One Pot Fettuccine Alfredo

Close-up of creamy garlic fettuccine Alfredo pasta topped with grated cheese and herbs in a white bowl, with a fork twirling some noodles.

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This one-pot fettuccine Alfredo is rich, creamy, and loaded with garlicky flavor. The pasta cooks directly in a buttery milk sauce, finished with Parmesan for a smooth, comforting bite.

Course Dinner, lunch, Main Course

Cuisine American, Italian, Mediterranean

Diet Low Lactose, Vegetarian

Keyword One Pot Fettuccine Alfredo

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 499

Author Erren Hart

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

US Customary - Metric

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.

Notes

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.

Nutrition