This spaghetti Alfredo is a quick and easy family dinner made with tender spaghetti tossed in a rich, creamy Parmesan sauce. Made with simple pantry ingredients and ready in minutes, it's my mom's budget-friendly take on classic Alfredo pasta and perfect for busy weeknight dinners.
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This spaghetti Alfredo is a quick and easy family dinner made with tender spaghetti tossed in a rich, creamy Parmesan sauce. Made with simple ingredients and ready in minutes, it's my mom's budget-friendly take on classic Alfredo pasta.
Creamy, cheesy and full of garlic and Parmesan flavor, this easy spaghetti Alfredo recipe is perfect for busy weeknights when you want a comforting pasta dinner without complicated ingredients.
If you love chili, then you will love my spicy alfredo sauce recipe.
❤️ Why you'll love this spaghetti alfredo
Quick and Easy: This spaghetti Alfredo comes together quickly with simple ingredients, making it perfect for busy weeknight dinners.
Creamy and Cheesy: A rich, creamy sauce coats every strand of spaghetti with plenty of cheesy Alfredo flavor.
Budget-Friendly: Made with everyday ingredients like spaghetti, butter, garlic, cream and cheese, it's an affordable family dinner without any complicated ingredients.
Family-Friendly: Creamy pasta is always a favorite in our house, and this simple spaghetti Alfredo makes an easy meal the whole family can enjoy.
🥄 Ingredients Needed
Spaghetti: Regular dried spaghetti works perfectly for this recipe. Cook until al dente according to the package directions.
Olive oil: A small amount helps prevent the cooked spaghetti from sticking while you prepare the Alfredo sauce.
Butter: Unsalted butter forms the rich base of the sauce.
Garlic: Freshly minced garlic gives the sauce plenty of flavor. I use 4–5 cloves, but you can adjust this to taste.
Heavy cream: Creates the rich, smooth and creamy Alfredo sauce.
Parmesan cheese: Freshly grated Parmesan melts into the cream to create a smooth, cheesy sauce. For the best texture, grate it yourself rather than using pre-shredded cheese.
Salt and black pepper: Season to taste. Remember that Parmesan is naturally salty, so taste the sauce before adding extra salt.
👩🏼🍳 How to make Spaghetti Afredo
Note: Please scroll to the full printable recipe card at the bottom for ingredient quantities and the method.
Cook the Spaghetti – Cook the spaghetti in a large pot of salted water according to the package instructions until al dente. Reserve a little pasta water, then drain. Toss with a small amount of olive oil if needed to prevent sticking.
Sauté the Garlic – Melt the butter in a large pan over low heat. Add the minced garlic and cook for 1–2 minutes until fragrant, being careful not to let it brown.
Make the Creamy Sauce – Pour in the heavy cream and season with salt and black pepper. Bring to a gentle simmer and cook for a few minutes until the sauce begins to thicken.
Add the Parmesan – Reduce the heat to low and gradually stir in the freshly grated Parmesan cheese until melted and the sauce is smooth and creamy. If the sauce becomes too thick, add a splash of reserved pasta water.
Add the Spaghetti – Add the cooked spaghetti to the Alfredo sauce and toss until every strand is well coated. Cook for another minute over low heat until everything is heated through. sauce.
Serve – Serve the spaghetti Alfredo immediately with extra freshly grated Parmesan and black pepper, if desired.
How to add more protein
Want to bulk it up? You can easily turn this into a protein-packed Alfredo. Try adding:
- Chicken – Grilled, shredded, or rotisserie works perfectly.
- Shrimp – Sautéed in garlic and butter first.
- Ground Beef or Hamburger Mince – Browned and seasoned.
- Tuna – Canned tuna is affordable and super convenient.
- Bacon – Crispy bacon bits add a smoky, salty flavor.
- Meatballs – Leftovers or frozen meatballs work great in this creamy base.
Mix any of these into the sauce before adding the spaghetti, or simply top your bowl for a delicious, protein-rich meal.
📝 Tips for the Best Spaghetti Alfredo
Use Freshly Grated Parmesan – Freshly grated Parmesan melts more smoothly and gives the Alfredo sauce a creamy texture.
Keep the Heat Low – Add the Parmesan over low heat and stir gently until melted. Avoid boiling the sauce, which can cause it to separate.
Add Some Veggies – Stir in sautéed mushrooms, spinach, peas or steamed broccoli to add vegetables to the meal.
Make It Extra Saucy – If the sauce becomes too thick, stir in a splash of reserved pasta water until it reaches your preferred consistency.
❓ FAQS
Got leftovers? No problem! Transfer the cooled Alfredo spaghetti to an airtight container and store it in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of milk or water to loosen up the sauce.
Yes, you can! Make the Alfredo sauce and cook the spaghetti ahead of time, then store them separately in the fridge for up to 2 days. When you're ready to eat, gently reheat the sauce, stir in a splash of milk or cream to loosen it, and then toss in the pasta until everything is hot and creamy again.
Yes. While Alfredo is traditionally served with fettuccine, spaghetti works really well because the creamy Parmesan sauce coats the strands easily.
Keep the heat low when adding the Parmesan and stir until it melts smoothly. If the sauce becomes too thick, add a splash of reserved pasta water or cream until it reaches your preferred consistency.
PASTA RECIPES TO TRY NEXT TIME
Did you make this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It genuinely helps me & I really appreciate your support! Nikki 💚
Spaghetti Alfredo (Easy Creamy Pasta)
- Total Time: 25 minutes
- Yield: 6 servings 1x
Description
This spaghetti Alfredo is a quick and easy family dinner made with tender spaghetti tossed in a rich, creamy Parmesan sauce. Made with simple pantry ingredients and ready in minutes, it's my mom's budget-friendly take on classic Alfredo pasta and perfect for busy weeknight dinners.
Ingredients
- 1 lb (450 g) spaghetti
- 1 tablespoon olive oil, optional, for tossing the cooked spaghetti
- 2 tablespoons (28 g) unsalted butter
- 4-5 garlic cloves, minced
- ¼ teaspoon salt, plus more for the pasta water
- ¼ teaspoon freshly ground black pepper
- 2 cups (500 ml) heavy cream
- 1 cup (100 g) freshly grated Parmesan cheese
Instructions
- Cook the Spaghetti – Cook the spaghetti in a large pot of salted water according to the package instructions until al dente. Reserve a little pasta water, then drain. Toss with a small amount of olive oil if needed to prevent sticking.
- Sauté the Garlic – Melt the butter in a large pan over low heat. Add the minced garlic and cook for 1–2 minutes until fragrant, being careful not to let it brown.
- Make the Creamy Sauce – Pour in the heavy cream and season with salt and black pepper. Bring to a gentle simmer and cook for a few minutes until the sauce begins to thicken.
- Add the Parmesan – Reduce the heat to low and gradually stir in the freshly grated Parmesan cheese until melted and the sauce is smooth and creamy. If the sauce becomes too thick, add a splash of reserved pasta water.
- Add the Spaghetti – Add the cooked spaghetti to the Alfredo sauce and toss until every strand is well coated. Cook for another minute over low heat until everything is heated through.
- Serve – Serve the spaghetti Alfredo immediately with extra freshly grated Parmesan and black pepper, if desired.
Notes
Use Freshly Grated Parmesan – Freshly grated Parmesan melts more smoothly into the sauce than pre-shredded cheese.
Keep the Heat Low – Add the Parmesan over low heat and stir gradually to help create a smooth, creamy Alfredo sauce.
Save Some Pasta Water – If the sauce becomes too thick, stir in a splash of reserved pasta water until it reaches your preferred consistency.
Add Vegetables – Sautéed mushrooms, broccoli, spinach or peas are easy additions if you want to add vegetables.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Family Dinners, Main Course
- Method: Stove Top
- Cuisine: Italian
Nutrition
- Serving Size: per servin g
- Calories: 690 kcal
- Sugar: 3 g
- Sodium: 390 mg
- Fat: 42 g
- Saturated Fat: 25 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 120 mg
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