Garlic Parmesan Fettuccine Alfredo
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Garlic Parmesan Fettuccine Alfredo is a tasty pasta dish you can make at home. It’s creamy, cheesy, and full of flavor. You’ll need fettuccine noodles, mushrooms, butter, cream, and parmesan cheese to make this yummy meal.
This recipe is easy to follow and takes about 30 minutes to make. You’ll cook the pasta, sauté mushrooms, and make a creamy sauce. Then you’ll mix it all together with some spinach for a delicious dinner.
Exact Ingredients List
Here’s what you’ll need to make this delicious Garlic Parmesan Fettuccine Alfredo:
- 8 oz fettuccine noodles (uncooked)
- 1 tbsp olive oil
- 8 oz baby bella mushrooms, sliced
- 1/4 cup salted butter
- 2 tbsp all-purpose flour
- 1/2 cup chicken broth
You’ll also need these ingredients for the creamy sauce:
- 1 cup heavy cream
- 3/4 cup freshly grated parmesan cheese
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1 cup fresh spinach leaves
Make sure you have all these items ready before you start cooking. The fresh ingredients like mushrooms and spinach add great flavor and texture to the dish.
Remember to adjust the seasonings to your liking. You can add more garlic powder if you want a stronger garlic taste, or sprinkle extra parmesan on top when serving.
Instructions
Cook the fettuccine noodles as directed on the package. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add sliced mushrooms and cook until tender. Remove mushrooms and set aside.
Melt butter in the same skillet. Whisk in flour and cook for 1 minute, stirring constantly.
Add chicken broth, heavy cream, parmesan cheese, and garlic powder. Stir well.
Increase heat to medium and simmer gently for 1 minute. Reduce heat to low. Add salt and pepper to taste.
Stir in spinach leaves and cook for 1 minute until slightly wilted.
Add mushrooms and cooked fettuccine to the skillet. Stir until pasta is coated with sauce.
Serve your Garlic Parmesan Fettuccine Alfredo right away and enjoy your creamy, flavorful meal!
Possible Substitutes List & Recipe Variations
You can easily swap out ingredients to make this dish your own. Try using linguine or spaghetti instead of fettuccine. These pastas will still hold the creamy sauce well.
Don’t have baby bella mushrooms? White button mushrooms work great too. Or skip the mushrooms and add broccoli or peas for a veggie boost.
For the protein, you can add cooked chicken or shrimp. Just toss them in at the end to warm through.
If you’re out of heavy cream, try using half-and-half or whole milk. The sauce may be a bit thinner, but still tasty.
No fresh spinach? Frozen spinach works in a pinch. Just thaw and squeeze out extra water before adding.
Want to mix up the cheese? Try adding some Romano or Asiago along with the Parmesan for extra flavor.
For a twist, add a pinch of red pepper flakes or a splash of white wine to the sauce.
Remember, cooking is all about making it your own. Feel free to experiment with these swaps and add-ins!
Tips, Tricks & Storing
Want to make the best Garlic Parmesan Fettuccine Alfredo? Here are some handy tips:
Use freshly grated Parmesan cheese for the best flavor. Pre-grated cheese often contains additives that can affect the sauce’s texture.
Reserve some pasta water before draining. You can use it to thin out the sauce if needed.
Don’t overcook the pasta. Aim for al dente – it will continue cooking slightly when mixed with the hot sauce.
To store leftovers, let the pasta cool completely. Place it in an airtight container and refrigerate for up to 2 days.
When reheating, add a splash of milk or cream to revive the sauce. Warm it gently on the stove or in short bursts in the microwave.
For a quick variation, try adding grilled chicken or shrimp to your Fettuccine Alfredo.
Remember to serve immediately after cooking for the best taste and texture. The sauce can thicken as it cools.
