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Easy Fettuccine Alfredo

Easy Fettuccine Alfredo

A friend of my family passed this recipe on to us years ago. We’ve tweaked it a bit, but it’s pretty much stayed the same over the years and is a great one to whip up when hosting guests for an Italian dinner.

Serves 6

1 lb. fettuccine noodles, cooked & drained

grilled chicken, cooked, cut into strips (optional)

Sauce:

2 T. minced garlic

1 stick (1/2 c.) butter

1 quart heavy whipping cream

1 (8 oz.) container grated parmesan cheese

2 t. basil

salt and pepper to taste

Sauté garlic with butter about 3-5 min., then add cream and cook over medium heat until hot, stirring frequently to prevent scorching. Turn off heat and add parmesan cheese, salt, pepper and basil. Pour over noodles and let stand to allow to thicken. Enjoy!

Disclaimer: Recipes on this site are a collection of our favorites. Some are our own recipes and others may have not originated on our site and/or have been adapted from other sites.

12 Comments

  1. Lea Anna

    Jill,

    I was wondering if you have a recipe for this with more servings? My niece is getting married in June and wants to serve chicken Alfredo. I thought you might have one already adapted from when you still lived at home.

    Thank you.
    Lea Anna Moore

    Reply
    • Derick & Jill

      Aww! That’s great. No, unfortunately I don’t have a huge version of this recipe, but I think it would be fairly easy to multiply and make for a wedding! You could probably even make ahead and just warm in the oven in large industrial size pans.

      Reply
  2. Regina Shea

    Thank you Jill for this recipe. I need a from scratch fettuccine alfredo recipe. I posted on my blog yesterday that I want to make more dinners from scratch. Usually when I make I get a rotisserie chicken and a jar of Alfredo sauce and serve it over fettuccine noodles. I will need to make this some time. I won’t be making homemade noodles though. Tried that and it was a massive fail!

    Reply
    • Tabi

      I add broccoli and mushrooms to this on occasion.

      Reply
  3. sue smith

    This looks delicious. Will have to try it!
    Happy New Year to you and your beautiful family 🙂

    Reply
  4. Ashley Haugh

    This is more or less what I do, but I use fresh grated parm. I find the pre grated stuff doesn’t melt as nicrly

    Reply
  5. molly williams

    thanks for the recipe because i love alfredo need a recipe thank jill

    Reply
  6. Ghulam Mohyudin

    It was perfect the first time. This is very really unique helpful information.I learn so much from you as well! Thank you so much for sharing your helpful information. Keep it up.

    Reply
  7. Sheri Walker

    Jill, have you heard of daysforgirls.org? They are trying to teach girls and women that menstruation is not a sin. They are working in Nepal and other countries. Girls are isolated in sheds and caves when they are on their periods, and it is dangerous and they miss work or school. Now they are selling pads and kits, but it would be great if they could give them away for free. This is a much needed service!

    Reply
  8. Janey Rachal

    When you need to enlarge a
    recipe. I start by doubling. Then double your double .
    That gives 4 times the amount. So you can continue to use the 4times recipe until you have made enough. This would freeze well. So if you needed alot of this. It would be easier to start perhapa on the Tuesday before the wedding

    Reply
  9. Eleonora

    Love your recipe

    Reply
  10. Eleonora

    I love this recipe. I found your website and like It, especially your and Dericks devotion for the Lord. Keep up the good work. bless you!

    Reply

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