When it comes to comfort food, few dishes can rival the rich and creamy goodness of fettuccine Alfredo. The classic recipe, made with butter, Parmesan cheese, and heavy cream, is a staple for many pasta lovers. But why settle for just one way when you can have 17 more? In this article, we’ll take the beloved dish to new heights by adding unique twists and ingredients that will elevate your fettuccine Alfredo game. From seafood to sausage, mushrooms to sun-dried tomatoes, we’ve got a recipe for every taste bud. Whether you’re looking for a decadent date-night dinner or a quick weeknight meal, these creamy fettuccine Alfredo recipes with a twist are sure to satisfy your cravings and leave you wanting more.
Classic Fettuccine Alfredo with Parmesan and Butter
This timeless Italian dish is a masterclass in simplicity, featuring tender fettuccine noodles smothered in a rich and creamy Alfredo sauce, infused with the nutty flavors of Parmesan cheese and the subtle sweetness of butter.
Ingredients:
– 1 pound fettuccine pasta
– 2 tablespoons (1/4 stick) unsalted butter
– 3 cloves garlic, minced
– 1 cup grated Parmesan cheese (freshly shredded is best)
– 1/2 cup heavy cream
– Salt and pepper to taste
Instructions:
1. Cook fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute, until fragrant.
3. Pour in heavy cream and bring mixture to a simmer. Let cook for 2-3 minutes, or until slightly thickened.
4. Remove from heat and stir in Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
5. Add cooked fettuccine noodles to the Alfredo sauce and toss until well coated. If necessary, add reserved pasta water to achieve desired consistency.
6. Serve immediately, garnished with additional Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Garlic Butter Shrimp Fettuccine Alfredo
A rich and creamy Italian-inspired dish that combines the flavors of garlic, butter, and succulent shrimp with fettuccine pasta. This recipe is a quick and indulgent treat for a special occasion or a cozy night in.
Ingredients:
– 12 large shrimp, peeled and deveined
– 1/2 cup (1 stick) unsalted butter
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1 teaspoon dried parsley
– Salt and pepper to taste
– 8 oz fettuccine pasta
Instructions:
1. Cook fettuccine according to package instructions. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute.
3. Add shrimp and cook until pink and cooked through, about 2-3 minutes per side.
4. Remove shrimp from skillet and set aside.
5. Reduce heat to low and whisk in heavy cream and Parmesan cheese until smooth.
6. Stir in parsley and season with salt and pepper to taste.
7. Combine cooked fettuccine and garlic butter sauce. Add shrimp and toss to coat.
Cooking Time: 15-20 minutes
Chicken and Mushroom Fettuccine Alfredo
A rich and satisfying pasta dish that combines the flavors of chicken, mushrooms, garlic, and cream. This recipe is a classic take on fettuccine alfredo with the added bonus of tender chicken and earthy mushrooms.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 12 ounces fettuccine pasta
– Fresh parsley, chopped (optional)
Instructions:
1. Cook fettuccine pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, cook chicken and mushrooms over medium-high heat until the chicken is cooked through and the mushrooms are tender.
3. Add garlic and cook for an additional 1-2 minutes.
4. Stir in heavy cream and Parmesan cheese until smooth.
5. Combine cooked pasta with the chicken and mushroom mixture. Season with salt, pepper, and thyme.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Broccoli and Bacon Fettuccine Alfredo
A creamy and flavorful pasta dish that combines the richness of bacon with the healthiness of broccoli, all wrapped up in a velvety Alfredo sauce.
Ingredients:
– 12 oz fettuccine
– 6 slices of bacon, diced
– 2 cups broccoli florets
– 1 cup (2 sticks) unsalted butter
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, cook diced bacon over medium heat until crispy. Remove from pan and set aside.
3. Add butter, garlic, and broccoli to the same skillet. Cook until broccoli is tender, about 4-5 minutes.
4. Stir in heavy cream and Parmesan cheese. Bring mixture to a simmer and let cook for 2-3 minutes or until sauce thickens slightly.
5. Combine cooked fettuccine, reserved pasta water, and bacon to the skillet. Toss everything together until well combined.
6. Season with salt and pepper to taste. Garnish with chopped parsley if desired.
Cooking Time: 20-25 minutes
Sun-Dried Tomato and Spinach Fettuccine Alfredo
A creamy and flavorful twist on the classic fettuccine alfredo, this recipe combines the richness of parmesan cheese with the tanginess of sun-dried tomatoes and the freshness of spinach.
Ingredients:
– 8 oz fettuccine pasta
– 2 tbsp butter
– 1/2 cup sun-dried tomatoes, chopped
– 1 cup fresh spinach leaves
– 1 cup heavy cream
– 1/2 cup grated parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook fettuccine pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add chopped sun-dried tomatoes and cook for 1-2 minutes or until fragrant.
3. Add fresh spinach leaves to the skillet and cook until wilted, about 1 minute.
4. Pour in heavy cream and bring mixture to a simmer. Let cook for 2-3 minutes or until slightly thickened.
5. Stir in grated parmesan cheese until melted. Season with salt and pepper to taste.
6. Combine cooked fettuccine pasta with the creamy sauce. Toss until well coated.
7. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 15-20 minutes
Cajun Chicken Fettuccine Alfredo
Add a spicy kick to the classic comfort food dish with this Cajun-inspired twist on fettuccine alfredo. Tender chicken, crispy vegetables, and rich sauce come together in a flavorful and satisfying meal.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 1/2 cup Cajun seasoning
– 8 oz fettuccine pasta
– 2 tablespoons butter
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped green onions for garnish
– Salt and pepper, to taste
Instructions:
1. Cook fettuccine according to package instructions. Drain and set aside.
2. In a large skillet, sauté chicken breasts with Cajun seasoning until cooked through. Slice into strips.
3. In the same skillet, add butter and green onions. Sauté until tender.
4. Add heavy cream and Parmesan cheese to the skillet. Stir until smooth.
5. Combine cooked fettuccine, chicken, and sauce in a large serving dish. Toss to coat.
6. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Lobster Fettuccine Alfredo with Truffle Oil
Savor the rich flavors of Maine lobster, perfectly paired with the creamiest fettuccine alfredo and a hint of earthy truffle oil.
Ingredients:
– 8 oz lobster meat (cooked and chilled)
– 12 oz fettuccine pasta
– 2 tbsp unsalted butter
– 1/4 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1 tsp truffle oil
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook fettuccine pasta according to package instructions. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add lobster meat and cook for 2-3 minutes or until lightly browned.
3. Add heavy cream and Parmesan cheese to the skillet. Stir until smooth and heated through.
4. Add cooked fettuccine pasta to the skillet and toss to combine.
5. Remove from heat and stir in truffle oil. Season with salt and pepper to taste.
6. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Vegetable Medley Fettuccine Alfredo
A creamy and flavorful twist on the classic pasta dish, this Vegetable Medley Fettuccine Alfredo combines sautéed vegetables with a rich and tangy sauce, served over tender fettuccine noodles.
Ingredients:
– 1 pound fettuccine noodles
– 2 tablespoons butter
– 1 cup mixed vegetables (bell peppers, zucchini, mushrooms, cherry tomatoes)
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook fettuccine noodles according to package instructions. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add mixed vegetables and cook until tender, about 5 minutes.
3. In a separate saucepan, combine heavy cream and Parmesan cheese. Heat over low heat, stirring constantly, until smooth and creamy.
4. Combine cooked fettuccine noodles with the vegetable mixture and sauce. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Spicy Sausage and Peppers Fettuccine Alfredo
Elevate your pasta game with this creamy, spicy, and savory recipe that combines the flavors of Italian sausage and roasted peppers. This dish is perfect for a weeknight dinner or special occasion.
Ingredients:
– 12 oz fettuccine
– 1 lb sweet Italian sausage, casings removed
– 2 large bell peppers (any color), sliced
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1 tsp dried oregano
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F.
2. Cook fettuccine according to package instructions. Drain and set aside.
3. In a large skillet, cook sausage over medium-high heat, breaking apart with a spoon as it cooks.
4. Add peppers and garlic to the skillet; cook until peppers are tender, about 5 minutes.
5. Stir in heavy cream, Parmesan cheese, and oregano. Bring mixture to a simmer.
6. Combine cooked fettuccine and sausage-pepper sauce. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Pumpkin Sage Fettuccine Alfredo
Pumpkin Sage Fettuccine Alfredo Recipe
A creamy and savory twist on the classic Alfredo sauce, this recipe combines roasted pumpkin with sage and parmesan cheese to create a rich and flavorful pasta dish.
Ingredients:
– 1 pound fettuccine pasta
– 2 cups roasted pumpkin puree (see note)
– 1/4 cup unsalted butter
– 2 tablespoons chopped fresh sage leaves
– 1 cup grated parmesan cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
Instructions:
1. Cook fettuccine pasta according to package instructions. Drain and set aside.
2. In a medium saucepan, melt butter over medium heat. Add chopped sage leaves and cook for 1-2 minutes until fragrant.
3. Add pumpkin puree, parmesan cheese, and heavy cream to the saucepan. Stir until smooth and creamy.
4. Combine cooked fettuccine pasta with the pumpkin-sage sauce. Season with salt and pepper to taste.
5. Serve immediately, garnished with additional sage leaves if desired.
Cooking Time: 15-20 minutes
Pesto Chicken Fettuccine Alfredo
Elevate the classic fettuccine alfredo with the bold flavors of pesto and juicy chicken. This recipe combines the rich taste of parmesan cheese, the freshness of basil, and the comfort of cooked pasta for a satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 8 oz fettuccine pasta
– 1/4 cup pesto sauce
– 2 tbsp unsalted butter
– 1 cup heavy cream
– 1/2 cup grated parmesan cheese
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Cook fettuccine pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium-high heat. Add chicken breast and cook until cooked through, about 5-6 minutes per side.
3. In a separate saucepan, combine pesto sauce, heavy cream, and parmesan cheese. Whisk until smooth and heated through.
4. Combine cooked pasta, chicken, and pesto sauce mixture. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh basil leaves.
Cooking Time: 20-25 minutes
Bacon and Pea Fettuccine Alfredo
Elevate your pasta game with this rich and indulgent dish that combines the smoky flavor of bacon, sweetness of peas, and creaminess of fettuccine alfredo.
Ingredients:
– 12 oz (340g) fettuccine
– 6 slices of bacon, diced
– 1 cup (200g) frozen peas
– 2 tablespoons unsalted butter
– 3 cloves garlic, minced
– 1 cup (250ml) heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook fettuccine according to package instructions; drain and set aside.
2. In a large skillet, cook diced bacon over medium heat until crispy. Remove from heat and set aside.
3. Add butter, garlic, and peas to the same skillet. Cook for 2-3 minutes or until peas are tender.
4. Pour in heavy cream and bring mixture to a simmer. Let it cook for 2-3 minutes or until slightly thickened.
5. Stir in Parmesan cheese until melted. Season with salt and pepper to taste.
6. Combine cooked fettuccine, bacon, and pea mixture. Toss until well coated.
7. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Roasted Garlic and Herb Fettuccine Alfredo
Roasted Garlic and Herb Fettuccine Alfredo: A creamy, aromatic pasta dish that combines the richness of roasted garlic with the brightness of fresh herbs.
Ingredients:
– 8 oz fettuccine pasta
– 3-4 cloves of garlic, peeled and separated into individual cloves
– 2 tbsp olive oil
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh basil
– 1/2 cup grated Parmesan cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Place garlic cloves on a baking sheet, drizzle with olive oil, and roast for 30-40 minutes or until tender and caramelized.
2. Cook fettuccine pasta according to package instructions. Drain and set aside.
3. In a large skillet, combine roasted garlic, parsley, basil, Parmesan cheese, and heavy cream. Bring the mixture to a simmer over medium heat.
4. Add cooked fettuccine pasta to the skillet, tossing until well coated with the garlic-herb sauce. Season with salt and pepper to taste.
5. Serve immediately and enjoy!
Cooking Time: 45 minutes
Spinach and Artichoke Fettuccine Alfredo
Spinach and Artichoke Fettuccine Alfredo: A creamy, indulgent twist on the classic pasta dish.
Ingredients:
– 12 oz fettuccine pasta
– 2 cups fresh spinach leaves
– 1 (14 oz) can artichoke hearts, drained and chopped
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Bring a large pot of salted water to boil. Cook fettuccine pasta according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, melt 2 tablespoons butter over medium heat. Add garlic and cook for 1 minute until fragrant.
3. Add chopped artichoke hearts, spinach leaves, and reserved pasta water to the skillet. Cook for 2-3 minutes or until spinach is wilted.
4. Remove skillet from heat. Stir in heavy cream and Parmesan cheese until smooth. Season with salt and pepper to taste.
5. Combine cooked fettuccine pasta and artichoke-spinach mixture in a large serving bowl. Toss until well coated.
Cooking Time: 15-20 minutes
Four-Cheese Fettuccine Alfredo
Elevate your pasta game with this rich and indulgent four-cheese fettuccine alfredo recipe. A combination of parmesan, cheddar, ricotta, and mozzarella cheeses creates a velvety sauce that coats perfectly cooked fettuccine noodles.
Ingredients:
– 12 oz (340g) fettuccine pasta
– 2 tablespoons butter
– 1 cup (250ml) heavy cream
– 1/2 cup (125ml) grated Parmesan cheese
– 1/4 cup (60g) grated cheddar cheese
– 2 tablespoons ricotta cheese
– 2 tablespoons mozzarella cheese, shredded
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Cook fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large saucepan, melt butter over medium heat. Whisk in heavy cream and bring to a simmer.
3. Remove from heat and stir in Parmesan, cheddar, ricotta, and mozzarella cheese until smooth.
4. Add cooked fettuccine noodles to the cheese sauce, tossing until well coated. If needed, add reserved pasta water to achieve desired consistency.
5. Season with salt and pepper to taste. Garnish with fresh parsley or thyme, if desired.
Cooking Time: 15-20 minutes
Lemon Garlic Fettuccine Alfredo with Asparagus
Elevate your pasta game with this bright and citrusy take on the classic fettuccine alfredo. A squeeze of fresh lemon juice adds a burst of flavor to the creamy sauce, while tender asparagus provides a delightful contrast in texture.
Ingredients:
– 12 oz fettuccine
– 2 tablespoons unsalted butter
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
– 1 pound fresh asparagus, trimmed
Instructions:
1. Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente.
2. In a medium saucepan, melt butter over medium heat. Add garlic and cook for 1 minute.
3. Pour in heavy cream and bring to a simmer. Reduce heat to low and let cook for 5 minutes or until slightly thickened.
4. Stir in Parmesan cheese until melted. Remove from heat and stir in lemon juice.
5. Toss cooked fettuccine with sauce, salt, and pepper.
6. Steam asparagus until tender, about 4-5 minutes. Serve atop pasta.
Cooking Time: 20-25 minutes
Smoked Salmon Fettuccine Alfredo
Elevate your pasta game with this rich and creamy Smoked Salmon Fettuccine Alfredo, perfect for a special occasion or a cozy night in. The smoky flavor of the salmon pairs perfectly with the velvety sauce and tender fettuccine.
Ingredients:
– 8 oz fettuccine
– 6 oz smoked salmon, flaked
– 2 tbsp unsalted butter
– 1/2 cup all-purpose flour
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add flour and whisk together to make a roux, cooking for 1-2 minutes.
3. Gradually add heavy cream, whisking constantly to avoid lumps. Bring mixture to a simmer and cook until thickened, about 5 minutes.
4. Stir in Parmesan cheese until melted. Add flaked salmon and season with salt and pepper to taste.
5. Combine cooked fettuccine and sauce, tossing to coat. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Portobello Mushroom and Thyme Fettuccine Alfredo
Elevate your pasta game with this creamy, earthy dish featuring Portobello mushrooms and fragrant thyme. This recipe is perfect for a cozy dinner or a special occasion.
Ingredients:
– 8 oz fettuccine
– 2 cups Portobello mushroom caps, sliced
– 2 tbsp unsalted butter
– 1/4 cup all-purpose flour
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 2 tsp fresh thyme leaves
– Salt and pepper to taste
Instructions:
1. Cook fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add mushrooms and cook until tender, about 5 minutes.
3. Sprinkle flour over the mushrooms and whisk to combine. Cook for 1 minute.
4. Gradually stir in heavy cream and bring mixture to a simmer. Reduce heat to low and let it thicken.
5. Stir in Parmesan cheese and thyme leaves. Season with salt and pepper to taste.
6. Combine cooked fettuccine with the mushroom sauce. Toss until well coated.
7. Serve immediately, garnished with additional thyme if desired.
Cooking Time: 20-25 minutes
Summary
Get ready to elevate your pasta game with these 18 creamy fettuccine Alfredo recipes that add a twist to the classic dish. From garlic butter shrimp and chicken and mushroom to sun-dried tomato and spinach, there’s something for everyone. Other creative combinations include Cajun chicken, lobster with truffle oil, vegetable medley, spicy sausage and peppers, pumpkin sage, pesto chicken, bacon and pea, roasted garlic and herb, spinach and artichoke, four-cheese, lemon garlic with asparagus, smoked salmon, and Portobello mushroom and thyme. These unique fettuccine Alfredo recipes will keep your taste buds guessing.
