Fettuccine Alfredo or Fettuccine Al Burro is a classic & rich, popular Italian recipe that is creamy, buttery, cheesy, and satisfying. The fettuccine pasta is tossed in the best and easy homemade Alfredo sauce and can be prepared in less than 30 minutes.
Check out our healthy and easy broccoli pasta and quick orzo pasta with tomatoes and basil.
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About the recipe
My family loves pasta, especially my little one demands it every other day. I prepare healthy broccoli garlic pasta or easy orzo with basil pesto and sun-dried tomatoes. Also, I make sure that I add one or two veggies when I make pasta to have a balanced diet for my kids.
Fettuccine Alfredo is prepared during special occasions like birthdays, anniversaries, Valentine's Day, or other parties. Yes, this pasta is super-rich, creamy, and cheesy. So I wouldn't recommend making it every night or if you are health conscious or on a weight loss program. A single serving of fettuccine alfredo contains 417 calories with 6g of protein and 43g of fat.
But when you are craving something rich or want to up your mood or treat yourself to something special, then you should definitely prepare this recipe. Also, if you love fettuccine alfredo from the Olive Garden, then you will love this recipe for sure because this is much better than that 🙂
If you are addicted to Alfredo sauce after preparing this recipe, make sure you cut down butter, cheese, and cream to half and thin down the sauce with pasta water to make low carb low-fat fettuccine alfredo 🙂
What is an Alfredo sauce made of?
Rich, creamy Alfredo sauce is prepared using just five ingredients - cream, butter, garlic powder, pepper powder, and cheese. Add butter and heavy cream to a pan on medium heat and whisk until butter is melted. Add pepper powder, garlic powder, and cheese until the cheese melts and the sauce thickens. Your simple and quick Alfredo sauce is ready. If desired, you can add Italian seasoning, garlic powder, or fresh herbs to the sauce.
Ingredients
Fettuccine: preferred pasta to toss alfredo sauce. But feel free to substitute with spaghetti or linguine.
Cream: High-fat cream works best for this recipe. Heavy cream available in a pint in the US is what I use. In the UK, it is double cream, thickened cream in Australia, and whipping cream in India.
Butter: Salted or unsalted both work for a rich and nutty flavor.
Seasoning: pepper powder, garlic powder, and salt.
Veggies: I love mushrooms and broccoli in my pasta recipes for a vegetarian version. Love seafood? Add shrimp, and if you love meat, then add chicken.
Cheese: Parmesan or a blend of romano parmesan is used.
See the recipe card below for a full list of ingredients and measurements.
Step-by-step instructions
Cook fettuccine pasta
- Cook fettuccine in a pan containing boiling salted water for 10 minutes or follow the package instructions.
- Reserve some water used to cook pasta. You can use this water to thin down the sauce if needed.
Saute veggies
In a large pan on medium-high heat, add olive oil, and sauté broccoli and mushrooms for 3 to 4 minutes and transfer it to a plate.
Creamy, cheesy fettuccine sauce
- In the same pan on medium heat, add cream and butter and simmer until butter has melted, i.e., about 2 to 3 minutes.
- Then add salt, pepper powder, garlic powder, and Romano-Parmesan cheese and simmer until the cheese has melted and the sauce is smooth. This will thicken the sauce.
Toss the pasta
Toss cooked fettuccine as needed in the prepared sauce. Finally, toss with sautéed mushrooms and broccoli and enjoy.
Pro Tips
- If you don't find a Romano-Parmesan cheese blend, use Parmesan cheese in the recipe.
- Instead of garlic powder, add minced garlic or garlic cloves and sauté in butter for a few seconds before adding cream.
- Fresh herbs like parsley can be added for garnish.
- I love broccoli and mushrooms, so I have added them to the recipe. You can even add chicken, shrimp, or turkey. Steak or salmon can also be used. Vegetarians can add spinach and tomatoes if desired.
- If you feel the sauce is soupy, stir and heat on low flame for another 5 minutes, and it will thicken to perfection. But if you feel the sauce is thicker, use pasta water to thin down the sauce. So reserve the pasta water if possible.
- You can also add a pinch of nutmeg if desired.
- Do not overcook the pasta, as it will turn mushy and will not taste good.
- Use high-fat whipping cream for the best results.
Store and Make ahead
Leftovers: Any leftover pasta alfredo can be stored in the refrigerator for up to 3 days.
Reheat: You can pour the leftovers into a microwave-safe bowl or in a pan and sprinkle some water. Cover with lid and heat for 60 to 90 seconds in the microwave or until heated through in the pan. But note it won't be creamy and velvety like when it was made fresh.
Freeze: Alfredo sauce is not recommended to be frozen as it may get separated when heated. But if you still want to freeze it, store it in an airtight container and freeze it for up to 3 months. Thaw in the refrigerator and reheat it on a skillet on a very low flame to prevent the sauce from separating.
Make ahead: This pasta tastes best when served fresh and warm. You can make the sauce and store it in the refrigerator for up to three days. When ready to serve, heat the sauce, cook the pasta, and toss it in the sauce until combined.
Serving suggestions
We love to have this as a main course as it is filling and rich. You can serve fettuccine alfredo with
- Protein: Grilled chicken, garlic butter shrimp, sausage, beef, or even meatballs.
- Salad: arugula salad, quinoa salad, or Caesar salad
- Vegetables: steamed, sauteed, or grilled mushrooms, broccoli, asparagus, and green beans.
- Bread: crusty baguette or ciabatta, garlic knots, etc.
Chicken Fettuccine Alfredo
You can add chicken along with mushrooms and broccoli for all meat lovers. Thinly slice 8 oz chicken breasts into ¼ inch strips and season them with salt and pepper. Add around 1 tablespoon butter or olive oil in a pan on medium heat. Now place the chicken on a single layer and switch the flame to medium-high. Cook for about 2 minutes till the bottom has browned without disturbing it. Flip each piece now and cook for an additional 2 to 3 minutes or till it is browned and cooked through. Transfer it to a plate. Toss it with fettuccine pasta in alfredo sauce, and your Chicken Fettuccine Alfredo is ready.
Shrimp Fettuccine Alfredo
You can add shrimp instead of mushrooms and broccoli for all seafood lovers. Heat 1 tablespoon of olive oil or butter in a pan on medium heat. Add around 1 pound of shrimp (peeled and deveined) and sprinkle some salt and pepper. Cook shrimp for about 3 to 4 minutes until it turns pink and opaque. You can read more on how to cook shrimp perfectly. You can arrange these shrimp over pasta just before serving or toss it in Alfredo sauce along with fettuccine pasta.
Fettuccine Alfredo without heavy cream
- Use full-fat whole milk in the recipe. But make sure you prepare the roux to thicken the sauce.
- The shortcut method is using a block of cream cheese and milk. This not only adds flavor but also reduces time in preparing the roux.
Instant pot Fettuccine Alfredo
- Pour butter and heavy cream, along with 2 ¼ cups of water or broth, in your pot.
- Spread the fettuccine pasta and press it down. Add mushroom, broccoli, or any meat of your choice. Season with pepper, salt, and garlic powder.
- Place the lid, lock, and set the steam release knob to a sealed position. Select the manual setting and set it to 6 minutes. Let the pot sit undisturbed for 5 minutes. Release any remaining pressure.
- Stir the pasta nicely. Don't worry if you find it soupy at this point. It will thicken up.
- Now add the cheese blend or Parmesan cheese and stir until melted. Let this sit for another 2 minutes. If the sauce looks thick, add any cream; if it is too soupy, add extra cheese.
- Instant Pot Fettuccine Alfredo is ready. Garnish it with some more cheese and fresh herbs if desired.
Recipe FAQs
Authentic fettucine alfredo uses heavy cream, which makes your pasta rich, but if you substitute it with milk, then you may have to make a roux to thicken the sauce or simply enjoy the lighter version of alfredo with whole milk.
You can use less butter to make fettuccine alfredo healthy and low fat. But you will miss the final dish's rich, classic, creamy flavor.
Alfredo is a very basic sauce prepared using butter, cream, and cheese. Nothing can be easier than this. Carbonara is a little different. You need onions, pancetta, egg yolks, cheese, and cream.
Alfredo sauce is made with butter, cream, and cheese, mainly Parmesan cheese. The white sauce starts with the preparation of roux using flour and butter. Then the milk is whisked in and simmered until the sauce thickens.
Parmesan is generally used to make Alfredo sauce. I like to use a blend of Romano and Parmesan cheeses as I like the taste of Romano, which acts as a flavor enhancer in pasta, soups, and pizzas. But if you don't find the blend, simply use Parmesan cheese in the recipe.
Yes. You can toss pastas such as spaghetti, linguine, fusilli, tagliatelle, Bucatini (perciatelli), Trennette, etc. in Alfredo sauce.
You can use whole milk or half and half instead of heavy cream or a combination of cream cheese and milk to make it more cheesy. You can also use evaporated milk or powdered milk as a substitute for heavy cream in this recipe.
More Pasta Recipes
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Recipe card
Best Fettuccine Alfredo Recipe | Homemade Alfredo Sauce
Equipment
- Pan or Pot
Ingredients
- 8 oz Fettuccine Pasta
- ½ Pint Heavy cream (approx 1 cup)
- ⅓ cup Butter
- ¼ teaspoon Black pepper powder
- 1 teaspoon Garlic powder
- Salt , to taste
- ⅓ cup Romano Parmesan cheese blend or only Parmesan , more if you desire (check tips)
- 1 cup Broccoli florets
- 6 Mushrooms , chopped
- 1 tablespoon Olive oil
Instructions
Cook fettuccine pasta
- Cook fettuccine in a pan with boiling salted water for 10 minutes or follow the package instructions. Reserve some water used to cook pasta. You can use this water to thin down the sauce if needed at a later stage.8 oz Fettuccine Pasta
Saute veggies
- In a large pan on medium-high heat add olive oil, and sauté broccoli, and mushrooms for 3 to 4 minutes and transfer it to a plate.1 cup Broccoli florets, 1 tablespoon Olive oil, 6 Mushrooms
Creamy, cheesy homemade fettuccine sauce
- In the same pan on medium heat add cream and butter, and simmer until butter has melted completely, or approximately 2 to 3 minutes. Then add salt, pepper powder, garlic powder, and Romano-Parmesan cheese and simmer until cheese has melted and the sauce is smooth. (Check tips if the sauce is too thick.)½ Pint Heavy cream, ⅓ cup Butter, ¼ teaspoon Black pepper powder, 1 teaspoon Garlic powder, Salt, ⅓ cup Romano Parmesan cheese blend or only Parmesan
Toss pasta
- Toss cooked fettuccine as needed in the prepared sauce. Finally, toss with sautéed mushrooms and broccoli.
Easy Instant pot fettuccine alfredo
- Pour butter and heavy cream, along with 2 ¼ cups of water or broth, in your pot.
- Spread the fettuccine pasta and press it down. Add mushroom, broccoli, or any meat of your choice. Season with pepper, salt, and garlic powder.
- Place the lid, lock, and set the steam release knob to a sealed position. Select the manual setting and set it to 6 minutes.
- Once the instant pot beeps, let this sit undisturbed for 5 minutes. Release any remaining pressure.
- Stir the pasta nicely. Don't worry if you find it soupy at this point. It will thicken up.
- Now add the cheese blend or Parmesan cheese and stir until melted. Let this sit for another 2 minutes. If the sauce looks thick, add any cream; if it is too soupy, add extra cheese to thicken it.
- Instant Pot Fettuccine Alfredo is ready. Garnish it with some more cheese and fresh herbs if desired.
Notes
- If you don't find a Romano-Parmesan cheese blend, use Parmesan cheese in the recipe.
- Instead of garlic powder, add minced garlic or garlic cloves and sauté in butter for a few seconds before adding cream.
- Fresh herbs like parsley can be added for garnish.
- I love broccoli and mushrooms, so I have added them to the recipe. You can even add chicken, shrimp, or turkey. Steak or salmon can also be used. Vegetarians can add spinach and tomatoes if desired.
- If you feel the sauce is soupy, stir and heat on low flame for another 5 minutes, and it will thicken to perfection. But if you feel the sauce is thicker, use pasta water to thin down the sauce. So reserve the pasta water if possible.
- You can also add a pinch of nutmeg if desired.
- Do not overcook the pasta, as it will turn mushy and will not taste good.
- Use high-fat whipping cream for the best results.
- Any leftover pasta alfredo can be stored in the refrigerator for up to 3 days.
What to serve with fettuccine alfredo?
You can serve fettuccine alfredo with- Protein: Grilled chicken, garlic butter shrimp, sausage, beef, or even meatballs.
- Salad: arugula salad, quinoa salad, or Caesar salad
- Vegetables: steamed, sauteed, or grilled mushrooms, broccoli, asparagus, and green beans.
- Bread: crusty baguette or ciabatta, garlic knots, etc
Nutrition
Note: We originally posted this recipe in Feb 2021. It has now been modified in Aug 2023 with Expert Chef Tips, FAQs, Storage Instructions, etc.
Carolyn
This looks really good. Love the photos... it is making me salivate! 🙂