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garlic fettuccine alfredo in a cast iron skillet with tongs picking up a scoop

Classic Garlic Fettuccine Alfredo

Course Dinner
Cuisine Italian
Keyword pasta
Servings 6
Author Wendie


  • 16 oz Fettuccine or Penne pasta
  • 4 tablespoons butter
  • 3 cloves of garlic minced
  • 1 shallot diced
  • 2 1/2 cups half and half
  • 2 oz cream cheese softened
  • 1 cup of freshly grated Parmesan cheese plus more for garnish
  • salt and pepper
  • Fresh parsley


  1. Make Pasta according to the box directions, drain and set aside.
  2. In a skillet over medium heat - melt butter and add shallots and cook for 2 minutes then add garlic and cook until fragrant about 30 seconds.

  3. Add half and half and cream cheese and heat just until bubbly....do not boil it
  4. Remove from heat and add in parmesan cheese and mix until the cheese is melted.

  5. Add pasta to the skillet and toss until combined. Sprinkle with additional parmesan cheese and fresh chopped parsley.