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Easy One-Pot Fettuccine Alfredo Recipe (Quick & Creamy)

Easy One-Pot Fettuccine Alfredo Recipe

A quick and creamy one-pot pasta made by simmering dry fettuccine in broth and heavy cream before finishing it with garlic, butter, and freshly grated Parmesan. Serve immediately for the smoothest sauce.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound (454 g) Dried fettuccine
  • 2 tablespoons Unsalted butter
  • 2 cloves Garlic, finely minced
  • 4 cups (960 ml) Low-sodium chicken broth or vegetable broth
  • 1 cup (240 ml) Heavy cream
  • 1/2 teaspoon, plus more to taste Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
  • 1 cup (85–100 g), plus extra for serving Finely grated Parmesan cheese
Garnish
  • Optional as needed Chopped parsley

Method
 

Step-by-Step
  1. Melt the butter in a large, wide skillet, sauté pan, or Dutch oven over medium heat. Add the minced garlic and cook for about 30 seconds, just until fragrant, taking care not to brown it.
  2. Pour in the broth and heavy cream, then season with the kosher salt and black pepper. Bring the mixture to a gentle boil.
  3. Add the dry fettuccine and press the noodles down into the liquid as they soften. Reduce the heat to medium-low and simmer uncovered for 10–12 minutes, stirring frequently.
  4. Continue cooking until the pasta is tender and the liquid has thickened into a sauce. Remove the pan from the heat and let it stand for 1–2 minutes.
  5. Stir in the Parmesan gradually until melted and creamy. Taste and adjust the seasoning, then serve immediately with extra Parmesan and parsley if desired.

Notes

Freshly grate Parmesan from a wedge for the smoothest sauce. If the sauce is too thick, loosen it with a small amount of hot broth or cream; if it is too thin, let it stand for a few minutes so the pasta starch and Parmesan can continue thickening it.