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This rich and creamy Fettuccine Alfredo For One is made with simple ingredients and ready in just 15 minutes. It’s a quick, satisfying pasta dish made just for you.
Featured Comment
“Absolutely delicious! Fantastic! I treated myself to this dish for lunch today. Best decision.”
– Lisa
Why You’ll Love This Recipe
- Quick and Easy: Ready in under 20 minutes and simple to make.
- Creamy and Satisfying: The Alfredo sauce is buttery, rich, and smooth, coating each strand of pasta in flavor.
- Customizable: Add chicken, shrimp, broccoli, or extra Parmesan to make it your own.
- Perfectly Portioned: Designed for one, but easy to double or triple if needed.
This Fettuccine Alfredo For One is one of those recipes I always come back to. It’s quick, uses ingredients I usually have on hand, and delivers the kind of creamy, comforting pasta I’d expect from a favorite restaurant.
The sauce is smooth and rich, clinging to each strand of fettuccine just the way it should. If you’re looking for a simple pasta dish with big flavor, this is one I think you’ll really enjoy.
Serve fettuccine Alfredo with a small Caesar salad, a warm slice of homemade French Bread, and a small batch of roasted brussels sprouts for a well-rounded and satisfying meal.
Ingredients
If you have any ingredients leftover from this small batch Fettuccine Alfredo recipe, check out our Leftover Ingredients Recipe Finder.
- Fettuccine: Flat and thick, fettuccine holds onto Alfredo sauce well. Use 2 ounces of dry pasta (2 inches in circumference), which yields 1 cup cooked. Extra fettuccine? Use it in our single serving shrimp fettuccine recipe. If fettuccine isn’t available, linguine works as a substitute.
For the Alfredo Sauce:
- Butter: I use salted butter for added flavor.
- Heavy cream: Use heavy cream or heavy whipping cream (36%+ milk fat) for a rich texture. Avoid whole milk; it won’t thicken the sauce. Half-and-half is an option, but results in a thinner sauce. Use leftover cream in recipes like single serving lasagna soup, mustard chicken for one, and mini German chocolate cake.
- Lemon juice: Essential for thickening the sauce. It reacts with the cream to help it reduce and become velvety.
- Parmesan cheese: Freshly grated melts best and creates a smooth sauce. Pre-grated cheeses may result in a grainy texture.
The Secret to a Creamy Alfredo Sauce
That rich, velvety Alfredo sauce you get at restaurants? The secret is a little lemon juice. It gently thickens the cream without curdling, giving you a smooth, creamy sauce that coats the pasta beautifully. The combination of cream, butter, and Parmesan creates the classic Alfredo flavor, but the lemon juice is what brings it all together. It may seem like a small step, but it makes a big difference – don’t skip it.
Recipe Variations
This single serving Fettuccine Alfredo is easy to customize—try one of these simple additions:
- Shrimp Alfredo: Add a single serving of cooked shrimp for a quick seafood version.
- Vegetable Alfredo: Stir in spinach, broccoli, or roasted bell peppers for color and extra flavor.
- Spicy Alfredo: Mix in red pepper flakes or a dash of hot sauce for a little heat.
- Chicken Alfredo: Add cooked chicken for a hearty, protein-packed option.
How To Make Fettuccine Alfredo
These photos and instructions show you how to make a fettuccine Alfredo for one person. See the recipe below for ingredient amounts and full recipe instructions.
- Cook the Fettuccine: In a small pot, bring water to a boil over medium-high heat. Add the fettuccine and cook for 7-8 minutes, or until al dente. Drain the pasta and set it aside. To keep the noodles from sticking, toss them with a little olive oil or butter after draining.
- Make the Alfredo Sauce: In a 1-quart saucepan, combine the cream and lemon juice over medium heat. Add the butter and stir until it’s fully melted.
- Thicken the Sauce: Reduce the heat to medium-low and stir continuously for about 3 minutes, or until the sauce begins to thicken.
- Add the Parmesan: Stir in the grated Parmesan cheese. Keep stirring for 5-8 minutes as the sauce thickens and becomes creamy. For the best consistency, let the sauce simmer over medium-low heat until it reduces by about a third. This can take up to 10 minutes.
Note: Simmering the sauce on medium-low heat lets the water in the cream evaporate, which thickens the sauce and makes it creamier. This can take 8–10 minutes. Adding Parmesan during this step boosts flavor and helps thicken the sauce as it melts.
- Combine and Serve: Add the cooked fettuccine to the sauce and toss gently to coat the pasta. Enjoy immediately.
Expert Tips
- Read Before You Start: Take a minute to read the full recipe, including notes and photos, so you know what to expect at each step.
- Stir the Sauce Constantly: Keep the sauce moving, especially along the bottom and sides of the pan, to prevent burning and keep it smooth.
- Lighter Option: You can use half-and-half instead of heavy cream, but the sauce will be thinner and less rich.
- Use the Right Pan: A 1-quart saucepan works best for this single serving recipe and helps the sauce cook evenly.
- Switch Up the Cheese: Parmesan is traditional, but feel free to try cheddar, gruyere, Swiss, or gouda for a different flavor.
Frequently Asked Questions
Yes, linguine, spaghetti, or any similar pasta can be used as a substitute.
Alfredo sauce can be reheated, but it may separate. Reheat gently over low heat, stirring frequently, and add a splash of cream or milk if needed to restore the sauce’s consistency.
Double the ingredients and use a 2-quart saucepan.
Keep the heat on medium-low when cooking the sauce and stir continuously to avoid overheating or separation.
It helps the cream thicken naturally without curdling.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve made this single serve Fettuccine Alfredo recipe, I’d love to hear how it turned out for you. Please rate the recipe and share your thoughts in the comments below.
Snapped a photo? Tag us on Instagram; we’d be thrilled to see your creation!
Fettuccine Alfredo For One
Equipment
Ingredients
- 2 ounces uncooked fettuccine (2 ⅛ inches in circumference) = 1 cup cooked
- ½ cup heavy cream
- ½ teaspoon lemon juice
- 1 tablespoon salted butter
- ½ cup grated Parmesan cheese -plus more for topping
Instructions
- Cook the Fettuccine: In a small pot, bring water to a boil over medium-high heat. Add the fettuccine and cook for 7-8 minutes, or until al dente. Drain the pasta and set it aside. To keep the noodles from sticking, toss them with a little olive oil or butter after draining.
- Make the Alfredo Sauce: In a 1-quart saucepan, combine the cream and lemon juice over medium heat. Add the butter and stir until it’s fully melted.
- Reduce the heat to medium-low and stir continuously for about 3 minutes, or until the sauce begins to thicken.
- Stir in the grated Parmesan cheese. Keep stirring for 5-8 minutes as the sauce thickens and becomes creamy. For the best consistency, let the sauce simmer over medium-low heat until it reduces by about a third. This can take up to 10 minutes.Note: Simmering the sauce on medium-low heat allows the water in the cream to evaporate, concentrating the dairy solids and creating a thicker, creamier sauce. This process, which can take up to 8-10 minutes, is essential for achieving the perfect consistency. Adding Parmesan cheese during this step not only enhances the flavor but also helps thicken the sauce as it melts and blends in.
- Combine and Serve: Add the cooked fettuccine to the sauce and toss gently to coat the pasta. Enjoy immediately.
Notes
- Read the Recipe First: Before starting, read through the entire recipe, including any notes and photos. This will help you understand each step involved in this recipe.
- Stir Constantly: To avoid burning the sauce, stir it continuously, paying attention to the bottom and sides of the pan. This ensures a smooth, creamy texture.
- Using Half-and-Half: For a lighter version, you can substitute half-and-half for heavy cream. Keep in mind the sauce will be thinner and less creamy than the traditional version.
- Use the Right Pan: A 1-quart saucepan is the ideal size for this single serving recipe, helping you achieve the perfect sauce consistency.
- Try Different Cheeses: While Parmesan is classic, you can experiment with other cheeses like cheddar, gruyere, Swiss, or gouda to add unique flavors to your Alfredo sauce.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Came out Amazing! One pot wonder. my little market didn’t have fettucini, so I went for egg noodles, which worked out well. Thank you for this yumminess!
I’m so glad you enjoyed it! Egg noodles are a great choice — they work wonderfully in this recipe.
Delicious, creamy, oh so good! I loved every morsel! There are about 3 tablespoons sauce leftover in my bowl — so next time I will meaure out 3 ounces pasta (thin spaghetti because it’s what I had on hand). I’ll save this wee bit and stir into a bowl of instant grits tomorrow morning. — Thank you for sharing this recipe! ❤️
Yaaaaaassssss! This is the recipe I was hoping for! I added a dash of salt, nutmeg and Malaysian pepper. It truly made the entire dish into a delicious meal!
Joanie, this isn’t really a cooking question, but I thought anyone would know the answer, it would be you. I find a lot of recipes call for nutmeg. I hate nutmeg! My tongue hates nutmeg! What can I use instead, or could I leave it out entirely?
If a recipe calls for nutmeg and you don’t like it, you can often leave it out entirely, especially in savory dishes, as it’s usually used in small amounts to add warmth. If you’d like to replace it, consider using a small pinch of cinnamon, allspice, or white pepper, depending on the recipe. For sweet dishes, cinnamon is a great substitute, while white pepper works well in creamy or savory dishes for a hint of spice without overpowering the other flavors. I hope this helps!
I made it exactly like the recipe. I highly recommend leaving out the lemon juice. Lemon juice curdles milk so it doesn’t work in this recipe.
Thank you for your feedback. I’m sorry to hear the recipe didn’t turn out as expected for you. The lemon juice is actually an important part of this recipe—it interacts with the cream to help thicken the sauce without curdling when balanced by the butter and cream’s fat content. This is a common technique used to achieve the creamy texture in Alfredo sauce.
If your sauce curdled, it could be due to overheating. Cream-based sauces should be cooked gently over medium low to medium heat, as high heat can cause the cream to separate. Stirring constantly and maintaining a moderate temperature is key. I hope this explanation helps, and I appreciate you taking the time to share your experience.
Absolutely delicious! Fantastic!
I treated myself to this dish for lunch today. Best decision. This is one of those simple recipes that when done right can make your eyes roll in the back of your head. In fact, my eyes continue to roll as I attempt to eat and type this review.
I contemplated just buying a frozen, prepackaged version or even lowering my standards and purchasing a shelf-stable jar of that gelatinous stuff that has way too many ingredients I can’t pronounce. Gross 🤢 So glad I didn’t.
Once again Joanie, you’ve brought the enjoyment of restaurant quality dishes right into my kitchen and my hands. No exaggerating, this fettuccine Alfredo rivals the last one I had from a higher end Italian restaurant. Kudos to you 👏🏼👏🏼👏🏼
I just came back to say that my boss ordered Olive Garden for our team lunch meeting today. I had the fettuccine Alfredo. At the risk of sounding ungrateful, I kept thinking how disappointed I was that it didn’t taste nearly as good as the ODK version I’ve come to know and love. Now I’m going to have to make some to restore my faith in great fettuccine Alfredo 😁
This made me smile! I love that our fettuccine Alfredo has earned a spot in your kitchen favorites. Sounds like a batch at home is just what you need to bring it back to the flavor you love.
I was so surprised. I’m a hopeless cook, and mostly just hope that everything isn’t so awful I have to throw it out and fry myself an egg. But this was so simple and so elegant and had such a smooth texture and subtle that I had to email fifteen or sixteen of my closest chums and boast a little.
They didn’t believe me, but I was so chuffed! Thank you!
I’m thrilled to hear you had such a great experience with the fettuccine alfredo recipe! Cooking doesn’t have to be complicated to be delicious, and I’m so glad you were able to impress yourself and your friends. Keep up the good work, and thanks for spreading the word!
I love Fettuccine Alfredo. I made this one time when I didn’t have heavy cream and didn’t want to go to the store for just that. I did, however, have a can of evaporated milk. It worked like a charm! It was creamy and smooth.
The sauce separated and never thickened much. The taste was ok, but it just didn’t hold together. (I used medium heat as suggested)
I’m sorry to hear the sauce didn’t meet your expectations. If the sauce didn’t achieve the right thickness, a couple of things could be the cause. First, using heavy cream is crucial for the texture, so if you used something else, that could be the issue. Accurate measurements are also essential for a consistent result, so double-checking that could help for next time.
To give you a better visual guide, don’t forget to check out the step-by-step images included in the blog post; they show precisely how the sauce should look at different stages. We’ve also detailed the unique interaction between lemon juice and heavy cream in the post, explaining how they work in synergy to create a perfectly thickened sauce. This information should set you up for success on your next try!
Terrific recipe.
Thank you!