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up close picture of a plate of alfredo pasta with salad and orange slices

Quick Fettuccini Alfredo

  • Author: Melissa Griffiths - Bless this Mess
  • Total Time: 20 minutes
  • Yield: Serves 6


Quick Alfredo made with cream cheese is one of my favorite 15 minute meals. It is so easy to make, comes together fast, and turns out every time. 


  • 1/2 cup butter
  • 1 heaping tablespoon garlic, minced
  • 1 cup milk
  • 2 cups heavy cream
  • 1 8-ounce package cream cheese, at room temperature, cut into 16 pieces
  • 1 cup Parmesan cheese, grated, about 4 ounces
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • Salt and pepper, to taste
  • 1 pound fettuccine noodles


  1. In a large skillet or high-sided saute pan, over medium heat, melt the butter.
  2. While the butter is melting and while you are making the sauce, prepare the fettuccine according to package directions. 
  3. When the butter is melted, add the garlic and cook, stirring constantly until the garlic is fragrant, about 30 seconds.
  4. Whisk in the milk and cream. 
  5. Whisk constantly until the mixture starts to simmer. When it’s simmering, add the cream cheese. Whisk until the cream cheese is fully incorporated into the sauce, about 5 minutes.
  6. Add the Paremesan, salt, and pepper, and stir to combine. Remove from the heat, and adjust the salt and pepper to taste.
  7. Serve over drained hot cooked pasta.


  • Any kind of milk will do. I use whole milk normally. 
  • This is a nice thick alfredo. If you’d like it a little thinner, add a few additional tablespoons of milk before serving.
  • You can sub the milk and cream for 3 to 3.5 cups of half and half.
  • If you forgot to get your cream cheese out to soften, no worries. It’ll just take an extra 5 minutes or so to cook. The mixture will look lumpy/grainy at first but if you keep cooking it, whisking constantly, the lumps will melt out.
  • Prep Time: 5 min
  • Cook Time: 15 min
  • Category: main dish
  • Method: stove top
  • Cuisine: American

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