5-Minute Fettuccini Alfredo

5-Minute Fettuccini Alfredo

5-Minute Alfredo Sauce

Traditionally made with heavy cream and butter, my version has no cream and no butter. Be sure to whisk until there are no lumps. While cooking, stir continually to avoid sticking or burning. Start your pasta first because this is quick. - Jenny Jones

Prep Time: 3 minutes

Cook Time: 2 minutes

Total Time: 5 minutes

Makes: 2 1/2 cups

5-Minute Alfredo Sauce


  • 2 1/2 cups milk (works with 1% or 2% low fat or whole milk)
  • 3 Tablespoons all-purpose flour
  • 1/3 cup grated Parmesan cheese
  • 1/4 teaspoon salt


  1. In a small bowl, whisk milk & flour until smooth.
  2. Add Parmesan and salt.
  3. Place in a sauce pan and bring to a boil.
  4. Reduce heat. Cook and stir over low heat until thickened, about 2 minutes.
  5. Serve over fettuccini or your favorite pasta.

56 Comments on "5-Minute Fettuccini Alfredo"

  1. Beth

    I wish I could have this for dinner every night. So delicious! And easy.
    I used a can of evaporate milk. It never splits. And I threw in a roasted garlic or two I keep handy in the freezer.
    Thanks Jenny for the easy sauce.

  2. Lovedybug

    Worked really well and was delicious. I added some mozzarella cheese and it needed some corn starch but then all was well. 🙂

  3. Stormy weather

    Your recipe for fettuccine looks. But before I serve to family,, does it taste the same w/o butter.

    Ok it’s absolutely fantastic 😊😊😊

  4. Stormy weather

    Your recipe for fettuccine looks. But before I serve to family,, does it taste the same w/o butter.

  5. Becky

    Soooo Yummy! I made the recipe for when all my grandchildren came over and they LOVED it!!! They said ummmmmmm! Grandma Becky, you NEED to make this more often!!!!!
    THANKS Jenny Again!!!!!!!!!!
    -Becky (Grandma Becky)

  6. Maggie

    I just made this and it didn’t taste as good as I thought it would. I’m not sure if it was the recipe or my ingredients.

  7. Alfredo fettuccine recipe

    Hi Jenny, love your recipes! Can we use any kind cheese for your fettuccine Alfredo?


  8. Crystal

    I LOVE this site!!! No 50 million ads to flick through to get to the recipes, and the recipes all sound so good. Thank you for taking the time to put this together.

  9. I reflect

    Always love this site!

    I actualkybusedd unsweetened coconut milk, added one addl tbsp of flour.,, some various seasonings (more salt) then added some pasta shells with snow peas and salmon for a quick “salmon helper” took care of my desire for a Alfredo sauce. It is delicious!

  10. amy

    YOU ARE MY COOKING HERO> thank you.

  11. Lori

    So simple. Works every time! I ❤️ all of your recipes…..they are easy and everything I’ve made is delicious! Thank you for posting! Stay safe!

  12. Marian McAfee

    Want to express my thanks and gratitude while self isolating. Finding I can in fact, cook is a saving grace for me (us) right now. I had no idea I could make simple comfort food easily! Had YOU not assured me, rooting me on, repeating over and over I could DO this…I’d have given up. So thankful for your presence now! Grateful also to see your countertops are loaded with utensils within grasp. LOTS of them! Hug.

  13. Jennifer Kirkman

    Hello Jenny-

    I was looking for an easier healthy recipe for Fettuccine Alfredo, and so I made your recipe tonight. It was delicious and definitely a keeper! I enjoy watching your videos. You sure inspire me!

  14. azna

    failed!! the milk burned my pot and the sauce never thickened.

    • Paula

      You should have watched what you were doing. Everyone knows milk burns fast. You probably used too much milk and it didn’t thicken properly.

      Try again and pay close attention to what Jenny says and does.

      • Marcia

        You are correct, Paula. Need to stand right there in front of the sauce.

  15. Kate in Arizona


    Thank you Jenny for this recipe and all the others. This fetticcini alfredo receipe is simple and delicious. You make cooking easy! I’ll never have to buy alfredo sauce from the grocery store again because I can make it in minutes with a few simple ingredients.

  16. Justin H.

    Holy heck, it’s Jenny Jones! I didn’t even realize! You’re awesome and your recipes are the best! Thanks for sharing your love of food with is, and thanks for all of the days you babysat me when I sat in front of the TV watching you lol.

  17. Bem

    The recipe doesn’t indicate the servings. I’m assuming it serves two? I just wanna confirm with you. Hoping to try cooking this recipe soon once I go grocery shopping.

  18. BMarie

    Found pleasant lady with good sense of humour with simple recipes on YouTube and watched numerous shows! I even bought my kid an iron dutch oven & parchment,etc and wrote out easy bread recipe & YouTube bookmark. Then came across Jenny Jones reference..Hmmm… looked & was shocked! I didnt recognize you as Jenny Jones…the woman I spent everyday with for years, in the big hair and shoulders days ,while being a sometimes-she-stays-at-home-Mom, but we-dont-exactly-know-about-the-other-times-Mom!! (and the kids ain’t talkin’!) How is it I will always recognize Moms Mabley(!),Carol Burnett,and Don Cherry and Eddie Shack(hockey) and Lauren Southern , Alex Jones and not you? Weird huh? Take care!

  19. Haley

    thank you so much that five minute easy recipe was so delicious can you please hit me up every week with new updates.

  20. Haley

    Thank you so much the easy recipe was delicious I don’t know what I would of done without that recipe.

  21. Lori


    Love Ya!!!

    Is there anywhere to get nutrition information with your delicious recipes?

    On a fluke you showed up on a youtube search… I made my friends watch every episode….

  22. Vannie

    Can you use Whole Milk in all of your recipes that require milk?

    Also I just found your blog and so far I love it.

  23. Elizabeth

    Fail! Was way too liquid, never thickened! I made this with pasta and your lemon-breaded chicken cutlets, plus steamed broccoli, nice sides. Chicken was great Thanks. But Alfredo not great! No changes no substitutions, let me know any advice? Thanks and much appreciation.

    • Jenny Can Cook

      I wish I could help. If you didn’t use fat free milk, I don’t know why it would be too liquid. May I ask what milk you did use?

      • Lori G

        I’ve used both 1% & 2%. Worked well with both. I’ve even doubled and halved it. It’s really a no-fail recipe!

  24. gloria

    Finally, a healthy version of alfredo. I searched the internet and found many, many recipes to make this. However, I did not want a lot of fat and calories in the recipe. Many used heavy cream, cream cheese and a lot of Parmesan cheese. THANK YOU for sharing this healthy version. I made it today and it was delicious. Goodbye for now as I am going back to eat more. And I also will add that you use ingredients that everybody already has

  25. Kathryn Grace

    Alfredo sauce is one of my two tests for any Italian restaurant and it’s been twenty years and two states ago since I last had an Alfredo perfetto. This recipe won’t completely assuage that desire because, well, cream, but I also know, just by reading it, that I’ll love it, and it’s so much better for us than my dear old fave. Thank you for sharing!

  26. Linda

    Can you substitute 2% in this as well as most of your recipes for 1% milk?

    • Jenny

      I only post my recipes as I make them so you would have to try. It seems that 1 or 2% are pretty close but I can’t say for sure unless I’ve done it myself.

    • Lori

      Hi Linda,

      I’ve made it with 2%….it’s delicious!

  27. Cinnamon

    Hi jenny. Love your recipes, and you. Could you please put the nutrition with your recipes? I know they are a healthier version but, my husband is a diabetic and I would love to cook everything you make. I could eat it all. Keep them coming. You are terrific.

  28. Suzanne

    Can almond milk be used?

    • Jenny

      Sorry, I don’t know.

    • jemtrim

      I use Almond milk in all my cream recipes, it actually becomes a lot more creamy then milk. My husband asked for it every time i make mac and cheese. He loves it.

      • Bev

        I will also try to make my own Parmesan with cashews & nutritional yeast ( I’ve done this before with great success)

    • Bev

      I will try this too or you soy

  29. gambra 1

    Gracias por tus recetas, son maravillosas !!! y fáciles. Saludos desde Argentina!

  30. Yvonne

    I never let my husband order this in a restaurant (poor guy) because of the fat content. I guess I’ll be making this for him very soon. He always says that he likes my “restaurant” better anyway.

  31. Gale

    Hi Jenny,
    I’m so glad to find you! Two things in particular I really like and find helpful:
    1. No foo-foo fussy stuff! I like to keep it simple!
    2. Easy on damaged, or for some of us ‘older’ cooks, wrists! I can make bread again. Thanks!
    Could I ask for a consideration? Please, beside your archived stuff (February 2012, example) put one or two short words to tell what I might find there? I don´t want to plow through this whole (rather daunting!) list of archived material to find, for instance, something on sweet potatoes! Thanks for considering..

    • Jenny

      Besides the recipe search box, there is also a blog search box that should be helpful in finding things.

  32. Teresa

    I stumbled across your recipes on YouTube and have been browsing your videos and recipes. I am so impressed that everything is so simple! You don’t use a ton of fussy extra ingredients to make things fancy. I’m excited to start trying your recipes. Thanks for sharing your expertise.

  33. Mady

    I have traditionally bought Alfredo sauce , But since making your version I will Never go back. It was delicious . Thanks Jenny.

  34. Alexandra

    I have a question about heating up cheese..
    Won’t they turn grainy if you put them on heat? I thought usually the cheese is added after we turn off the heat..? thanks!

  35. The Novice Baker

    Do you grate your own cheese, or do you use some from a canister?

    • Jenny

      I buy my parmesan cheese already grated from the deli section of the store, where they grate it fresh, not the packed kind.

      • Vannie

        Can I use whole milk in some of your recipes that require milk?

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