One-Pot Fettuccine Alfredo is a take on classic Fettuccine Alfredo, but with less cleanup!
Fettuccine Alfredo is my favorite! The first time I ever had it was at Olive Garden when I was maybe 12, and while I find theirs pretty flavorless at this point in my life, I will always be grateful to the waitress that suggested it to me after I told her I “wanted something with broccoli.” She changed my whole life.
Now there aren’t many ways to switch up fettuccine alfredo: pretty much every recipe you find has the same ingredients and instructions. This one is no different, save it cooks up all in one pot. It has the same ingredients as the regular version, with the addition of chicken broth.
This recipe will likely remind you of the One-Pot Garlic Asiago Pasta from last month. Same general idea: you cook the pasta in what will become the sauce, so there’s no need to boil noodles or anything like that.
- You can use all milk instead of heavy cream if you like, but the sauce will be thinner.
- Stirring frequently is key with this recipe. I mention it multiple times in the instructions for good reason: you want the pasta to cook evenly, and not stick together.
- In my experience, one-pot creamy pasta doesn’t make for the best leftovers so scale it down if you need to. The noodles suck up pretty much ALL the sauce the longer it sits.
- Any shape of pasta is cool — it just won’t be fettuccine alfredo without the fettuccine.
- Fresh pasta will not work here: the starch from dry pasta as it cooks is what turns the liquids into a silky sauce.
If you’re looking for a traditional fettuccine alfredo recipe check out my Creamy Fettuccine Alfredo with Chicken.
I posted this One-Pot Fettuccine Alfredo on Instagram last week and there were a ton of requests for a written recipe. The Fried Breadsticks are already up and I’ll be adding the baked chicken in the coming weeks too, so keep an eye out. Sign up for the mailing list if you haven’t already!Print
Fettuccine Alfredo, but even easier.
- 1 lb dry fettuccine noodles
- 4 C chicken broth
- 2 C heavy cream
- 1 1/2 – 2 C parmesan cheese, grated
- 3 cloves garlic, minced
- 2 tsp parsley, minced
- 1 tsp kosher salt, to taste
- 1/2 tsp cracked black pepper, to taste
- 1 tsp vegetable oil
- Drizzle the oil into the bottom of a deep sauté pan over medium-high heat.
- Add the garlic and sauté for a few minutes, just until fragrant. Stir frequently.
- Pour in the broth and cream. Stir together, then add your salt and pasta.
- Bring to a low boil, moving the pasta around often. It’ll take a few minutes for the pasta to soften enough to be entirely submerged in the liquid, and you want to move it every 30 seconds or so until it is.
- After it has come to a boil reduce the heat to medium-low and cover. Simmer for about 20 minutes, until the pasta is tender and the sauce has thickened. Come back every few minutes and stir for at least the first 10 minutes or so, or you’ll end up with a big clump of cooked pasta stuck together at the bottom of the pot.
- Once the noodles are al dente, add the parmesan cheese and black pepper. Stir to combine.
- Turn off heat and stir in the parsley. Dassit!