Fettuccine Alfredo

This Fettuccine Alfredo recipe features a rich and creamy Alfredo sauce made with parmesan, butter and heavy cream. Tossed with pasta, it's an easy and delicious dinner!

Prep Time5

Cook Time15

Total Time20

Course: Dinner, Lunch, Main Dish

Cuisine: American, Italian

Servings: servings

Author: Demeter Trieu

Equipment

Ingredients

Fettuccine

12 ounces fettucine pasta
Olive oil
Flat leaf parsley minced for serving
Black pepper freshly-cracked for serving

Alfredo Sauce

¼ cup unsalted butter
3 cloves garlic minced
1 ¾ cups heavy cream room temperature
½ teaspoon garlic powder
½ teaspoon salt or more to taste
1/8 teaspoon ground nutmeg
¼ teaspoon black pepper freshly cracked
1 cup grated parmesan cheese plus more for serving

Instructions

Cook the fettuccine. Bring a large pot of salted water to a boil. Add fettuccine and cook according to package instructions. Reserve 1 cup pasta water. Drain and drizzle with a few dashes of olive oil to prevent sticking.
Make the Alfredo sauce. If you’ve just cooked pan seared chicken, use the same pan to cook this sauce (the leftover bits are very tasty in this sauce). Either way, bring a large pan to medium heat. Add butter, stirring around the skillet until coated and melted. Add garlic and cook until fragrant, not burnt, about 30 seconds.
Add heavy cream, garlic powder, salt, nutmeg, and black pepper. Bring heat to medium high, stirring together until well mixed. Bring to a simmer, then reduce heat to medium.
Gradually stir in Parmesan, cooking until well mixed and thickened, about 3-6 minutes (took me 3 minutes).*
Make the Fettuccine Alfredo. Add pasta to sauce, tossing to combine. Serve in bowls and topped with chicken, parsley, black pepper to taste, and parmesan.
★ Last Step: If you made this recipe, leave a comment and review. It truly helps our small business keep running and it helps readers like you!

Notes

*If the sauce is too thick, stir in small amounts of reserved pasta water until you reach desired consistency – I didn’t use any as I found the sauce to be the just-right thickness.

Nutrition