One Pot Fettuccine Alfredo Recipe

Close up image of one pot fettuccine alfredo in a bowl.

4.89 from 9 votes

One Pot Fettuccine Alfredo Recipe

Made with no boil pasta, this One Pot Fettuccine Alfredo is creamy, garlicky, and a lot of freshly grated parmesan cheese!

Prep Time10

Cook Time12

Total Time22

Course: dinner, Side Dish

Cuisine: American, Italian

Keyword: alfredo pasta, easy garlic parmesan pasta, how to make a one pot fettuccine alfredo, how to make an easy fettuccine alfredo, one pan pasta, one pot dinner, one pot fettuccine alfredo, one pot pasta, parmesan pasta recipe

Servings: servings

Author: Food Dolls

Equipment

1 Large Pot

Ingredients

2 Tablespoons extra virgin olive oil
5 cloves garlic grated
4 cups low-sodium chicken or vegetable broth
2 teaspoons kosher salt +more or less to taste
1 teaspoon ground black pepper +more or less to taste
16 ounces uncooked fettuccine pasta
¾ cup heavy cream
½ cup Parmesan cheese freshly grated + more for garnish

Instructions

In a large pot over medium-high heat, add the olive oil and garlic. Sauté for 1 minute or until the garlic fragrance.
2 Tablespoons extra virgin olive oil, 5 cloves garlic
Add the broth, salt, and pepper. Stir to combine.
4 cups low-sodium chicken or vegetable broth, 2 teaspoons kosher salt, 1 teaspoon ground black pepper
Add the uncooked pasta, submerging it completely in the broth. Cover, and reduce the heat to medium-low.
16 ounces uncooked fettuccine pasta
Cook for 12-14 minutes or until the pasta is al dente, stirring a couple of times as it cooks to avoid clumps.
Add the heavy cream and Parmesan cheese. Stir to combine.
¾ cup heavy cream, ½ cup Parmesan cheese
Garnish with extra Parmesan and freshly ground black pepper.
Serve warm!
Store in an airtight container in the fridge for up to five days.

Video

Nutrition