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This garlicy Creamy One Pot Fettuccine Alfredo made in a single pan. Easy, comforting, and perfect for busy weeknights with minimal cleanup.
Know Before You Scroll
What You’ll Need
Whole milk, chicken broth, dried fettuccine, unsalted butter, olive oil, garlic, Parmesan cheese, fresh parsley, salt, and black pepper.
Flavor Profile
Rich, buttery, and deeply garlicky with a creamy Parmesan finish.
Difficulty Level
Easy. One pan, simple ingredients, and no special techniques required.
Equipment Needed
Large skillet or Dutch oven, wooden spoon or tongs, microplane or grater.
Top Tip
Add the Parmesan off the heat. This keeps the sauce silky and prevents it from turning grainy.
Time-Saving Tips
No draining and no separate sauce. The pasta cooks directly in the Alfredo for maximum flavor with minimal cleanup.
Ingredient Swaps
Use vegetable broth instead of chicken broth to make it fully vegetarian.
In the Test Kitchen
I absolutely love Fettuccini Alfredo, but let’s face it, it’s pretty rich and calorific! I wanted a an Alfredo that felt indulgent without relying on heavy cream or a ton of butter. After testing this recipe, I found that increasing the milk slightly and letting the pasta cook directly in the sauce made all the difference. The starch from the noodles thickens everything naturally, while finishing with Parmesan off the heat keeps the sauce smooth and silky instead of grainy.
Ingredient Notes
Milk
Best Choice
Whole milk for maximum creaminess
Substitutions
Half-and-half works but will thicken faster, so watch the heat
Parmesan Cheese
Best Choice
Freshly grated Parmesan
Substitutions
Avoid pre-shredded cheese, which won’t melt smoothly
Garlic
Best Choice
Finely mince it so it melts into the sauce without burning
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
1
Build the Flavor Base
Heat 2 tablespoons olive oil and 2 tablespoons unsalted butter together in a large skillet or Dutch oven over medium heat. Once the butter is fully melted and the pan is hot, add 2 finely minced garlic cloves and cook for about 1 minute, just until fragrant. Do not let the garlic brown.
2
Add the Liquid
Pour in 3 cups whole milk and 1 cup chicken broth. Stir in 1 teaspoon salt, a few cracks of black pepper, and half of the chopped parsley. Bring the mixture to a gentle boil.
3
Cook the Pasta
Add 8 ounces dried fettuccine to the pot, stirring immediately to separate the noodles. Press them down so they are mostly submerged. Reduce the heat to medium and let the pasta simmer uncovered, stirring frequently, for 15 to 20 minutes.
4
Finish with Cheese
As the pasta cooks, the liquid will gradually reduce and turn creamy. Stir often to prevent sticking and cook until the noodles are al dente and the sauce coats the pasta.
Remove the pot from the heat. Stir in 1/2 cup grated Parmesan cheese until fully melted and smooth.
5
Serve
Taste and season with additional salt and black pepper as needed. Serve immediately with extra Parmesan and the remaining parsley sprinkled over the top.
Perfect Pairings
Recipe
One Pot Fettuccine Alfredo
Ingredients
- 3 cups whole milk
- 1 cup chicken broth
- 8 oz dried fettuccine
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 garlic cloves (finely minced)
- 1 teaspoon salt
- Fresh cracked black pepper (to taste)
- 2 tablespoons fresh parsley (chopped)
- ½ cup grated Parmesan cheese (plus extra for topping)
Instructions
- Start by heating the olive oil and butter together in a large skillet or Dutch oven over medium heat. Once the butter is melted and the mixture is hot, add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Pour in the milk and chicken broth, then stir in the chopped parsley, salt, and a few cracks of black pepper.
- Bring the liquid to a low boil, then add the uncooked fettuccine. Stir to separate the noodles and make sure they’re fully submerged as much as possible.
- Reduce heat to medium and simmer, stirring frequently, for about 15 to 20 minutes. The pasta will soften and the liquid will gradually reduce into a silky, creamy sauce.
- Once the noodles are al dente and most of the liquid has been absorbed, remove the pot from heat and stir in the Parmesan until it melts smoothly into the sauce.
- Taste and season with additional salt and pepper if needed. Serve hot with extra Parmesan and a sprinkle of fresh parsley on top.
Tips
Erren’s Top Tips
- Keep the heat moderate once the pasta is added so the milk doesn’t scorch.
- Stir from the bottom of the pan to prevent pasta from sticking as the sauce thickens.
- Always add Parmesan off the heat to avoid a grainy sauce.
- If the sauce thickens too much, stir in a splash of warm milk to loosen it.
Variations & Add-Ins
- Add sautéed mushrooms or spinach during the last few minutes of cooking.
- Stir in cooked chicken or shrimp just before adding the cheese.
- Finish with a squeeze of lemon juice for brightness.
- Add a pinch of nutmeg for a classic Alfredo twist.
Storage & Freezing
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove with a splash of milk to restore creaminess.
- Freezing is not recommended, as dairy-based sauces can separate.
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FAQs
Can I use cream instead of milk?
Yes, but it will thicken faster. Lower the heat and reduce simmer time slightly.
Why is my sauce too thick?
The pasta continues to absorb liquid. Add warm milk a little at a time while stirring.
Can I make this vegetarian?
Absolutely. Swap the chicken broth for vegetable broth.
What pasta works best besides fettuccine?
Linguine or spaghetti work well, but cook time may vary slightly.
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