Description
This One Pot Fettuccine Alfredo is a creamy, comforting pasta dish made with minimal cleanup. Combining sautéed garlic, broth, pasta, heavy cream, and Parmesan cheese all cooked in a single pot, this recipe delivers rich, cheesy flavor with ease and speed, perfect for a cozy weeknight dinner.
Ingredients
Scale
Base Ingredients
- 2 Tablespoons extra virgin olive oil
- 5 cloves garlic, grated
Liquid and Seasoning
- 4 cups low-sodium chicken or vegetable broth
- 2 teaspoons kosher salt (plus more or less to taste)
- 1 teaspoon ground black pepper (plus more or less to taste)
Pasta and Dairy
- 16 ounces uncooked fettuccine pasta
- ¾ cup heavy cream
- ½ cup Parmesan cheese, freshly grated (plus more for garnish)
Instructions
- Sauté Garlic: In a large pot over medium-high heat, add the extra virgin olive oil and grated garlic. Sauté for 1 minute or until the garlic becomes fragrant, releasing its aroma and flavor into the oil.
- Add Broth and Seasoning: Pour in the low-sodium chicken or vegetable broth, then add the kosher salt and ground black pepper. Stir well to combine all ingredients evenly.
- Add Pasta and Cook: Submerge the uncooked fettuccine pasta completely in the broth mixture. Cover the pot and reduce the heat to medium-low. Cook for 12 to 14 minutes, stirring occasionally to prevent the pasta from sticking and to ensure even cooking until the pasta is al dente.
- Add Cream and Cheese: Once the pasta is cooked, stir in the heavy cream and freshly grated Parmesan cheese. Combine thoroughly until the sauce becomes creamy and coats the pasta evenly.
- Garnish and Serve: Garnish the finished dish with extra Parmesan cheese and freshly ground black pepper to taste. Serve warm for the best flavor and texture.
Notes
- Use low-sodium broth to control the salt level in the dish.
- Stir occasionally while cooking pasta to prevent clumping.
- For a richer flavor, use freshly grated Parmesan cheese.
- Store leftovers in an airtight container in the refrigerator for up to five days.
- Reheat gently on the stovetop or microwave, adding a splash of cream or broth if the sauce thickens too much.
