One Pot Fettuccine Alfredo
Quick and easy fettuccine alfredo recipe, made in one pot, with simple ingredients on stovetop. This 30 minute meal is rich, creamy and loaded with parmesan cheese.
- 2 cups Milk Whole or 2%
- 1.5 cups Chicken broth Low sodium
- 1 tbsp Garlic
- Salt To taste
- Pepper To taste
- 1-2 tsp Italian seasoning Optional
- 8 oz Fettuccine Uncooked
- 1/2 cup Heavy cream
- 1 cup Parmesan cheese Shredded
- 1 tsp Parsley For garnish
In a large nonstick pot, add milk, broth, garlic, salt, pepper, Italian seasoning and bring to a simmer over medium high heat.
Add uncooked fettuccine and mix everything together. Let it cook over (without lid) over medium heat until pasta is almost cooked (usually 9 minutes). Be sure to mix pasta every few minutes to prevent sticking.
Add heavy cream and parmesan cheese and mix and cook until sauce is reduced and becomes thick.
If the pasta is still not fully cooked, add some more milk and let it cook for a few more minutes. If the sauce becomes too thick, add a little milk to to make it smooth again.
Garnish with parsley and more freshly grated parmesan cheese and enjoy.
- Read all my tips above.
- Tastes best when served fresh but leftovers can be stored in a sealed container in the fridge and reheated in the microwave for up to 2 days.
Calories: 500kcal | Carbohydrates: 48g | Protein: 21g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 117mg | Sodium: 799mg | Potassium: 415mg | Fiber: 1g | Sugar: 7g | Vitamin A: 865IU | Vitamin C: 6.8mg | Calcium: 482mg | Iron: 1.5mg