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Creamy Fettuccine Alfredo

A classic creamy fettuccine Alfredo featuring rich heavy cream, garlic, and Parmesan cheese that creates a velvety sauce, perfect for quick meals and gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

Pasta and Sauce Base
  • 8 ounces Fettuccine noodles You can substitute with any pasta shape.
  • 1 cup Heavy cream Ensure it's at room temperature for a creamier texture.
  • 1/2 cup Butter Melted for the sauce.
  • 2-3 cloves Garlic, minced Freshly minced garlic is preferred.
  • 1 cup Parmesan cheese, grated Freshly grated yields the best results.
  • to taste Salt For seasoning.
  • to taste Black pepper, cracked For seasoning.
Optional Additions
  • 1 cup Steamed broccoli Optional, for added nutrition.
  • 1 cup Grilled chicken, sliced Optional, for added protein.

Method
 

Cooking the Pasta
  1. In a large pot of boiling salted water, cook the fettuccine noodles according to package instructions until al dente, approximately 8-12 minutes. Drain the noodles and set aside.
Making the Sauce
  1. While the pasta cooks, melt 1/2 cup of butter in a large saucepan over medium heat.
  2. Add 2-3 minced garlic cloves and sauté for about 1-2 minutes until fragrant, stirring periodically to prevent burning.
  3. Pour in 1 cup of heavy cream and bring the mixture to a gentle simmer, reducing the heat to low. Let it simmer for 3-4 minutes, stirring occasionally until slightly thickened.
  4. Gradually stir in 1 cup of grated Parmesan cheese into the cream until melted and the sauce is smooth, about 2-3 minutes. Season with salt and freshly cracked black pepper to taste.
Combining
  1. Toss the cooked fettuccine in the sauce until every strand is well coated. If desired, serve with steamed broccoli or top with sliced grilled chicken for a heartier meal.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For freezing, use a freezer-safe container for up to 1 month. Reheat gently adding a splash of milk or cream to revive the sauce consistency.