There are only a few dishes I would consider as comforting and simple as Fettuccine Alfredo and this One Pot Fettuccine Alfredo recipe takes the simplicity factor to the next level. I love this recipe so much. It’s the perfect one pot pasta recipe for a weeknight meal thats easy to throw together after a very long day and with only a handful of basic ingredients. I also love this recipe because it’s a little lighter than the standard version because of the mixture of milk and chicken stock used for the sauce, replacing heavy cream. Although any dry fettuccine will work, I love using this brand! It’s a little more expensive than other brands, but the texture is almost like fresh pasta when cooked.
What is Fettuccine Alfredo?
Fettuccine Alfredo is a simple Italian pasta dish that consists of (ideally fresh) fettuccine noodles tossed with butter and parmesan cheese. When the cheese and butter melt together, it makes a delicious and creamy Alfredo sauce. Fettuccine Alfredo is delicious and creamy, and tastes like butter and cheese.
Ingredients in Fettuccine Alfredo
The beauty of Fettuccine Alfredo is the simplicity of the ingredients. You only need a hand of ingredients to make this indulgent recipe.
- milk (or heavy cream, we use milk because we developed this recipe to be made in one pot)
- chicken stock
- garlic cloves
- cracked black pepper
How to make one pot Fettuccine Alfredo from scratch?
- This simple and delicious recipe starts by adding all of the ingredients, except Parmesan, into a large pot.
- Bring the mixture to a boil over medium-high heat. Once mixture is boiling, reduce the heat to medium and simmer, stirring frequently, until most of the liquid has been absorbed and the pasta is al dente.
- Remove the pot from the heat and stir in the Parmesan until the sauce is thick and creamy.
- Season with salt and pepper as needed, top with more Parmesan and serve.
Tips and Tricks for one pot Fettuccine Alfredo success!
- Using unsalted chicken stock (or broth) will allow you to control the amount of salt in the dish, ensuring that the final product won’t be too salty.
- Using full or partial fat milk will help to ensure a creamy and thick sauce, while still being a little heathier than heavy cream.
- It’s important to frequently stir the dish throughout the simmering process so that the pasta cooks evenly and doesn’t stick to the bottom of the pot.
- Broccoli: Stir frozen broccoli (no need to thaw!) into the mixture about 5 minutes before adding Parmesan to sauce.
- Chicken: Begin by adding 2 tablespoons oil to the pot. Season 2 thinly sliced chicken breasts with salt and pepper and sear on each side for about 5 minutes. Remove from pot and allow chicken to rest. Cook one pot Fettuccine Alfredo in same pot as directed. Once Parmesan has been added, chop chicken into bite sized pieces and toss into pasta.
- Peas: About 3 minutes before Parmesan is added to sauce, stir in 1 cup frozen peas (no need to thaw!).
- Shrimp: Begin by adding 2 tablespoons oil to the pot. Season 12 large shrimp (already peeled and deveined) with salt and pepper and sear on each side for about 3 minutes. Add 1/4 cup water or stock and cover to steam, about 1 minute. Remove shrimp from pot and set aside. Cook one pot Fettuccine Alfredo in same pot as directed. Once Parmesan has been added, toss shrimp into pasta.
Can you use milk instead of heavy cream in Alfredo sauce?
Yes! We have developed our recipe to use milk instead of cream, because most people already have milk on hand.
I can’t stress enough just how much I love this simple and delicious One Pot Fettuccine Alfredo recipe. I love one pot recipes in general and if you do too, you’ll love our One Pot Pasta with Sausage and Zucchini. It’s also really good and super simple! Enjoy! Xx, Jenny
Hungry for more?
One Pot Fettuccine Alfredo recipe
- 2 cups milk
- 1 cup chicken stock
- 8 oz dried Fettuccine
- 3 tbsp unsalted butter
- 2 garlic cloves minced
- 1 tsp salt
- ¼ tsp cracked black pepper
- ⅓ cup grated parmesan cheese plus more for garnish
- Place all ingredients, except Parmesan, into a Dutch oven or large skillet.
- Place pot over medium-high heat and bring mixture to a boil, 4 to 5 minutes.
- Reduce heat to medium and simmer for 15 to 20 minutes, stirring frequently, until most of the liquid has been absorbed and the pasta is al dente.
- Remove from heat and stir in Parmesan until sauce is thick and creamy. Season with more salt and pepper as needed.
- Top pasta with more Parmesan and serve.