This creamy Fettuccine Alfredo recipe is the ultimate comfort food and can be prepared in under 30 minutes, which is perfect for a busy weeknight dinner! Instead of Parmesan, this recipe uses shredded mozzarella to thicken the sauce, giving it an extra-rich and velvety texture. Made with heavy cream, whole milk, fresh garlic, and a blend of flavorful seasonings, this dish is irresistibly creamy, easy to make, and so satisfying.
- While Parmesan is the classic choice for Alfredo sauce, this recipe swaps it for mozzarella and honestly, you won’t even notice the difference! Mozzarella is a lifesaver when those Alfredo cravings hit, and there’s no Parmesan in the fridge and I think it tastes even better with mozzarella! Plus, it’s a great option for vegetarians who avoid Parmesan made with rennet.
- This recipe is ready in less than 30 minutes and tastes way better than jarred Alfredo sauce since you’re in control of all the ingredients. It’s also easy to customize, and I have some great variations!
Ingredients
- Pasta -For this fettuccine Alfredo, choose your favourite brand of fettuccine pasta. However, any pasta you have on hand (rotini, penne etc.) will still taste just as amazing with the Alfredo sauce!
- Butter – This recipe uses unsalted butter.
- Garlic cloves – Fresh garlic really enhances the Alfredo sauce, preventing it from being bland.
- Cream cheese – The cream cheese adds a rich creaminess to the sauce.
- Heavy cream – Creates a rich and thick alfredo consistency.
- Milk – Whole milk helps thin out the sauce.
- Seasonings – A great Alfredo sauce needs plenty of seasoning! For this recipe, I love adding garlic powder, dried parsley, chilli flakes for a bit of heat, salt, black pepper, and Italian seasoning to elevate the flavours.
- Cheese – I use full-fat mozzarella cheese for a creamy texture, but you can also use Parmesan if you prefer a more traditional Alfredo. Just be sure to avoid pre-shredded cheese, as it contains additives that can prevent it from fully melting into the sauce.
Step By Step Instructions for Creamy Fettuccine Alfredo Recipe
Step 1. Cook the Fettuccine: Bring a large pot of water to a boil and add the fettuccine. Cook according to the package instructions until al dente. Drain and set aside.
Step 2. Prepare the Alfredo Sauce: In a large pan, melt the butter over medium heat. Add minced garlic and cook until it’s lightly golden and fragrant. Add the cream cheese to the pan and stir until it starts to melt and combine with the butter.
Step 3: Seasonings: Pour in the heavy cream and whole milk. Add garlic powder, dried parsley, chili flakes, black pepper, and salt. Stir until the ingredients are well combined. Reduce the heat to medium-low and let the sauce simmer until it begins to thicken.
Step 4: Add cheese: Remove the pan from the heat and stir in the shredded cheese until it’s melted and smooth. Return the pan to low heat and continue stirring frequently until the sauce thickens to your desired consistency. Adjust seasonings if needed. Toss the cooked fettuccine in the Alfredo sauce until evenly coated. Garnish with fresh cilantro or chopped parsley. Serve immediately with garlic bread and a salad!
Serving Suggestions
Variations
Protein – Add sliced grilled chicken, shrimp, scallions, flaked salmon, chunks of crab meat or pieces of bacon.
Vegetables – Add frozen peas, sauteed mushrooms or spinach.
Pasta – Substitute fettuccine pasta for rotini, penne, or macaroni.
Seasonings – For a flavorful Alfredo, get creative with seasonings. Cajun seasoning, Montreal steak seasoning, oregano, basil, or white pepper are excellent options to try.
Cream cheese – Swap out cream cheese for Boursin cheese. The garlic and fine herbs Boursin flavour is a great option.
Dairy – If you’re using half-and-half instead of heavy cream, dissolve 1 tablespoon of cornstarch in luke warm water and mix it into the Alfredo sauce to thicken it.
Garnish – Top your fettuccine alfredo with parsley or cilantro.
Mini Oreo Pumpkin Cheesecakes FAQ
Best way to reheat Fettuccine Alfredo?
Microwave: Place the pasta in a microwave-safe bowl, add 2 tablespoons of milk for every cup of pasta, and cover it with a lid or plastic wrap. Microwave for 1:30 to 2 minutes, depending on your microwave, until heated through. This method keeps the sauce creamy and maintains the texture.
Stove: Add the pasta to a pan over medium-low heat, pour in a splash of milk, cover with a lid, and heat until the sauce and pasta is warm.
My Alfredo sauce is not thickening, what should I do?
If your alfredo sauce is not thickening after simmering for about 10 minutes, create a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of lukewarm water, then add it to the sauce.
The Alfredo sauce is clumpy, how can I fix it?
If you add cheese to the sauce on high heat, it may clump. To fix this, stir the sauce over low heat while slowly adding water until the consistency smooths out.
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Creamy Fettuccine Alfredo Recipe
Ingredients
- 8 oz Fettuccine
- 2 tablespoons unsalted butter (28 grams)
- 2 to 3 garlic cloves, minced
- 4 tablespoons cream cheese (60 grams)
- 1 1/2 cup heavy cream
- 1/2 cup whole milk
- 1/2 teaspoon dried parsley flakes
- 1/2 teaspoon garlic powder
- 1/4 teaspoon Italian seasoning, optional (see note)
- 1 teaspoon chili flakes
- salt and pepper (to taste)
- 1 cup mozzarella cheese, shredded
Instructions
- Bring a large pot of water to a boil and add the fettuccine. Cook according to the package instructions until al dente. Drain and set aside.8 oz Fettuccine
- In a large pan, melt the butter over medium heat. Add minced garlic and cook until it’s lightly golden and fragrant. Add the cream cheese to the pan and stir until it melts and combines with the butter.2 tablespoons unsalted butter (28 grams), 2 to 3 garlic cloves,, 4 tablespoons cream cheese (60 grams)
- Pour in the heavy cream and whole milk. Add garlic powder, dried parsley, chilli flakes, black pepper, and salt. Stir until the ingredients are well combined. Reduce the heat to medium-low and let the sauce simmer until it begins to thicken.1 1/2 cup heavy cream, 1/2 cup whole milk, 1/2 teaspoon dried parsley flakes, 1/2 teaspoon garlic powder, 1/4 teaspoon Italian seasoning,, 1 teaspoon chili flakes, salt and pepper (to taste)
- Remove the pan from the heat and stir in the shredded cheese until it’s melted and smooth. Return the pan to low heat and continue stirring frequently until the sauce thickens to your desired consistency. Adjust seasonings if needed. Toss the cooked fettuccine in the Alfredo sauce until evenly coated. Garnish with fresh cilantro or chopped parsley.1 cup mozzarella cheese,
Notes
- Substitute Italian seasoning with dried oregano or thyme.
- To thin out your alfredo sauce, add a splash of whole milk after tossing in the fettuccine.
- Reheating instructions – add fettuccine alfredo to a bowl, add 2 tablespoons of milk and heat in the microwave.
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