Easy Fettuccine Alfredo

5 from 384 votes

Easy Fettuccine Alfredo

Indulge in the rich and comforting flavors of this easy Fettuccine Alfredo recipe that's on the table in only 30 minutes!

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: Italian

Servings:

Author: Lil' Luna

Ingredients

1 pound fettuccine pasta
2 tablespoons unsalted butter
2 teaspoons minced garlic
1 pint heavy whipping cream
1 cup grated Parmesan cheese, plus more for a topping
½ teaspoon garlic pepper, or garlic salt

Instructions

Cook fettuccine noodles as directed on the package.
While the noodles are cooking, add butter to a large pan and melt. Add minced garlic and sauté for 1-2 minutes.
Add heavy whipping cream and bring to a simmer. Add 1 cup parmesan cheese and mix well. (Sauce will thicken).
Add pasta and mix until covered. Top with ½ teaspoon garlic pepper and more parmesan cheese.

Video

Notes

Flavor Variations:

Protein - Options such as grilled or sautéed shrimp or chicken elevate this dish to the next level. Just serve right on top of the creamy fettuccine noodles or on the side.
Veggies - Our favorite veggie to mix in with the Alfredo noodles is steamed broccoli florets, but sliced (sauteed) mushrooms, fresh spinach, asparagus spears, sun-dried tomatoes, and zucchini are also excellent choices.
Seasonings - Red pepper flakes can add a touch of heat and spice when added to the sauce while it's simmering. Fresh herbs like basil, parsley, or oregano can add a bright and herbaceous flavor.

For a lighter version of Alfredo pasta, substitute the heavy cream. Some suitable substitutions for heavy cream are milk, half-and-half, Greek yogurt, or cream cheese. Remember, these substitutions may not have the same creamy texture, but they will still be delicious!

Store. Place Fettuccine Alfredo in an airtight container or covered bowl and store it in the fridge for up to 5 days.

Freeze. Place the pasta into a Freezer Ziploc, remove as much air as possible, and freeze for up to 3 months. Thaw in the fridge and reheat on the stovetop

To reheat. It’s a little tricky, but it’s best to reheat it slowly over low heat on the stove. This will help prevent the sauce from separating. Make sure to stir it continuously to keep the sauce together. Add a splash of milk or heavy cream to smooth it up a bit, if needed.

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