Baked Fettuccine with White Wine Sauce
Creamy, tangy fettuccine baked with a simple white wine sauce and fresh herbs, creating a comforting dish that comes together in under 40 minutes. This italian-inspired pasta ready in about 35 minutes blends fettuccine, butter, minced garlic into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 520 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz fettuccine
- 3 tbsp butter
- 2 cloves, minced garlic
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1/4 cup, grated Parmesan cheese
- 1 tbsp, chopped fresh parsley
- 1/4 cup, chopped fresh basil
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 375°F (190°C). Cook fettuccine in a large pot of salted boiling water until al dente (8-10 minutes), then drain and set aside.
- Step 2: Melt 3 tbsp butter in a medium saucepan over medium heat. Add 2 minced garlic cloves and cook for 1 minute until fragrant, avoiding browning. Pour in 1/2 cup dry white wine and simmer for 2 minutes until reduced by half.
- Step 3: Stir in 1 cup heavy cream and cook for 3-4 minutes until sauce thickens slightly. Remove from heat, stir in 1/4 cup grated Parmesan cheese until melted, and season with 1/4 tsp salt and 1/4 tsp black pepper. Toss drained fettuccine with sauce until coated, transfer to a greased baking dish, and sprinkle with 1 tbsp fresh parsley and 1/4 cup fresh basil. Bake for 15 minutes until bubbly and golden.
Frequently asked questions
How long does Baked Fettuccine with White Wine Sauce take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Baked Fettuccine with White Wine Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Baked Fettuccine with White Wine Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Fettuccine with White Wine Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Fettuccine with White Wine Sauce?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My nonna would approve! The baked fettuccine had that ideal golden crust while staying tender. Served with garlic bread—zero leftovers!
- ★★★★★
The white wine sauce was divine—perfectly balanced without overpowering the fettuccine. Made it for date night and it was a hit!
- ★★★★☆
Family loved the creamy texture—kids even asked for seconds. Would add more herbs next time for extra flavor.
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