Quick And Easy Fettuccine Alfredo For One

This quick and easy Fettuccine Alfredo for one can be made in less than twenty minutes and makes a fabulously cheesy lunch or dinner.

Hey, you know what’s great? Fettuccine Alfredo.

You know what’s not great? Fettuccine Alfredo leftovers. Don’t get me wrong. I’ll eat them (oh I’ll eat them), but the sauce always gets a little funny looking on day two, and the noodles end up too hot or too cold or too soft after microwaving.

So given the choice, I’d rather not make more than can be eaten immediately.

That’s where today’s recipe, Fettuccine Alfredo for one comes in handy.

Fettuccine alfredo for one on a plate with broccoli and garlic bread. - 1

Fettuccine alfredo for one on a plate with broccoli and garlic bread. - 2

This post and its photos have been updated. Don’t worry, you’re in the right place.

When I feel like making pasta for just myself, this is my go-to cheesy pasta recipe (well, this and my Mac and Cheese for One ). It makes just one 2-ounce serving of pasta (yay portion control!)

AND takes only as long to make as it takes to bring some water to boil and cook some fettuccine noodles.

The sauce is a classic Alfredo sauce, which means no roux. It’s just butter, some cream or milk, a little parmesan, and a sprinkling of spices, so it comes together quick.

You heat everything together for just a couple of minutes while your pasta cooks and in 11-13 minutes (or whatever cooking time your pasta package says) you have a bowl of creamy, cheesy pasta perfection.

Ingredient Notes

Milk, half and half or heavy cream: The Alfredo sauce can be made with whatever dairy you have on hand. Half and half is my preferred choice here. Cream will give you the richest, thickest sauce, and milk will make a thin (but still delicious sauce). To make a rough half and half substitute , combine approximately 2 parts milk to one part cream (it doesn’t have to be exact). If you have leftovers of either, check out my posts on what to do with leftover heavy cream or leftover half and half .
Parmesan: Go with freshly grated parmesan if you can. It melts more smoothly than the pre-shredded, bagged stuff. But if bagged is all you have, you can use it, your sauce might just be a little lumpy. This recipe calls for 1/2 ounce of cheese, which will be between 2 tablespoons and 1/4 cup of parmesan depending on how you grate it (2 tablespoons for a box grater/pre-shredded cheese, 1/4 cup using a microplane). Don’t worry too much about getting the exact right amount of cheese. A little extra parm never hurt anyone.
Fettuccine: Fettuccine noodles are obviously classic here, but use whatever pasta you want.

How to Make Fettuccine Alfredo

Start by boiling your pasta in salted water.
While your pasta cooks, melt butter and add milk/half and half/cream and the spices to the pot. Cook until it begins to steam and then stir in the cheese.
Add more salt and pepper to taste. Drain the pasta and toss the pasta with the sauce. Top with more parmesan and enjoy!

Fettuccine Alfredo for One Variations

Garlic Alfredo – Before adding the cream, add 1/2 teaspoon of minced or crushed garlic to the melted butter and cook until browned, about 30 seconds. Omit the garlic powder.
Broccoli Alfredo – In the last 3-4 minutes of cooking time, toss a handful of broccoli florets in with the boiling fettuccine noodles and cook until tender.
Chicken Alfredo – Add 3 ounces/ 3/4 cup of chopped warm cooked chicken (I like to use the method from my post How to Cook Chicken Breasts for Salads and Sandwiches ) to the sauce just before pouring over the pasta.

Single serve fettuccine alfredo on a plate with broccoli and garlic bread. - 5

Single serve fettuccine alfredo on a plate with broccoli and garlic bread. - 6

What to serve with Fettuccine Alfredo?

Serve your pasta with a side of garlic bread and a simple veggie side like roasted or steamed broccoli or roasted zucchini .

More Quick Pasta Dishes

Buttered Noodles for One
Short Rib Mac & Cheese
Chicken in White Wine Butter Sauce
Quick Creamy Sausage Pasta
Quick Basil Chicken Pasta for Two

A Note on Serving Size

This makes one 2-ounce serving (the recommended serving size) of pasta. If you want a big restaurant-sized portion or are feeding a big eater, double the recipe. To change the recipe yield, hover over the number of servings in the recipe card below (or click if you are on mobile) and slide the slider.

Fettuccine alfredo for one on a plate with broccoli and garlic bread. - 7

Ingredients

▢ 2 ounces fettuccine noodles
▢ 1 tablespoon ( 14g ) butter
▢ ⅓ cup half and half, milk, or heavy cream *
▢ ⅛ teaspoon garlic powder
▢ Pinch of dried parsley (optional)
▢ Pinch of salt
▢ Pinch of pepper
▢ Pinch of cayenne pepper (optional)
▢ ½ ounce ( 2 Tbs to 1/4 cup )* shredded parmesan cheese for the smoothest sauce, use freshly grated parmesan

Instructions

Bring a medium pot of salted water to a boil and cook fettuccine according to package instructions. Drain and set aside.
When your pasta is nearly finished cooking, in a small pot, melt butter. Stir in half and half/milk/cream, garlic powder, optional dried parsley, salt, pepper, and cayenne. Heat until steaming, just before it’s ready to simmer. Turn heat to low and stir in parmesan.
Continue to stir over low heat until parmesan is completely melted into the sauce. Taste and add more salt and pepper if needed.
Pour sauce over drained fettuccine noodles and toss. Allow the pasta to sit for 5 minutes to cool and sauce to thicken slightly.
Garnish with fresh parsley if desired and enjoy!

Notes

This post was originally published on 4/24/17. It was updated on 10/26/20 with new photos and additional information and tips.

Chili Baked Potatoes are an easy and filling meal that you can customize with toppings in a million delicious ways.

I mentioned in my easy chili post that chili baked potatoes are a fantastic way to eat chili, and today I’m going to show you exactly how to make them.

These potatoes are super simple to throw together and total comfort food perfection.

Chili baked potatoes on a white plate. - 8

Chili baked potatoes on a white plate. - 9

Ingredient Notes

Chili: If you have leftover chili or your own favorite chili recipe, you can use it here, but the chili recipe I’ve included in the recipe card down below is my personal favorite easy chili recipe. It’s made with just a handful of ingredients and cooks up thick, meaty, and delicious.
Potatoes or sweet potatoes: This recipe can be made with either baking potatoes or sweet potatoes. Both versions are fantastic, and it’s really just a matter of preference and what you have on hand right now.

How to Make Chili Baked Potatoes

Start the potatoes first so they finish around the same time as the chili. Give them a good scrub, poke a few holes in them and rub them down with oil and a little salt before popping them in the oven.
While your potatoes cook, you’ll make the chili. This chili comes together pretty quickly so you’ll want to assemble all your ingredients first otherwise things will get a little frantic while cooking.
First the onions are cooked and then the hamburger and then you just add the rest of the ingredients and let it all simmer until the chili has thickened and all the flavors have melded.
Once the chili and potatoes are done, assemble the potatoes with whatever toppings you like and serve!

More Topping Ideas

You can really go wild with toppings for these potatoes. Try:

Cheese
Sour cream
Cilantro
Guacamole
Tortilla chips or Fritos
Roasted veggies
Nacho cheese or cheese sauce

Can I make my potatoes in the microwave?

Yes! To cook potatoes in the microwave , scrub them and poke holes in the potatoes with a fork. Then while your chili cooks, cook them 2 at a time for 4 minutes per side. Use a fork to check them for doneness and continue cooking in 1-minute increments until they are cooked through but not too mushy.

Allow them to rest unopened until right before you’re ready to serve them. You can also use this same technique to make microwave sweet potatoes .

Can I make these in advance?

You can. Make the chili up to 2 days in advance and store in an airtight container in the refrigerator. I don’t love the texture of reheated baked potatoes, so I recommend instead just cooking them in the microwave the day you’re ready to eat them. But if you want to bake the potatoes ahead of time, you can.

When you’re ready to serve, gently reheat the chili on the stove, assemble the potatoes, and enjoy.

Baked potatoes topped with chili and cheese on a white plate. - 12

Baked potatoes topped with chili and cheese on a white plate. - 13

Can I freeze this?

Baked potatoes don’t freeze well, but this chili absolutely does. Freeze the chili flat in freezer bags either all together or in individual servings and store for 2 to 3 months. Defrost in the refrigerator (or for about 10 minutes in a bowl of warm water for individual servings) and reheat in the microwave or on the stove.

What to serve with chili baked potatoes?

Chili baked potatoes are pretty filling on their own, so all you really need is a good veggie side like garlic green beans , roasted broccoli , or zucchini .

A Note for Small Households

This recipe will make enough chili for 4 to 6 potatoes. If you’re cooking for one or two, that might be a bit much. You can cut the chili recipe in half, but I recommend making the whole batch and just freezing the leftovers (see freezing instructions above). Chili freezes extremely well, and it’s always nice to get a couple extra ready-to-go meals in your freezer.

Ingredients

Baked Potatoes

▢ 4 to 6 medium russet potatoes
▢ Olive oil
▢ Salt

Chili

▢ 1 tablespoon olive oil
▢ 1 large yellow or white onion diced
▢ 1 pound ground beef
▢ 1 teaspoon salt
▢ ¼ cup ( 66g ) tomato paste
▢ 4 cloves garlic minced or pressed
▢ 2 tablespoons chili powder
▢ 2 teaspoons ground cumin
▢ ½ teaspoon black pepper
▢ 1 14-ounce can crushed or diced tomatoes
▢ 1 15-ounce can pinto beans drained and rinsed
▢ 1 15-ounce can kidney beans drained and rinsed
▢ 1 cup beef broth

Toppings

▢ ¾ cup sour cream optional
▢ 1 ½ shredded cheese optional

Instructions

Baked Potatoes

Preheat your oven to 350°F. Pierce cleaned potatoes all over with a fork.
Rub potatoes with olive oil and sprinkle generously with salt. Bake on a baking sheet for 60 to 75 minutes, until potatoes are fork-tender.

Chili

While your potatoes cook, in a large pot, heat oil over medium heat. Once hot add onions and cook until they just begin to turn translucent around the edges, about 5 minutes.
Add ground beef and salt, and cook, stirring often, until beef is browned. If the beef releases an excessive amount of fat (more than a tablespoon or two), you can drain the meat or use a paper towel to absorb some of the grease.
Stir in tomato paste, garlic, and spices, and cook for 1 to 2 minutes until aromatic.
Stir in tomatoes, beans, and broth. Bring to a simmer and simmer the chili uncovered for 20 to 30 minutes, until the meat is cooked through and chili has thickened.
Taste and add salt and pepper if necessary.

Assemble Potatoes

Cut potatoes open and top with chili, sour cream, cheese, and any other toppings you prefer. Serve and enjoy!

Notes

These small-batch cinnamon rolls for two make a rich and indulgent breakfast with outrageously amazing cream cheese frosting. Make the rolls the night before, throw them in the oven in the morning, and enjoy your breakfast in bed. No fuss, stress, or mixer needed!

Cinnamon rolls are my go-to special occasion breakfast. Christmas? Cinnamon roll breakfast. Easter? Cinnamon roll breakfast. Valentine’s day? Cinnamon roll breakfast. And it’s great.

There’s nothing like eating in your PJs and tucking into a warm, gooey cinnamon roll straight out of the oven.

The only problem is that most cinnamon roll recipes make a dozen or more, which is fine if you’re feeding a whole family, but if it’s just you and your partner, a dozen is a little bit much.

Overhead photo of a small batch of cinnamon rolls with cream cheese frosting in a baking dish. - 15

Overhead photo of a small batch of cinnamon rolls with cream cheese frosting in a baking dish. - 16

This post and its photos have been updated. Don’t worry, you’re in the right place.

The Best Small-batch Cinnamon Rolls

So I present to you, my small-batch cinnamon rolls. These things are so, so, so good. They are fluffy and gooey and rich and yield just four.

And the cream cheese frosting? This is not your thin, drizzly glaze that melts daintily over your rolls. This is thick, amazing, cream cheese frosting that’s not going to play second fiddle to anything it’s slathered on.

It will knock your socks off.

Ingredient Notes

Active dry yeast: If you don’t usually bake with yeast, you can find it in the baking aisle of your grocery store either in a glass jar or little packets. Stick with the packets since you’ll need very little for this recipe.
Milk: I prefer to use whole milk in this recipe, but any milk will work.
An egg yolk: Because this is a small-batch recipe, we don’t need a whole egg, just the yolk. For ideas on what to do with the leftover egg white, check out my post What to Do With Leftover Egg Whites (I recommend a quick small batch of banana muffins ).
Cream cheese: Philadelphia cream cheese is my favorite cream cheese brand. Make sure to allow it to come to room temperature before using it in the frosting so you don’t end up with cream cheese lumps (the same goes for your butter).

How to Make Small-batch Cinnamon Rolls

Collage photo of cinnamon roll dough being made. - 17

Collage photo of cinnamon roll dough being made. - 18

Proof the yeast in warm milk: Add the yeast and a pinch of sugar to milk that’s just slightly warm. After 10 to 15 minutes, the yeast will foam slightly letting you know it’s good to go.
Make the dough: This dough comes together fast and easy. Simply mix the dough ingredients together until you get a sticky dough. Use a plastic bench scraper or rubber spatula to help turn the dough out onto a well-floured surface and knead the dough until it becomes smooth and is no longer sticky.
First rise: Place the dough in a greased bowl and cover with a towel and allow it to sit in a warm place until doubled in size, about an hour to 90 minutes.

Collage photo of small-batch cinnamon rolls being assembled. - 19

Collage photo of small-batch cinnamon rolls being assembled. - 20

Shape the rolls: Roll out the dough and add butter and cinnamon sugar before tightly rolling and slicing. These can now go into the refrigerator overnight or start their second rise.

Collage photo of cinnamon rolls completing their second rise. - 21

Collage photo of cinnamon rolls completing their second rise. - 22

Second rise: A second rise allows the rolls to puff up before baking. Cover them and place them in a warm spot until fluffy, 45 minutes to 90 minutes.
Bake: Bake until the rolls are lightly golden. While the rolls bake, make the cream cheese frosting. Spread frosting on the warm rolls and enjoy!

Small-batch cinnamon rolls being frosted. - 23

Small-batch cinnamon rolls being frosted. - 24

Overnight Cinnamon Rolls for Two

These rolls are a fantastic make-ahead breakfast. You can make and shape them the night before and then pull them out of the refrigerator when you wake up to complete their second rise.

This second rise will usually take between 1 and 2 hours depending on the temperature of your kitchen, but if you’re in a hurry, you can also put the rolls in your cold oven on the top shelf and place a baking pan on the bottom shelf. Fill the pan with boiling water and close the oven.

The heat and steam from the boiling water will help the rolls rise more quickly, and they should be ready to bake in just a little over half an hour.

Once the rolls are fluffy, remove them from the oven, preheat the oven to 375°F and bake according to the recipe instructions.

My yeast didn’t foam. What went wrong?

If it didn’t foam there are couple things it might be:

Your milk was too hot and killed the yeast. Try again and use an instant-read thermometer to check the temperature of your milk. It should be between 105 and 115° F. If you don’t have a thermometer, feel the water, and it should feel like lukewarm bathwater. It should not be hot, and definitely not steaming!!
If you’re sure the milk temp is good and the yeast still doesn’t foam, your yeast is no good. You’ll need to replace it before you can start again.

I don’t have a 6-inch baking dish. What can I use instead?

You want to use a small baking dish for these rolls because being packed together helps them stay moist while baking and prevents the filling from running out and burning. Don’t try to bake them on a baking sheet or large baking dish.

A square or circular 6-inch cake pan is perfect for these, but if you don’t own either of those, you can use a 7×5-inch rectangular baking dish or any oven-safe dish that is between about 28 and 40 square inches.

Can I double this recipe?

Yes! This recipe doubles with no preparation changes needed. You can bake the doubled recipe in a 9-inch round cake pan. Just extend the baking time slightly.

Overnight cinnamon roll on a plate with a bite out of it. - 25

Overnight cinnamon roll on a plate with a bite out of it. - 26

Why is this called a recipe for two when there are four cinnamon rolls!!??

(I actually get this question a lot.) When I call this a recipe for two, I don’t mean sit down and eat two cinnamon rolls each for breakfast (you probably shouldn’t—they’re really rich).

I mean this is the perfect number of cinnamon rolls for two people to enjoy over a day or two. Maybe you have one for breakfast and split one for dessert. Maybe you have cinnamon rolls for breakfast two days in a row. And if four is really too many for you, freeze half of them. They freeze really, really well.

How to Freeze Cinnamon Rolls

I prefer to freeze the cinnamon rolls un-frosted, so if you plan on freezing some of the rolls, don’t frost the entire batch right out of the oven.

Wrap each roll in plastic wrap and store in a freezer bag.
Spread single servings of cream cheese frosting on parchment paper and freeze until solid, before wrapping and placing them in the bag with the rolls.
When you are ready to eat, heat frozen rolls in the microwave for 30 seconds. Put a dollop of frozen frosting on the top. Microwave for additional 30 seconds. (The frosting might still be a little cold, but spread it over the top of the hot cinnamon roll and it will heat up quickly.)

More Small-batch Breakfast Ideas

Buttermilk Pancakes for Two
Crispy Waffles
Pancakes for One
Small-batch Cream Scones
Banana Pancakes

More Small-batch Favorites

Small-batch Chocolate Chip Cookies
Easy Kettle Corn
Small Carrot Cake
Small-batch Brownies

Overhead photo of a small batch of cinnamon rolls with cream cheese frosting in a baking dish. - 27

Ingredients

Special Equipment

▢ 6 to 7-inch baking dish

Dough

▢ ⅓ cup milk any percentage
▢ 1 teaspoon active dry yeast
▢ 1 tablespoon ( 13 g) granulated sugar plus a pinch for proofing yeast
▢ 2 tablespoons ( 28 g) salted butter melted and slightly cooled
▢ 1 large egg yolk
▢ ¼ teaspoon salt
▢ 1 cup and 1 tablespoon ( 150 g) all-purpose flour

Filling

▢ ⅓ cup ( 66 g) packed brown sugar
▢ 1 teaspoon cinnamon
▢ 2 tablespoons ( 28 g) salted butter softened

Frosting

▢ 3 ounces cream cheese softened
▢ 3 tablespoons ( 42 g) salted butter softened
▢ 1 cup ( 120 g) powdered sugar
▢ ½ teaspoon vanilla extract
▢ Pinch of salt

Instructions

Make Dough

Pour your milk into a mug and microwave it for about 20 seconds until it is lukewarm, NOT HOT (about 105-115 degrees F). Stir in yeast and a pinch of sugar and allow to sit for 10-15 minutes until the top of the mixture looks foamy.*
In a medium bowl, whisk together milk and yeast mixture with melted butter, sugar, egg yolk, and salt.
Add the flour and use a spoon to mix well, until a thick, sticky dough forms and all the flour is incorporated. Drop the mixture onto a well-floured work surface and knead until the dough is no longer sticky and forms a ball (about 10 to 15 folds).

First Rise

Place dough into a greased bowl, cover with a towel, and allow to rise in a warm place for an hour to 90 minutes, until doubled in size.

Shape Rolls

Stir together brown sugar and cinnamon.
Once your dough has risen, turn it out on a lightly floured surface and squish and stretch it GENTLY (we don’t want to rip it) into an oblong shape and then use a rolling pin to roll the dough out to about 5 by 15 inches. Gently manipulate the corners and sides so you have a nice rectangle.
Spread butter over the entire thing and top with the brown sugar mixture. Roll into a tight log from the short side. Use a serrated knife or dental floss to cut the roll into quarters.

Same-day Rolls

Place the rolls in a 6 to 7-inch greased baking dish. Cover with a towel, place them in a warm spot, and allow to rise for 45 minutes to an hour, until puffed up and fluffy.
Preheat oven to 375° F. Bake cinnamon rolls for 15-22 minutes, until the tops are golden and centers cooked through. Allow rolls to cool for 5 minutes before frosting.

Overnight Rolls

After shaping the rolls, transfer them to a greased baking dish, cover tightly with plastic wrap, and place in the refrigerator overnight, up to 24 hours.
In the morning, take rolls out of the fridge and set them in a warm spot (leave plastic wrap on). Allow them to rise for 1 to 2 hours, until puffed up and fluffy.
Preheat oven to 375° F. Remove plastic wrap and bake cinnamon rolls for 15-22 minutes, until the tops are golden and centers cooked through.

Frosting

While your rolls are baking, in a medium bowl, whisk together softened cream cheese, butter, sugar, vanilla, and salt, until well combined.
Spread frosting over rolls, serve, and enjoy!

Notes

This post was originally published on 2/12/16. It was updated on 10/26/20 with new photos and additional information and tips. The recipe was also modified in the following ways:

Cut the yeast. For a recipe this size, it did not need as much as it was using.
Added a pinch of sugar to the milk when proofing the yeast. This is not actually necessary but makes the yeast foam more dramatically so it’s easier to tell that it’s alive.
Added time for a second rise. Originally these rolls went straight from the fridge into a cold oven and did a sort of abbreviated second rise as the oven preheated. This always worked for me, but it didn’t work well with all ovens.
Decreased the baking temperature.

If you loved the original recipe, you can still find it here .

This quick and easy Fettuccine Alfredo for one can be made in less than twenty minutes and makes a fabulously cheesy lunch or dinner.

Hey, you know what’s great? Fettuccine Alfredo.

So given the choice, I’d rather not make more than can be eaten immediately.

That’s where today’s recipe, Fettuccine Alfredo for one comes in handy.

Fettuccine alfredo for one on a plate with broccoli and garlic bread. - 28

This post and its photos have been updated. Don’t worry, you’re in the right place.

When I feel like making pasta for just myself, this is my go-to cheesy pasta recipe (well, this and my Mac and Cheese for One ). It makes just one 2-ounce serving of pasta (yay portion control!)

AND takes only as long to make as it takes to bring some water to boil and cook some fettuccine noodles.

The sauce is a classic Alfredo sauce, which means no roux. It’s just butter, some cream or milk, a little parmesan, and a sprinkling of spices, so it comes together quick.

Ingredient Notes

Milk, half and half or heavy cream: The Alfredo sauce can be made with whatever dairy you have on hand. Half and half is my preferred choice here. Cream will give you the richest, thickest sauce, and milk will make a thin (but still delicious sauce). To make a rough half and half substitute , combine approximately 2 parts milk to one part cream (it doesn’t have to be exact). If you have leftovers of either, check out my posts on what to do with leftover heavy cream or leftover half and half .
Parmesan: Go with freshly grated parmesan if you can. It melts more smoothly than the pre-shredded, bagged stuff. But if bagged is all you have, you can use it, your sauce might just be a little lumpy. This recipe calls for 1/2 ounce of cheese, which will be between 2 tablespoons and 1/4 cup of parmesan depending on how you grate it (2 tablespoons for a box grater/pre-shredded cheese, 1/4 cup using a microplane). Don’t worry too much about getting the exact right amount of cheese. A little extra parm never hurt anyone.
Fettuccine: Fettuccine noodles are obviously classic here, but use whatever pasta you want.