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 1 teaspoon ground garlic as substitute; 2 cups heavy whipping cream; 1 ½ 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 (non-spicy); 1/8 teaspoon ground nutmeg (optional); 1 ½ cups freshly grated Parmesan cheese (Parmigiano Reggiano preferred)

There’s just something irresistible about creamy, dreamy pasta, right? This Easy Fettuccine Alfredo Recipe recreates that classic Italian comfort with a homemade twist that’s surprisingly simple. You’ll love how velvety the sauce is and how quickly it comes together – perfect for any night you want something fancy yet fuss-free.

The image shows a close-up of a bowl filled with creamy pasta. The pasta appears to be fettuccine, thick and coated evenly with a smooth, light cream sauce. On top, finely chopped green herbs and a sprinkle of black pepper add a touch of color and texture. The bowl is white with small brown speckles, and a gold fork is stuck into the pasta on the left side. The background has a white marbled texture. 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, making Alfredo sauce from scratch is a game changer. I remember the first time I whipped this up for friends and how everyone couldn’t stop raving about the rich, silky texture. This recipe hits all the right notes – creamy but not heavy, and bursting with just enough seasoning to keep your taste buds happy.

Super simple ingredients: You probably have most of these in your kitchen already, making it an easy go-to meal.
Velvety sauce every time: The cornstarch and cream cheese combo helps the sauce thicken perfectly without feeling greasy.
Flexible flavors: It’s easy to tweak with herbs and spices to match your cravings or what’s in season.
Quick to make: From boiling pasta to a finished dish in under 20 minutes – dinner’s served fast with zero stress.

A close-up view of creamy fettuccine pasta piled high on a white plate, with the noodles covered in a smooth, pale yellow sauce. The noodle strands have a soft, slightly twisted texture and are sprinkled evenly with small bits of green parsley and black pepper. A gold spoon with a dark handle is placed near the edge of the plate, partially buried in the pasta. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Easy Fettuccine Alfredo Recipe calls for simple staples that come together to form that classic creamy texture and rich flavor we all love. Choosing fresh Parmesan and good-quality butter makes a noticeable difference in taste, and the cornstarch helps you skip any clumpy or greasy sauce.

Flat lay of uncooked fettuccine pasta nests, a few whole brown garlic bulbs with several peeled cloves, a small stack of whole unsalted butter sticks, a small white ceramic bowl of fresh heavy whipping cream, a small white ceramic bowl of whole milk, a small white ceramic bowl of pale cream cheese block, a small white ceramic bowl of golden cornstarch powder, a small white ceramic bowl of finely grated Parmesan cheese, small white ceramic bowls each containing dried basil leaves, dried parsley flakes, onion powder, dried oregano, fine salt, cracked black peppercorns, red pepper flakes, and ground nutmeg, all arranged symmetrically 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: The wide noodles hold the sauce beautifully, making every bite perfectly coated.
Unsalted butter: Controls the salt levels so you can season precisely.
Garlic: Adds aromatic depth that lightly perfumes the sauce without overpowering.
Heavy whipping cream: Creates that signature richness you expect in Alfredo sauce.
Milk (2% or whole): Balances out the cream for a lighter finish without losing creaminess.
Cornstarch: Your secret weapon to thickening the sauce gently without needing heavy flour.
Cream cheese (optional): Adds extra creaminess and helps stabilize the sauce – a little trick I swear by.
Herbs and spices: Dried basil, parsley, oregano, onion powder, red pepper flakes, nutmeg – they lift the flavor subtly so you don’t miss salt alone.
Freshly grated Parmesan: Use Parmigiano Reggiano if you can; it melts beautifully and brings that authentic cheesy punch.

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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 my favorite things about this Easy Fettuccine Alfredo Recipe is how you can easily adjust it to suit your mood or pantry. Whether you want it lighter, richer, or with a flavor twist, it’s flexible enough to become “your” signature version.

Variation: I sometimes swap out the dried herbs for fresh basil and parsley for a brighter flavor, especially in spring and summer. It adds this lovely fresh aroma that feels so elegant.
Dairy-free twist: If you want to try a lighter, dairy-free spin, coconut milk and nutritional yeast can substitute cream and cheese, but it won’t be quite the same indulgent experience.
Add proteins or veggies: Toss in grilled chicken, sautéed shrimp, or steamed broccoli for an easy one-pan dinner that’s filling and colorful.

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

Step 1: Perfect Pasta Prep

Start by cooking your fettuccine in plenty of salted boiling water to al dente – I like mine with a tiny bit of bite so it doesn’t get mushy when tossed with the sauce. Before draining, scoop out about a cup of pasta water and set it aside. This starchy magic helps you adjust sauce consistency later if needed! After draining, toss the pasta with a drizzle of olive oil if you’re not mixing it straight into the sauce to keep those noodles perfectly separate.

Step 2: Sauté the Garlic and Melt Butter

Melt your butter over medium heat in a large saucepan – you want it melted but not browned. Add the minced garlic and sauté for about 30 seconds until fragrant, but don’t let it burn (burnt garlic can make the sauce bitter). The soft sizzle fills the kitchen with this incredible aroma – I never skip fresh garlic here for that reason alone.

Step 3: Build the Creamy Sauce Base

While the butter and garlic work their magic, whisk together the milk and cornstarch until smooth – no lumps! Adding this mixture to the butter and garlic, along with the heavy cream, cream cheese (if using), and dried herbs and spices, creates a sauce base that’s both silky and thick without any heaviness. Lower the heat to medium-low and cook until everything melts together and looks smooth.

Step 4: Add Parmesan, Stir, and Simmer

Add the Parmesan cheese in small handfuls, whisking in between to help it melt evenly and form a gorgeous, velvety sauce. Patience here pays off; rushing can cause clumps or graininess. Once combined, bring the sauce to a gentle simmer for 3-5 minutes until it thickens just right. Remember, it will thicken more as it cools and once you toss in your pasta.

Step 5: Combine Pasta and Sauce

Stir your cooked fettuccine right into the sauce, using tongs or a pasta fork to toss until every strand is luxuriously coated. If you find the sauce a touch too thick, don’t panic – add a splash of that reserved pasta water to loosen it up perfectly. Taste and adjust seasoning with salt and fresh cracked pepper to your liking. Serve immediately for the best creamy experience!

Top Tip

Through years of making Alfredo sauce, I’ve pinned down a few tricks that save you from common pitfalls and bring out the best results every time.

Use freshly grated Parmesan: Pre-grated cheese often contains anti-clumping agents that prevent smooth melting – freshly grated makes all the difference.
Low and slow is better: Keep the heat moderate so the sauce thickens gently without curdling or separating.
Reserve pasta water: Don’t skip this step because adjusting sauce texture at the end with starchy water is a game changer.
Avoid microwaving leftovers: Reheating Alfredo sauce too fast can cause separation; instead, warm it gently on the stove with a splash of milk.

How to Serve Easy Fettuccine Alfredo Recipe

Garnishes

I’m all about keeping it simple with a sprinkle of fresh chopped parsley for a pop of color and mild freshness that cuts through the richness beautifully. Sometimes I add a little extra cracked black pepper or even a dusting of Parmesan just before serving for that restaurant-style touch.

Side Dishes

This Alfredo pairs wonderfully with crisp green salads dressed lightly in lemon vinaigrette and some roasted or steamed veggies like asparagus or green beans to balance the creaminess. I love serving it alongside garlic bread too—because who says no to extra carbs?

Creative Ways to Present

For special dinners, I like swirling the pasta onto plates with tongs, making neat nests, then garnishing each with a sprig of fresh basil and a drizzle of good-quality olive oil. Adding sautéed mushrooms or shrimp on top turns this simple dish into a showstopper without extra fuss.

Make Ahead and Storage

Storing Leftovers

After enjoying your creamy masterpiece, pack any leftovers into an airtight container and pop it in the fridge. It keeps nicely for up to 4-5 days. I always recommend refrigerating both the pasta and sauce together if you’ve already mixed them—it helps the flavors marry but expect sauce firming up, which reheats easily.

Freezing

Freezing Alfredo sauce can be a bit tricky because of the dairy, but if you separate the sauce and pasta beforehand, freezing the sauce alone works best. When thawed, it benefits from gentle reheating with a splash of milk. Pasta texture might suffer a bit, so I usually keep it fresh.

Reheating

For leftovers, skip the microwave if you can. Instead, warm your Alfredo sauce slowly in a saucepan over low heat, stirring frequently, and add a splash of milk to loosen it back to that luscious texture. Then stir in the pasta until warmed through—this method keeps it creamy and delicious.

Frequently Asked Questions:

Can I make this Easy Fettuccine Alfredo Recipe ahead of time?

Yes! You can prepare both the pasta and sauce separately ahead of time. Store them in airtight containers in the fridge for up to five days and combine just before serving for the best texture and flavor.

What can I add to the Alfredo to make it more interesting?

Try adding cooked chicken, shrimp, sautéed mushrooms, or steamed vegetables like broccoli or asparagus to give the dish more texture and flavor. Fresh herbs like basil or parsley as garnish also add a nice touch.

Can I use other types of pasta for this recipe?

Absolutely! While traditional Fettuccine is ideal because of its thickness to hold the sauce, you can use linguine, tagliatelle, or even penne if you prefer different textures or shapes.

How do I prevent the Alfredo sauce from getting clumpy?

Whisking the milk with cornstarch until smooth before adding it to the sauce helps prevent clumps. Also, adding Parmesan cheese gradually and stirring constantly helps it melt evenly. Cooking over medium-low heat keeps the sauce creamy without curdling.

Final Thoughts

This Easy Fettuccine Alfredo Recipe truly holds a warm spot in my heart for comforting, fuss-free meals that feel special. You don’t need to be a chef to pull off a restaurant-quality dish at home – just a bit of patience and simple ingredients. Next time you want something indulgent yet quick, give this a try. I’m confident you’ll find it becomes one of your go-to weeknight indulgences, too.