Name: Creamy Fettuccine Alfredo Recipe with Basil & Tomatoes
Prep time: 5 min
Cook time: 20 min
Total time: 5 min
Yield: 5
Cuisine: dinner
Ingredients: 3/4 lb fettuccine; 2 teaspoons extra virgin olive oil; 1 medium shallot, finely minced (or 1/4 cup sweet onion, minced); 1 clove of garlic, finely minced; 1 large Roma tomato, seeded and diced; 1/4 cup chardonnay; 6 tablespoons unsalted butter; 1 cup heavy cream; 1 cup freshly grated Parmesan cheese*; Salt & Pepper to taste; Minced fresh parsley, for topping; Torn Basil leaves, for topping

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This homemade Creamy Fettuccine Alfredo is delicious, and the basil and tomatoes make this traditional recipe even better! It’s our go-to recipe to impress our family and friends because it tastes better than a restaurant dish!

The best part? It’s ready in 30 minutes and super easy to make!

We know if you try this delicious pasta recipe, your family is going to love it, and you’ll be so proud of yourself for making this dish!

While it looks really fancy, it uses simple ingredients that can be easily found at most grocery stores.

Why We Love This Recipe

We aren’t fans of a super thick Alfredo sauce, but we love a creamy white sauce! By adding in a little white wine, the sauce is the perfect texture while keeping the sauce’s richness!

We also love adding in the fresh herbs and tomatoes. It adds a little something special to this traditional dish.

What You Will Need:

fettuccine
small sweet onion or a shallot
garlic
Roma tomato
dry white wine butter
heavy cream
freshly grated Parmesan cheese
fresh basil
fresh parsley

How to Make Creamy Fettuccine Alfredo

Generously salt a large pot of water and bring to a boil. Cook your fettuccine according to the package’s instructions.
While your pasta is cooking, sauté your shallot (or onion) and garlic in olive oil in a large skillet for about 5 minutes. Both should be soft and translucent.
Add in your diced tomatoes and cook until the tomato starts to caramelize the bottom of the pan (about 2 or 3 minutes).
Add the wine to deglaze the skillet and simmer until the wine is reduced by half (about 2 or 3 minutes)
Add your butter and heavy cream and stir until the butter has melted.
Add in your parmesan and stir until melted. If your pasta looks too thick, you can add a little pasta water to it.
Add salt and pepper to taste.
Add in your cooked pasta and toss to combine.
Place in a serving dish and then top with fresh basil, parsley, and grated parmesan cheese.

What if I don’t want to use white wine?

The white wine’s alcohol will cook off so you won’t get a buzz from it, but if you don’t want to use it at all you can use 1/4 cup low-sodium chicken broth instead.

Could I add a protein to this dish?

Yes, you could add in grilled chicken breast or shrimp to this dish for more protein.

What wine goes well with this creamy Fettucine Alfredo?

Since it’s rich and creamy, we like to have a glass of sauvignon blanc or chardonnay.

With that said, if you do sauvignon blanc, we don’t recommend one from New Zealand because it may be too overpowering for this dish.

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Yield: 5