Name: Easy Fettuccine Alfredo Recipe
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Cuisine: Italian
Ingredients: 1 pound fettuccine; 4 tablespoons unsalted butter; 6 cloves garlic, minced (1 ½ tablespoons) or substitute 1 teaspoon ground garlic; 2 cups heavy whipping cream; 1 1/2 cups milk (2 percent or whole milk); 1 tablespoon + 1 teaspoon cornstarch; 2 ounces cream cheese, very soft (optional for thicker, creamier sauce); 1 teaspoon dried basil; 1 teaspoon dried parsley; 1/2 teaspoon onion powder; 1/2 teaspoon dried oregano; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon red pepper flakes (adds subtle flavor, not spicy); 1/8 teaspoon ground nutmeg (optional); 1 1/2 cups freshly grated Parmesan cheese (Parmigiano Reggiano preferred)

The rich, creamy indulgence of a classic Alfredo sauce paired with tender fettuccine is just irresistible. What I adore about this Easy Fettuccine Alfredo Recipe is that it manages to be luxurious yet straightforward enough for a weeknight dinner. Once you nail this, you’ll wonder why you ever settled for jarred sauces!

A large round white bowl holds a heap of creamy fettuccine pasta tossed in a smooth white sauce. The pasta strands are thick, coated evenly with the sauce, and topped with small pieces of green herbs and a sprinkling of black pepper that adds contrast and texture. A gold fork is inserted on the left side of the bowl, touching the pasta. The bowl sits on a white marbled surface that adds a soft, clean background to the dish. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Fettuccine Alfredo Recipe
Top Tip
How to Serve Easy Fettuccine Alfredo Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Fettuccine Alfredo Recipe

Why You'll Love This Recipe

Honestly, I get asked all the time how I make that velvety Alfredo sauce that tastes like it came straight from an Italian trattoria—but with so much less fuss. This recipe is my go-to because it hits all the right notes without fancy ingredients or complicated steps.

Quick and Simple: You can have dinner on the table in under 20 minutes, which feels like a total win on busy days.
Creamy Without Fuss: This sauce stays silky smooth thanks to a little cornstarch magic—no risk of curdling or breaking.
Flexibility: You can easily tweak it to your taste or dietary needs by swapping ingredients or adding extras.
Impressively Rich Flavor: The blend of fresh Parmesan and subtle spices gives you that authentic, restaurant-quality taste at home.

A close-up view of creamy fettuccine pasta piled in a white bowl on a white marbled surface, with thick, smooth sauce coating each strand giving a rich, shiny texture. The noodles have a light beige color, mixed with small green parsley leaves scattered evenly on top and black pepper sprinkled all over, adding spots of dark contrast. Part of a golden spoon is visible at the back corner, slightly lifting some pasta. The scene is bright with natural lighting, showing a soft, inviting look. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The secret to this Easy Fettuccine Alfredo Recipe isn’t just the fat and cheese—it’s how you build flavors and get the sauce to the perfect creamy consistency without going heavy on flour or complicated techniques.

Flat lay of a neat nest of fresh uncooked fettuccine pasta, a pat of golden unsalted butter, six whole uncracked garlic cloves, a small white ceramic bowl of thick heavy whipping cream, a small white ceramic bowl of smooth milk, a small white ceramic bowl of fine white cornstarch powder, a piece of soft cream cheese, a small pile of dried basil leaves, a small pile of dried parsley leaves, a small pile each of onion powder and dried oregano, tiny piles of sea salt and cracked black peppercorns, a small pile of red pepper flakes, a small pinch of ground nutmeg, and a small white ceramic bowl heaping with freshly grated Parmesan cheese, all carefully arranged with perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Fettuccine: Its broad, flat shape holds the creamy sauce beautifully, making every bite satisfying.
Unsalted butter: Gives a rich base flavor and lets you control the salt level in the sauce.
Garlic: Adds warmth and a subtle punch; freshly minced is best, but ground works in a pinch.
Heavy whipping cream: The heart of creaminess that makes Alfredo sauce indulgently smooth.
Milk: Balances out the richness just a bit; I prefer whole or 2% for the best texture.
Cornstarch: This is my secret weapon to thicken the sauce perfectly without grit or heaviness.
Cream cheese (optional): Adds extra silkiness and thickness—totally optional but I love it for a more luscious sauce.
Dried herbs and spices: Basil, parsley, oregano, onion powder, nutmeg, and a touch of red pepper flakes add depth without overpowering.
Freshly grated Parmesan cheese: The star flavor—freshly grated Parmigiano Reggiano melts into a smooth, tangy, cheesy dream.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about my favorite Easy Fettuccine Alfredo Recipe is how easy it is to customize. I love adding a personal twist depending on mood or what’s in my fridge.

Variation: Sometimes I toss in sautéed mushrooms or grilled chicken for a heartier meal—and it never disappoints.
Dairy-Free Swap: For a lighter or dairy-free option, coconut cream can substitute for the heavy cream, but the flavor will shift slightly.
Spicy Kick: If you like a little heat, I add an extra pinch of red pepper flakes or a drizzle of chili oil right before serving.
Herb Freshness: Fresh herbs like basil or parsley tossed on top brighten which I find helps to cut the richness beautifully.

Step-by-Step: How I Make Easy Fettuccine Alfredo Recipe

Step 1: Cook Your Fettuccine Perfectly

Start by cooking your fettuccine in salted boiling water until al dente—the timing on the package is usually spot on. Don’t forget to reserve a cup of that pasta water before draining; it’s liquid gold for adjusting sauce consistency later on. If you’re not mixing the pasta with the sauce immediately, toss the cooked noodles lightly in olive oil to keep them from sticking together.

Step 2: Melt Butter and Sauté Garlic

While your pasta cooks, melt the butter in a large saucepan over medium heat. Add the minced garlic and let it cook for about 30 seconds until fragrant—but don’t let it get brown or bitter. This fragrant step really sets the tone for your Alfredo.

Step 3: Whisk in Cream, Milk, and Cornstarch

Before adding liquids to the pan, whisk the milk with the cornstarch separately until it’s completely smooth—no lumps here! Then, add the heavy cream, the milk-cornstarch mix, cream cheese (if using), and all your dried herbs and spices into the pan. Reduce the heat to medium-low and gently cook the mixture until everything melts and blends nicely.

Step 4: Stir in Parmesan Cheese Slowly

This is where your sauce starts really coming together. Add the grated Parmesan cheese a handful at a time—about 3 to 4 additions—and whisk thoroughly between each. This slow incorporation helps avoid clumps and ensures a luxuriously smooth sauce.

Step 5: Simmer and Thicken

Bring the sauce to a gentle simmer and let it cook for 3 to 5 minutes until it thickens slightly. Keep in mind the sauce will thicken even more as it cools, so stop once it coats the back of a spoon nicely. If it gets too thick at any point when you add the pasta, just loosen it up with a splash of that reserved pasta water.

Step 6: Toss Pasta and Finish

Now for the best part—adding the pasta right into the sauce. Toss gently but thoroughly so each strand is coated. Taste and adjust with extra salt and freshly cracked black pepper if you like a little more punch. For a final flourish, sprinkle some fresh parsley on top before serving.

Top Tip

From years of making this Easy Fettuccine Alfredo Recipe, I’ve learned a few hacks that really elevate the results and save you stress.

Never skip the reserved pasta water: Adding a little bit at a time helps marry the sauce and pasta perfectly and keeps it silky instead of clumpy.
Use fresh Parmesan: Pre-grated stuff can be convenient, but freshly grating your cheese melts better and prevents grainy sauce texture.
Low and slow heat: Cooking the sauce gently avoids breaking or separation, which means that creamy, dreamy sauce stays smooth.
Don’t overcook pasta: Since the noodles finish cooking in the sauce, aim to drain them when just slightly underdone to prevent mushy results.

How to Serve Easy Fettuccine Alfredo Recipe

Garnishes

I’m a fan of keeping it simple with a sprinkle of fresh parsley—the green pop of color really brightens each plate. Sometimes I toss on extra shaved Parmesan or a pinch of cracked black pepper just before serving for that “restaurant-style” finish.

Side Dishes

To round out the meal, I love pairing this with a crisp Caesar salad or some roasted broccoli. Garlic bread on the side is an absolute must in my kitchen—it’s perfect for sopping up any leftover sauce!

Creative Ways to Present

For special occasions, I like to serve the pasta twirled high on each plate with a small bundle of fresh herbs on top and a drizzle of truffle oil. It’s simple but adds a touch of elegance that guests always notice.

Make Ahead and Storage

Storing Leftovers

After enjoying your meal, pack any leftovers in an airtight container and store in the fridge for up to 4-5 days. I always toss the pasta with a little olive oil first so the strands don’t glue together, which makes reheating much easier.

Freezing

I’ve found freezing Alfredo sauce isn’t my favorite because the texture can get grainy after thawing. However, if you’re careful to thaw slowly and whisk well when reheating, it’s still a good option if you want to prep in advance.

Reheating

The best way I’ve discovered to reheat leftover Easy Fettuccine Alfredo is gently on the stovetop over low heat. Stir frequently, and add a splash of milk if the sauce looks too thick or dry. The microwave sometimes makes it separate, so I usually avoid it unless I’m in a hurry.

Frequently Asked Questions:

Can I use a different pasta besides fettuccine?

Absolutely! While fettuccine is traditional, you can easily swap with linguine, tagliatelle, or even penne if that’s what you have. Just keep in mind that flatter noodles hold the sauce best.

How do I prevent the Alfredo sauce from curdling?

The key is cooking the sauce gently over medium-low heat and whisking constantly once the dairy and cheese are introduced. Using cornstarch to thicken also stabilizes the sauce, preventing it from separating.

Can I make this recipe ahead of time?

Yes! You can prepare the Alfredo sauce up to 5 days in advance and refrigerate it. Cook and store the fettuccine separately with a drizzle of olive oil. When ready to serve, gently reheat the sauce and toss with the pasta.

What’s the best way to make the sauce thicker?

If you want an extra thick, creamy sauce, adding a bit of cream cheese (as in this recipe) works wonderfully. You can also simmer the sauce a little longer or use less milk to make it richer.

Final Thoughts

This Easy Fettuccine Alfredo Recipe has become such a comfort staple in my kitchen—not only because it tastes incredible, but because it’s approachable enough to whip up whenever. Trust me, once you get familiar with the steps and a couple of my tips, you’ll be serving up silky plates of homemade Alfredo that rival any restaurant. So go ahead and make it your own; you deserve that creamy, dreamy indulgence!