Name: Creamy 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 pepper; 1/4 teaspoon red pepper flakes (mild, not spicy); 1/8 teaspoon ground nutmeg (optional); 1 1/2 cups freshly grated Parmesan cheese (Parmigiano Reggiano preferred)

There’s nothing quite like the rich, velvety goodness of a homemade pasta sauce to make you feel cozy and satisfied. This Creamy Fettuccine Alfredo Recipe is one of my absolute favorites to whip up – it’s classic comfort food perfect for a quick weeknight dinner or when you want to impress with minimal fuss.

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 Creamy Fettuccine Alfredo Recipe
Top Tip
How to Serve Creamy Fettuccine Alfredo Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Fettuccine Alfredo Recipe

Why You'll Love This Recipe

What makes this Creamy Fettuccine Alfredo Recipe stand out is how insanely simple it is while still delivering tons of flavor and that perfect creamy texture. I’ve made this countless times, tweaking details here and there, and it never disappoints.

Simplicity Meets Luxury: You only need a handful of ingredients to create an indulgently creamy sauce that tastes like it took hours.
Customizable Comfort: Whether you add a sprinkle of red pepper flakes or extra garlic, it’s easy to tailor this to your taste.
Perfect Texture Every Time: The cornstarch and cream cheese help you achieve that smooth, clingy sauce without any graininess.
Great for Meal Prep: Easy to store and reheat, making it a fantastic go-to for lunches or weeknight dinners.

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

All the ingredients here combine to create a sauce that’s both luscious and flavorful without being overly complicated. Plus, they’re staples you might even have on hand! Here’s a quick rundown of each and why they’re essential to this Creamy Fettuccine Alfredo Recipe.

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: Classic pasta shape that holds the sauce beautifully; cook it al dente for the best bite.
Unsalted Butter: Provides richness and a smooth fat base for the sauce – unsalted lets you control seasoning.
Garlic: Adds aromatic depth; fresh minced garlic is best, but ground works in a pinch.
Heavy Whipping Cream: The heart of the sauce, delivering creaminess and body.
Milk (2% or whole): Lightens the sauce a bit and helps with consistency when combined with cornstarch.
Cornstarch: The magic thickener that keeps the sauce velvety without clumps.
Cream Cheese (Optional): Adds extra silkiness and thickness; I love this trick especially when I want an ultra creamy sauce.
Dried Herbs and Spices: Basil, parsley, onion powder, oregano, red pepper flakes, salt, pepper, and a touch of nutmeg all add layers of flavor without overwhelming.
Freshly Grated Parmesan Cheese: The star cheese that melts into the sauce and gives it that tangy, nutty finish you crave in Alfredo.

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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

I love how flexible this Creamy Fettuccine Alfredo Recipe is—you can easily dress it up or down depending on mood and pantry supplies. Over the years, I’ve gotten into the habit of customizing it a bit each time, and that keeps things fun!

Variation: Sometimes I swap out regular fettuccine for gluten-free or whole wheat pasta, and the sauce adapts beautifully without losing that creamy punch.
Protein Boost: Adding grilled chicken or sautéed shrimp transforms it into a hearty meal perfect for dinner guests.
Vegetarian Twist: Toss in steamed broccoli, peas, or wilted spinach for color, texture, and extra greens.
Spicy Kick: If you like a little heat, I recommend upping the red pepper flakes slightly or finishing with a dash of hot sauce for a lively flavor contrast.

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

Step 1: Cook the Fettuccine Al Dente

I always salt the pasta water well—it seasons the noodles from the inside out and brings out the pasta's flavor. Cook the fettuccine just until it’s al dente, which usually means knocking off a minute or so from the package time. Once cooked, I reserve a cup of the starchy pasta water and drain the noodles. If I’m not adding the pasta straight into the sauce, I toss it with a drizzle of olive oil to keep it from sticking.

Step 2: Sauté the Garlic in Butter

While the pasta cooks, melt the butter in a large saucepan over medium heat. Add the minced garlic (or ground garlic if you prefer) and sauté it for about 30 seconds—just enough to soften it and release that irresistible aroma without browning, which can turn it bitter.

Step 3: Whisk in Cream, Milk, and Seasonings

Before adding the dairy, whisk the milk and cornstarch together until smooth—this step ensures there are no lumps and helps thicken the sauce nicely. Pour this mixture, along with the heavy cream, softened cream cheese (if using), and all your dried herbs and spices into the pan with the butter and garlic. Reduce the heat to medium-low and gently stir until everything melts together and the sauce feels smooth.

Step 4: Incorporate Parmesan Cheese Slowly

Add the freshly grated Parmesan cheese in 3 to 4 small handfuls, whisking vigorously between additions. This technique helps the cheese melt evenly and prevents the sauce from becoming grainy. Once all the cheese is incorporated, bring the sauce to a gentle simmer for 3 to 5 minutes to thicken up. It’s okay if it looks a bit loose now because it will continue to thicken as it cools and when tossed with the pasta.

Step 5: Combine Sauce and Pasta

Add your cooked fettuccine straight into the sauce and gently toss to coat every strand. If your sauce feels too thick, don’t hesitate to splash in some of that reserved pasta water until you get the consistency you love. Taste test and adjust salt and pepper as needed, then serve right away.

Top Tip

After making this Creamy Fettuccine Alfredo Recipe several times, I’ve learned a few tricks that take it from good to restaurant-quality. These little tweaks helped me perfect my technique, and I’m sure they’ll help you too!

Slow Heat for Sauce: Cook the sauce on medium-low heat to avoid curdling or breaking; patience makes the sauce silky smooth.
Freshly Grate Parmesan: Using freshly grated cheese instead of pre-shredded prevents a grainy sauce and helps it melt beautifully.
Use Pasta Water Wisely: Don’t toss it out! A little pasta water adds perfect starch and moisture to loosen thickened sauce without watering down flavor.
Don’t Overcook Pasta: Slightly undercook the fettuccine because it will finish cooking in the sauce and absorb its flavors.

How to Serve Creamy Fettuccine Alfredo Recipe

Garnishes

I like topping mine with a sprinkle of fresh parsley for a pop of color and brightness—makes it look as good as it tastes! Sometimes, I add a little extra Parmesan on top and a pinch of freshly cracked black pepper; it just adds that finishing touch that turns dinner into a special occasion.

Side Dishes

To keep things balanced, I often serve it alongside a crisp green salad tossed in lemon vinaigrette, or some garlicky sautéed spinach. Roasted or steamed broccoli also pairs wonderfully, giving the meal some texture and color contrast.

Creative Ways to Present

For a dinner party, I’ve layered this fettuccine in shallow bowls topped with a drizzle of truffle oil and freshly cracked pepper, which instantly elevates the dish. Using pretty white bowls or even mini cast iron skillets keeps the sauce hot longer and makes guests feel super special.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I transfer the pasta and sauce to an airtight container and keep it in the fridge for up to 4-5 days. The key here is to store everything together only if you plan on reheating right away; otherwise, keeping pasta and sauce separate can help prevent mushiness.

Freezing

Freezing Alfredo isn’t my go-to because the texture gets a bit off when thawed, but if you want to, freeze the sauce and pasta separately in airtight containers. When ready, thaw overnight in the fridge and reheat gently on the stove to bring back some of that creamy magic.

Reheating

I highly recommend reheating on the stovetop over low heat, stirring often. Adding a splash of milk or reserved pasta water helps loosen the sauce and keeps it silky. Microwave might seem convenient, but it tends to break the sauce, making it oily and less enjoyable.

Frequently Asked Questions:

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

Making a dairy-free version is a bit tricky since heavy cream and cheese are key to the creamy texture and flavor. However, you could try substituting coconut cream and a dairy-free cream cheese alternative, but expect a different taste and texture.

What’s the secret to preventing the Alfredo sauce from breaking?

The key is to cook the sauce gently on medium-low heat, whisking continuously and avoiding boiling. Adding the cheese gradually and using cornstarch to stabilize the sauce helps, too.

Can I prepare the sauce ahead of time?

Absolutely! You can make the Alfredo sauce up to 5 days in advance and store it in the refrigerator. Reheat slowly on the stove with a splash of milk to restore the creamy consistency before adding the pasta.

Why do you suggest reserving pasta water?

Pasta water contains starch released from the noodles, which helps loosen the sauce and allows it to cling beautifully to the pasta, improving texture and flavor balance.

Final Thoughts

This Creamy Fettuccine Alfredo Recipe is near and dear to my heart because it brings such warmth and satisfaction with every bite. It’s one of those recipes that feels luxurious yet is so simple to make at home. Once you get the hang of the technique, you’ll find yourself reaching for it whenever you want a little creamy comfort on your plate. Give it a try—you might just fall in love like I did!