Once-A-Week Classic Fettuccine Alfredo

Sometimes, I will make this dish in the morning and throw it in the fridge if I have extra time. Then, when it’s time for supper, I’ll just warm the whole pan right back up. It’s pasta so you know how much better is after it has had some time to sit in the fridge and soak up all the flavors. Occasionally, a little more milk needs to be added to keep it from getting to dry but overall, it’s amazing! Check out what they are saying about this recipe over at Recipe Lion:

“Yum! Not too much time more than it takes to pop open a jar of the store bought stuff and heating it up.”

No more buying alfredo sauce in a jar!



1 pint heavy cream

1/2 cup Land O’ Lakes butter

2 tablespoons Philadelphia cream cheese

3/4 cup Kraft Parmesan cheese

1 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 cup chopped, fresh parsley

8 ounces fettuccine noodles, cooked and drained



In a saucepan over medium heat add butter and cream cheese and stir until melted and smooth. Add garlic powder and salt and pepper. Stir in heavy cream. Simmer until slightly thickened, about 5 minutes.


Add the Parmesan cheese Simmer this for 15 – 20 minutes over low heat.


Stir in fresh parsley.


Toss pasta lightly with sauce, coating well.


Serve immediately.





Quick Tip: Add in broccoli or mushrooms for more flavor.
Thanks again to Recipe Lion for this authentic Italian recipe.