When it comes to pasta, there’s something special about a good ol’ fashioned fettuccine dish. The long, flat noodles are perfect for sopping up rich and creamy sauces, making them a staple in many Italian-American households. In this article, we’ll be sharing 20 deliciously creamy fettuccine noodle recipes that are sure to satisfy your pasta cravings. From classic Alfredo-style dishes to more modern twists featuring ingredients like pumpkin and avocado, there’s something for everyone on this list.
Whether you’re a fan of rich and cheesy sauces or lighter, brighter options, these recipes will inspire you to get creative in the kitchen and whip up some seriously tasty meals. So grab your apron, sharpen your pasta-making skills (or not – we won’t judge!), and let’s dive into the world of creamy fettuccine noodles.
Classic Fettuccine Alfredo
Rich and creamy, this iconic Italian dish is a staple of any pasta lover’s repertoire. With just a few simple ingredients, you can create a decadent sauce that coats perfectly cooked fettuccine noodles.
Ingredients:
– 1 pound fettuccine
– 6 tablespoons (3/4 stick) unsalted butter
– 6 tablespoons all-purpose flour
– 2 cups heavy cream
– 1 cup grated Parmesan cheese
– Salt and pepper, to taste
– Fresh parsley or thyme, for garnish
Instructions:
1. Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a medium saucepan, melt butter over medium heat. Add flour and whisk to combine; cook for 1 minute.
3. Gradually pour in heavy cream, whisking constantly to prevent lumps. Bring the mixture to a simmer and cook until thickened, about 5 minutes.
4. Remove from heat and stir in Parmesan cheese until melted. Season with salt and pepper to taste.
5. Combine cooked fettuccine, reserved pasta water, and Alfredo sauce. Toss until well coated. Serve immediately, garnished with fresh parsley or thyme.
Cooking Time: 20-25 minutes
Creamy Garlic Parmesan Fettuccine
A classic Italian dish gets a rich and creamy twist with this recipe. Perfect for a weeknight dinner or special occasion, this dish is sure to please even the pickiest eaters.
Ingredients:
– 12 oz fettuccine pasta
– 3 cloves garlic, minced
– 2 tbsp unsalted butter
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add garlic and cook for 1-2 minutes or until fragrant.
3. Pour in heavy cream and bring mixture to a simmer.
4. Reduce heat to low and let sauce simmer for 5-7 minutes or until slightly thickened.
5. Stir in Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
6. Add cooked fettuccine to the skillet, tossing to combine with the creamy garlic sauce.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Chicken and Mushroom Fettuccine
This rich and satisfying pasta dish combines sautéed chicken, earthy mushrooms, and a hint of cream to create a comforting meal. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 tablespoon olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup fettuccine pasta
– 1 cup heavy cream
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook fettuccine according to package instructions; set aside.
2. In a large skillet, sauté chicken, mushrooms, onion, and garlic in olive oil until cooked through.
3. Add heavy cream, thyme, salt, and pepper; stir until sauce thickens.
4. Combine cooked pasta with the creamy chicken mixture.
5. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Shrimp Scampi Fettuccine
This classic Italian dish combines succulent shrimp with garlic butter, parsley, and fettuccine noodles for a quick and flavorful meal. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 12 oz fettuccine pasta
– 4 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1/4 cup white wine (optional)
– 1 tablespoon freshly squeezed lemon juice
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, melt 2 tablespoons butter over medium-high heat. Add garlic and sauté for 1 minute.
3. Add shrimp and cook until pink and just cooked through, about 2-3 minutes per side. Remove from heat and set aside.
4. In the same skillet, add remaining 2 tablespoons butter. Pour in white wine (if using) and lemon juice. Scrape up any browned bits from the bottom of the pan.
5. Add cooked fettuccine to the skillet, tossing to combine with the sauce. If needed, add reserved pasta water to achieve desired consistency.
6. Serve hot, topped with shrimp, parsley, salt, pepper, and Parmesan cheese (if using).
Cooking Time: 15-20 minutes
Spinach and Artichoke Fettuccine
Savor the rich flavors of spinach, artichoke hearts, and Parmesan cheese in this decadent fettuccine dish.
Ingredients:
– 8 oz fettuccine pasta
– 2 cups fresh spinach leaves
– 1 (14.5 oz) can artichoke hearts, drained and chopped
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– 1/4 cup mayonnaise
– 1 tablespoon lemon juice
– Salt and pepper to taste
– 2 tablespoons unsalted butter
Instructions:
1. Cook fettuccine according to package instructions; drain and set aside.
2. In a large skillet, melt butter over medium heat. Add garlic and sauté for 1 minute.
3. Add chopped artichoke hearts and cook for an additional 2 minutes.
4. Stir in spinach leaves and cook until wilted, about 2-3 minutes.
5. Combine cooked fettuccine, artichoke mixture, Parmesan cheese, mayonnaise, lemon juice, salt, and pepper in a large serving bowl.
6. Toss until well combined, ensuring creamy sauce coats pasta evenly.
Cooking Time: 15-20 minutes
Lemon Butter Fettuccine with Asparagus
This recipe combines the rich flavors of lemon butter sauce with the tender sweetness of asparagus, all wrapped up in a silky fettuccine pasta. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 12 oz (340g) fettuccine pasta
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1 pound (450g) fresh asparagus, trimmed
– 2 lemons, zested and juiced
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook fettuccine pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, melt butter over medium heat. Add garlic and sauté for 1 minute.
3. Add asparagus to the skillet and cook for 3-4 minutes or until tender.
4. Stir in lemon zest and juice. Season with salt and pepper to taste.
5. Toss cooked fettuccine pasta with the lemon butter sauce, adding some reserved pasta water if needed.
6. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Fettuccine Carbonara
A rich and creamy Italian classic, Fettuccine Carbonara is a decadent treat that combines tender pasta with savory eggs, crispy bacon, and sharp Parmesan cheese.
Ingredients:
– 12 oz (340g) fettuccine
– 6 slices of pancetta or bacon, diced
– 3 large eggs
– 1/2 cup (120ml) heavy cream
– 1 tsp (5ml) black pepper
– 1/4 cup (30g) grated Parmesan cheese
– Salt, to taste
Instructions:
1. Bring a large pot of salted water to a boil and cook fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, cook diced pancetta or bacon over medium heat until crispy. Remove from heat and set aside.
3. In a medium bowl, whisk together eggs, heavy cream, salt, and black pepper.
4. Add cooked fettuccine to the bowl with egg mixture and toss to combine.
5. Add reserved pasta water to the bowl in small increments to achieve desired consistency.
6. Stir in crispy pancetta or bacon and grated Parmesan cheese.
Cooking Time:
– 12-15 minutes total
– 8-10 minutes for fettuccine cooking
– 4-5 minutes for pancetta or bacon cooking
Sun-Dried Tomato and Basil Fettuccine
Elevate your pasta game with this flavorful and refreshing recipe that combines the sweetness of sun-dried tomatoes with the brightness of fresh basil. This dish is perfect for a light and satisfying lunch or dinner.
Ingredients:
– 8 oz fettuccine
– 1/2 cup sun-dried tomatoes, chopped
– 1/4 cup fresh basil leaves, chopped
– 2 cloves garlic, minced
– 2 tbsp olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente.
2. In a large skillet, heat the olive oil over medium-low heat. Add the garlic and cook for 1 minute, until fragrant.
3. Add the chopped sun-dried tomatoes and cook for an additional 2 minutes, until heated through.
4. Stir in the chopped basil leaves and season with salt and pepper to taste.
5. Toss cooked fettuccine with the tomato-basil mixture and top with grated Parmesan cheese (if using).
6. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Fettuccine with Creamy Pesto Sauce
This classic Italian dish is elevated with a rich and creamy pesto sauce, perfectly coating the tender fettuccine noodles. A perfect combination of flavors and textures that’s sure to become a new favorite.
Ingredients:
– 8 oz fettuccine pasta
– 1/2 cup freshly made pesto sauce (see note)
– 2 tablespoons unsalted butter
– 1/4 cup heavy cream
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente, then reserve.
2. In a medium saucepan, melt the butter over medium heat. Add the pesto sauce and stir until smooth.
3. Pour in the heavy cream and whisk until well combined. Bring the mixture to a simmer for 2-3 minutes or until slightly thickened.
4. Add the cooked fettuccine to the saucepan, tossing to coat the pasta evenly with the creamy pesto sauce. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh basil leaves if desired.
Cooking Time: 15-20 minutes
Fettuccine with Roasted Garlic and Herbs
This recipe combines the richness of roasted garlic with the brightness of fresh herbs, creating a deliciously complex flavor profile that elevates this classic pasta dish.
Ingredients:
– 12 oz fettuccine
– 3-4 cloves garlic, peeled and separated into individual bulbs
– 2 tbsp olive oil
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh basil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Place the garlic bulbs on a piece of foil, drizzle with olive oil, and season with salt and pepper. Roast for 30-40 minutes or until tender and caramelized.
2. Cook fettuccine according to package instructions. Drain and set aside.
3. In a large skillet, combine roasted garlic, parsley, and basil. Add cooked pasta and toss to combine.
4. Season with salt and pepper to taste. If desired, top with grated Parmesan cheese.
5. Serve immediately.
Cooking Time: 40-50 minutes
Fettuccine with Creamy Tomato Vodka Sauce
This recipe combines the classic Italian combination of fettuccine and tomato sauce with a twist – the addition of vodka for an extra layer of depth and sophistication. The creamy sauce coats the pasta perfectly, making this dish a perfect choice for a special occasion or a cozy night in.
Ingredients:
– 12 oz fettuccine
– 2 cups fresh tomatoes, diced
– 1/4 cup vodka
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup heavy cream
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add chopped onion and cook until translucent.
3. Add minced garlic and cook for 1 minute.
4. Add diced tomatoes, vodka, salt, and pepper. Stir well and bring to a simmer.
5. Reduce heat to low and let sauce simmer for 10-15 minutes, stirring occasionally.
6. Stir in heavy cream and cook for an additional 2-3 minutes until the sauce has thickened slightly.
7. Combine cooked fettuccine with the creamy tomato vodka sauce. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Fettuccine with Smoked Salmon and Dill
A refreshing twist on the classic pasta dish, this recipe combines the rich flavors of smoked salmon with the brightness of fresh dill. Perfect for a light and satisfying meal.
Ingredients:
– 8 oz fettuccine
– 6 oz smoked salmon, flaked
– 2 tbsp unsalted butter
– 1/4 cup chopped fresh dill
– 2 cloves garlic, minced
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute, or until fragrant.
3. Add flaked salmon to the skillet and stir to combine with butter mixture. Cook for an additional 2-3 minutes, or until heated through.
4. Stir in chopped fresh dill and season with salt and pepper to taste.
5. Add cooked fettuccine to the skillet, tossing to combine with salmon and dill mixture. If desired, add some reserved pasta water to achieve a creamy consistency.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Fettuccine with Creamy Mushroom and Thyme
This recipe combines the richness of mushrooms, cream, and thyme to create a decadent yet elegant dish perfect for any occasion. With minimal ingredients and simple preparation, this creamy fettuccine is sure to become a new favorite.
Ingredients:
– 1 pound fettuccine pasta
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons butter
– 1/4 cup all-purpose flour
– 1 cup heavy cream
– 1 tablespoon chopped fresh thyme
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium-high heat. Add mushrooms and cook until tender, about 5 minutes.
3. Sprinkle flour over mushrooms and whisk to combine. Cook for 1 minute.
4. Gradually add heavy cream, whisking continuously to avoid lumps. Bring mixture to a simmer.
5. Stir in thyme, salt, and pepper. Combine cooked fettuccine with mushroom sauce.
6. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Fettuccine with Cajun Chicken and Peppers
A flavorful and spicy twist on a classic pasta dish, this recipe combines tender chicken, crunchy peppers, and rich Cajun spices with fettuccine noodles.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 cups mixed bell peppers (any color), sliced
– 8 oz fettuccine noodles
– 2 tbsp Cajun seasoning
– 1 tsp paprika
– 1/4 cup olive oil
– Salt and pepper to taste
– Grated Parmesan cheese, for serving
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, mix chicken with Cajun seasoning, paprika, salt, and pepper.
3. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5-7 minutes per side. Transfer to a plate and set aside.
4. In the same skillet, add sliced peppers and cook until tender, about 5 minutes.
5. Cook fettuccine noodles according to package instructions.
6. Combine cooked chicken, peppers, and noodles in the skillet.
7. Serve hot, topped with Parmesan cheese.
Cooking Time: 30-35 minutes
Fettuccine with Creamy Pumpkin Sauce
A seasonal twist on a classic Italian dish, this recipe combines the comfort of fettuccine with the warmth and richness of pumpkin puree. Perfect for a cozy fall evening.
Ingredients:
– 8 oz fettuccine pasta
– 1 cup canned pumpkin puree
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1/4 cup heavy cream
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large saucepan, melt butter over medium heat. Add garlic and sauté for 1 minute.
3. Stir in pumpkin puree and cook for an additional 2-3 minutes, or until heated through.
4. Pour in heavy cream and whisk until smooth. Season with salt and pepper to taste.
5. Combine cooked fettuccine with the creamy pumpkin sauce. Toss to coat.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20 minutes
Fettuccine with Garlic Butter Shrimp and Spinach
Fettuccine with Garlic Butter Shrimp and Spinach is a classic Italian-inspired recipe that combines the richness of garlic butter, succulent shrimp, and wilted spinach. Serve it up as a decadent main course or as a impressive side dish.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 8 oz fettuccine pasta
– 4 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1 cup fresh spinach leaves
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, melt 2 tablespoons butter over medium-high heat. Add garlic and cook for 1 minute.
3. Add shrimp and cook until pink and just cooked through (about 2-3 minutes per side).
4. Remove shrimp from skillet and set aside. Reduce heat to medium. Add remaining 2 tablespoons butter, spinach, and reserved pasta water. Stir until spinach is wilted.
5. Combine cooked fettuccine, garlic butter mixture, and shrimp in the skillet. Toss until well coated with sauce. Season with salt and pepper to taste.
6. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Fettuccine with Creamy Avocado Sauce
In this recipe, the rich flavor of fettuccine is elevated by a creamy and healthy avocado sauce, making for a satisfying and nutritious meal.
Ingredients:
– 8 oz fettuccine pasta
– 2 ripe avocados
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil and cook fettuccine according to package instructions until al dente.
2. In a blender or food processor, combine avocado, lemon juice, parsley, garlic, salt, and pepper. Blend until smooth.
3. Add the blended sauce to the cooked fettuccine and toss until well coated.
4. If using Parmesan cheese, sprinkle on top of the pasta and toss again.
5. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Fettuccine with Broccoli and Cheese Sauce
A classic comfort food dish that combines the simplicity of fettuccine noodles with the richness of a cheese sauce and the added nutrition of steamed broccoli.
Ingredients:
– 8 oz fettuccine noodles
– 3 cups broccoli florets
– 2 tablespoons butter
– 1 cup grated cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1/2 cup all-purpose flour
– 1 cup milk
– Salt and pepper to taste
Instructions:
1. Bring a large pot of salted water to a boil. Cook fettuccine noodles according to package instructions until al dente. Reserve.
2. In a separate pot, steam broccoli florets over boiling water for 3-5 minutes or until tender. Drain and set aside.
3. In a medium saucepan, melt butter over medium heat. Whisk in flour to make a roux, cooking for 1 minute.
4. Gradually add milk, whisking constantly to prevent lumps. Bring mixture to a simmer and cook for 2-3 minutes or until thickened.
5. Remove from heat and stir in cheddar and Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
6. Combine cooked fettuccine noodles, steamed broccoli, and cheese sauce. Serve hot.
Cooking Time: 20-25 minutes
Fettuccine with Creamy Crab and Corn
A decadent and flavorful pasta dish that combines the richness of cream with the sweetness of corn and the succulence of crab. Perfect for a special occasion or a cozy night in.
Ingredients:
– 8 oz fettuccine pasta
– 1/2 cup heavy cream
– 1/4 cup unsalted butter, softened
– 1 cup jumbo lump crab meat
– 1 cup corn kernels (fresh or frozen)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add crab meat and cook for 2-3 minutes or until heated through.
3. Add corn kernels and stir to combine. Cook for an additional 1-2 minutes.
4. Stir in heavy cream and bring mixture to a simmer.
5. Combine cooked fettuccine with the creamy crab and corn mixture. Season with salt and pepper to taste.
6. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Fettuccine with Creamy Roasted Red Pepper Sauce
A vibrant and flavorful pasta dish that combines the richness of cream with the sweetness of roasted red peppers.
Ingredients:
– 8 oz fettuccine
– 2 large red bell peppers, seeded and chopped
– 2 cloves garlic, minced
– 1/4 cup heavy cream
– 1 tablespoon olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss the red bell peppers with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. Cook fettuccine according to package instructions. Drain and set aside.
4. In a blender or food processor, combine roasted red peppers, garlic, and heavy cream. Blend until smooth.
5. Combine cooked fettuccine with the creamy pepper sauce. Toss to coat.
6. Serve immediately, topped with grated Parmesan cheese if desired.
Cooking Time: 45-50 minutes
Summary
Get ready to indulge in a world of creamy, dreamy fettuccine noodle recipes! This collection of 20 mouth-watering dishes will satisfy any pasta lover’s cravings. From classic Alfredo and garlic parmesan to seafood-packed shrimp scampi and veggie-friendly options like lemon butter asparagus, there’s something for everyone. Whether you’re in the mood for rich and creamy or light and zesty, these recipes are sure to impress.
