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) (may 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 (not spicy, just flavor); 1/8 teaspoon ground nutmeg (optional); 1 1/2 cups freshly grated Parmesan cheese (Parmigiano Reggiano recommended)

There’s something irresistibly comforting about a rich, creamy pasta dish, and this Easy Fettuccine Alfredo Recipe nails that cozy indulgence every single time. It’s creamy, garlicky, and just simple enough to whip up any night of the week without fuss.

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

I always keep this Easy Fettuccine Alfredo Recipe in my dinner rotation because it’s a total crowd-pleaser with minimal effort. Plus, it feels fancy without requiring a ton of ingredients or time—perfect for weekday dinners or casual entertaining.

Simplicity: Minimal ingredients come together for a creamy, flavorful sauce without complicated steps.
Versatility: The sauce is a perfect canvas for adding your favorite proteins or veggies if you like.
Flavor-packed: With fresh garlic and a blend of herbs, this Alfredo never tastes bland or boring.
Consistency control: Easy tricks to adjust thickness make it great for a quick meal or a luscious dinner.

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

This recipe balances creamy dairy, aromatic herbs, and sharp Parmesan to create an indulgent sauce that hugs every strand of fettuccine. Choosing quality ingredients here makes all the difference, especially the cheese and garlic.

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: The classic wide noodle provides a perfect surface for the creamy sauce to cling to.
Unsalted butter: Adds richness and allows you to control the salt level in the dish.
Garlic: Fresh minced garlic brings bright, aromatic flavor that really wakes up the sauce.
Heavy whipping cream: Provides that velvety, thick base without being too heavy.
Milk (whole or 2%): Lightens the sauce slightly and helps with the consistency when mixed with cornstarch.
Cornstarch: The secret weapon for thickening the sauce gently without clumps.
Cream cheese (optional): For extra creaminess and to stabilize the sauce, especially if you like it extra luscious.
Dried basil & parsley: These herbs add subtle earthiness and depth.
Onion powder & dried oregano: Give a hint of savory complexity without overpowering the garlic.
Salt & pepper: Essential for seasoning — don’t skimp here!
Red pepper flakes: Just a pinch to add warmth, no heat.
Ground nutmeg (optional): A classic Alfredo touch that adds a faint nuttiness and warmth.
Freshly grated Parmesan cheese: The star of the show—freshly grated is non-negotiable for that authentic flavor and melt.

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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 parts of this Easy Fettuccine Alfredo Recipe is how easy it is to customize. I often toss in sautéed mushrooms or spinach for extra veggies, and sometimes grilled chicken or shrimp for a hearty meal. You can tweak it to your mood or what’s in the fridge!

Variation: Adding sun-dried tomatoes gives a wonderful tangy twist that pairs so well with the creamy sauce—my go-to for when I want a bit of brightness.
Dairy-free option: Substitute heavy cream with coconut cream and use nutritional yeast instead of Parmesan for a vegan Alfredo alternative, though it will change the flavor profile.
Spicy kick: If you love a little heat, increasing the red pepper flakes or adding crushed chili flakes on top makes for a fun twist without overpowering the dish.

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

Step 1: Cook Your Fettuccine to Perfection

Start by bringing a big pot of salted water to a boil. Cook the fettuccine just until al dente—that means it should be tender but still have a slight bite. I always save about a cup of that starchy pasta water before draining; it’s magic for loosening the sauce later if it gets too thick.

Step 2: Melt Butter and Sauté Garlic

While the pasta cooks, melt your butter in a large saucepan over medium heat. Toss in the minced garlic and sauté just for about 30 seconds—don’t let it burn because that turns bitter. This step infuses the base of your Alfredo with that gorgeous garlic aroma we all love.

Step 3: Whisk in Cream, Milk, and Seasonings

Mix the milk with cornstarch until perfectly smooth (no lumps!). Pour in the heavy cream, the milk-cornstarch mix, softened cream cheese if you’re using it, and all your herbs and spices. Turn the heat to medium-low and stir gently until everything melts into a silky sauce.

Step 4: Add Parmesan Cheese Gradually

This part takes a bit of patience. Add your freshly grated Parmesan cheese a handful at a time, whisking continuously. This slow addition ensures the cheese melts evenly and keeps the sauce ultra smooth and creamy.

Step 5: Simmer and Thicken

Bring the sauce to a gentle simmer and let it cook for 3-5 minutes. You’ll notice it thickening beautifully—remember, it’ll thicken even more once it cools and when tossed with the pasta. If it gets too thick, just add a splash of that reserved pasta water to loosen things up.

Step 6: Toss Pasta in the Sauce and Serve

Add your fettuccine directly to the sauce and toss gently to coat every strand. If you’re not serving immediately, hold off on mixing the pasta in—just keep them separate to avoid clumping. Finish with a taste test and adjust salt and pepper if needed.

Top Tip

After making this Easy Fettuccine Alfredo Recipe dozens of times, I’ve learned a few tricks that make a world of difference in the sauce’s texture and flavor.

Cornstarch Magic: Whisking cornstarch with cold milk before adding prevents lumps and keeps the sauce ultra smooth.
Cheese Timing: Add Parmesan slowly and keep stirring to avoid clumps and create a creamy consistency.
Pasta Water Rescue: Always save pasta water – a spoonful or two can fix a sauce that’s gotten too thick or started to firm up.
Low & Slow Reheat: When warming leftovers, use low heat on the stovetop to prevent sauce from separating.

How to Serve Easy Fettuccine Alfredo Recipe

Garnishes

I love topping my Alfredo with a sprinkle of fresh parsley for a pop of color and freshness, plus some extra freshly cracked black pepper. Sometimes a sprinkle of extra Parmesan on top just elevates the whole dish.

Side Dishes

To round out the meal, I often serve this with a crisp Caesar salad or some roasted garlic broccoli. Garlic bread is another favorite—nothing like the classic combo of buttery bread and creamy pasta!

Creative Ways to Present

For special nights, I like to plate the fettuccine in a gentle twirl on large white plates and drizzle a little extra virgin olive oil over the top for shine. Adding a sprig of fresh basil or basil chiffonade adds a fragrant, elegant touch that guests always appreciate.

Make Ahead and Storage

Storing Leftovers

Store leftover Alfredo in an airtight container in the fridge for 4-5 days. I usually keep the pasta and sauce separate if I know I won’t eat it right away—that way nothing gets soggy or clumpy.

Freezing

I’ve frozen the sauce on its own with decent results—just thaw it slowly in the fridge and reheat gently. Freezing pasta can ruin the texture, so I strongly recommend freezing only the sauce if you want to prep ahead.

Reheating

Microwaving can cause the sauce to separate, so I always reheat slowly on the stovetop, stirring frequently. Adding a splash of milk during reheating helps bring back that creamy texture.

Frequently Asked Questions:

Can I use pre-grated Parmesan cheese for this recipe?

Pre-grated Parmesan tends to have anti-caking agents that can affect melting and texture, so I always recommend freshly grated Parmesan for the best creamy result in this Easy Fettuccine Alfredo Recipe.

How do I prevent my Alfredo sauce from breaking?

Avoid cooking the sauce at too high a heat and reheat gently. Adding cheese gradually and whisking continuously also helps keep the sauce emulsified without separating.

Can I make this recipe dairy-free?

You can substitute heavy cream with coconut cream and use dairy-free cream cheese and nutritional yeast to mimic the cheese flavor. Keep in mind the texture and flavor will be slightly different but still delicious.

What’s the best way to reheat leftover Alfredo?

Reheat leftover Alfredo sauce over low heat on the stovetop, stirring frequently and adding a bit of milk or reserved pasta water to restore creaminess. This method helps avoid separation and keeps the sauce smooth.

Final Thoughts

This Easy Fettuccine Alfredo Recipe has been a go-to comfort meal for me for years—it’s creamy, quick, and so satisfying. I love how you can dress it up or keep it simple, and I’m confident you’ll enjoy that same cozy, delicious feeling at your dinner table. So grab your garlic, Parmesan, and pasta—it’s time to treat yourself!