READY IN 15 mins

Really Creamy Fettuccine Alfredo

Read Reviews (139)

"We have tried dozens of recipes to get the creamiest fettuccine Alfredo - and here's the winner! Basil and nutmeg add a subtly different feel to this Alfredo." — AMETHYST

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a medium saucepan, combine cream cheese, Parmesan, margarine, milk, garlic powder and basil and stir over low heat until smooth and creamy, 10 to 15 minutes. Toss sauce with pasta and sprinkle with nutmeg. Serve.

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COOK 15 mins
READY IN 15 mins

Reviews More Reviews

Most Helpful Positive Review

Sep 26, 2012

I used butter instead of margerine and I sauteed some fresh minced garlic and onion in with the butter before adding the other ingredients. I added A LOT more milk to get the sauce to the consistancy I wanted and even then, it was too thick as we were eating it which made it unappealing. The flavor was great. I would make this again but I would add something else to thin out this sauce (like maybe chicken broth) and maybe cut back on the cream cheese.

—Sarah Jo

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Most Helpful Critical Review

May 10, 2003

This should be called cream cheese fettucini. It does not taste like the traditional one. My family didn't care for it.

—Annette

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178 Ratings

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Jan 27, 2006

Delicious! Here's what I did... I used 8 oz of medium shell pasta, 2 ounces cream cheese, 2/3 cup parmesean, 1/4 c half and half and a few tablespoons of margerine. I added more parmesean as the sauce cooked, added a tablespoon of freshly chopped basil rather than dried, used powdered garlic, then added about 8 ounces of crushed tomatoes. It made a very pretty pink sauce that was outstanding. Thank you for the basics... I wouldn't have tried the ingredients without the blueprint!

—MOLLE888

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Aug 01, 2007

Very tasty sauce. I ended up throwing in some red onions as well. I found adding a bit of lemon juice (about two caps' full) helped deplete the clumping, much like it does in fondue.

—KARMANA

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Sep 27, 2007

GREAT (and easy) recipe. I always used DIGIORNO - ALFREDO SAUCE but they took it off the market in my area. I have tried many, many alfredo recipes and this one has won by a landslide! Thanks

—jmccleary

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Aug 15, 2003

This recipe was perfect and very easy! It tastes just like Olive Garden with blackened strips of chicken added! I will cook this for company over & over! Thanks.

—SDEVP

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Jul 11, 2003

This was good. Next time I'll use a little less cream cheese.

—HOMEMAKER

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Aug 06, 2007

This is sinful. Very rich and filling. I doubled the recipe for the sauce and had sauteed and cubed a chicken breast which I added to the sauce while cooking the pasta. I will make this again. The sauce does get very thick when it cools, so I may add an additional 1/4 cup milk next time I try this one. Also we love garlic so I will increase the garlic to 1 Tbls.

—Hummel97

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Nutrition

Calories
680 kcal
34%

Carbohydrates
45.2 g
15%

Cholesterol
77 mg
26%

Fat
48.2 g
74%

Fiber
2.1 g
8%

Protein
18.8 g
38%

Sodium
674 mg
27%

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

Nutritional Information

Really Creamy Fettuccine Alfredo

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 680
Calories from Fat: 434

% Daily Value *
Total Fat 48.2g 74 %
Saturated Fat 19.5g 98 %
Cholesterol 77mg 26 %
Sodium 674mg 27 %
Potassium 259mg 7 %
Total Carbohydrates 45.2g 15 %
Dietary Fiber 2.1g 8 %
Protein 18.8g 38 %
Sugars 4g
Vitamin A 38 %
Vitamin C < 1 %
Calcium 34 %
Iron 25 %
** Thiamin 4 %
Niacin 43 %
Vitamin B6 9 %
Magnesium 15 %
Folate 68 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.