Published Feb 6th
Noodles Alfredo
Prep - Cook - Additional - Ready In -
Servings 5 - 6 servings Calories 486.6

A great, fast, and easy side dish for any meat.

Recipe Ingredients

  • 1 (8 ounce) package wide egg noodles
  • ½ cup butter
  • ½ cup heavy whipping cream
  • 1 cup grated Parmesan cheese
  • 1 tablespoon dried parsley
  • ¼ teaspoon salt
  • ground black pepper to taste

Cooking Directions

  1. 1 Cook noodles according to package directions.
  2. 2 Meanwhile, heat butter or margarine and cream in a small saucepan over low heat until butter or margarine is melted. Stir in cheese, parsley, and salt and pepper; keep warm over low heat.
  3. 3 Drain pasta. Toss with sauce to coat.

Nutrition Facts

  • Calories 486.6
  • Carbohydrate 33.4 g
  • Cholesterol 133.1 mg
  • Fat 33.8 g
  • Fiber 1.6 g
  • Protein 13.2 g
  • Saturated Fat 20.4 g
  • Sodium 511.4 mg
  • Sugar 1 g


  1. Amazing! this is my go to alfredo sauce period. some tips: if you use a canned grated parmesan like Krafts use unsalted butter and use about 1/8 cup less. Canned is saltier and its stronger. do try to use fresh hand grated parmesan in you can get it... when you taste the difference you'll be - Read more ...
  2. This is an excellent recipe, with the reduction of butter to 1/4 c. or less. I can tell from their comments that a lot of people probably used Kraft Parmesan in the can. You cannot use that junk in recipes! That's a topping only! You have to use the real stuff from the refrigerator section - Read more ...
  3. We enjoyed this one! I wanted to prep this ahead so I cooked the noodles ahead of time and refrigerated them. I also put the alfredo sauce together ahead and refrigerated that separately. Just before dinner I reheated the noodles in the microwave and the sauce on the stovetop. When both were heated I combined - Read more ...
  4. Great and delicious best alfredo sauce I've ever had or made(:
  5. I made this after my husband requested chicken alfredo. (I cooked up some chicken breast and served it with this.) He liked the flavor although I thought it was a little bland (maybe some garlic next time?). My biggest problem was that it never thickened up - he called it "soupy." Either way I'll probably - Read more ...
  6. The recipe as is deserves about 3.5 stars, it is a bit bland. However, I made some changes that made it excellent! We like extra sauce, so this is what I did. I doubled the heavy cream but kept the butter amount the same. I then added in a few tablespoons of cream cheese. I - Read more ...
  7. This was pretty good. I was looking for something fast and easy to make with leftover egg noodles. I used 3 tbps of fresh parsley instead and the key to having a smooth sauce is to use freshly grated parmesan not pre-shredded.
  8. Our family loves this dish. I normally double the recipe and substitute 1/4 of the parmesan with shredded mozarella. That seems to make the sauce smoother. I also use half & half instead of heavy cream...haven't noticed a difference. Takes about 15 minutes to throw together so it's great for busy nights.
  9. This is by far the best alfredo sauce I've ever made although I have to point out what I would change. It was too thick and too salty for me which made it impossible to add chicken to it. Because of the thickness we were already eating two servings of sauce each--any less would not - Read more ...
  10. This is a great simple side dish recipe. I have made this several times now even using regular milk to do so. Although it is much better with the cream. I don't know that I would change anything else as they are perfect. We have these noodles with chicken at least once a month.