Not many dishes quite the sense like warm fettuccine covered in fresh made buttery Alfredo sauce. When I am enjoying this dish all the world around me seems to hold still as the flavors wash through my tastebuds like the relaxing harmony of a favorite song. The rich creamy sauce over tender filling noodles are standalone worth the time. However, if you add a nice side salad and a chilled glass of buttery Chardonnay, you have just made my favorite Sunday Brunch. This delicious tangled plate of heaven is also a family favorite and will be a hit on any table for any occasion.
Capture the memories of your next eatfoodlicious meal, not with pictures, but with the sweet tastes and tantalizing aromas of this well made Fettuccine Alfredo. Simply watch the short video and follow the detailed instructions and enjoy this at a table near you. Like and share this or any of my recipes from my growing catalogue. Also, leave a comment to let me know if you enjoyed this or if you just want to talk food.
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Ingredients
Pour broth & heavy whipping cream in the IP.
Add garlic.
Break the fettuccine noodles in half.
Submerge the noodles in the sauce (gently stir to make sure all noodles are well coated). Add butter.
Place the lid on. Pressure cook on high for 6 minutes and do a quick release (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid.
Add parmesan cheese and mix until the cheese is nearly melted.
Add Parmigiano-Reggiano and mix until the cheese is nearly melted.
Season with salt & pepper to taste. Cover with lid for 3-4 minutes (the noodles will soak up the sauce & thickens).
Serve with more cheese, salt & pepper.
Enjoy!
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Instant Pot Fettuccine Alfredo
Equipment
- Pressure Cooker / Instant Pot
Ingredients
- 8 oz Fettuccine noodles
- 2 cups unsalted or low-sodium vegetable broth
- 1 cup heavy whippping cream
- ½ cup Parmesan cheese shredded
- ½ cup Parmigiano-Reggiano shredded
- 4 tbsp unsalted butter or salted butter
- ½ tsp garlic powder
- salt & pepper to taste
Instructions
- Pour broth, heavy whipping cream & garlic into the instant pot.
- Break the fettuccine noodles in half and submerge the noodles in the sauce (gently stir to make sure all noodles are well coated). Add butter.
- Place the lid on. Pressure cook on high for 6 minutes and do a quick release (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid.
- Mix the noodles. Add parmesan cheese and mix until the cheese is nearly melted. Add Parmigiano-Reggiano and mix until the cheese is nearly melted.
- Season with salt & pepper to taste. Cover with lid for 3-4 minutes (the noodles will soak up the sauce & thickens).
Serve with more cheese, salt & pepper. Enjoy!
Video
Notes
More Instant Pot Recipes
[…] But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure. Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens! This delicious tangled plate of heaven is also a family favorite. #instantpotfettuccinealfredo Full Recipe ➡️ https://eatfoodlicious.com/instant-pot-fettuccine-alfredo/ […]