This Fettuccine Alfredo Recipe uses basic ingredients but the flavor is anything but! The Fettuccine Pasta is cooked right in the creamy Garlic Parmesan Sauce for maximum flavor and easy cleanup.
Fettuccine Alfredo Recipe
Fettuccine Alfredo is one of those meals I know will bring silence to my dinner table. If you’ve ever eaten dinner with 3 kids under the age on 6, you know that a silent dinner table because of full mouths is golden.
The ease of this recipe makes it a no brainer, dump and simmer- all in one dish! If you have an Instant Pot, Alfredo can be made in there just as easily! Check out my Instant Pot Alfredo and Instant Pot Chicken Alfredo Recipe if you want to cook the chicken at the same time!
How to Make the Alfredo Sauce
The best part about this recipe is that the sauce and pasta are made at the same time in the same pot! Included ingredients in the sauce are the following:
- Heavy Cream
- Chicken Broth
- Shredded Parmesan Cheese
- Salt and pepper
FOR REAL! That is all that it takes for the Alfredo Sauce, just basic deliciousness! If you want to make the sauce separately from the pasta, try my Homemade Alfredo Sauce Recipe.
How to make Fettuccine Alfredo Recipe
To make the Fettuccine Alfredo, whisk together in an extra large skillet or pot heavy cream, chicken broth, garlic, salt and pepper. Next, the uncooked fettuccine noodles go into the liquid. Cover the skillet with a lid and turn the burner on to medium high.
Once the liquid starts to boil, lay the lid partially on and partially off of the skillet to avoid bubbling over. Keeping the skillet partially covered will help make sure all of the pasta to cooks evenly.
Simmer for 10-15 minutes, or until the pasta is al dente. I have timed this multiple times and it takes about 20 minutes from start to al dente!
Turn the burner off and then add in shredded parmesan cheese. Use tongs to gently twirl the pasta, cheese and sauce together until the cheese melts and the sauce thickens.
Serve immediately, sprinkle with fresh parsley if desired.
How to reheat Fettuccine Alfredo
As you can imagine, Fettuccine Alfredo is best eaten immediately after making the dish. If you happen to have any leftover (I usually don’t! It’s too good!) toss them in the refrigerator in and airtight container for safe keeping.
When you are ready to reheat your Alfredo, you can do so in the microwave or on the stovetop. I usually do 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!
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Love Pasta? Me, too! Here are some of my favorite Pasta dishes:
- Instant Pot Alfredo
- Instant Pot Chicken Alfredo
- Instant Pot Ziti
- One Pot Five Cheese Ziti
- Chicken Alfredo Stuffed Shells
- Instant Pot Stuffed Shells
- Tomato Basil Pasta
- Chicken Spaghetti
- Chicken Florentine
- Chicken Lo Mein
One Pot Fettuccine Alfredo
- 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
- 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 completley 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 immediatly.