Baked Fettuccine with White Wine Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 10 min Cook: 25 min Serves 4 Italian cuisine 520 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.

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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.

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