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Fettuccine Alfredo

Updated: Sep 13, 2023

When you're in the mood for rich, cheesy comfort food, fettucine alfredo is your answer. This sauce rivals any restaurant and is not difficult to make. Serve over your favorite gluten free pasta with a side salad and you'll feel like you've gone out to an expensive little Italian spot.


Fettuccine Alfredo

Serves 6

1/2 cup butter

8 oz. cream cheese, softened and cut into cubes

1 pint heavy cream

1 teaspoon garlic powder

1 teaspoon salt

pepper to taste

2/3 cup shredded Parmesan cheese

1 lb. gluten-free fettuccine pasta

Prepare pasta according to package directions; drain. In a large skillet, melt butter over medium low heat. Add the cream cheese and stir until softened. Pour in heavy cream, garlic powder, salt, and pepper. Stir constantly over medium low heat until completely smooth, then let simmer for 15-20 minutes on low. Add in the shredded Parmesan and stir until melted. Serve over pasta immediately.


Step-by-step tutorial:

Gather your ingredients. You will need butter, cream cheese, heavy whipping cream, Parmesan cheese, garlic powder, salt and pepper, and gluten-free fettuccine pasta. Our favorite is the Barilla brand. Cook the pasta according to package directions; drain. In a large skillet, melt 1/2 cup butter.

Add the 8 oz. cream cheese that has been cubed. Stir until the cream cheese is softened. It won't be totally melted or incorporated yet.

Pour in the 2 cups of heavy cream, 1 teaspoon garlic powder, and 1 teaspoon salt. Add pepper to taste. Cook, stirring constantly, over medium low heat until completely smooth. You may need to pull out a whisk to achieve completely smooth sauce. At this point, turn burner to low, cover with a lid, and let simmer for 15-20 minutes, stirring occasionally.

Add the 2/3 cup freshly grated Parmesan cheese. Stir until fully melted and mixed in.

Serve immediately over fettuccine noodles. It's super rich and delicious! You will feel like you're at your favorite Italian restaurant.....and it was just that easy!


Recipe Source: Adapted from a recipe at


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