gFat: 35gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 154mgSodium: 640mgPotassium: 321mgFiber: 3gSugar: 5gVitamin A: 1226IUVitamin C: 2mgCalcium: 502mgIron: 2mg

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. 5 stars
    The fettuccine alfredo was very simple to make and turned out delicious. The pasta makes a great base for a full meal since it is very flexible with add-ins like proteins and veggies. I will definitely be using this recipe again!