Mmmmm, fettuccine alfredo.
I don’t know about you, but this rich and creamy and oh-so-decadent pasta is pretty much the ultimate comfort food in my book. It has long been a favorite dish of mine, and one that I always looked forward to ordering out at some of my favorite Italian restaurants on special occasions. But I made the mistake of peeking at the nutrition facts for fettuccine alfredo a few years ago. And after seeing just how much (hint: so much) extra butter and heavy cream restaurants usually toss into this dish, I felt like it was probably time to swear it off for good.
But let’s be real — a girl needs her favorite fettuccine alfredo every now an then.
So I set to work a few years ago experimenting and tweaking with ways to lighten up this classic dish. I stuck with the traditional ingredients (no cauliflower sauce here), although I completely nixed the heavy cream in place of low-fat milk with a roux. And lo and behold, it actually worked!!! Turns out you can have rich and creamy and oh-so-decadent fettuccine alfredo made at home — bonus, in just 20 minutes! — with this lightened-up easy recipe. And I’m obsessed with it.
And today I thought I would bump it back to the top of the blog to re-share it with those of you who might have missed it and need some healthier fettuccine alfredo in your lives. :) I went ahead and updated the pictures from the original post that I shared about 3 years ago, but the recipe is the same and just as good as ever. So put on some water to boil, and let’s make some pasta!
Skinny Fettuccine Alfredo Recipe | 1-Minute Video
This recipe, of course, centers around its two namesake ingredients — fettuccine and alfredo sauce.
You’re welcome to use any kind of pasta you’d like for this recipe — traditional semolina, whole-wheat pasta, gluten-free pasta (if so, check out my gluten-free alfredo sauce recipe), totally up to you! My one tip as always is just to be sure that you generously salt the water before adding the pasta. This is your one opportunity to kick up the flavor in the actual pasta itself, so don’t skimp!
But the sauce — this magical sauce — is the rockstar of the recipe. As I said, no heavy cream or cream cheese is used in this recipe. All you need are:
- olive oil (a healthier fat, or you’re welcome to use butter for the flavor)
- fresh garlic (a must!!)
- flour (to thicken)
- chicken broth (more flavorful than milk; you can also sub in veggie stock)
- low-fat milk (you can use any milk, even soy)
- Parmesan cheese (if you freshly grate it, it will be more flavorful)
Both the sauce and pasta cook quickly. So when you’re ready, drain your pasta and then add in the alfredo sauce.
Then toss them together until everything is nice and creamy and evenly coated.
Then a delicious pan of fettuccine alfredo is yours to enjoy! You’re welcome to just serve it plain…
…or you can top it with a little extra Parmesan, some fresh parsley or basil, or whatever sounds good. :)
But the best news? As opposed to the fettuccine alfredo recipe from Olive Garden, which clocks in at a whopping 1220 calories a serving, one serving of this alfredo sauce clocks in at 141 calories, and when combined with the fettuccine it is 450 calories a serving. Not too shabby for a thick and creamy pasta. Perfect when served with a light salad like this one.
Enjoy!
Skinny Fettuccine Alfredo
Ingredients
- 12 ounces fettuccine (or any pasta shape)
- 1 Tablespoon extra virgin olive oil or butter
- 4 cloves garlic, pressed or finely-minced
- 3 Tablespoons all-purpose flour
- 1 cup chicken stock
- 1 cup low-fat milk (I used 1%)
- 3/4 cup freshly-grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- (optional toppings: chopped fresh parsley, extra Parmesan)
Instructions
- Cook pasta al dente according to package directions, in generously-salted water.
- Meanwhile, heat olive oil (or melt butter) in a large saute pan over medium-high heat. Add garlic and saute one minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Saute for an additional minute to cook the flour, stirring occasionally.
- Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened, then stir in Parmesan cheese, salt and pepper until the cheese melted. Reduce heat to medium-low until pasta is cooked.
- Drain pasta, then immediately add pasta to the saute pan with alfredo sauce. Toss to combine. Serve topped with chopped fresh parsley if desired.
Did you make this?Let me know how it turned out in the comments below!*Nutrition facts calculated with My Fitness Pal.
Hi Ali!
I’m generally new to cooking, and I saw that you emphasize the importance of well-salting the water for the pasta. I was wondering, what do you consider “well-salted”? A specific measurement would be very helpful to me!
PS: I absolutely LOVE your blog– I made both of the baked ziti’s and they were amazing.
Thanks!
Hi, Kirstin! Thank you so much! Honestly, we just eyeball it, but probably 1/2 tablespoon. But here’s an interesting test and article on the subject! We hope that helps!
HOW MUCH LOWER IN CALORIES WOULD IT BE IF YOU USED WHEAT PASTA DO YOU THINK?
Hi, Sue, we’re really not sure. We’d suggest comparing the nutrition facts on both.
Wow! This was amazing! I’m 8 weeks pregnant and still find it hard to fight morning sickness but with intense cravings for creamy pasta I had to try this with a few modifications due to laziness, lol. I used what I had rather than go to the store. I used angel hair pasta and organic whole wheat flour, and without the cheese I used a yogurt butter instead. I must admit this is a new favorite for me that will likely carry me through this pregnancy like a breeze! I kept it bland but the chicken broth more than made up for the lack of salt and pepper with a tasty twist I would have never thought of!
Thank you, Danielle! We’re so happy you liked this, and that it’s helping you with the last stretch of your pregnancy. Hold tight, you’re almost there (and congrats)! : D
I can’t wait to try this with “zoodle” noodles…noodles made from zucchini.
Ooooh, I bet it would be delicious that way!
I am pregnant with gestational diabetes. I have been looking for something I could make at home and enjoy without feeling guilty or risking an increase in my glucose levels. The chicken broth was such a great component and I couldn’t tell the difference by substituting skim (that’s what I have to drink) for the heavy cream. I did use whole wheat organic pasta added a little crushed red pepper (I dont know why I like things so spicy lol) and threw in a serving of broccoli for my daily veggie intake. Other than the red pepper, I followed your recipe exactly and it was absolutely delidelicious! Thank you for sharing.
Amanda, I’m so happy to hear that you enjoyed this recipe, and that it works for your diabetes. Thank you for giving it a try, and for your comment!
Do you happen to know how to adjust the recipe for a 16 oz package of noodles? Thanks so much!
I would probably just double the other ingredients. You can always reserve some of the sauce if you’re worried it might be too saucy. Hope that helps!
Delicious! I love alfredo and make it quite often. I was pleasantly surprised how thick and creamy this was. Not as rich as regular alfredo but very tasty and healthy. ….which is way more important!!
Thanks, Connie, so happy you liked it!
Wow, I love how simple this is!! Yet so good!!! New favorite site for recipes :) !
Thanks so much, Jessica!
Wow!I made this for dinner and we loved it! easy simple creamy and delicious!
Thank you, Quianna, so glad to hear that! : )
this sounds wonderful and i am going to make it tonight, and wondered if you could freeze portions of it. hubby not a pasta lover, so i would love to have some for me in freezer.
Hey Jo! You could technically freeze this, but I think you would find it doesn’t hold up as well, as it’s not that freezer-friendly. The sauce tends to split, upon thawing/reheating, so I would avoid freezing it if you can! Maybe you could make a smaller portion of the recipe, since your husband doesn’t like pasta. Then it will be fresher. : ) Hope that helps!