One Pot Creamy Garlic Fettuccine Alfredo

1 day ago 9

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 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

Servings: 4

Prep: 15 minutes

Cook: 20 minutes

Total Time: 35 minutes

Whole milk, chicken broth, dried fettuccine, unsalted butter, olive oil, garlic, Parmesan cheese, fresh parsley, salt, and black pepper.

Rich, buttery, and deeply garlicky with a creamy Parmesan finish.

Easy. One pan, simple ingredients, and no special techniques required.

Large skillet or Dutch oven, wooden spoon or tongs, microplane or grater.

Add the Parmesan off the heat. This keeps the sauce silky and prevents it from turning grainy.

No draining and no separate sauce. The pasta cooks directly in the Alfredo for maximum flavor with minimal cleanup.

Use vegetable broth instead of chicken broth to make it fully vegetarian.

A fork lifts a swirl of creamy garlic fettuccine Alfredo, garnished with chopped parsley, with more pasta blurred in the background on a white plate—deliciously simple as a one pot meal.

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.

A close-up of creamy garlic fettuccine Alfredo being lifted from a pot with metal tongs, showcasing thick noodles coated in a rich, cheesy sauce and bits of parsley—all made effortlessly in one pot.

Ingredient Notes

A collection of ingredients on a counter, including uncooked pasta, olive oil, milk, butter, parmesan cheese, garlic, salt and pepper shakers, and fresh parsley—everything you need for a classic creamy garlic fettuccine alfredo.

Whole milk for maximum creaminess

Half-and-half works but will thicken faster, so watch the heat

Avoid pre-shredded cheese, which won’t melt smoothly

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

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.

A wooden spoon stirs minced garlic cooking in melted butter inside a white enameled pot, the first step to a rich and creamy One Pot Alfredo.

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.

A close-up top view of a pot filled with creamy garlic fettuccine alfredo soup, featuring finely chopped green herbs that create a speckled yellow and green appearance.

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.

A pot filled with uncooked tagliatelle nests, creamy broth, and chopped green herbs, ready to become a delicious one pot fettuccine alfredo.

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.

A large white pot filled with One Pot Creamy Garlic Fettuccine Alfredo, topped with a generous layer of grated parmesan cheese.

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.

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

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Serves 4

▢ 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)

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.

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.