One-Pot Browned Butter Fettuccine Alfredo

This One-Pot Browned Butter Fettuccine Alfredo is a MUST make for dinner this week. It is gluten-free, incredibly easy to whip up and it is so creamy, flavorful and a family favorite.

I didn’t think Fettuccine Alfredo could get even better until we I made this browned butter version. AND it is made in just one pot – which is a game changer and time saver in the kitchen. My husband claims this is one of the best things I have ever made. And I live for any meal that can satisfy all 5 of us like this alfredo sauce.

I’m not usually a big Fettuccine Alfredo girlie. It is a heavy dish but this version is lighter, still so flavorful and comforting. I don’t use heavy cream but instead use milk to make the sauce. Then just a little butter to brown a bit in the pot goes a long way. You can of course add more butter or cheese if you want this to be a bit heavier, but think it’s great with these ratios.

This is the kind of 30 minute meal you will want to come back to again and again. You can serve it with your favorite protein or veggies or some garlic bread (yum!). And it is a great recipe to make for kids. My 4 year old and 2 year old devoured this. As did my 8 month old.

It is the ultimate easy dinner recipe to make and I cannot wait to hear what you guys think of this dish.

What ingredients you need to make Browned Butter Fettuccine Alfredo:

• Milk of choice – cow, goat, almond, oat all work. Just make sure milk is unflavored/plain if using almond or oat!
• Chicken or vegetable broth – either work here for this recipe
• Uncooked fettuccine – I used this gluten-free one but if not gluten-free, use your prefer fettuccine brand
• Unsalted butter – I prefer unsalted but you can use salted too
• Garlic cloves – fresh garlic is best for flavor
• Parmesan Reggiano – grated plus more for topping. I prefer a fresh block of parmesan reggiano but you can use any parmesan cheese you want

How to make the easiest Fettuccine Alfredo in one pot:

1. Add the butter to dutch oven or large pot and brown over medium heat, stirring occasionally
2. Once butter is browned, add in the garlic and sauté for a minute or so until garlic is fragrant
3. Add in milk, broth, fettuccine and salt and pepper
4. Bring to a boil and reduce heat to medium/low and simmer for 15 to 20 minutes, stirring frequently until most of the liquid is absorbed and pasta is cooked al dente
5. Remove from heat and stir in Parmesan until sauce is thick and creamy
6. Serve while warm with more parmesan cheese if desired

Tips and FAQs on making this Browned Butter Fettuccine Alfredo:

• What kind of milk works best for this? Using a full fat or partial fat milk definitely makes the sauce creamier and thicker. I prefer over heavy cream so it is lighter.
• How do I heat up leftovers? In microwave or stovetop with a splash of water or milk works well. I love adding more cheese on top too.
• Make sure you stir the dish throughout the simmering process so it all cooks evenly and doesn’t stick to the bottom of the pot.
• Want to add more mix-in’s? Go for it! Stir in frozen broccoli when there’s just a few minutes left or some cooked shredded chicken to this to fill it up more.

A few other one-pot meals to try this week:

One-Skillet Greek Chicken with Rice

One-Pot Broccoli Cheddar Chicken Rice

Easy One Pot Lasagna

One-Skillet Creamy Brussels Sprout Bake

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