by Diana Rattray
This pasta with Alfredo sauce is easy to prep and cook. You’ll have a fabulous meal in as little as 20 minutes! Use a good quality Parmesan cheese for best flavor, and feel free to adjust the amount of garlic powder to suit your taste. Use half-and-half for rich flavor.
Alfredo sauce is a classic Italian sauce. The sauce is usually made from a few ingredients: Parmesan cheese, cream, butter, and seasonings. It frequently serves as a topping for pasta dishes like fettuccine Alfredo. The flavor of Alfredo sauce depends on quality ingredients. Freshly grated Parmesan cheese and cream with a higher percentage of fat will produce a sauce that is both richer and creamier.
This version uses cream cheese, which adds a pleasant tang to the sauce. For flavor, add a dash of garlic powder or nutmeg, and season to taste with salt and pepper.
Variations
- For a unique, spicy flavor and a little texture, add a few teaspoons of chili crisp to the sauce.
- Add 1 cup of chopped fresh spinach to the sauce.
How to Store Pasta and Alfredo Sauce
- Refrigerate leftover pasta with Alfredo sauce within 2 hours and eat within 3 days.
Easy Pasta Alfredo
This pasta Alfredo is super easy—you’ll have a meal in as little as 20 minutes! Add a salad and garlic bread for a fabulous meal!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Pasta
- Cuisine: Italian
Ingredients
- 8 ounces linguine, fettuccine or spaghetti
- 8 ounces cream cheese, cut into small pieces (light is fine)
- 1 teaspoon garlic powder, optional
- 1 stick (8 tablespoons) butter
- 1 1/2 to 2 cups milk
- 3/4 cup grated Parmesan cheese
- Kosher salt and freshly ground black pepper, to taste
- Chopped fresh Italian parsley or basil, for garnish
Instructions
- Put a pot with 3 quarts of water and 1 tablespoon of salt on high heat and bring it to a boil. When the water is boiling, add the pasta and cook following the timing instructions on the package. Drain the pasta thoroughly.
- Meanwhile, in a large saucepan over medium heat, combine the cream cheese, butter, and garlic powder. Whisk until the mixture is smooth and melted.
- Gradually add the milk, whisking constantly. Add the Parmesan cheese and stir constantly until smooth and hot but not boiling. Taste and season with salt and pepper. If the sauce is too thick, add extra milk.
- Toss the sauce with the hot drained pasta.
- Garnish servings with fresh chopped parsley.
- Serve with hot baked garlic bread and a tossed salad.
