ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Creamy Alfredo Pasta

Total time 17 mins
Yield Makes 6 to 8 servings
Finely grate fresh Parmesan for smooth sauce—pre-grated doesn't work as well.


  • 1/2 (16-oz.) package cellentani (corkscrew-shaped) pasta
  • 2 cups half-and-half
  • 1/3 cup butter
  • 2 garlic cloves, pressed
  • 1 1/2 ounces fresh Parmesan cheese, finely grated (1 cup)
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon salt
  • Freshly ground pepper to taste

How to Make It

  1. Prepare pasta according to package directions.

  2. Meanwhile, cook half-and-half and next 2 ingredients in a large heavy nonaluminum saucepan over medium heat, whisking often, 12 minutes or until reduced by one-third (do not boil). Remove from heat.

  3. Whisk in cheese, next 2 ingredients, and desired amount of pepper until sauce is smooth. Toss sauce with hot cooked pasta. Let stand 5 minutes before serving.