Noodles Alfredo Recipe -
Noodles Alfredo Recipe

Noodles Alfredo

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"A great, fast, and easy side dish for any meat."

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Ingredients Edit and Save

Original recipe makes 5 - 6 servings Change Servings


  1. Cook noodles according to package directions.
  2. Meanwhile, heat butter or margarine and cream in a small saucepan over low heat until butter or margarine is melted. Stir in cheese, parsley, and salt and pepper; keep warm over low heat.
  3. Drain pasta. Toss with sauce to coat.
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Reviews More Reviews

Most Helpful Positive Review
Feb 15, 2007

The recipe as is deserves about 3.5 stars, it is a bit bland. However, I made some changes that made it excellent! We like extra sauce, so this is what I did. I doubled the heavy cream but kept the butter amount the same. I then added in a few tablespoons of cream cheese. I used 3/4 cup of grated Romano cheese and a large handful of shredded mozzarella to make it creamier. I also added in 2 teaspoons of garlic powder for some additional flavor. I then let that sit on the warmer on my stove and sauteed some chicken in garlic and butter. I served the sauce over fettucine noodles and put the chicken on top of it. Garlic bread on the side completed a fantastic meal!!

Most Helpful Critical Review
Jul 30, 2007

I made this after my husband requested chicken alfredo. (I cooked up some chicken breast and served it with this.) He liked the flavor, although I thought it was a little bland (maybe some garlic next time?). My biggest problem was that it never thickened up - he called it "soupy." Either way, I'll probably keep playing with it; maybe I'll add flour or cornstarch next time.

Jul 15, 2003

This is a great, simple side dish recipe. I have made this several times now, even using regular milk to do so. Although, it is much better with the cream. I don't know that I would change anything else as they are perfect. We have these noodles with chicken at least once a month.

Feb 13, 2005

Our family loves this dish. I normally double the recipe and substitute 1/4 of the parmesan with shredded mozarella. That seems to make the sauce smoother. I also use half & half instead of heavy cream...haven't noticed a difference. Takes about 15 minutes to throw together, so it's great for busy nights.

Dec 06, 2012

This is an excellent recipe, with the reduction of butter to 1/4 c. or less. I can tell from their comments that a lot of people probably used Kraft Parmesan in the can. You cannot use that junk in recipes! That's a topping only! You have to use the real stuff from the refrigerator section in any recipe that calls for Parmesan mixed in a sauce. Also, some people use "grated" when they really mean "shredded." Even though this recipe said grated cheese, they did not mean Kraft grated cheese in the can.

Oct 08, 2003

This is by far the best alfredo sauce I've ever made, although I have to point out what I would change. It was too thick and too salty for me, which made it impossible to add chicken to it. Because of the thickness, we were already eating two servings of sauce each--any less would not coat all the noodles. Next time I will use less butter or at least use some unsalted butter, and I might try using half-n-half instead of heavy cream. Either way, my boyfriend said he'd pay $15 for it at a retaurant! Best compliment he ever gave me...!

Feb 26, 2006

This was pretty good. I was looking for something fast and easy to make with leftover egg noodles. I used 3 tbps of fresh parsley instead, and the key to having a smooth sauce is to use freshly grated parmesan, not pre-shredded.

Jun 29, 2011

Great and delicious best alfredo sauce I've ever had or made(:


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  • Calories
  • 487 kcal
  • 24%
  • Carbohydrates
  • 33.4 g
  • 11%
  • Cholesterol
  • 133 mg
  • 44%
  • Fat
  • 33.8 g
  • 52%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 13.2 g
  • 26%
  • Sodium
  • 511 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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