Alfredo Blue Recipe -
Alfredo Blue Recipe
  • READY IN 35 mins

Alfredo Blue

Recipe by  

"This is the best alfredo sauce I have ever come up with and any kind of meat or vegetable can be added to it."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    25 mins

    35 mins


  1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
  2. Heat olive oil in a small skillet over medium heat. Saute garlic in olive oil until golden. Remove garlic, and reserve oil.
  3. In a medium saucepan over medium-low heat, combine blue cheese, Parmesan cheese, and cream. Stir until cheeses are melted. Stir in the oil from the garlic pan. Season with Italian seasoning, salt, and pepper.
  4. Toss sauce with hot pasta, and let stand 5 minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Jul 08, 2003

Awesome! This turned out to be the best ever pasta dish I've made. It was fantastic. A perfect balance of flavors. I made this for my husband for our anniversary, and it was a hit! I did take the advice from some of the other helpful reviewers (thanks, guys!), and added a few changes of my own. I did add crabmeat (NOT the imitation stuff, but the real lump crabmeat in a can at the refrigerated seafood counter), and I sauteed it in butter and lemon juice. I used Land O'Lakes Fat Free half and half, and instead of 1 tablespoon of Italian seasoning, I added a packet of dry Italian dressing mix, and I doubled the amount of sauteed garlic and didn't remove the pieces from the olive oil. Instead of salt and pepper, I used garlic salt and lemon pepper. I served it over warm fettuccini, then added more bleu cheese crumbles and lemon pepper to the top. Outstanding! I served it with a baguette, and it was a very filling and scrumptious meal. Thanks for this recipe! It will definitely be a hit at our family's special events!

Most Helpful Critical Review
Jun 29, 2011

My actual rating is 3.5 stars. After all the reviews, I was expecting something a lot better than it was. Don't get me wrong, it was still sort of good, but just not what I expected. My boyfriend thought it was excellent though. Maybe it was the kind of cheese I used.


190 Ratings

Jul 17, 2007

Very good recipe. Here are the alterations that I've made. I used 1 tbsp butter, 3 cloves garlic that I left in, 1 tbsp fresh parsley instead of Italian seasoning, 1/4 c white wine and while the sauce was simmering, I added 1 tsp of flour to thicken it juast a bit. I served it on top of the pasta with additional parmesan cheese. Next time I will add some fresh mushrooms. Thank you for the recipe.

Jun 19, 2003

Great recipe - I have made it a couple times and noticed different results in 'zing'; check which blue cheese you use - if you are using a creamy blue the sauce is relatively bland. Also, I found broccoli to be delicious in this sauce (cut into very small trees)

Mar 01, 2006

Throw some canned crab meat (lump) in this and you have a truly awesome dish that will impress.

Jul 18, 2008

Wow! What a yummy recipe. I made this for my bf and a good friend (who specifically requested alfredo) and they loved it! The garlic oil really adds a lot of flavor, and I belive, makes the dish. I suppose you could use gorgonzola in place of bleu cheese if you prefer a milder flavor (gorgonzola is milder than bleu).... This tastes just like Stouffer's fettuccini alfredo! I think next time, I'll experiment by using green fettuccini!Serve with an Olive Garden salad (I made my own version) and garlic breadsticks (be sure to dip them in the sauce - yum!). This one's a keeper!

Feb 21, 2006

I LOVE bleu cheese, so I'd add more next time. We also fried up some chicken and added that on top. I would definitely recommend this. My husband and I loved it!

Aug 25, 2006

I thought this was a fantastic recipe. Its the first fettucini I've ever made, and it turned out great. I did make a few changes as I went along, though, including sizing it down to 2 servings. I left the garlic in, since I love garlic, and instead of Italian seasoning I used about a half dozen fresh basil leaves, chopped. I used half and half instead of cream, and it worked fine, might even have been better. And last! After I tossed the sauce and pasta together, I cut up a ripe tomato and a couple green onions and stirred them in. Really a wonderful dish, and one I'd serve to company.


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  • Calories
  • 487 kcal
  • 24%
  • Carbohydrates
  • 43.9 g
  • 14%
  • Cholesterol
  • 94 mg
  • 31%
  • Fat
  • 29.9 g
  • 46%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 12.9 g
  • 26%
  • Sodium
  • 262 mg
  • 10%

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

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