This quick and easy Fettuccine Alfredo for one can be made in less than twenty minutes and makes a fabulously cheesy lunch or dinner.
Hey, you know what’s great? Fettuccine Alfredo.
You know what’s not great? Fettuccine Alfredo leftovers. Don’t get me wrong. I’ll eat them (oh I’ll eat them), but the sauce always gets a little funny looking on day two, and the noodles end up too hot or too cold or too soft after microwaving.
So given the choice, I’d rather not make more than can be eaten immediately.
That’s where today’s recipe, Fettuccine Alfredo for one comes in handy.
This post and its photos have been updated. Don’t worry, you’re in the right place.
When I feel like making pasta for just myself, this is my go-to cheesy pasta recipe (well, this and my Mac and Cheese for One). It makes just one 2-ounce serving of pasta (yay portion control!)
AND takes only as long to make as it takes to bring some water to boil and cook some fettuccine noodles.
The sauce is a classic Alfredo sauce, which means no roux. It’s just butter, some cream or milk, a little parmesan, and a sprinkling of spices, so it comes together quick.
You heat everything together for just a couple of minutes while your pasta cooks and in 11-13 minutes (or whatever cooking time your pasta package says) you have a bowl of creamy, cheesy pasta perfection.
Ingredient Notes
- Milk, half and half or heavy cream: The Alfredo sauce can be made with whatever dairy you have on hand. Half and half is my preferred choice here. Cream will give you the richest, thickest sauce, and milk will make a thin (but still delicious sauce). To make a rough half and half substitute, combine approximately 2 parts milk to one part cream (it doesn’t have to be exact). If you have leftovers of either, check out my posts on what to do with leftover heavy cream or leftover half and half.
- Parmesan: Go with freshly grated parmesan if you can. It melts more smoothly than the pre-shredded, bagged stuff. But if bagged is all you have, you can use it, your sauce might just be a little lumpy. This recipe calls for 1/2 ounce of cheese, which will be between 2 tablespoons and 1/4 cup of parmesan depending on how you grate it (2 tablespoons for a box grater/pre-shredded cheese, 1/4 cup using a microplane). Don’t worry too much about getting the exact right amount of cheese. A little extra parm never hurt anyone.
- Fettuccine: Fettuccine noodles are obviously classic here, but use whatever pasta you want.
How to Make Fettuccine Alfredo
- Start by boiling your pasta in salted water.
- While your pasta cooks, melt butter and add milk/half and half/cream and the spices to the pot. Cook until it begins to steam and then stir in the cheese.
- Add more salt and pepper to taste. Drain the pasta and toss the pasta with the sauce. Top with more parmesan and enjoy!
Fettuccine Alfredo for One Variations
- Garlic Alfredo – Before adding the cream, add 1/2 teaspoon of minced or crushed garlic to the melted butter and cook until browned, about 30 seconds. Omit the garlic powder.
- Broccoli Alfredo – In the last 3-4 minutes of cooking time, toss a handful of broccoli florets in with the boiling fettuccine noodles and cook until tender.
- Chicken Alfredo – Add 3 ounces/ 3/4 cup of chopped warm cooked chicken (I like to use the method from my post How to Cook Chicken Breasts for Salads and Sandwiches) to the sauce just before pouring over the pasta.
What to serve with Fettuccine Alfredo?
Serve your pasta with a side of garlic bread and a simple veggie side like roasted or steamed broccoli or roasted zucchini.
More Quick Pasta Dishes
- Buttered Noodles for One
- Short Rib Mac & Cheese
- Chicken in White Wine Butter Sauce
- Quick Creamy Sausage Pasta
- Quick Basil Chicken Pasta for Two
A Note on Serving Size
This makes one 2-ounce serving (the recommended serving size) of pasta. If you want a big restaurant-sized portion or are feeding a big eater, double the recipe. To change the recipe yield, hover over the number of servings in the recipe card below (or click if you are on mobile) and slide the slider.
Quick and Easy Fettuccine Alfredo for One
Ingredients
- 2 ounces fettuccine noodles
- 1 tablespoon (14g) butter
- ⅓ cup half and half, milk, or heavy cream *
- ⅛ teaspoon garlic powder
- Pinch of dried parsley (optional)
- Pinch of salt
- Pinch of pepper
- Pinch of cayenne pepper (optional)
- ½ ounce (2 Tbs to 1/4 cup )* shredded parmesan cheese for the smoothest sauce, use freshly grated parmesan
Instructions
- Bring a medium pot of salted water to a boil and cook fettuccine according to package instructions. Drain and set aside.
- When your pasta is nearly finished cooking, in a small pot, melt butter. Stir in half and half/milk/cream, garlic powder, optional dried parsley, salt, pepper, and cayenne. Heat until steaming, just before it's ready to simmer. Turn heat to low and stir in parmesan.
- Continue to stir over low heat until parmesan is completely melted into the sauce. Taste and add more salt and pepper if needed.
- Pour sauce over drained fettuccine noodles and toss. Allow the pasta to sit for 5 minutes to cool and sauce to thicken slightly.
- Garnish with fresh parsley if desired and enjoy!
Notes
This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.
This post was originally published on 4/24/17. It was updated on 10/26/20 with new photos and additional information and tips.
Rose in Huntsville says
Very easy to make and really wonderful! Thank you!!.
Paul Reich says
This was perfect for a couple of empty nesters. I tried the recipe out first to see if it was doable and it is very much doable!
Tracy says
So happy to hear it! Thanks for reporting back!!
Talia says
Hi I was wondering how did you get this all to equal 391 cals? When i add all my ingredients up it equals more that 391
Tracy says
Calories are going to vary wildly depending on whether you use milk or cream. For the most accurate results, definitely use your own calculations with your exact ingredients.
Pat says
This is by far the easiest and most delicious Italian dish for one. I’ve made it with shrimp and chicken, both turned out excellent. I love the portion size, and usually cook enough meat and noodles for a second night, I just make another helping of the Alfredo sauce to go with it. Thank you for sharing!!
Stacie Hall says
Great recipe! It is the perfect amount. My only change is using Italian seasoning, rather than parsley. I am gluten-free, and this recipe is most welcome since there is no flour in the sauce. I add my GF noodles, and it’s a win! I even used the sauce for my GF pizza. Thanks so much!
Tracy C says
This was perfect portion control. I used half and half but I doubled the parmesan cheese and I used a 1/2 cup of half and half. I made it for myself and my husband and it was plenty considering he’s not a pasta fan. Thank you for this recipe it’s exactly what I needed for that pasta craving. (This was my second time making it and the first time I felt as if it was a tad bit dry. TBH that was all my fault because I forgot to add some pasta water to the cheese sauce. Otherwise, it was perfect!!)
Katrina says
You have just saved my life. I love Alfredo but rarely fix it because I am a bit of a pasta pig and have been known to over indulge occasionally. This is the perfect serving, satisfies my cravings and saves my weight loss goals. I really enjoy a lot of your recipes, keep up the great job.
Amy says
I love this recipe – it tastes amazing and I love how you can adjust for how many servings needed. Use this all the time and our personal chef and catering customers say its the best Alfredo sauce they’ve ever had!
Shari Wojewoda says
I was making another alfredo recipe for lunch and it was an EPIC fail – so I got online and looked for something for one person that would be quick and easy. THIS IS IT!!! I was blown away at how flavorful and creamy this sauce was!! Thank you for posting such an amazing recipe. I will be sure to put this in my cookbook!!!
Ellen says
Mmmmmm so good! I’ve been craving something decadent but also trying to watch what I eat, so this recipe was perfect! I didn’t use the butter, and I poached some chicken, which added “bulk” to the portion size, which I found quite generous, and ultimately, very very filling and satisfying.
I just finished finished eating but already can’t wait to make it again!
Thank you for sharing!
Mark Wisniewski says
Wonderful! Used this recipe to zush up a birthday recipe for my wife. We had half a white pizza with shaved mushroom in the freezer. I thawed some frozen shrimp and then poached them. Shocked them to stop cooking, shelled them (I buy frozen tail on/split and deveined). Popped the thawed pizza in the oven. Made the Alfredo sauce…only change was 1/3 cup half-and-half minus enough for a splash of white wine. Cut the shrimp up a bit, added to the finished sauce and stirred to coat. Took the warmed pizza out of the oven; topped with shrimp/sauce and more shredded parm, put under the broiler for a minute or two to melt the cheese. Whoa! It was absolutely incredible!
Claudia says
I made this today for myself and my 7 year old. Enough for both of us! Added a little cut up chicken and it was delicious. The best Alfredo sauce I have had. Thanks for sharing!
Tracy says
So happy to hear it!!
Emily says
I love the recipe but for some reason it ends up kinda chunky in the end. I’m using shredded parmesan but no matter how long I let it simmer, or rather as long as my patience allows, it doesn’t fully melt. I’m also using plain whole milk. What could I be doing wrong?
Tracy says
Hi, Emily, sorry this response is so late! I missed your comment. It’s probably not anything you’re doing wrong. If you’re using pre-shredded cheese, it might not completely melt into the sauce because the bagged stuff has additives to prevent clumping. Freshly grated parmesan tends to give you a smoother sauce. Hope that helps!
Emma says
omg yas! this makes me water at the mouth! and i cmpletley love and support this!
Tracy says
LOL. Thanks!