Creamy Pasta Alfredo

If there’s one dish that always hits the spot when I’m craving comfort food, it’s a big plate of creamy fettuccine Alfredo. This delicious meal can be ready to eat in less than 20 minutes and is sure to please any picky palates in your home!

Basic Ingredients for our Alfredo Pasta:

Unsalted butter is best because you can control the amount of salt in your recipe

Fresh garlic is also a key ingredient in this homemade Alfredo sauce. Buy a bulb of garlic, pull off a clove, and mince it yourself.

Heavy Cream is a must, and highly recommended in Fettuccini Alfredo. Using flour to thicken the sauce gives it a different texture. If you can’t get your hands on heavy cream, you can use 2 tablespoons of flour sprinkled on the melted butter to make a roux. Cook the flour and butter over medium, whisking while cooking, then add milk or half and half.

Freshly grated Parmesan Cheese is also key in Alfredo sauce.

There are countless options when choosing pasta. Dry pasta is most readily available.

Ingredients You’ll Need

(Serves 4 | Prep Time: 5 minutes | Cook Time: 15 minutes)

• 1 pound fettuccine pasta
• 1/2 cup unsalted butter
• 1 tablespoon minced garlic
• 1 pint (2 cups) heavy cream
• 1 ½ cups freshly grated Parmesan cheese
• Salt and black pepper, to taste
• Optional garnish: chopped parsley or extra Parmesan

How to Make Creamy Pasta Alfredo (Step-by-Step)

1. Cook the Pasta

Bring a large pot of salted water to a boil and cook the fettuccine alfredo until al dente, then drain and set aside. I always reserve about 1/2 cup of pasta water just in case I want to thin out the sauce later.

2. Start the Sauce

In a large skillet, I melt the butter over medium heat. Once melted, I add the garlic and sauté for about 1–2 minutes until fragrant (don’t let it brown — just golden and aromatic).

3. Add the Cream

I pour in the heavy cream and stir it into the melted butter and garlic. I let it simmer gently for 5–7 minutes, stirring occasionally until it thickens slightly.

4. Add the Cheese

I reduce the heat to low and slowly whisk in the Parmesan cheese, a little at a time, until it melts completely and the sauce is smooth. This is when it starts to smell incredible.

5. Season and Combine

I season with salt and black pepper to taste. Then I toss in the cooked fettuccine and stir until every strand is coated in that creamy, cheesy goodness. If it gets too thick, I add a splash of reserved pasta water to loosen it up.

6. Serve Immediately

I plate it up while it’s hot and creamy, topped with a sprinkle of parsley and more Parmesan if I’m feeling fancy.

Notes

If using fresh pasta, the cook time for the pasta will be very short. Usually 2-4 minutes at most. Read package directions. 

When cooking pasta, do not overcook! It is best to remove the pasta from the water before it is “al dente”, as it will continue to cook in the pan a bit in the sauce! Al dente means “to the tooth” in Italian.

The amount of pasta used will depend on the amount of sauce you prefer on your pasta.