If you’re a fan of classic Alfredo but crave a little more creaminess, this recipe is for you. Our creamy Alfredo features a garlic-infused sauce made with half-and-half, giving it an extra luxurious level of creaminess. It’s rich, comforting, and perfect for a comfort food weeknight meal.

If you are looking for the original version that’s all about butter rather than creaminess, you’ll want to check out our recipe for Authentic Fettuccine Alfredo instead.

Why Our Recipe

  • The luxurious creamy version of Alfredo with a garlic-infused sauce made with half and half.
  • Thickened with a butter and flour roux for a smooth, velvety sauce.
  • Simple ingredients and easy-to-follow steps for a comfort food pasta night.
Close up view of fettuccine Alfredo on a white plate.

This pasta gets its thick and creamy goodness from a butter and flour roux, which thickens the sauce perfectly to coat every strand of pasta. With just a few simple ingredients and easy-to-follow steps, you’ll have a restaurant-quality dish ready to dive into in no time.

Ingredient Notes

  • Fettuccine: Perfect for soaking up the sauce. If you don’t have fettuccine, linguine or even spaghetti will also work.
  • Salted Butter: Adds flavor right from the start. If you only have unsalted butter, just add an extra pinch of salt to taste.
  • All-Purpose Flour: Helps create a roux to thicken the sauce. If you’re looking for a gluten-free option, you can substitute a 1:1 gluten-free flour blend in the same amount.
  • Half and Half: Makes the sauce extra creamy without being too heavy. If you prefer a lighter sauce, you could substitute whole milk, but the sauce will be thinner. You could also go all out and use heavy cream, but that will be one ultra-rich pasta.
  • Garlic Powder: {rovides a subtle background flavor without overpowering the dish. For a more intense garlic flavor, you can swap in 1-2 cloves of fresh minced garlic. Add that in with the flour.
  • Parmesan Cheese: As with any Alfredo recipe, you’ll get better results if you use freshly grated. Pre-grated varieties don’t melt as smoothly and can make the sauce gritty.

The Roux

The key to the perfect creamy Alfredo sauce lies in making a roux. A roux is a mixture of fat (in this case, butter) and flour that helps thicken the sauce. When whisking the butter and flour together, make sure to cook it for about 2 minutes to get rid of the raw flour taste. You’ll know it’s ready when it turns a light golden color. This step is essential for a smooth, thick sauce that evenly coats the pasta.

Overhead view of fettuccine Alfredo.

Sneak in a Veggie

This recipe is delicious on its own, but you could easily add in some steamed broccoli or sautéed spinach to sneak in a veggie. Just toss them in with the pasta. This is a great use of microwave veggies!

Storage & Reheating Instructions

Refrigerate leftovers in an airtight container for up to 3 days.

Reheat on the Stove: Heat 2 tablespoons of water in a skillet over medium-low heat. Add the pasta and stir constantly until warmed through and the sauce becomes creamy again. Adding water helps revive the sauce without separating it.

Reheat in the Microwave: Place portions in a microwave-safe dish and sprinkle 1 tablespoon of water over the top. Cover with plastic wrap and microwave on medium heat in 30-second intervals, stirring in between to ensure the sauce stays smooth.

More Alfredo goodness…