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This recipe for fettuccine alfredo is creamy, rich, garlicky AND it can be made in one pot. Comfort food – but make it easy & affordable.
Easy Fettuccine Alfredo
Alfredo is something that sounds difficult to make, but trust me – this recipe is so dang easy! With only a handful of ingredients, you can have award-winning fettuccine on your table in under 15 minutes. Which means you can provide your children a filling meal after soccer practice and still make it to dance on time.
Why You’ll Love this Easy Fettuccine Alfredo Recipe
My version of easy weeknight alfredo encourages you to make the entire meal in ONE POT. This saves you from washing an exorbitant amount of dishes later (you’re welcome), but it also infuses the creamy flavor of the alfredo into the depths of every bite (you’re double welcome). And again, you can get this on the table in 15 minutes which means it only takes about 3 more minutes than the powdered instant bag kind from your grocery store but it tastes INFINITELY better.
Simple Fettuccine Alfredo Ingredients
- Heavy Cream
- Chicken Broth
- Garlic – I typically use dried minced garlic, but you can substitute 4 fresh cloves.
- Shredded Parmesan Cheese – The fresher, the better! I recommend shredding your own, but you don’t have to.
- Salt and pepper
How to Make Homemade Fettuccine Alfredo
- In a very large skillet or pot add the broth, heavy whipping cream, garlic, salt and pepper. Stir to combine.
- Add the fettuccine noodles to the pot. At this point, the pasta should be completely covered.
- Turn the burner on to medium high heat and cover with a lid until it comes to a rolling boil.
- Partially uncover the pot while leaving the majority covered to prevent the liquid bubbling up and spilling over.
- Boil for 10-15 minutes or until the pasta is cooked al dente.
- Once pasta is cooked, turn off the heat and add in the parmesan cheese. Use tongs to gently twirl the pasta while the cheese melts and thickens the sauce.
- Serve immediately & enjoy!
Easy Fettuccine Alfredo Recipe Substitutions & Variations
This dish can be easily made gluten free. Just swap your noodles for a gf variety and ensure the brands of the other ingredients you are using are also gluten free options.
Fettuccine Alfredo Recipe Easy Tips
- Buy fresh parmesan and shred it yourself – this amplifies the flavor x 1,000.
- Make sure to use a big pot! This will make clean up way easier.
- If you want to make this a more complete meal, you can add some roasted broccoli or rotisserie chicken.
Easy Fettuccine Alfredo Storage
Can you freeze fettuccine alfredo?
If you’re looking for a alfredo recipe that you can freeze, I would recommend making my homemade alfredo sauce. That way you can freeze it and simply reheat and bake pasta when you’re ready to eat!
How to reheat fettuccine alfredo:
When you are ready to reheat your Alfredo, you can do so in the microwave or on the stovetop. I usually do the microwave because it is much faster.
You’ll notice once the pasta is hot that the sauce tends to break, and get oily. This is just the cheese separating from the sauce. Add a splash of milk at this point and stir to bring the sauce back together. This usually does the trick! Not as good as fresh out of the skillet, but it is super close!
One Pot Fettuccine Alfredo Recipe Easy FAQs
One of my favorite ways to uplevel my alfredo is adding roasted broccoli and some rotisserie chicken. It’s still extremely easy, but it adds extra flavor.
Sometimes people will put flour in alfredo to thicken it up. However, this recipe doesn’t call for flour and the cheese thickens it up perfectly.
This recipe for homemade alfredo is anything but bland! It is packed with garlicky, cheesy, creamy flavor!
When you add the cheese to this sauce it will thicken it up nicely!
Other pasta dishes you need to check out!
- One Pot Five Cheese Ziti
- Chicken Alfredo Stuffed Shells
- Tomato Basil Pasta
- Chicken Spaghetti
- Chicken Lo Mein
Easy Fettuccine Alfredo Recipe
Ingredients
- 2 cups chicken broth
- 1 1/2 cups heavy whipping cream
- 1 tsp *minced garlic, dried
- salt and pepper, to taste
- 8 oz **dry fettuccine noodles
- 1 cup shredded parmesan cheese
Instructions
- In a very large skillet or pot add the broth, heavy whipping cream, garlic, salt and pepper. Stir to combine.
- Add the fettuccine noodles to the pot. The pasta should be completely covered.
- Turn the burner on to medum high and cover with a lid until brought to a rolling boil.
- Partially uncover the the pot while leaving the majority covered to prevent the liquid bubbling up and spilling over.
- Boil for 10-15 mintues or until the pasta is al dente.
- Turn off heat. Add in the parmesan cheese. Use tongs to gently twirl the pasta while the cheese melts and thickens the sauce.
- Serve immediately.
This recipe has become a staple in my house. My husband asks for it at least 2x a week! And it is so easy, it is designated as my 4yo meal to make himself!! (With supervision of course) Thank you for helping me realize the potential of the Instant Pot!
That is the best news, ever!! Love recipes that are easy enough for kids to throw together. 🙂 Keep using your Instant Pot! They are life savers!
Do you think I can make the switch whole grain thin spaghetti noodles instead of the regular ones?
Yeah, I don’t see any problems with that!