Type what you have

Ingredients

• ✓ fettuccine pasta
• butter
• ham
• heavy cream
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 In a medium sauce pan over medium heat, melt butter. Stir in ham and cook 1 minute. Stir in cream and heat through. Stir in Parmesan and cook until thick and smooth. Toss with cooked pasta.

By Margie Tefel

Ingredients

• ✓ fettuccine pasta
• butter
• all-purpose flour
• milk
• garlic
• hot pepper sauce
• parmesan cheese

Instructions

1. 1 Cook pasta in a large pot of boiling salted water.
2. 2 Meanwhile, melt butter or margarine in a saucepan. Stir in flour. Whisk in milk, garlic, and hot sauce; stir until thickened. Stir in cheese.
3. 3 Drain pasta. Serve sauce over noodles.

By Jane Snider

Ingredients

• ✓ fettuccine pasta
• tuna
• pea
• alfredo pasta sauce
• garlic powder
• oregano
• basil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
2. 2 In a large saucepan over medium heat, combine tuna, peas, Alfredo sauce, garlic powder, oregano, and basil; mix well. Cook until heated through.
3. 3 Add cooked pasta to sauce; mix well. Adjust seasoning as needed; serve.

By Ruth Burk

Ingredients

• ✓ fettuccine pasta
• cream cheese
• parmesan cheese
• margarine
• milk
• garlic powder
• basil
• nutmeg

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
2. 2 Combine cream cheese, Parmesan, margarine, milk, garlic powder, and basil in a medium saucepan. Stir over low heat until smooth and creamy, 10 to 15 minutes.
3. 3 Toss sauce with pasta and sprinkle with nutmeg.

By AMETHYST

Ingredients

• ✓ fettuccine pasta
• milk
• margarine
• neufchatel cheese
• garlic powder
• garlic
• onion salt
• parmesan cheese

Instructions

1. 1 In a large pot of boiling salted water cook fettuccini until al dente. Drain.
2. 2 Combine milk, cubed Neufchatel cheese, butter or margarine, garlic powder, onion powder, minced garlic, and salt. Stir until smooth. Stir in grated Parmesan cheese and cook 2 to 3 minutes, or until blended.
3. 3 Toss pasta with Alfredo sauce and serve warm.

By Linda Lou

Ingredients

• ✓ fettuccine pasta
• butter
• shrimp
• garlic
• cream cheese
• garlic powder
• milk
• parmesan cheese
• black pepper
• basil pesto

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettucine at a boil until tender yet firm to the bite, about 8 minutes.
2. 2 Meanwhile, melt 1 tablespoon butter in a deep skillet over medium heat. Add shrimp and garlic; cook and stir until shrimp turn pink, 2 to 3 minutes. Add remaining butter to the skillet and let melt. Stir in cream cheese and garlic powder until smooth, about 2 minutes. Stir in milk and Parmesan cheese until cheese is melted and sauce is smooth, about 2 minutes more. Season with pepper.
3. 3 Fold pesto into the cream sauce. Drain fettuccine and toss with sauce.

By lexidoodlebug

Ingredients

• ✓ fettuccine pasta
• heavy cream
• romano cheese
• butter
• nutmeg
• black pepper

Instructions

1. 1 Cook pasta according to directions on package. Drain and toss with one tablespoon of butter, cover and set aside.
2. 2 In a medium sauce pan over low heat, heat cream and 3 tablespoons of butter, stirring constantly. When cream begins to simmer mix in a small amounts of Romano cheese, stirring constantly, until all cheese is added and sauce has reduced. It should be thick and easily cover the back of a spoon.
3. 3 Stir in nutmeg and black pepper. Toss with warm fettuccini and serve.

By Michelle Barr

Ingredients

• ✓ fettuccine pasta
• alfredo sauce
• lemon juice
• caper
• lemon zest
• black pepper
• tuna

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add fettuccine and boil until tender yet firm to the bite, about 8 minutes. Drain and set aside.
2. 2 Stir together Alfredo sauce, lemon juice, capers, lemon zest, and pepper in a small saucepan. Stir in tuna; cook over medium heat until heated through, about 5 minutes. Serve over fettuccine.

By Caitlyn Diimig, RD

Ingredients

• ✓ fettuccine pasta
• chicken tender
• cajun seasoning
• butter
• heavy cream
• sun-dried tomato
• green onion
• parmesan cheese
• salt
• basil
• black pepper
• garlic powder

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
2. 2 Meanwhile, toss chicken tenders and Cajun seasoning in a bowl until well seasoned.
3. 3 Melt butter in a skillet over medium-high heat and saute chicken until browned, 7 to 8 minutes. Add cream, sun- dried tomatoes, green onions, Parmesan cheese, salt, basil, black pepper, and garlic powder. Cook and stir until completely heated, 2 to 3 minutes.
4. 4 Drain fettuccine. Serve chicken and sauce over the cooked fettuccine.

By Yoly

Ingredients

• ✓ fettuccine pasta
• olive oil
• onion
• garlic
• zucchini
• red bell pepper
• green bell pepper
• tomato
• salt
• cayenne pepper

Instructions

1. 1 Cook pasta in a large pot of boiling water until al dente. Drain.
2. 2 While the pasta is cooking, prepare the vegetables. In a large skillet, heat oil over medium heat. Add onion, garlic, zucchini and peppers; saute 5 minutes. Add tomatoes, salt, and cayenne pepper. Cook over low heat 5 minutes, or until vegetables are crisp tender.
3. 3 Pour vegetables over hot pasta.

By donna garlington

Ingredients

• ✓ fettuccine pasta
• green pea
• tomato
• sour cream
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes, adding peas just before pasta is done. Drain.
2. 2 Combine tomatoes, sour cream, Parmesan, and 1/4 cup reserved juice. Add pasta and peas. Season with salt and pepper to taste.

By Nancy

Ingredients

• ✓ fettuccine pasta
• butter
• cream cheese
• half and half
• garlic salt
• lemon pepper

Instructions

1. 1 Place pasta in a large pot of lightly salted boiling water. Cook until tender, about 8 minutes. Drain.
2. 2 Combine the butter, cream cheese, and half and half in a saucepan. Season with garlic salt and lemon pepper. Bring to a low boil over medium-low heat. Cook, stirring, until thickened slightly. Serve over 12 ounces of pasta.

By GOODNIGHTGRACIE2

Ingredients

• ✓ fettuccine pasta
• butter
• heavy cream
• garlic salt
• salt
• pepper
• romano cheese
• parmesan cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.
3. 3 Heat butter and cream in a large saucepan over low heat until butter melted; add garlic salt, salt, and black pepper.
4. 4 Increase the heat to medium; stir in Romano and Parmesan cheeses until melted and sauce has thickened.
5. 5 Add cooked pasta to sauce; toss until thoroughly coated. Serve immediately.

By ERINMARIE

Ingredients

• ✓ fettuccine pasta
• olive oil
• yellow onion
• garlic
• lemon
• sardine
• tomato sauce
• parmesan cheese
• red pepper flakes

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until almost tender, about 8 minutes.
2. 2 While the pasta is cooking, heat oil in a skillet over medium heat. Add onion and cook until starting to soften, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Pour in sardines and tomato sauce, stir to combine, and cook until heated through, about 3 minutes. Reduce the heat to low and keep at a simmer.
3. 3 Drain pasta, add to sauce, and stir to combine. Cover, turn off the heat, and let stand for 3 minutes. Squeeze lemon over top and divide onto four serving plates. Garnish with Parmesan and red pepper flakes.

By SONNYCHIBA

Ingredients

• ✓ fettuccine pasta
• olive oil
• shrimp
• garlic
• salt
• basil
• paprika
• mushroom
• half and half
• mozzarella cheese
• parmesan cheese
• red pepper flakes

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Immediately add shrimp and garlic; cook until shrimp is pink, 3 to 4 minutes. Sprinkle salt, basil, and paprika over shrimp. Cook and stir for 1 minute more, leaving shrimp slightly undercooked to finish cooking in the sauce.
2. 2 Remove shrimp mixture from the skillet. Add mushrooms to the same skillet. Cook and stir, seasoning with salt, until juicy, about 5 minutes. Add the shrimp; immediately pour in half-and-half, mozzarella cheese, and Parmesan cheese. Bring to a boil. Reduce heat and simmer, constantly stirring, until cheese melts, 5 to 8 minutes. Cover with a lid and remove from heat.
3. 3 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. If cream sauce is too thick, add some pasta water in small amounts. Drain pasta and rinse with cold water. Add to the cream sauce.

By Allrecipes Member

Ingredients

• ✓ fettuccine pasta
• chicken breast
• jerk seasoning
• vegetable oil
• yellow onion
• yellow bell pepper
• red bell pepper
• orange bell pepper
• alfredo sauce
• pineapple
• garlic

Instructions

1. 1 Rub chicken breasts with about 3 tablespoons of jerk seasoning and refrigerate until ready to use.
2. 2 Heat oil in a skillet over medium heat. Add onion and peppers and saute until nearly tender, about 3 minutes. Combine Alfredo sauce with remaining 2 tablespoons jerk seasoning and 1 ounce pineapple juice. Stir mixture into the skillet, reduce heat to low, and let simmer.
3. 3 In the meantime, fill a large pot with lightly salted water and bring to a rolling boil. Add fettuccine to the pot of boiling water and cook until tender yet firm to the bite, about 8 minutes.
4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
5. 5 Add garlic and pineapple chunks to the sauce. Increase heat and bring to a boil. Return heat to low and simmer, stirring occasionally, until flavors blend as desired.
6. 6 Drain pasta and keep warm. Grill the chicken until the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice into strips.
7. 7 Plate the pasta and chicken and cover with the sauce.

By Brad Pickett

Ingredients

• ✓ fettuccine pasta
• bacon
• butter
• garlic
• white wine
• mustard
• shrimp
• parsley

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Cook and stir bacon in a 12-inch oven-safe skillet over medium heat until browned and crispy, 7 to 8 minutes. Transfer bacon to a paper-towel-lined plate; leave drippings in the skillet.
3. 3 Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.
4. 4 Meanwhile, melt butter in the same skillet. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Add white wine; cook about 2 minutes. Stir in mustard until well combined. Off heat, add shrimp in a single layer.
5. 5 Bake in the preheated oven until shrimp are curled, pink, and no longer translucent, 10 to 12 minutes.
6. 6 Serve shrimp over fettuccine. Sprinkle with bacon; garnish with parsley.

By Bibi

Ingredients

• ✓ fettuccine pasta
• red bell pepper
• garlic
• cayenne pepper
• sour cream
• chicken broth
• parmesan cheese
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Meanwhile, spray cooking oil in a large skillet and sauté red bell peppers, garlic, and cayenne pepper over medium heat for 3 to 5 minutes.
3. 3 Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.
4. 4 Toss hot pasta with sauce and season with salt and pepper to taste; serve.

By Julieliz

Ingredients

• ✓ fettuccine pasta
• butter
• onion
• heavy cream
• parmesan cheese
• romano cheese
• salt
• black pepper
• mozzarella cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
3. 3 In a skillet over medium heat, melt the butter, and cook the onion until tender. Stir in the fettuccine, heavy cream, 1/4 cup Parmesan cheese, 1/4 cup Romano cheese, salt and pepper. Transfer to the prepared dish. In a bowl, mix the remaining Parmesan, remaining Romano, and mozzarella. Sprinkle the cheese mixture over the fettuccine mixture.
4. 4 Bake 15 minutes in the preheated oven, until bubbly and golden brow.

By veggigoddess

Ingredients

• ✓ fettuccine pasta
• butter
• chicken breast
• bratwurst sausage
• basil
• oregano
• broccoli
• zucchini
• yellow squash
• red bell pepper
• garlic and herb pasta sauce
• alfredo sauce
• garlic

Instructions

1. 1 Heat a large skillet over medium-high heat. Add butter to melt. Season chicken and sausage with basil and oregano. Cook in the hot butter until sausage is browned and chicken is no longer pink and juices run clear, 7 to 10 minutes. Transfer to a plate.
2. 2 Add broccoli, zucchini, squash, and bell pepper to the pan with more butter, if needed. Cook vegetable mixture until tender, 5 to 7 minutes, or to desired doneness.
3. 3 Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain and keep warm.
4. 4 Pour pasta sauce and Alfredo sauce into the vegetable mixture and add garlic. Reduce heat to low, cover, and let simmer for 7 minutes. Add cooked meat and continue to simmer, about 3 minutes more. Add pasta and mix well. Cover and remove from heat. Serve.

By Caleb Johnson

Ingredients

• ✓ fettuccine pasta
• almond
• oregano
• basil
• parmesan cheese
• cherry tomato
• goat cheese
• chicken broth
• milk
• salt
• all-purpose flour
• butter
• asparagus
• yellow squash
• pea
• carrot
• pan lining paper

Instructions

1. 1 Preheat oven to 400 degrees F. Line a 2-quart rectangular baking dish with Reynolds Wrap® Pan Lining Paper, parchment side up. No need to grease dish.
2. 2 Cook the pasta according to package directions in a Dutch oven, adding the carrots, peas, squash, and/or asparagus for the last 3 minutes of cooking time. Drain, reserving 1/4 cup of the pasta water. Return the pasta mixture to the Dutch oven. Cover and set aside.
3. 3 Melt butter in a medium saucepan; whisk in flour and salt. Whisk in the milk, chicken broth, and goat cheese. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Stir in the reserved pasta water, tomatoes, 1/4 cup of the Parmesan cheese, basil, and oregano.
4. 4 Pour milk mixture over the pasta mixture, tossing to coat. Spoon pasta mixture into prepared baking dish. Sprinkle with the almonds and remaining 1/4 cup Parmesan cheese.
5. 5 Bake 15 to 20 minutes or until the mixture just starts to turn golden and the sauce is bubbly.

By Reynolds KitchensR

Ingredients

• ✓ fettuccine pasta
• butter
• milk
• flour
• parmesan cheese
• salmon
• spinach
• caper
• sun-dried tomato
• oregano

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add fettuccine, and cook for 11 to 13 minutes or until al dente; drain.
2. 2 In a medium saucepan over medium heat, melt the butter, and blend with milk. Mix in the flour to thicken. Gradually stir in the Parmesan cheese until melted.
3. 3 Crumble salmon into the butter mixture. Stir in the spinach, capers, sun-dried tomatoes, and oregano. Cook and stir about 3 minutes, until heated through. Serve over the cooked pasta.

By Shane Roberts

Ingredients

• ✓ fettuccine pasta
• bacon
• egg
• heavy cream
• parmesan cheese
• butter
• parsley
• black pepper

Instructions

1. 1 Cook and stir bacon in a large skillet over medium-high heat until evenly browned and crisp, about 10 minutes. Drain on a paper towel-lined plate and set aside.
2. 2 Beat together eggs and cream in a medium bowl until just blended. Stir in Parmesan cheese and set aside.
3. 3 Fill a large pot with lightly salted water and bring to a rolling boil. Cook pasta in boiling water until tender yet firm to the bite, about 8 minutes. Drain and return pasta to the pot.
4. 4 Add softened butter to the pot and toss with pasta until butter is melted. Add bacon and egg-cheese mixture. Stir until the heat of pasta cooks eggs, then garnish with parsley and black pepper to serve.

By Jackie M

Ingredients

• ✓ fettuccine pasta
• heavy cream
• butter
• tomato sauce
• garlic
• broccoli
• mushroom
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Cook fettuccini in a large pot of boiling salted water until "almost" done. Drain, and return noodles to pot.
2. 2 Stir cream, butter or margarine, tomato sauce, garlic, and broccoli into the noodles. Simmer until noodles are done. Stir in sliced mushrooms, and remove from heat. Sprinkle with Parmesan cheese, and season with salt and pepper to taste.

By Phyllis Zeleny

Ingredients

• ✓ fettuccine pasta
• olive oil
• garlic
• zucchini
• salt
• red pepper flakes
• basil
• tomato
• bay scallop
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Meanwhile, heat oil in a large skillet; stir in garlic and cook until tender. Add zucchini, salt, and red pepper flakes; sauté for 10 minutes. Stir in chopped tomatoes, bay scallops, and fresh basil; simmer for 5 minutes, or until scallops are opaque.
3. 3 Pour sauce over cooked pasta and serve with grated Parmesan cheese.

By Lisa Stinger

Ingredients

• ✓ fettuccine pasta
• olive oil cooking spray
• ground beef
• onion
• salt
• red pepper
• garlic
• fennel
• button mushroom
• tomato paste
• tomato

Instructions

1. 1 Cook pasta according to package directions.
2. 2 Meanwhile, spray large skillet with cooking spray; heat over medium-high heat. Add beef, onion, salt and pepper; cook 5 to 6 minutes or until beef is crumbled and no longer pink, stirring occasionally. Add garlic; cook 1 minute more or until fragrant.
3. 3 Add fennel and mushrooms. Cook 3 to 5 minutes or until vegetables are tender. Stir in tomato paste. Add undrained tomatoes; reduce heat and simmer 5 minutes. Stir in cooked pasta; simmer 2 minutes more or until hot.

By Hunt's

Ingredients

• ✓ fettuccine pasta
• asparagus
• pea
• basil
• mint
• parsley
• feta cheese with herbs
• scallion
• olive oil
• salt
• black pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
2. 2 Meanwhile, place asparagus and peas in a steamer insert; place insert over the pot of fettuccine. Steam vegetables until tender, 6 to 8 minutes. Remove the steamer insert and drain fettuccine.
3. 3 Combine fettuccine, asparagus, peas, basil, mint, parsley, feta cheese, scallions, and olive oil in a bowl; toss well. Season with salt and black pepper.

By Thibideaux

Ingredients

• ✓ fettuccine pasta
• cashew
• water
• olive oil
• portobello mushroom
• onion
• garlic
• all-purpose flour
• miso paste
• dijon mustard
• salt

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, 8 to 10 minutes.
2. 2 Meanwhile, combine cashews and 3/4 cup water in a Vitamix® blender. Blend on high until smooth, about 2 minutes; set aside.
3. 3 Heat olive oil in a large skillet over high heat until shimmering. Add mushrooms and onion and reduce heat to medium-high. Cook until vegetables have softened, about 5 minutes. Stir in garlic and cook for 1 more minute.
4. 4 Mix flour and remaining 2 cups water until flour has dissolved and no lumps remain. Gradually pour water mixture into the skillet. Stir in miso paste and Dijon mustard; bring to a boil. Lower heat and simmer until sauce thickens slightly, 4 to 5 minutes. Add cashew sauce.
5. 5 Drain pasta and stir into the mushroom sauce. Cook until heated through, 1 to 2 minutes. Taste and season with salt if needed. Serve immediately.

By thedailygourmet

Ingredients

• ✓ fettuccine pasta
• olive oil
• spinach
• salt
• pepper
• scallop
• garlic
• mushroom
• cream of mushroom soup
• white wine
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve. Meanwhile, in a large skillet, heat 1 to 2 tablespoons of oil and add spinach and salt and pepper to taste. Saute spinach for 5 to 7 minutes or until wilted and no longer watery. Remove spinach from skillet and toss with pasta; transfer and keep warm.
2. 2 In the same skillet, heat 2 more tablespoons of oil and add scallops and 2 cloves of sliced garlic. Cook scallops for 1 to 2 minutes or until they appear opaque. Add scallops and garlic to fettuccine and spinach mix; transfer and keep warm.
3. 3 In the same skillet, heat 2 tablespoons of oil. Add 2 more cloves of sliced garlic and saute until golden. Add mushrooms, soup and white wine to skillet. Stir over medium heat for 8 minutes or until warm. Pour over fettuccine and spinach and add ground black pepper to taste; serve.

By SHAVON

Ingredients

• ✓ fettuccine pasta
• bacon
• asparagus
• pea
• onion
• lemon
• salt
• black pepper
• heavy cream
• three-cheese blend

Instructions

1. 1 Place bacon in a large saucepan and cook over medium-high heat until bacon is evenly browned, about 10 minutes. Stir occasionally while cooking. Drain the bacon grease from the pan, and transfer bacon to a paper towel-lined plate.
2. 2 Bring a large pot of water to a boil and stir in asparagus and peas; stir occasionally and cook until the vegetables are slightly softened but still bright green, about 5 minutes. Drain and set aside.
3. 3 Cook and stir onion until translucent over medium heat in the same pan as bacon, about 5 minutes; stir in asparagus, peas, and bacon pieces.
4. 4 Squeeze lemon juice over the asparagus mixture; season with salt and black pepper.
5. 5 Bring a large pot of salted water to a boil and stir in the fettuccine; cook, stirring often, until fettuccine are tender, about 5 minutes. Drain well.
6. 6 Stir hot fettuccine into the pan with asparagus mixture over medium-low heat and toss gently to combine.
7. 7 Stir in cream and bring mixture to a simmer.
8. 8 Sprinkle cheese blend over the mixture and allow to stand until the cheese melts, about 5 minutes; stir cheese lightly into the fettuccine and vegetables to serve.

By Judy