fettuccine alfredo cream cheese recipe

Written ByJenny Smyth Posted on
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The Best fettuccine alfredo cream cheese recipe

I have been making fettuccine alfredo for years, but adding cream cheese changed everything for me. This fettuccine alfredo cream cheese recipe is the one I turn to when I need a rich, comforting dinner that comes together fast. My kids ask for it almost every week, and my husband says it tastes like something from a fancy Italian restaurant.

The cream cheese makes the sauce extra velvety and gives it a slight tang that balances the butter and parmesan perfectly. This dish is a weeknight hero because it uses simple ingredients you probably already have in your fridge. The cream cheese melts right into the sauce, so you do not need to fuss with a roux or worry about the sauce breaking.

It is a foolproof way to get a smooth, creamy alfredo every single time. I love that I can have this on the table in about half an hour, even on the busiest school nights. Fettuccine alfredo originated in Rome, where it was made with just butter, parmesan, and pasta water.

My version adds cream cheese for extra creaminess and a bit of stability, which makes it perfect for home cooks. The sauce coats every strand of fettuccine like a dream, and the flavor is rich but not too heavy. It feels indulgent, but you can lighten it up with whole wheat pasta or a little less butter if you want.

For the best results, use full fat cream cheese and grate your own parmesan. Pre shredded cheese has anti caking agents that can make the sauce grainy. Also, save a cup of pasta water before you drain the noodles.

That starchy water is the secret to getting the sauce to the perfect consistency. Just toss everything together over low heat and watch it turn into a silky, golden sauce that clings to the pasta beautifully.

Creamy Fettuccine Alfredo with Cream Cheese

4.7 from 1815 votes

This fettuccine alfredo gets its extra creamy texture from cream cheese, making it a foolproof weeknight dinner. The sauce is rich, cheesy, and coats every noodle perfectly.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pasta

12 oz fettuccine pasta
1 tablespoon salt for pasta water

For the Alfredo Sauce

4 oz cream cheese, softened
1/2 cup unsalted butter
1 cup heavy cream
1 cup grated parmesan cheese
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon salt
2 tablespoons chopped fresh parsley (optional)

👨‍🍳Directions

1Bring a large pot of salted water to a rolling boil.
2Add the fettuccine and cook according to package directions until al dente, usually about 10 to 12 minutes.
3Reserve 1 cup of pasta water before draining.
4While the pasta cooks, melt the butter in a large skillet over medium heat.
5Add the softened cream cheese and whisk until smooth and fully combined with the butter.
6Pour in the heavy cream and continue whisking.
7Let the mixture come to a gentle simmer, then reduce the heat to low.
8Stir in the garlic powder, pepper, and salt.
9Gradually add the grated parmesan cheese, stirring constantly until the cheese melts and the sauce is smooth.
10If the sauce seems too thick, add a splash of the reserved pasta water.
11Add the drained fettuccine to the skillet and toss to coat every strand with the sauce.
12Cook over low heat for 1 to 2 minutes, stirring gently, until the pasta is well coated and heated through.
13Serve immediately, garnished with fresh parsley if desired.
14The sauce will thicken as it cools, so add a little extra pasta water if needed when reheating.

🔧Equipment

Large pot
Colander
Large skillet or saucepan
Whisk
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 17g❤️Cholesterol: 85mg🧂Sodium: 650mg🌾Total Carbs: 38g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 12g

📝Notes

For a lighter version, use half and half instead of heavy cream and reduce the butter to 1/4 cup. You can also add grilled chicken or steamed broccoli to make it a complete meal.

Watch Video Of How Creamy Fettuccine Alfredo with Cream Cheese Works

This fettuccine alfredo cream cheese recipe is one of those dishes that always saves the day. Whether it is a busy Tuesday or a holiday dinner, it comes together fast and everyone loves it.

I have made it for potlucks, family birthdays, and even just for a cozy night in, and it never disappoints. To store leftovers, put them in an airtight container and keep them in the fridge for up to 3 days.

To reheat, warm it on the stove over low heat with a splash of milk or pasta water to loosen the sauce. You can also microwave it in 30 second bursts, stirring in between.

Serve it with a side salad and some garlic bread, and you have a meal that feels special every time.

❓ Frequently Asked Questions About Creamy Fettuccine Alfredo with Cream Cheese

1. Can I use low fat cream cheese in this recipe?

Yes, you can use low fat cream cheese, but the sauce may not be as thick and creamy. Full fat cream cheese gives the best texture and flavor. If you use low fat, you might need to add a little extra parmesan or a tablespoon of flour to thicken it.

2. How do I keep the alfredo sauce from separating?

The key is to keep the heat low and stir constantly. Do not let the sauce boil after you add the cream cheese and parmesan. Also, make sure your cream cheese is softened to room temperature before adding it, so it melts smoothly.

3. Can I make this recipe ahead of time?

You can make the sauce ahead and store it in the fridge for up to 3 days. When you are ready to serve, reheat it gently over low heat and add a splash of milk or pasta water to bring back the creamy consistency. Cook the pasta fresh for the best texture.

4. What can I add to this fettuccine alfredo to make it more filling?

Grilled chicken, shrimp, or sauteed mushrooms are great additions. You can also toss in some steamed broccoli or peas for extra veggies. Just fold them in with the pasta in the last step.

5. Is this recipe gluten free?

No, traditional fettuccine is made from wheat. To make it gluten free, use gluten free fettuccine pasta and make sure your parmesan and cream cheese are certified gluten free. The sauce itself is naturally gluten free.

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