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!
Servings: 4 servings
Equipment
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
Serving: 1serving | Calories: 719kcal | Carbohydrates: 85g | Protein: 24g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 159mg | Sodium: 2272mg | Potassium: 395mg | Fiber: 4g | Sugar: 5g | Vitamin A: 832IU | Vitamin C: 1mg | Calcium: 236mg | Iron: 3mg
