15-Minute Alfredo Pasta

Name: 15-Minute Alfredo Pasta
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: Italian-American
Ingredients: 8 oz linguine or fettuccine; 2 tbsp butter; 3 cloves garlic, minced; 1 tsp dried basil; 1 tsp dried oregano; 1 tsp all-purpose flour; 2 cups milk; 1/2 cup shredded mozzarella cheese; 1/3 cup grated Parmesan cheese; 1/4 cup reserved pasta water; salt, to taste; freshly ground black pepper, to taste; fresh dill, for garnish

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.

🌍Italian-American 🏷️Alfredo pasta 🏷️Pasta 🏷️Creamy pasta 🏷️15-minute meal Quick dinner

🏷️

🏷️Weeknight meal

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Total

15 min

Servings

2

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

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Ingredients

8 oz linguine or fettuccine
2 tbsp butter
3 cloves garlic, minced
1 tsp dried basil
1 tsp dried oregano
1 tsp all-purpose flour
2 cups milk
1/2 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/4 cup reserved pasta water
salt, to taste
freshly ground black pepper, to taste
fresh dill, for garnishoptional

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Instructions

1
Boil your pasta according to package directions. Reserve about 1/4 cup of the pasta water before draining.
2
In a separate large pan over medium heat, melt the butter.
3
Add the minced garlic and sauté until fragrant, about 30 seconds.
4
Stir in the dried basil, dried oregano, and all-purpose flour. Cook for another 30 seconds, stirring constantly.
5
Slowly pour in the milk while whisking to combine everything smoothly.
6
Add the shredded mozzarella and grated Parmesan cheese. Stir until the cheeses are fully melted and the sauce is creamy.
7
Stir in the reserved pasta water to help thicken the sauce and emulsify it.
8
Season with salt and freshly ground black pepper to your taste.
9
Add the cooked and drained pasta to the pan with the sauce. Toss well to coat all the noodles evenly.
10
Serve immediately, garnished with fresh dill if desired.

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Tips & Notes

Pro tips

Mince garlic finely and cook it in butter for 30–60 seconds until fragrant but not browned to avoid bitterness.
Add flour as a thickener and whisk constantly to prevent lumps before adding milk.
Reserve pasta water before draining—the starch helps emulsify and loosen the sauce if it becomes too thick.
Grate Parmesan fresh if possible; pre-grated cheese contains anti-caking agents that can make the sauce grainy.

Substitutions

Mozzarella → Pecorino Romano or Asiago (sharper, saltier flavor)
Milk → Half-and-half or light cream (richer, but increases fat)
Dried basil & oregano → 1 tbsp fresh basil + 1 tsp fresh oregano (add at the very end)
Butter → Olive oil (lighter flavor, less creamy texture)

Storage & make-ahead

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.

Common Questions

Can I make this alfredo sauce ahead of time?

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.

Why is my alfredo sauce too thin?

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.

Can I use fresh garlic instead of minced?

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.

What pasta shape works best for this sauce?

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.

Can I scale this recipe for more servings?

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.