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 (about 1 ½ tablespoons) or 1 teaspoon ground garlic (optional substitute); 2 cups heavy whipping cream; 1 1/2 cups milk (2 percent milk 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 flavor, not spiciness); 1/8 teaspoon ground nutmeg (optional); 1 1/2 cups freshly grated Parmesan cheese (Parmigiano Reggiano preferred)

There's something so comforting about creamy, cheesy pasta that hugs you from the inside. This Easy Fettuccine Alfredo Recipe is exactly that—a luscious, simple dish you can whip up any night of the week that feels special without fuss. Trust me, once you try it, you'll make it again and again.

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

I fell in love with this easy take on fettuccine Alfredo because it nails that rich, creamy texture without turning into a heavy, greasy mess. Plus, the flavor is balanced enough you don't feel overwhelmed by just butter and cheese.

Simplicity: This recipe uses basic pantry staples but transforms them into a silky sauce that tastes like restaurant-quality Alfredo.
Perfect Texture: The addition of cornstarch and cream cheese gives it a smooth, velvety finish that clings beautifully to each noodle.
Flexibility: You can easily customize it with herbs, spices, or protein to fit your mood or what you have on hand.
Quick To Make: Ready in about 20 minutes, it's perfect for busy weeknights when you want comfort food fast.

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

Each ingredient plays a key role in building layers of flavor and that luscious, creamy texture Alfredo sauce is famous for. Plus, a few simple tips will help you pick the best versions or substitutes when needed.

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 classic pasta choice—its wide ribbons hold onto sauce far better than thinner noodles.
Unsalted butter: Start here for a rich base without extra salt, so you control seasoning perfectly.
Garlic: Fresh minced garlic brightens the richness; if you’re in a pinch, ground garlic works but fresh is best.
Heavy whipping cream: This is the magic behind that creamy Alfredo texture—don’t skimp if you want real indulgence.
Milk (whole or 2%): Mixed with cornstarch, it lightens the cream and helps thicken the sauce just right.
Cornstarch: It’s a trick I learned to keep the sauce perfectly smooth and thick without clumping or getting grainy.
Cream cheese (optional): Adds an extra creamy punch and thickness—if you love super rich sauce, don’t skip this.
Seasonings (dried basil, parsley, onion powder, oregano, salt, pepper, red pepper flakes, nutmeg): They create depth, subtle heat, and balance—nutmeg especially brightens the richness.
Parmesan cheese (freshly grated): The star of the show—freshly grated Parmigiano Reggiano melts beautifully and brings nutty, savory flavor you just can’t beat from pre-grated.

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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

What I love about this Easy Fettuccine Alfredo Recipe is how adaptable it is. You can keep it classic or jazz it up with your favorite additions. I usually add sautéed mushrooms or grilled chicken to make it more filling.

Variation: One of my go-tos is mixing in some steamed broccoli for color and a little crunch—it feels like a complete meal with zero extra effort.
Dairy-Free Twist: Swapping the cream for coconut milk and using vegan butter works surprisingly well if you want a dairy-free version.
Spicy Kick: I sometimes add extra red pepper flakes or a dash of cayenne to amp up the heat subtly.

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

Step 1: Cook Your Pasta Perfectly

Start by boiling a large pot of salted water and cooking your fettuccine until just al dente—that means it should have a slight bite, not mushy. I always save a cup of pasta water before draining because it’s my secret weapon for adjusting the sauce consistency later. If you’re not adding the pasta to the sauce right away, toss the noodles with a bit of olive oil to keep them from sticking together.

Step 2: Build Your Sauce Base

Melt the unsalted butter over medium heat in a big saucepan or skillet. While the butter is melting, mix your milk and cornstarch together until there are no lumps. Add minced garlic to the melted butter and sauté it for about 30 seconds until fragrant but not browned, or it’ll get bitter.

Step 3: Combine and Simmer

Whisk the heavy cream, milk/cornstarch mixture, softened cream cheese, and all the dried seasonings into the buttery garlic mixture. Turn the heat down to medium-low and stir gently until everything is melted and smooth—this takes about 3–5 minutes. Remember, low and slow is key here to keep the sauce silky.

Step 4: Add the Parmesan in Batches

Here’s where the magic happens—add your freshly grated Parmesan in handfuls, whisking after each addition until fully melted into that creamy goodness. Once all the cheese is incorporated, let the sauce gently simmer until it thickens slightly. If it looks too thick, a little reserved pasta water will loosen it back up perfectly.

Step 5: Toss and Serve

Add the fettuccine to the sauce and toss well to coat every noodle. Taste and add extra salt or freshly cracked pepper if needed. I like to finish it off with some fresh parsley for color and a small hit of freshness. Serve immediately for the best experience!

Top Tip

Over time, I've learned a few tricks that truly elevate this Easy Fettuccine Alfredo Recipe, so your sauce comes out perfectly creamy every time.

Milk & Cornstarch Combo: Whisking cornstarch into milk before adding makes the sauce thicken smoothly without lumps or graininess.
Fresh Parmesan Only: Pre-grated cheese often contains additives that prevent smooth melting, so I always grate my Parmesan fresh right before adding.
Don’t Overheat: Keep the heat at medium-low once you add the cheese to avoid the sauce separating or becoming oily.
Use Pasta Water: If the sauce thickens too much, a spoonful of reserved pasta water brought back makes it perfectly loose and creamy again.

How to Serve Easy Fettuccine Alfredo Recipe

Garnishes

I love topping this pasta with freshly chopped flat-leaf parsley or basil for a pop of green and a fresh aroma. Sometimes, a sprinkle of extra Parmesan at the table is a nice touch—everyone loves a little extra cheese! A dash of cracked black pepper on top adds just enough zing.

Side Dishes

To round out the meal, steamed asparagus, a crisp Caesar salad, or some garlicky roasted green beans work perfectly. If you want a heartier dinner, grilled chicken or sautéed shrimp complement the creamy sauce beautifully.

Creative Ways to Present

For special occasions, I like twirling the fettuccine into neat little mounds on each plate—makes it look restaurant-worthy. Garnishing with edible flowers or microgreens can also elevate the look. Serving it in warm shallow bowls keeps the sauce luscious longer and invites your guests to dig in immediately.

Make Ahead and Storage

Storing Leftovers

I always transfer leftovers to an airtight container and pop them in the fridge. It keeps well for about 4 to 5 days. Just before reheating, give the pasta a gentle stir because the sauce might thicken or separate a bit in the chill—totally normal.

Freezing

I’ve tried freezing Alfredo sauce separately (not the pasta), and it freezes quite well. When ready, thaw overnight in the fridge and gently reheat on the stove with a splash of milk to bring back the creaminess. I don’t recommend freezing the combined pasta and sauce, as the texture can get mushy.

Reheating

Microwaving can make the sauce separate, so I always warm leftovers slowly on the stovetop over low heat, stirring constantly, and add a splash of milk to loosen it up if needed. This keeps the sauce smooth and luscious like freshly made.

Frequently Asked Questions:

Can I make this Easy Fettuccine Alfredo Recipe dairy-free?

Yes! For a dairy-free option, substitute the butter with a plant-based alternative, milk with coconut or almond milk, and use dairy-free cream cheese or skip it altogether. Nutritional yeast can add cheesy flavor.

What’s the best way to reheat leftover Fettuccine Alfredo?

The best way is to gently reheat on the stovetop over low heat while stirring often. Add a splash of milk if the sauce looks too thick. Avoid the microwave if you want to keep the sauce creamy instead of oily.

Can I add protein or vegetables to this recipe?

Absolutely! Grilled chicken, sautéed shrimp, steamed broccoli, or mushrooms all make fantastic additions and turn this into a hearty, satisfying meal.

How do I prevent the Alfredo sauce from breaking or becoming grainy?

Keep the heat moderate (medium-low) once you add the cheese to avoid overheating. Whisk the cornstarch into the milk well before adding to prevent lumps. Use fresh Parmesan cheese and slowly incorporate it for a smooth sauce.

Final Thoughts

This Easy Fettuccine Alfredo Recipe holds a special place in my kitchen because it’s that perfect blend of indulgence, comfort, and simplicity. Whether you’re cooking for family, friends, or just treating yourself, it's a recipe that delivers big flavors with minimal stress. I’m excited for you to try it, and I bet it’ll become a fast favorite for you, too!