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.
How to Make Our One Pot Fettuccine Alfredo
Ingredients
The beauty of Fettuccine Alfredo is the simplicity of the ingredients. You only need a handful of ingredients to make this indulgent recipe.
Process
- Add 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 add Parmesan.
- 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 healthier then 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 or to itself.
FAQs
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.
Many people outside of Italy are surprised to learn that ‘alfredo sauce’ doesn’t actually exist in Italy. Although there are many cheese and butter sauces, the term Alfredo sauce only came about when a restaurant owner in Rome, Alfredo di Lelio, who was popular with American tourists decided to name his butter, cheese and linguine dish after himself.
Variations
- 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.
More Delicious Pasta Recipes You Will Love
One Pot Fettuccine Alfredo recipe
INGREDIENTS
- 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
INSTRUCTIONS
- Place all ingredients, except Parmesan, into a Dutch oven or large skillet.
- Place pot over medium-high heat and bring mixture to a boil. Should take about 4 to 5 minutes to reach a boil.
- Once liquid is boiling, 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.
NOTES
- 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 healthier then 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 or to itself.
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Fettuccine Alfredo is one of my all-time favorites. I’m always on the hunt for a good recipe. This was so good and so incredibly easy to make. I goofed and bought heavy cream, so I ended up using that instead of milk, and it came out great. I think it would be good with either.