Creamy Fettuccine Alfredo

Posted on

Here’s a twist on Fettuccine Alfredo that’s not your usual but still incredibly tasty! When I was a kid, Fettuccine Alfredo was my go-to dish at any restaurant we visited. It was also one of the first recipes I learned to make. Even though it’s not the traditional version, it’s still absolutely delicious. If you need a quick dinner idea that everyone will love, this pasta dish is the way to go.

Creamy Fettuccine Alfredo

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course


  • 1/2 cup unsalted butter
  • 1 tablespoon fresh minced garlic
  • 2 cups heavy cream
  • 1 1/2 teaspoon Italian seasoning
  • 1/2 to 3/4 teaspoon salt adjust to taste
  • 1/2 to 3/4 teaspoon black pepper adjust to taste
  • Dash of nutmeg
  • 1 1/2 cup freshly grated parmesan cheese
  • 2 tablespoons cream cheese
  • 2 tablespoons finely chopped fresh parsley
  • 12 ounces fettuccine pasta
  • Salt for boiling pasta


  • Cook the fettuccine pasta according to the package directions in salted water. I like to cook it just a minute beyond al dente.
  • In a saucepan over medium heat, melt the butter with the minced garlic. Sauté for about a minute or two.
  • Pour in the heavy cream, Italian seasoning, salt, black pepper, and a dash of nutmeg. Whisk everything together and let it simmer for 5 to 6 minutes until it thickens.
  • Add the freshly grated parmesan cheese and cream cheese to the sauce. Whisk again until the sauce is smooth and thick.
  • Once the pasta is cooked, add it to the sauce along with the chopped parsley. Mix everything together thoroughly.
  • Serve the pasta warm, garnished with extra parsley and parmesan cheese on top!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating