Best 9 Fettuccine In Cream Sauce Recipes

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Fettuccine in cream sauce is a classic Italian dish that is both delicious and easy to make. It is a versatile dish that can be enjoyed with a variety of toppings, from simple herbs to sautéed vegetables or chicken. The creamy sauce is made with a combination of butter, flour, and heavy cream, and is often flavored with Parmesan cheese, nutmeg, and black pepper. The fettuccine noodles are typically cooked al dente, which means slightly firm to the bite. This dish can be prepared in under 30 minutes, making it a great option for a quick and easy weeknight meal.

Check out the recipes below so you can choose the best recipe for yourself!

REALLY CREAMY FETTUCCINE ALFREDO



Really Creamy Fettuccine Alfredo image

We have tried dozens of recipes to get the creamiest fettuccine Alfredo - and here's the winner! Basil and nutmeg add a subtly different feel to this Alfredo.

Provided by AMETHYST

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Time 15m

Yield 4

Number Of Ingredients 8

8 ounces dry fettuccine pasta
1 (8 ounce) package cream cheese
¾ cup grated Parmesan cheese
½ cup margarine
½ cup milk
1 teaspoon garlic powder
¼ teaspoon dried basil
1 pinch ground nutmeg

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a medium saucepan, combine cream cheese, Parmesan, margarine, milk, garlic powder and basil and stir over low heat until smooth and creamy, 10 to 15 minutes. Toss sauce with pasta and sprinkle with nutmeg. Serve.

Nutrition Facts : Calories 680.3 calories, Carbohydrate 45.2 g, Cholesterol 77.2 mg, Fat 48.2 g, Fiber 2.1 g, Protein 18.8 g, SaturatedFat 19.5 g, Sodium 673.6 mg, Sugar 4 g

FETTUCCINE PASTA WITH PROSCIUTTO, PEAS, AND A CREAM SAUCE



Fettuccine Pasta with Prosciutto, Peas, and a Cream Sauce image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

1 pound fettuccine pasta
1 tablespoon olive oil
1 tablespoon unsalted butter
3/4 cup diced onions
1 tablespoon minced garlic
2 ounces prosciutto, cut into 1/4-inch strips
1/4 cup dry white wine
1 1/2 cups heavy cream
3/4 cup frozen sweet peas
3/4 teaspoon salt
1/2 teaspoon fresh cracked black pepper
3/4 cup grated Parmigiano-Reggiano
1/4 cup chopped fresh parsley leaves

Steps:

  • Set a large pot of water with a pasta insert over high heat and bring to a boil. Place the pasta in the water and return to a boil, being sure to stir the pasta until the water boils again.
  • While the pasta cooks, set a large 12-inch saute pan over medium high heat, and add the olive oil and the butter. Once the butter has melted, add the onions to the pan and saute until translucent, about 3 minutes. Add the garlic to the pan and saute for 30 seconds. Place the prosciutto in the pan and saute for 1 minute. Deglaze the pan with wine and cook until it is nearly evaporated, about 30 seconds. Add the cream, peas, salt and pepper to the pan and let the cream reduce by half, 4 to 5 minutes. If the pasta is not yet cooked, turn the fire off the sauce while the pasta continues to cook.
  • Strain the pasta from the water once it is cooked, and place in a large heat resistant bowl. Pour the sauce over the pasta and sprinkle with the cheese and the parsley. Use tongs are two large forks to stir the sauce into the pasta and serve while hot.

FETTUCCINE IN CREAM SAUCE



Fettuccine in Cream Sauce image

Provided by Pierre Franey

Categories     dinner, pastas, main course

Time 10m

Yield 4 servings

Number Of Ingredients 7

1/2 pound fettuccine, freshly made or dried
2 quarts boiling water
Salt to taste if desired
1/3 cup heavy cream
Freshly ground pepper to taste
2 tablespoons butter
1/4 cup freshly grated Parmesan

Steps:

  • Drop fettuccine into boiling water with salt added. Cook to desired degree of tenderness, 4 to 5 minutes for fresh pasta and about 9 minutes for dried.
  • Bring cream to simmer.
  • Drain pasta immediately and return to kettle. Add pepper and butter and toss until butter is melted. Add cream and cheese and stir gently to blend.

Nutrition Facts : @context http, Calories 362, UnsaturatedFat 5 grams, Carbohydrate 44 grams, Fat 16 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 10 grams, Sodium 1315 milligrams, Sugar 2 grams, TransFat 0 grams

FETTUCCINE WITH CREAMY RED PEPPER-FETA SAUCE



Fettuccine with Creamy Red Pepper-Feta Sauce image

Provided by Ellie Krieger

Categories     main-dish

Time 37m

Yield 6 (1 cup) servings

Number Of Ingredients 10

2 tablespoons olive oil
1 small onion, chopped
2 to 3 garlic cloves, peeled and chopped
One 16-ounce jar roasted red peppers, drained and chopped
1/2 cup low-sodium chicken stock or vegetable stock
1 cup crumbled feta cheese or a 6-ounce block
1 pound whole-wheat fettuccine
Salt
Freshly ground black pepper
2 tablespoons chopped fresh parsley leaves

Steps:

  • Heat the oil in a heavy skillet over medium-high heat. Saute onion and garlic until soft, about 10 minutes. Add roasted peppers and saute until heated through. Remove from heat and let cool slightly. Place mixture in the bowl of a food processor with stock and all but 2 tablespoons of the feta. Process until combined and smooth, about 30 seconds. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water. Toss pasta with sauce, adding pasta water by the tablespoon, if needed. Sauce should cling nicely to pasta. Season with salt and pepper, to taste. Divide among pasta bowls. Sprinkle with parsley and remaining feta cheese.

Nutrition Facts : Calories 470 calorie, Fat 11 grams, SaturatedFat 4.5 grams, Sodium 1050 milligrams, Carbohydrate 73 grams, Fiber 10 grams, Protein 18 grams

CHICKEN FETTUCCINE WITH PESTO CREAM SAUCE



Chicken Fettuccine with Pesto Cream Sauce image

Use our Basil Pesto to whip up this crowd-pleasing creamy pasta dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 30m

Number Of Ingredients 6

3 boneless, skinless chicken breast halves (6 to 8 ounces each)
Coarse salt and ground pepper
1 tablespoon olive oil
1/2 pound fettuccine
4 cubes (1/2 cup) frozen Basil Pesto
1/4 cup heavy cream

Steps:

  • Place chicken breasts between two pieces of plastic wrap. With a meat mallet or heavy skillet, pound chicken to an even 3/4-inch thickness. Season with salt and pepper.
  • Heat the oil in a large nonstick skillet; cook the chicken until golden brown and cooked through, 3 to 4 minutes per side. Slice each piece across the grain into 4 or 5 strips; cover to keep warm.
  • Meanwhile, cook pasta according to package instructions. Reserve 1/4 cup cooking water. Drain pasta and return to pot.
  • In a small saucepan, heat pesto over low until liquefied. Stir in cream; heat until warm. Toss pasta with reserved cooking water and half the sauce. Divide among shallow bowls; top with chicken. Drizzle with remaining sauce.

FETTUCCINE WITH SPINACH CREAM SAUCE



Fettuccine With Spinach Cream Sauce image

This is delicious and beautiful in presentation! Very quick and easy too. Butter and cream make this delicate spinach sauce rich in flavor.

Provided by keen5

Categories     Spinach

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

8 ounces uncooked fettuccine pasta
3 tablespoons butter or 3 tablespoons margarine
1 cup fresh mushrooms, sliced 1/4 inch
1 tablespoon all-purpose flour
1/4 cup grated parmesan cheese
1 1/2 cups half-and-half
1 (10 ounce) package frozen chopped spinach, thawed, drained
15 cherry tomatoes, halved
1 teaspoon basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cook fettucine according to package directions; drain, rinse and drain again.
  • Meanwhile, in 10" skillet melt butter; add mushrooms.
  • Cook over medium heat, stirring occasionally, until mushrooms are tender (2 to 3 minutes).
  • Stir in flour until smooth and bubbly (1 minute).
  • Stir in remaining ingredients, except fettucine.
  • Continue cooking, stirring occasionally, until heated through (6 to 8 minutes).
  • Serve over fettucine.

FETTUCCINE WITH CREAM NUTMEG SAUCE



Fettuccine With Cream Nutmeg Sauce image

I love this recipe! I honestly do not remember where I got it from, but it's delicious and simple to make. It's very rich so I definitely would not recommend this as a side dish. It's great all by itself with some garlic bread on the side.

Provided by Sara in FL

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb fettuccine pasta
1/3 cup butter or 1/3 cup margarine
2 garlic cloves, minced
1/4 cup white wine
1 cup sour cream
1 cup whipping cream
1/2 teaspoon ground nutmeg
2 tablespoons chopped Italian parsley
1/3 cup parmesan cheese, grated
salt and pepper

Steps:

  • Cook the fettucine in boiling salted water until just cooked or al dente (until somewhat firm texture is reached).
  • Drain well.
  • Melt the butter in a large skillet.
  • Saute the garlic for 1-2 minutes over very low heat.
  • Add wine to butter& garlic.
  • Simmer for 5 minutes.
  • Add the sour cream, whipping cream, nutmeg and italian parsley.
  • Heat cream and sour cream mixture until very hot but not boiling.
  • Add parmesan cheese.
  • Season to taste with salt& pepper.
  • Pour hot sauce over hot fettucine and toss.
  • Sprinkle with additional parmesan cheese and chopped parsley, if desired.
  • Serve immediately.

Nutrition Facts : Calories 843.4, Fat 54.5, SaturatedFat 32.8, Cholesterol 237.7, Sodium 320.9, Carbohydrate 67.8, Fiber 0.1, Sugar 0.5, Protein 19.4

LEMON-GARLIC CREAM FETTUCCINE



Lemon-Garlic Cream Fettuccine image

I've been making this lemony pasta for the family for years. It's both simple and indulgent enough to make it a go-to recipe. -Anne Miller, Glenfield, New York

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 17

3 teaspoons grated lemon zest
2 teaspoons minced fresh parsley
2 garlic cloves, minced
8 ounces uncooked fettuccine
SAUCE:
1/4 cup butter
1 small onion, chopped
2 garlic cloves, minced
1 teaspoon grated lemon zest
1/2 cup heavy whipping cream
1/4 teaspoon salt
1/8 teaspoon pepper
4 ounces cream cheese, cubed
2 tablespoons lemon juice
2 plum tomatoes, chopped
2 teaspoons minced fresh parsley
Grated Parmesan cheese, optional

Steps:

  • In a small bowl, mix lemon zest, parsley and garlic. Cook fettuccine according to package directions; drain., For sauce, in a large skillet, heat butter over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic and lemon zest; cook 1 minute longer. Stir in cream, salt and pepper. Whisk in cream cheese until melted. Remove from heat; cool slightly. Stir in lemon juice. , Add pasta, tomatoes and parsley to skillet; toss to combine. Serve immediately with lemon zest mixture and, if desired, Parmesan cheese.

Nutrition Facts : Calories 518 calories, Fat 34g fat (21g saturated fat), Cholesterol 102mg cholesterol, Sodium 346mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 3g fiber), Protein 11g protein.

PASTA WITH CREAM SAUCE



Pasta with Cream Sauce image

This beautiful pasta is well coated with a delicious garlic-cream sauce. It's a versatile dish that can be served as a side dish or a main dish. -Amy Sauser, Omaha, Nebraska

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 10

1 package (16 ounces) bow tie pasta
1 small red onion, chopped
3 tablespoons olive oil
4 large garlic cloves, minced
3/4 cup chicken broth
1-1/2 teaspoons minced fresh basil
1-1/2 teaspoons minced fresh oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup heavy whipping cream

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, basil, oregano, salt and pepper. Bring to a boil; cook for 8 minutes or until reduced by about half. Stir in cream. , Cook, uncovered, 8-10 minutes longer or until sauce is reduced to 1-1/4 cups. Drain pasta; toss with sauce.

Nutrition Facts : Calories 358 calories, Fat 17g fat (8g saturated fat), Cholesterol 41mg cholesterol, Sodium 181mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein.

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
  • Don't overcrowd the pan when cooking the chicken. This will prevent it from cooking evenly.
  • Cook the chicken until it is cooked through. You can check this by inserting a meat thermometer into the thickest part of the chicken. The internal temperature should read 165 degrees Fahrenheit.
  • Don't boil the cream sauce. This will cause it to curdle.
  • Season the sauce to taste. You may need to add more salt, pepper, or garlic powder.
  • Serve the fettuccine immediately. This will prevent the pasta from becoming soggy.

Conclusion:

Fettuccine in cream sauce is a delicious and easy-to-make dish that is perfect for a weeknight dinner. With a few simple tips, you can make a creamy and flavorful sauce that will coat the pasta perfectly. So next time you're looking for a quick and easy meal, give this recipe a try.

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