- 4 ounces uncooked fettuccine
- 1/4 cup milk
- 1/4 cup butter, cubed
- 1 package (3 ounces) PHILADELPHIA® Cream Cheese, softened and cubed
- 1/3 cup grated Parmesan cheese
- White pepper, optional
- Cook pasta according to package directions. In a saucepan, heat milk and butter until butter is melted. Stir in cream cheese and heat until melted. Add Parmesan cheese and pepper if desired; cook and stir until blended and heated through. Drain pasta and transfer to a serving bowl. Pour sauce over fettuccine; toss to coat. Yield: 2 servings.
Reviews for Easy Fettuccine Alfredo(6)
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So easy! I also sautéed 4 garlic cloves (sliced). Then I added about 1 tsp garlic salt and 1 TBSP pasta sprinkle (Penzey's) at the end.
I sauteed garlic in a little olive oil and also added a little pepper. Quick, simple and the kids love it! Also, my daughter is lactose intolerant, so I used lactaid milk, margarine and Kraft Parmesan cheese is lactose free.
This is my second time making it. So easy and quick! I love the texture and flavor that the cream cheese adds to the sauce! Way to go on your scout project!
Quick, simple and delicious! We are garlic lovers so I did add a little more garlic.
Good, but made way too much as a side dish for 2. Next time I'd use 2 oz. pasta.