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.

Recipe Summary

cook:
15 mins
total:
15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

680 calories; protein 18.8g; carbohydrates 45.2g; fat 48.2g; cholesterol 77.2mg; sodium 673.6mg. Full Nutrition
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Reviews (148)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/26/2012
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. Read More
(92)

Most helpful critical review

Rating: 3 stars
05/10/2003
This should be called cream cheese fettucini. It does not taste like the traditional one. My family didn't care for it. Read More
(14)
193 Ratings
  • 5 star values: 116
  • 4 star values: 53
  • 3 star values: 18
  • 2 star values: 2
  • 1 star values: 4
Rating: 4 stars
09/26/2012
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. Read More
(92)
Rating: 5 stars
01/27/2006
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! Read More
(65)
Rating: 4 stars
08/01/2007
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. Read More
(51)
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Rating: 5 stars
08/15/2003
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. Read More
(23)
Rating: 5 stars
09/27/2007
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 Read More
(23)
Rating: 4 stars
07/11/2003
This was good. Next time I'll use a little less cream cheese. Read More
(19)
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Rating: 3 stars
05/10/2003
This should be called cream cheese fettucini. It does not taste like the traditional one. My family didn't care for it. Read More
(14)
Rating: 4 stars
08/06/2007
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. Read More
(14)
Rating: 5 stars
08/16/2005
This is the best Alfredo sauce I have ever made and will be our sauce of choise from now on. Creamy thick delicious restaurant quality. I only used 1/2 cup of butter instead of the full cup (I don't cook with margarine) and it still tasted outstanding. My favorite recipe so far! Read More
(13)
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