Fettuccine Alfredo (roux-style) 

Prep time: 5m

Cook time: 15m

Yield: 2-4 servings

Last Updated on December 10, 2023

Fettuccine Alfredo is such a versatile dish. Any protein can be used, I like salmon or steelhead, shrimp, lobster, and chicken.


  • 1 pack Fettuccine Noodles (fresh or dried)
  • 3 Tbsp. salted butter
  • 2 Tbsp. flour
  • 1 1/2 cups milk
  • 3 oz cream cheese, cubed
  • 1/2 cup parmesan cheese, grated
  • salt to taste
  • milk for thinning


  • Cook pasta in boiling water in a large sauce pan, according to directions - usually 10-15 minutes.
  • In a heavy saucepan/skillet, melt butter over low heat with whisk.
  • Add 2 tablespoons flour and whisk. If using a thinner milk (substitute or non-fat) use 3 tablespoons to help with thickening.
  • Slowly add milk, stirring vigorously in between to break up the clumps of flour-butter. After 1 cup of milk is added start adding the cheeses. Make sure milk never boils - it's ok if it bubbles a little, but don't scald it.
  • Add cream cheese, cubed, and whisk away until smooth.
  • Add parmesan cheese, and continue whisking.
  • Thin with remaining milk if needed.
  • Salt to taste.

Additional Notes

The sauce I make is a bit of a fool-proof version using a roux (pronounced "roo" which is a basic white sauce) with butter and flour, then using milk and cheese to build it out. A true Alfredo doesn't use flour and also uses heavy cream instead of milk (this is equally tasty!). I like making this roux because it is cheaper and reheats a smidge better than normal Alfredo sauce. I've also never had any complaints about how it turns out and it always leaves everyone full!

If you can tolerate garlic (and not also using it on the protein) chop up 1-2 cloves and add it to the butter, sautéing it a bit before adding the flour. For a quicker, lower-sal level, I also usually just use a dash of garlic powder - a tiny bit adds a lot of flavor.

Diet Type(s)

Negligible or Low Salicylate