This One Pot Fettuccine Alfredo Pasta is even better than the original! The pasta cooks directly in the sauce made with chicken or vegetable broth, skim milk, butter, garlic, parmesan, and italian seasoning!
What is fettuccine alfredo
Traditional fettuccine is typically made with fettuccine noodles, parmesan, and butter. Today’s version, while not traditional, is equally as delicious! If you’re looking for a more traditional fettuccine alfredo, I’d suggest looking at this Authentic Fettuccine Alfredo Recipe. That being said, I’m obsessed with today’s recipe. It’s soooo creamy and the noodles are perfectly cooked!
Ingredients
- Fettuccine Noodles – these are the obvious choice for fettuccine alfredo, but this will work on any type of noodle!
- Broth, Milk, and Butter – use either chicken or veggie broth. I used chicken broth, skim milk, and unsalted butter. These provide a great base for the sauce.
- Garlic – gives that nice nuttiness.
- Parmesan, Asiago, and Romano Cheese Blend – my favorite cheese blend. All three provide such different flavors.
- Italian Seasoning, Salt, and Pepper – the perfect spice blend to amp up this pasta dish.
- Half and Half – used to thin the sauce if necessary.
How to make one pot fettuccine alfredo pasta
Making one pot alfredo couldn’t be easier, plus bonus – less dishes! Instead of cooking the noodles separate from the sauce, the noodles cook directly in the sauce! The sauce thickens as the noodles cook to the perfect al dente texture.
- Place fettuccine noodles, broth, milk, butter, and garlic into a LARGE straight edged sauté pan. Over medium heat, bring the mixture to a simmer (this will take a few minutes), stirring constantly and separating the noodles with tongs as they start to soften.
- Once simmering, simmer for about 9 minutes or until pasta is cooked to your preferred texture. Stir regularly to keep the noodles from sticking. You may need to adjust your heat to keep it at a simmer.
- Remove from heat and stir in cheese and Italian seasoning, salt, and pepper.
- Let stand for 5 minutes to thicken. Serve and enjoy!
Tips for making the best fettuccine alfredo
As I said, this one pot pasta could not be easier, but here are some of my tips, so you can make the BEST alfredo:
- Use a straight edged sauté pan or something similar. You need something wide enough to fit the long noodles and something deep enough to hold the all the liquid!
- Use tongs. Stirring the noodles with tongs prevents the noodles from sticking together and makes serving a breeze!
- Use broth. Chicken or vegetable work fine and add SO much flavor.
- Use a freshly shaved cheese blend. Freshly shaved cheese melts beautifully and a cheese blend adds layers of flavor. I like this parmesan, asiago, romano cheese blend.
- Use skim milk. It lightens up the calories and still makes a super creamy sauce! Promise.
Variations
If you’d like to bulk up your fettuccine I’d suggest cooking it separately and serving it on top or next to the one pot fettuccine alfredo pasta. Here are some of my favorite add ins:
- Roasted broccoli
- Roasted or blackened chicken
- Shrimp
What’s YOUR favorite add in? Let me know in the comments below!
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Best kind of pasta to use
Dried fettuccine noodles (the kind you buy in a box at the store) are going to yield the best results. I would not use fresh pasta or another shape. Because the noodles and sauce cook together, fresh pasta would turn to mush.
How to store leftover fettuccine alfredo
Fettuccine alfredo is best served immediately, but it can be stored and re-heated with success, if necessary! Let the alfredo cool completely before placing it in a sealed airtight container in the fridge. To re-heat simply place desired amount of alfredo into a bowl with a splash half and half and microwave until warm!
When stored properly, alfredo will last for a week in the fridge.
What to serve with one pot alfredo pasta
I like serving this one pot pasta with a protein, a vegetable, another carb, and a side salad! Here are my favorites:
- Roasted or blackened chicken or shrimp
- Roasted vegetables
- Garlic bread
- Pear, blue cheese, and candied pecan salad
Enjoy!
– Jennifer
One Pot Fettuccine Alfredo Pasta
Equipment for this recipe
Ingredients
- 8 ounces uncooked fettuccine
- 2 cups chicken or vegetable broth
- 1 1/2 cups skim milk
- ¼ cup unsalted butter
- 4 cloves garlic minced
- 1 cup freshly shaved parmesan, asiago, romano cheese blend
- 1 teaspoon Italian seasoning
- Salt and pepper to taste (I used 1/4 teaspoon each)
- Half and half - to thin if necessary
Recipe Video
Instructions
- Place fettuccine noodles, broth, milk, butter, and garlic into a LARGE straight edged sauté pan.
- Over medium heat, bring the mixture to a simmer (this will take a few minutes), stirring constantly and separating the noodles with tongs as they start to soften.
- Once simmering, simmer for about 9 minutes or until pasta is cooked to your preferred texture. Stir regularly to keep the noodles from sticking. You may need to adjust your heat to keep it at a simmer.
- Remove from heat and stir in cheese and Italian seasoning.
- Taste and season with salt and pepper.
- Let stand for 5 minutes to thicken.
- Thin with half and half, if necessary.
- Serve and enjoy!
- Take 5 seconds to rate this recipe below. We greatly appreciate it!
Notes
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Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.
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