One Pot Fettuccine Alfredo Pasta
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!
Servings: 4 people
Calories: 593kcal
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
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!
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Notes
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.
Nutrition
Calories: 593kcal | Carbohydrates: 49g | Protein: 33g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 1432mg | Potassium: 441mg | Fiber: 2g | Sugar: 6g | Vitamin A: 678IU | Vitamin C: 9mg | Calcium: 849mg | Iron: 2mg
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