Let me tell you, this Christmas Fettuccine Recipe has become one of my go-to festive dishes that never fails to impress. It’s comfort food with a touch of elegance, perfect for cozy holiday dinners when you want something a bit special but still straightforward to make. The creamy sauce and fresh tomato bring a bright, cozy feeling that’s just perfect for winter gatherings.

What I love most is how this recipe manages to feel fancy without requiring hours in the kitchen — plus, it’s a fantastic way to use up some of those holiday herbs and ingredients gathering in your fridge. If you’re searching for a Christmas Fettuccine Recipe that’s both satisfying and memorable, this one will quickly become a staple for your holiday menu.

Ingredients You’ll Need

The combination of these ingredients brings a beautiful balance of richness, acidity, and fresh herbal notes that make this Christmas Fettuccine Recipe shine. When shopping, pick fresh and high-quality items to really let the flavors pop — it makes a world of difference.

Dry fettuccine noodles: I always use the traditional long fettuccine for that silky, ribbon-like texture that holds the sauce beautifully.
Olive oil: Choose a good extra-virgin olive oil for that subtle fruity undertone.
Shallot: I like finely mincing for a gentle sweetness that’s less sharp than onions.
Garlic: Freshly minced garlic adds that warm, aromatic foundation — don’t skimp here!
Roma tomatoes: I prefer to seed these for a less watery sauce and that perfect fresh tomato flavor.
Dry white wine: Something like Chardonnay or Sauvignon Blanc adds nice acidity and depth; it’s fine to swap with chicken broth if you want to skip alcohol.
Unsalted butter: Go for the real thing to make the sauce luxuriously creamy.
Heavy cream: This is what gives the sauce that rich, velvety texture — full-fat is key.
Freshly grated Parmesan cheese: Grate it yourself for best melting and flavor; pre-grated just doesn’t cut it.
Kosher salt: To taste — I find this type seasons nicely without being too intense.
Freshly ground black pepper: Always grind fresh to get that sharp kick.
Minced fresh parsley: I sprinkle this on top for a burst of color and freshness.
Basil leaves: Torn fresh over the pasta right before serving for that lovely aroma and festive green touch.

Variations

One of my favorite things about this Christmas Fettuccine Recipe is how flexible it is. You can easily tailor it to what you have on hand or how fancy you want to get — it’s your call!

Vegetarian: Skip the wine if you want and use vegetable broth instead; it’s just as delicious and keeps the sauce rich.
Protein addition: I’ve added grilled shrimp or pan-seared chicken breast at holiday dinners — it takes this basic recipe to something really substantial.
Spicy twist: Add a pinch of red chili flakes when cooking the garlic for a subtle heat that wakes up the whole dish.
Dairy-free: Use coconut cream and a plant-based Parmesan alternative for a lush, allergen-friendly version.

How to Make Christmas Fettuccine Recipe

Step 1: Cook pasta to al dente perfection

Start by boiling salted water and cooking your fettuccine noodles according to package instructions, aiming for al dente — firm but tender. I always taste a strand a minute or two before the recommended time to get it just right since overcooked pasta can make your creamy sauce heavy. Drain the pasta, but save about a cup of pasta water to adjust your sauce later if needed.

Step 2: Sauté shallots and garlic in olive oil

In a large skillet, warm the olive oil over medium heat. Toss in the minced shallots and cook gently until they soften and become translucent — about 2 minutes. Then add the garlic, stirring constantly to avoid burning; you want it to release its fragrance but not turn bitter, so about 30 seconds to a minute is perfect.

Step 3: Create the tomato and wine base

Add the diced roma tomatoes to the skillet and stir everything together. Let them cook down for about 5 minutes until the juices reduce slightly. Now, pour in the dry white wine and let it simmer for another few minutes — this will build flavor and meld the acidity with the sweetness of the tomatoes beautifully.

Step 4: Whisk in butter, cream, and Parmesan

Lower the heat and add the butter, stirring until it melts and blends fully. Slowly pour in the heavy cream while gently stirring to prevent curdling. Next, add in the grated Parmesan cheese a handful at a time, whisking to create a silky, creamy sauce. If it looks too thick, loosen it with some reserved pasta water until you hit that perfect consistency.

Step 5: Combine pasta and finish seasoning

Toss the drained pasta right into the sauce, using tongs or a pasta fork to coat every strand thoroughly. Season with kosher salt and freshly ground black pepper to your taste — I usually do this gradually, tasting as I go to balance it well. Heat everything together for a minute or two for maximum flavor melding, then remove from heat.

How to Serve Christmas Fettuccine Recipe

A close-up view of a skillet filled with creamy fettuccine pasta, showing long, flat, pale yellow noodles mixed with small green parsley pieces and black pepper, with a few tiny red bits scattered inside. A woman's hand is holding a fork lifting a bundle of noodles high above the skillet, creating a sense of motion. The skillet is metallic and sits on a white marbled surface, with a striped cloth nearby. The background is softly blurred, focusing attention on the creamy texture and fresh herbs on the pasta. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

My go-to garnishes for this Christmas Fettuccine Recipe are plenty of freshly minced parsley and torn basil leaves. The herbs add that lovely vibrant color and fresh pop that balances the richness of the sauce. Don’t forget an extra sprinkle of Parmesan on top — it just elevates every bite.

Side Dishes

I like pairing this pasta with a crisp green salad dressed with lemon vinaigrette to cut through the creaminess. Roasted Brussels sprouts or garlic butter green beans bring the perfect festive veggie touch. And hey, if you want to be extra indulgent, garlic bread is always a crowd-pleaser alongside this dish.

Creative Ways to Present

When hosting holiday dinner, I arrange the Christmas Fettuccine in shallow bowls and stack it gently for height — it looks elegant and inviting. Adding a sprig of fresh basil or a small dusting of Parmesan around the rim adds a little festive flair. For family-style serving, a pretty wooden board or platter with herbs scattered makes everything feel cozy and warm.

Make Ahead and Storage

Storing Leftovers

I store leftover Christmas Fettuccine in an airtight container in the fridge for up to 3 days. The sauce thickens as it cools, so before reheating, I like to add a splash of cream or milk to loosen it back up and keep it silky. It reheats best gently on the stovetop rather than the microwave if you can swing it.

Freezing

Personally, I don’t freeze this dish often since cream-based sauces can separate, but if you want to try, freeze the pasta and sauce separately. Wrap the pasta tightly in foil or freezer-safe bags. The sauce freezes better if strained and stored in a sealed container. Thaw in the fridge overnight before reheating carefully.

Reheating

Reheat gently on the stove over low heat, stirring frequently and adding a splash of cream, milk, or reserved pasta water to help re-emulsify the sauce. This method keeps the texture smooth and prevents the sauce from breaking or the cheese clumping. If you’re in a hurry, short intervals in the microwave with stirring between each help, but the stovetop is best.

FAQs

Can I use other types of pasta for the Christmas Fettuccine Recipe?

Absolutely! While fettuccine is traditional and holds the sauce beautifully, you can use linguine, tagliatelle, or even pappardelle. Short pasta shapes like penne or rigatoni work too, but the texture will be different. Just adjust cooking time accordingly.
Is it okay to substitute heavy cream with milk or half-and-half?

You can, but the sauce won’t be quite as rich or thick. Heavy cream really gives that velvety texture that makes this Christmas Fettuccine Recipe feel indulgent. If you use milk or half-and-half, consider adding a bit more butter or flour to thicken.
Can I prepare parts of this recipe in advance?

Yes! You can mince shallots and garlic ahead of time and even dice tomatoes in advance. The sauce is best made fresh but can be prepared a few hours earlier and gently reheated before tossing with pasta. Cooked pasta is best added fresh to avoid clinginess.
What wine pairs well with this Christmas Fettuccine Recipe?

I recommend a crisp, dry white like a Sauvignon Blanc or Chardonnay. These complement the creamy sauce and tomato acidity wonderfully. If you prefer red, a light Pinot Noir can also work for the meal overall, but avoid heavy reds.
How do I prevent the sauce from breaking?

Cook the sauce on low heat and add cream slowly. Stir constantly and avoid boiling once the cream is added. Also, make sure your cheese is freshly grated and add it gradually to help it melt smoothly into the sauce.

Final Thoughts

I honestly can’t recommend this Christmas Fettuccine Recipe enough—it’s become a little holiday tradition in my kitchen that friends always ask about. The creamy, flavorful sauce paired with fresh herbs makes each bite feel like a cozy celebration. Give it a try this season; I promise it’ll bring warmth and happiness to your table just like it did to mine.