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Parmesan Fettuccine Alfredo

Parmesan Fettuccine Alfredo recipe
photo by:kraft
Our Parmesan Fettuccini Alfredo requires just 5 ingredients and is ready in 15 minutes. (As if its creamy deliciousness weren't enough!)
time
prep:
5 min
total:
15 min
servings
total:
4 servings
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posted:
5/24/2010
This is a very simple and delicious recipe! Much better than alfredo made with cream cheese. I added a little bit of crushed red pepper and some cooked peas which made it delicious!! My husband even liked it and he is not an alfredo person!
posted:
3/4/2010
I bought a bag of frozen cooked fajita chicken strips and mixed it together.
posted:
10/20/2009
Not too bad...but in my opinion WAYYY too much Parmesan cheese. I would probably use 1/2 cup instead of 3/4 cup...I would also double the heavy cream too. I added sea salt, pepper, garlic powder too. I'm going to make it for the hubby tonight when he gets home from work but my new way..so we'll see. The kids loved it though!
posted:
10/7/2009
My teenager and husband really liked this recipe. I used what I had in the refrigerator so I did make some changes. Instead of bacon I used diced Prosciutto, half and half instead of cream, pecorino romano cheese instead of parmesan.
posted:
9/11/2009
I also added chicken, brocoli and doubled the cream used. It still seamed like it could have used more cream, but I think I used more fettuccine than was called for.
posted:
9/3/2009
I made this recipe for my family of 2 small children, and 2 adults. Was a little worried at first that 8oz wasn't going to be enough because I didn't see a serving size, but it worked perfect! I would recommend adding oil to the boiling water because the noodles will stick, if your not familiar with making fetuccine. When mixing it I noticed it didn't seem to be very creamy like alfredo, so I did add extra cream as I stirred to not over do it. The meal turned out great!
posted:
8/30/2009
This was a great recipe. I doubled it since we were having a bunch of people. I did notice the other comments about it not being creamy enough, and do have to agree. The next time I make it I will add extra cream. Other than that, it was a hit! I also didn't use the garlic clove, but used garlic powder. My picky-eater son loved this too!!
posted:
8/17/2009
I love this because it makes the alfredo thick and creamy.
posted:
7/31/2009
Instead I added 2 Heaping Tbsp of Rigotta Cheese, 2/3 cup of Grated Parmesan Cheese, an extra 2 Tbsp of garlic, 3 Boneless Skinless Chicken Breasts, 1/3 Cup of chopped onions, and 3/4 Cups of fresh Broccoli crowns, and doubled the heavy cream. And took out the butter, and nutmeg. I hate when you microwave left over alfredo and it gets all greasy and buttery so this really helps. I love onion and garlic, they're like the only spices I cook with so maybe for the normal taste buds, cut the garlic in half or so then add to taste. It made it a little harder to make adding everything but it was worth it. and its not really a dish you need to really measure everything out, just scoop and plop!!
posted:
7/30/2009
This recipe was very easy to make but there was WAYYYYY too much parmesan cheese. I would cut the parmesan cheese in half. Because there was too much parmesan, I couldn't tell if there was enough cream. When I had this dish in a restaurant, it was a bit creamier. I don't know if I just couldn't taste the cream because of too much parmesan, or there just wasn't enough cream.
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