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I don’t know about you, but every December I find myself craving those cozy little holiday food moments, the ones that feel simple, but still special enough for Christmas. And if you’ve ever watched the movie The Holiday, you already know where this is going. There’s a scene where they talk about “Christmas Fettuccine,” and I remember thinking: Hold on…why have we not been making this every year?

Christmas Fettuccine in a cabbage bowl with a gold fork.

Table of Contents

Reasons to Love This Christmas Fettuccine

  • Fast & fuss-free: You can make the sauce while the pasta cooks — holiday multitasking at its finest.
  • Movie-magic inspired: If you love The Holiday, this is your instant feel-good recipe.
  • Restaurant-level creamy: The sauce is silky without being heavy, thanks to the balance of butter, cream, Parmesan, and a little lemon to brighten things up.
  • Red + green optional mix-ins: Add peas or roasted red peppers for festive color without extra work.
  • Perfect for any meal: Christmas brunch, cozy lunch, or a top-tier Christmas dinner main dish.

As someone who makes creamy pasta dishes for a living (hi, it’s me, the lady who will put cheese and carbs into absolutely anything), I knew I could create a version that was just as festive as the idea sounds. This Christmas Fettuccine recipe is my holiday love language: quick, creamy, crowd-pleasing, and actually doable on a chaotic December evening, whether that’s Christmas Eve dinner or a lazy holiday brunch when you want something warm and comforting.

This has become my go-to noodle dish for Christmas because it checks every box: simple ingredients, done in under 30 minutes, kid-approved, and elegant enough to bring to the adults’ table. Basically, it’s the Fettuccine Alfredo recipe your holiday season has been waiting for.

Christmas Fettuccine in a cabbage ware bowl with a skillet of fettuccine already behind it.

Ingredients For Christmas Fettuccine

A little of this, a little of that, my Christmas Fettuccine is made with simple ingredients you already have in your kitchen.

  • Fettuccine – The classic noodle for Alfredo. Its flat, wide shape holds onto creamy sauces like a dream, giving you that restaurant-style silky bite.
  • Butter – This is the flavor base. It melts into the garlic and cream for that signature cozy richness.
  • Olive Oil – Just a splash helps stabilize the butter so it doesn’t brown too quickly. A tiny but important step for a smooth sauce.
  • Garlic – The aromatic backbone of the entire recipe. It adds warmth, depth, and that irresistible holiday-kitchen smell.
  • Heavy Cream – The heart of the sauce. It gives the fettuccine its ultra-creamy texture without needing any thickeners or complicated steps.
  • Parmesan (and Pecorino Romano, optional) – Parmesan adds nutty, salty creaminess. Pecorino brings a sharper bite if you like a little extra oomph. Freshly grated melts best.
  • Lemon Zest + Lemon Juice – This is the brightness that keeps the sauce from feeling too heavy. The zest perfumes the whole dish, while the juice adds a tiny pop of acidity.
  • Salt & Black Pepper – Essential for balancing the richness and making every ingredient shine.
  • Fresh Parsley – Adds a bit of color and freshness at the end. It makes the dish feel “dressed up” for the holidays.
  • Optional Add-ins (peas, roasted red peppers, mushrooms, shrimp, chicken) – These turn the dish festive, colorful, or more filling. Pick one or mix a few to customize the vibe.
Ingredients for Christmas Fettuccine Alfredo

Ingredient Substitutions

I love a good swap, especially during the holidays when grocery stores become a survival sport. Here are some easy ones:

  • Pasta – Fettuccine is traditional for Alfredo, but linguine, tagliatelle, or even pappardelle will behave beautifully. Gluten-free pasta works, too, just cook it al dente so it doesn’t soften in the sauce.
  • Dairy – Heavy cream gives you the creamiest sauce, but half-and-half will work in a pinch. For cheese, Parmesan is classic, Pecorino adds sharpness, and even a little cream cheese can help thicken if your sauce needs help.
  • Garlic & Seasonings – Fresh garlic is ideal, but garlic powder will do the job if you’re out. A pinch of nutmeg is a classic Alfredo addition if you want something extra “holiday.”
  • Protein – Rotisserie chicken, leftover turkey, sautéed shrimp, or even crispy prosciutto take this from side dish to full entrée.
  • Vegetables – Peas add the cutest Christmas-green pop, roasted red peppers give a festive red, and mushrooms add richness. Toss in spinach if you want extra color without extra prep.

Kellie’s Tips for the Best Christmas Fettuccine

  • Serve immediately for that perfect creamy consistency.
  • Salt your pasta water generously, this makes a huge difference.
  • Don’t let the cream boil, a gentle simmer keeps the sauce smooth.
  • Grate your own cheese! Pre-shredded won’t melt the same way.
  • Reserve pasta water before draining, don’t skip this.
  • Add lemon sparingly; a little brightens the whole dish.

Christmas Fettuccine Recipe

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By Kellie
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 4
Christmas Fettuccine in a cabbage bowl with a gold fork.
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A creamy, dreamy, 30-minute Christmas Fettuccine recipe inspired by The Holiday! Made with butter, garlic, heavy cream, and Parmesan for the perfect festive Fettuccine Alfredo recipe that works for Christmas brunch, lunch, or dinner. Add peas or roasted red peppers for a fun holiday twist!

Equipment

  • skillet
  • whisk
  • measuring cup
  • stock pot

Ingredients 

  • 1 lb fettuccine, fresh or dried
  • 1 tablespoon salt, for pasta water

For the sauce:

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • ¾ cup grated Parmesan cheese
  • ½ cup grated Pecorino Romano, optional for extra sharpness
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • Salt and black pepper, to taste
  • 1 tablespoon chopped fresh parsley

For a festive twist (optional mix-ins):

  • ½ cup sautéed mushrooms
  • ½ cup roasted red peppers, sliced
  • ½ cup cooked peas, for color
  • ½ pound cooked shrimp or chicken breast slices, for protein

Instructions 

  • Bring a large pot of salted water to a boil. Add fettuccine and cook according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining.
  • In a large skillet, melt the butter with olive oil over medium heat. Add garlic and sauté until fragrant (about 1 minute).
Pour in the heavy cream and bring to a gentle simmer. Stir frequently to prevent scorching.
  • Lower the heat and whisk in Parmesan and Pecorino until melted and smooth. Add lemon zest, lemon juice, salt, and black pepper to taste.
  • Add the cooked fettuccine to the skillet, tossing to coat evenly. If the sauce seems too thick, add a bit of the reserved pasta water until it reaches a creamy consistency.
  • Stir in any optional mix-ins; roasted red peppers and peas create a “red and green” Christmas look.
  • Sprinkle with chopped parsley and a little extra Parmesan before serving. Serve warm with garlic bread and a glass of crisp white wine.

Notes

  • Add pasta water as needed to adjust the sauce, it thickens quickly as it cools.
  • For extra color, stir in peas or roasted red peppers.
  • Pecorino adds sharpness but is optional if you prefer a mild Alfredo.

Nutrition

Calories: 883kcal, Carbohydrates: 92g, Protein: 30g, Fat: 44g, Saturated Fat: 24g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Trans Fat: 0.3g, Cholesterol: 207mg, Sodium: 2504mg, Potassium: 514mg, Fiber: 6g, Sugar: 5g, Vitamin A: 1512IU, Vitamin C: 13mg, Calcium: 397mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Leave a comment below!

How to Make Christmas Fettuccine

Quick, easy and perfect for Christmas because who wants to be standing over the stove all day on the holidays.

  1. Boil the pasta: Start with a big pot of well-salted water. Fettuccine needs room to move so it cooks evenly.
  2. Build the flavor base: Melt the butter with a splash of olive oil in a large skillet. The oil keeps the butter from browning too fast, which helps the sauce stay creamy-colored.
  3. Make the creamy sauce: Pour in the heavy cream and bring it to a gentle simmer — no boiling, or the sauce risks separating. Slowly whisk in the Parmesan (and Pecorino if using) until the sauce becomes velvety and smooth.
  4. Combine pasta & sauce: Add the drained fettuccine straight into the pan.Toss continuously so the noodles absorb the sauce.
  5. Make it festive: Stir in peas or roasted red peppers if you want holiday colors.
    • For extra protein, fold in cooked shrimp, sliced chicken, or even leftover turkey.
  6. Serve immediately: Alfredo-style sauces firm up as they cool, so this is one of those “call everyone to the table now!” recipes. Finish with parsley and a little more Parmesan on top.
Alfredo sauce in a skillet
Christmas Fettuccine in a skillet topped with peas and parsley.

How to Store Leftovers

Christmas Fettuccine is best enjoyed right away, but leftovers totally work:

  • Store: Transfer leftover Christmas Fettuccine in an airtight container for up to 3 days.
  • Reheat: Add a splash of cream or milk to the fettuccine and warm on the stovetop over low heat, stirring gently.
  • Avoid microwaving without moisture: Fettuccine Alfredo dries out quickly unless you add cream or milk.
Christmas Fettuccine in a bowl with a wedge of cheese.

What to Serve with Christmas Fettuccine

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