15-Minute Alfredo Pasta
This 15-minute Alfredo pasta delivers a creamy, garlicky sauce using butter, milk, and cheese instead of heavy cream, making it a fast and accessible weeknight pasta dish.
This 15-minute Alfredo pasta delivers a creamy, garlicky sauce using butter, milk, and cheese instead of heavy cream, making it a fast and accessible weeknight pasta dish.
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Boil your pasta according to package directions. Reserve about 1/4 cup of the pasta water before draining.
In a separate large pan over medium heat, melt the butter.
Add the minced garlic and sauté until fragrant, about 30 seconds.
Stir in the dried basil, dried oregano, and all-purpose flour. Cook for another 30 seconds, stirring constantly.
Slowly pour in the milk while whisking to combine everything smoothly.
Add the shredded mozzarella and grated Parmesan cheese. Stir until the cheeses are fully melted and the sauce is creamy.
Stir in the reserved pasta water to help thicken the sauce and emulsify it.
Season with salt and freshly ground black pepper to your taste.
Add the cooked and drained pasta to the pan with the sauce. Toss well to coat all the noodles evenly.
Serve immediately, garnished with fresh dill if desired.
Store leftover sauce in an airtight container for up to 3 days. Reheat gently over low heat with a splash of milk or pasta water to restore creamy consistency.
Yes, prepare the sauce up to 2 days ahead and refrigerate. Reheat gently over low heat, stirring in a splash of milk or pasta water to restore creaminess.
The sauce thickens as it cools. If it's still too thin, simmer for another 1-2 minutes or whisk in a slurry of 1 tsp flour mixed with 2 tbsp milk.
Yes, use 3 fresh cloves minced or minced fresh garlic. Fresh garlic will have a sharper flavor, so start with 2 cloves and adjust to taste.
Linguine and fettuccine are ideal as recommended, but penne or rigatoni also work well. Avoid very thin pastas like angel hair as the sauce may slip off.
Yes, double or triple all ingredients proportionally. If scaling up, increase cooking time slightly and monitor sauce consistency, adjusting with reserved pasta water as needed.
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