One Pot Fettuccine Alfredo Recipe

Name: One Pot Fettuccine Alfredo recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
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 )

Fettuccine Alfredo in a bowl and twirled on a fork.

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.

Ingredients in this Fettuccine Alfredo

The beauty of Fettuccine Alfredo is the simplicity of the ingredients. You only need a handful of ingredients to make this indulgent recipe.

milk
chicken stock
fettuccine
butter
garlic cloves
salt
cracked black pepper
parmesan

Ingredients in our One Pot Fettuccine Alfredo recipe.

How to make this One Pot Fettuccine Alfredo recipe?

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. Stirring will ensure the pasta cooks evenly and doesn’t stick together or to the bottom of the pot.
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.

One pot fettuccine alfredo in pot with a wooden spoon. — Add all of the ingredients except parmesan to a large pot.

Fettuccine alfredo with fresh parmesan on top to be mixed in. — Once all of the liquid has been absorbed, remove from heat and add parmesan.

Close up of fettuccine alfredo with a wooden spoon. — Stir in the parmesan until it’s combined.

A close up of one pot fettuccine alfredo with cracked black pepper and a fork.

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

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.

Is Alfredo actually a sauce in Italy?

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.

Two bowls of fettuccine alfredo with a fork in one.

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.

I can’t stress enough just how much I love this simple and delicious one pot fettuccine alfredo recipe. Enjoy! Xx, Jenny

Here are some other easy pasta recipes we really love:

A close up of a bowl of fusilli pasta with vodka sauce. — Vodka Sauce

A close up of capellini with garlic lemon and parmesan with a fork. — Capellini

A close up of a swirled pile of cacio e pepe. — Cacio E Pepe

Click here for our Pasta and Noodles Recipe Collection!

One pot fettuccine alfredo in a bowl with a fork in the pasta.

Hungry for more?

Subscribe to never miss a recipe.

Email Pin Tweet Share Yummly

A recipe for one pot fettuccine alfredo in a bowl with a fork.

One Pot Fettuccine Alfredo recipe

4.97 from 51 votes

PRINT RECIPE Pin Recipe

This creamy One Pot Fettuccine Alfredo is the perfect comfort food, that's both delicious and so easy to make! We love one pot pasta recipes because they make weeknight dinners a breeze and this one is at the top of our list!

RECIPE BY Teri & Jenny

Prep Time: 5 mins

Cook Time: 25 mins

Total Time: 30 mins

Servings: 4

INGREDIENTS

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

Tips

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.

Serving: 1serving Calories: 429kcal Carbohydrates: 49g Protein: 17g Fat: 18g Saturated Fat: 10g Cholesterol: 92mg Sodium: 860mg Potassium: 373mg Fiber: 2g Sugar: 8g Vitamin A: 571IU Vitamin C: 1mg Calcium: 255mg Iron: 1mg

CUISINE: Italian

KEYWORD: pasta,

COURSE: dinner