Description

This creamy Alfredo pasta recipe is a one-pot wonder that’s better than restaurant versions. Using simple ingredients like garlic, broth, fettuccine, heavy cream, and Parmesan cheese, it delivers rich, comforting flavors with minimal cleanup. Perfect for a weeknight dinner, this dish is easy to prepare, cooks quickly, and guarantees a luscious, velvety sauce that clings beautifully to every strand of pasta.

Ingredients

Scale

Base Ingredients

2 Tablespoons extra virgin olive oil
5 cloves garlic, grated

Broth and Seasoning

4 cups low-sodium chicken or vegetable broth
2 teaspoons kosher salt (adjust to taste)
1 teaspoon ground black pepper (adjust to taste)

Pasta

16 ounces uncooked fettuccine pasta

Creamy Sauce

¾ cup heavy cream
½ cup freshly grated Parmesan cheese, plus more for garnish

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Instructions

Sauté Garlic: In a large pot over medium-high heat, heat the olive oil. Add the grated garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
Add Broth and Seasoning: Pour in the chicken or vegetable broth. Add kosher salt and black pepper. Stir everything well to combine the flavors.
Cook Pasta: Add the uncooked fettuccine pasta, making sure it is fully submerged in the broth. Cover the pot and reduce heat to medium-low. Let it cook for 12-14 minutes, stirring occasionally to keep the pasta from sticking together and to ensure even cooking.
Finish Sauce: Once the pasta is al dente and has absorbed most of the broth, stir in the heavy cream and grated Parmesan cheese. Mix thoroughly until the sauce is creamy and coats the pasta evenly.
Garnish and Serve: Serve the Alfredo pasta warm, garnished with additional Parmesan cheese and freshly ground black pepper for extra flavor. Store any leftovers in an airtight container in the fridge for up to five days.

Notes

Stir the pasta occasionally during cooking to prevent clumping and ensure even cooking.
You can substitute chicken broth with vegetable broth for a vegetarian option.
Adjust salt and pepper to your taste preference, especially considering the saltiness of the broth and Parmesan.
For a lighter version, consider using half-and-half instead of heavy cream, though sauce richness may vary.
Store leftovers in an airtight container and reheat gently to prevent the sauce from separating.