Say hello to the epitome of easy decadence: One Pot Fettuccine Alfredo. It’s a symphony of garlicky, creamy goodness that comes together effortlessly. The timeless pairing of garlic and Parmesan takes center stage, blending seamlessly with tender noodles and a hint of heavy cream. This simple pasta dish is a comfort food recipe the whole family will love.  

A bowl of one pot fettuccine alfredo with a fork twirled around a bite.
Serve this one pot fettuccine alfredo topped with extra Parmesan and black pepper.

Reasons This Fettuccine Alfredo Is Fantastic 

  • It’s faster than traditional recipes without using a store-bought sauce. 
  • From start to finish, it’s ready in less than 30 minutes
  • The prep work is quick, and cleanup is a breeze
  • It’s a satisfying vegetarian meal that can easily be spruced up with extra mix-ins
  • You can easily pair it with all your favorite sides and appetizers for a restaurant-worthy dinner. 

What Is Fettuccine Alfredo? 

Aaaamazing! In all seriousness, fettuccine alfredo is a pasta recipe made with thick fettuccine noodles tossed in a creamy white sauce made with butter, heavy cream, and plenty of Parmesan cheese. Some variations also include garlic, parsley, and other various herbs and spices. 

The dish was originally created by Alfredo di Leilo in Rome, Italy in the early 1900s. However, it was brought to the United States by American travelers and quickly exploded in popularity. 

It truly took hold in America in 1966 when the Dutch Noodle Company began to sell dried fettuccine noodles and included a fettuccine alfredo recipe on the box. 

It wasn’t long before Olive Garden restaurants began to serve their own version of the recipe, incorporating protein options like chicken and shrimp. Thus, American fettuccine alfredo was born, and it remains a staple comfort food in restaurants and homes throughout the states today! 

Close up image of one pot fettuccine alfredo in a bowl.
Enjoy this classic pasta dish as a side or main course.

What’s In Easy Fettucine Alfredo? 

For this one pot fettuccine alfredo recipe, we stuck pretty closely to the original version, including just a dash of flavor-boosting magic that will leave you practically licking the plate. Here’s what you’ll need: 

  • Pasta – Use uncooked fettuccine pasta noodles for the base of the dish. If needed, you can swap them out for gluten-free varieties instead. 
  • Olive Oil – This is used to help caramelize the garlic, enhancing its flavor. Plus, it adds a boost of healthy fats. 
  • Garlic – For the best flavor, use fresh garlic and mince it yourself. 
  • Broth – This is used in place of water to cook the noodles, adding extra flavor. Chicken or vegetable broth both work great. Whichever you choose, make sure it’s a low-sodium variety so as not to overpower the rest of the ingredients. 
  • Heavy Cream – This forms the base of the alfredo sauce, creating the rich taste and silky texture we know and love. 
  • Parmesan Cheese – Use fresh Parmesan and grate it yourself. Trust us, you can definitely taste the difference! 
  • Kosher Salt and Black Pepper – Use as little or as much as you’d like. 

How to Make One Pot Fettuccine Alfredo in Four Simple Steps

If you didn’t already know, we’re totally hooked on the idea of morphing our most loved meals into ridiculously effortless one-pot recipes. So, of course, we had to transform fettuccine alfredo into a one-pot wonder, too!

  1. Sauté. Heat the oil in a large pot, and sauté the garlic until it’s golden and fragrant. It cooks quickly. So, be careful not to let it burn! 
  2. Boil. Add the broth, salt, pepper, and pasta. Increase the heat, bringing the liquid to a boil. 
  3. Simmer. Stir the mixture together, ensuring the noodles are completely submerged in the broth. Cover the pot, and reduce the heat, letting the pasta simmer. To prevent clumping, stir the pasta a few times while it cooks. This is key to tender, individual noodles! 
  4. Combine. Add the remaining ingredients to the pot, stirring until they’re well combined. Then, garnish your one pot fettuccine alfredo with extra Parmesan and black pepper, and dig in while it’s warm!
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Overhead image of a pot of fettuccine alfredo topped with Parmesan flakes.
Be sure to stir your pasta as it cooks to prevent it from clumping together.

Variations and Extra Mix-Ins

We kept things blissfully simple with this one-pot fettuccine Alfredo recipe, allowing the rich essence of Parmesan to take the spotlight. But hey, if you’re feeling adventurous, go ahead and throw in your own twist of ingredients and variations. Your culinary playground, your rules!

Some of our favorite ways to switch it up include: 

  • Using Different Noodles. If you aren’t a fan of thick fettuccine noodles, replace them with thinner varieties like linguine, spaghetti, or short pasta noodles like shells, elbows, or spirals. They all work wonderfully! 
  • Mixing and Matching Cheese. Whether you’re making Parmesan pasta, mac and cheese, or fettuccine alfredo, you can never have too might cheese! Right? We love Parmigiano Reggiano for this recipe, but Asiago or Romano blends taste incredible, too. If you want to really treat yourself, you can even use a blend of all three. YUM!
  • Creating a Dairy-Free Option. If needed, you can easily make this one pot fettuccine dairy-free by replacing the heavy cream with coconut cream and swapping out the Parmesan for your favorite dairy-free alternative. 
  • Including Protein. A distinctly American thing to do, we sometimes like to incorporate grilled chicken, chicken strips, or shrimp into this dish to transform it into a complete, filling meal. 
  • Adding Veggies. For extra nutrients and fiber, try including vegetables either while the pasta is boiling or after the dish is finished. Options like broccoli, asparagus, mushrooms, and peas, all work great. 
Close up image of one pot fettuccine alfredo.
Feel free to mix and match different ingredients to make this recipe your own.

Common Questions About One Pot Fettuccine Alfredo

How long can I store leftovers?

Once fully cooled, leftover pasta can be transferred to an airtight container and kept in the fridge for up to 5 days.

Can I freeze this recipe?

No, unfortunately, fettuccine alfredo cannot be frozen, because the dairy does not thaw well.

What’s the best way to reheat leftovers?

When you’re ready to eat, warm leftovers in the microwave for a few minutes until your desired temperature is reached. Or, place them back in a pot over medium heat on the stove. Add an extra splash of broth as needed to liven the sauce back up if it has become a bit too dry. 

How should I serve one pot fettuccine alfredo?

If you’re looking for the ultimate saucy comfort food, enjoy a big bowl of this pasta on its own! Or, serve it as a side with main courses like baked pesto chicken and baked feta salmon. Then, add include sides such as a light salad and cheesy focaccia. Top your meal off with Zeppole or tiramisú bread pudding, and you’ll feel like you’re at a fancy restaurant!  

More One-Pot Pasta Recipes

If you’re vibing with the creamy goodness of this one-pot fettuccine Alfredo pasta, you’re in for a treat. Check out the stellar lineup of hassle-free one-pot pasta dishes listed below:  

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

One Pot Fettuccine Alfredo Recipe

4.91 from 10 votes
Author: Food Dolls
Servings: 4 servings
Prep: 10 minutes
Cook: 12 minutes
Total: 22 minutes
Made with no boil pasta, this One Pot Fettuccine Alfredo is creamy, garlicky, and a lot of freshly grated parmesan cheese!


  • 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


  • 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.



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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

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Please leave a comment!

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Meet Alia & Radwa

Welcome to Food Dolls! We’re so glad you found us. We are Alia and Radwa, sisters who want to share simple and easy recipes with you. We hope you find recipes here that you enjoy making as much as we do! Learn more about us!

4.91 from 10 votes (4 ratings without comment)

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Recipe Rating


    1. Whatever we find at the store. We’re not particular about the brand. 😊

      Alia & Radwa

  1. 4 stars
    I made using linguine because that’s what I had and wasn’t feeling the store. I followed all the instructions exactly but the pasta did not use up all the broth. It was still very tasty and I expect it will be even better tomorrow but is it supposed to use up most of the broth so it resembles closer to drained or is there supposed to be almost a cup of liquid left when you are adding the cream?

    1. I had this exact same issue. I had a gut feeling to add less broth but I added the 5 cups anyway 🤦‍♀️
      I used Barilla pasta and I have sooooo much liquid left after 14min cooking

  2. 5 stars
    OMG!!! I love everything about this one pot fettuccine alfredo!! My picky boys tore it up too! Thank you so much and your videos are amazing!!!

  3. 5 stars
    I made this for my son’s 16th birthday in December and it was great! He loved it and usually requests alfredo pasta with a side of homemade meatballs for his birthday. Also used the base of this recipe to make a mac & cheese on christmas day and it was the favorite side dish to texas style brisket. I am goin to make it again tonight!!

  4. 5 stars
    Need I say more?.. but I have to because it was that good! I made this tonight with the bruschetta chicken recipe from the fooddolls also and both were SOO good! Don’t walk, RUN to the store to get the ingredients. Highly recommend!