Fettuccine Alfredo Recipe – Cream Cheese & Italian Herb Pasta

Last Updated on 4 months by Neha Deshmukh

Fettuccine Alfredo Recipe – Cream Cheese & Italian Herb Pasta

Hey everyone! If you’re anything like me, sometimes you just need a big bowl of comforting pasta. And honestly, this Fettuccine Alfredo is my go-to when I’m craving something creamy, cheesy, and utterly delicious. It’s surprisingly easy to make, and this version with cream cheese and Italian herbs takes it to a whole new level. I first made this when I was craving something a little different from the traditional Alfredo, and it quickly became a family favorite! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t your average Alfredo. It’s quick – ready in under 15 minutes! The cream cheese adds a lovely tang and extra creaminess that you won’t believe. Plus, the Italian herbs give it a beautiful aroma and flavor. It’s simple enough for a weeknight dinner but feels special enough for a cozy weekend treat.

Ingredients

Here’s what you’ll need to whip up this dreamy pasta:

• 50-75 grams Fettuccine pasta
• 2 liters water
• 1 teaspoon salt (for pasta water)
• 1 teaspoon olive oil
• ¼ teaspoon dried Italian herb mixture
• 2 cloves garlic, minced
• ¾ cup milk
• 2 tablespoon cream cheese
• 2 tablespoon Parmesan cheese
• ¼ teaspoon salt (for sauce)
• 1 teaspoon chopped parsley, for garnish

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Fettuccine Pasta: Types & Cooking Times

Fettuccine is traditional, but you can absolutely use linguine or even spaghetti if that’s what you have. Aim for about 50-75 grams per serving. Cook it al dente – about 6-7 minutes in boiling, salted water. Nobody likes mushy pasta!

Cream Cheese: Full-Fat vs. Low-Fat Options

I recommend full-fat cream cheese for the richest, creamiest sauce. However, low-fat will work in a pinch! Just be aware the sauce might be a little thinner.

Italian Herb Blend: Making Your Own vs. Store-Bought

Store-bought is totally fine and convenient! But if you’re feeling fancy, you can make your own with a mix of dried oregano, basil, rosemary, and thyme.

Olive Oil: Choosing the Right Quality

Extra virgin olive oil is best for its flavor, but regular olive oil works too. You’re not deep-frying here, so don’t stress too much about using the super expensive stuff.

Garlic: Fresh vs. Pre-Minced

Freshly minced garlic is always best. The flavor is so much brighter! But pre-minced is okay if you’re short on time.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. First, bring 2 liters of water to a rolling boil in a large pot. Add 1 teaspoon of salt – this seasons the pasta from the inside out.
2. Add the fettuccine and cook for 6-7 minutes, or until al dente. Drain the pasta, but don’t rinse it! We want that starchy water to help the sauce cling. Set it aside.
3. While the pasta is cooking, heat 1 teaspoon of olive oil in a pan over medium heat. Add the minced garlic and ¼ teaspoon of dried Italian herbs. Sauté for about 10 seconds, until fragrant. Be careful not to burn the garlic!
4. Pour in ¾ cup of milk and add 2 tablespoons of cream cheese. Bring to a gentle boil for about 2 minutes, stirring constantly, until the sauce is smooth and foamy.
5. Add the cooked pasta to the sauce. Toss in 2 tablespoons of Parmesan cheese and ¼ teaspoon of salt. Toss everything together on low heat until the sauce thickens and coats the pasta beautifully.
6. Finally, garnish with 1 teaspoon of chopped parsley and serve immediately. Enjoy!

Expert Tips

Want to take your Alfredo game to the next level? Here are a few secrets:

Achieving the Perfect Sauce Consistency

If the sauce is too thick, add a splash of pasta water. Too thin? Simmer for a minute or two longer.

Preventing Pasta from Sticking

Don’t rinse the pasta! The starch helps the sauce adhere. And toss it with the sauce immediately after draining.

Blooming the Garlic & Herbs

Sautéing the garlic and herbs in oil releases their flavors. Don’t skip this step!

Adjusting Seasoning for Optimal Flavor

Taste as you go! Alfredo sauce can be a little bland without enough salt.

Variations

Feeling creative? Here are a few ways to customize this recipe:

Vegan Alfredo (Cashew Cream Based)

My friend Priya swears by this! Substitute the milk and cream cheese with a cashew cream sauce. It’s surprisingly delicious.

Gluten-Free Alfredo (Using Gluten-Free Pasta)

Simple swap! Just use your favorite gluten-free fettuccine.

Spice Level: Adding a Pinch of Red Pepper Flakes

My brother loves a little heat, so I sometimes add a pinch of red pepper flakes to the sauce.

Quick Alfredo: Simplified Version with Fewer Ingredients

Skip the herbs if you’re really in a hurry. It’ll still be delicious!

Serving Suggestions

This Alfredo is fantastic on its own, but it also pairs well with:

• Grilled chicken or shrimp
• A simple side salad
• Garlic bread (of course!)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The sauce may thicken upon cooling, so add a splash of milk when reheating.

FAQs

Got questions? I’ve got answers!

What type of pasta is best for Alfredo sauce?

Fettuccine is classic, but linguine or spaghetti work well too.

Can I make Alfredo sauce ahead of time?

It’s best made fresh, but you can make the sauce a few hours ahead and gently reheat it before adding the pasta.

How do I prevent the sauce from becoming grainy?

Use full-fat cream cheese and don’t overheat the sauce. Low and slow is the key!

What can I add to Alfredo for extra flavor?

Sautéed mushrooms, spinach, or sun-dried tomatoes are all great additions.

Is it possible to freeze leftover Alfredo?

I don’t recommend freezing Alfredo sauce, as the texture can change. It’s best enjoyed fresh!