Fettuccine Alfredo Recipe

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Naomi Published: December 1, 2020 Modified: June 1, 2021

How To Make Fettuccine Alfredo

Try a lighter plate of fettuccine alfredo for dinner tonight! It’s well-seasoned, creamy, and takes only 30 minutes to make.

Preparation: 5 minutes
Cooking: 20 minutes
Total: 25 minutes



  • 12ozfettuccine,or any pasta shape
  • 1tbspextra virgin olive oil,or butter
  • 4garlic cloves,pressed or finely-minced
  • 3tbspall-purpose flour
  • 1cupchicken stock
  • 1cuplow-fat milk,like 1% milk
  • ¾cupParmesan cheese,freshly-grated, plus more for topping
  • ½tspsalt
  • ¼tspblack pepper
  • fresh parsley,chopped, optional


  1. Cook the pasta to al dente according to package directions in pot of generously-salted water.

  2. Heat the olive oil in a large sauté pan over medium-high heat.

  3. Add the garlic and sauté for 1 minute, stirring occasionally, until fragrant.

  4. Sprinkle with flour, and stir to combine.

  5. Sauté for an 1 minute to cook the flour, stirring occasionally.

  6. Slowly add the chicken broth, whisking to combine until smooth.

  7. Whisk in the milk, and bring the mixture to a simmer.

  8. Let cook for an additional 1 minute until thickened, then stir in the Parmesan cheese, salt, and pepper, until the cheese melted.

  9. Reduce heat to medium-low until the pasta is cooked.

  10. Drain the pasta, then immediately add pasta to the sauté pan with the alfredo sauce.

  11. Toss to combine.

  12. Serve topped with chopped fresh parsley and parmesan cheese, and enjoy!


  • Calories: 529.03kcal
  • Fat: 13.27g
  • Saturated Fat: 5.87g
  • Monounsaturated Fat: 5.24g
  • Polyunsaturated Fat: 1.18g
  • Carbohydrates: 75.30g
  • Fiber: 3.07g
  • Sugar: 6.68g
  • Protein: 25.51g
  • Cholesterol: 23.81mg
  • Sodium: 578.62mg
  • Calcium: 436.64mg
  • Potassium: 404.26mg
  • Iron: 1.99mg
  • Vitamin A: 104.15µg
  • Vitamin C: 4.34mg
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