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.
Make this for the kids all the time and they love helping. Great recipe!
Thanks for sharing, Meg — we’re so glad you and your kiddos enjoy it!
Hi.
I love your site–so elegant, love your creativity with food, so, of course, I love your recipes! THANK YOU!!
I usually find your instructions crisp and clear; however, in this recipe I got a bit confused by the following, a double ‘al dente’:
DIRECTIONS:
Cook pasta al dente according to package directions, in generously salted water.
Meanwhile, …
Slowly add chicken broth, … … Reduce heat to medium-low until pasta reaches al dente.
Again, thank you for taking the time to share your delicious recipes with us all.
I would love to try this recipe as there’s no cream in it which is good as I can’t have cream ,I can’t have butter either only dairy free butter
We hope you’ll enjoy it Rachael! :)
Found this recipe a while back, and it’s become a staple in our house. Relatively quick and easy, and uses ingredients I always have on hand. I’ve added shrimp, leftover chicken, ham and or peas. I have sometimes struggled with the flour not getting completely incorporated, despite trying different techniques. I may just try adding less. Definitely a keeper!
The recipe calls for 3 tbsp of flour. I definitely do not recommend the flour, not that much at least. It made the texture weird; the sauce way too thick; and I could still taste the flour. I’ll try to alternate the recipe the next time I make it.
I love this recipe, but my sauce came out very watery. What did I do wrong? Any suggestions?
Oh no, we’re sorry to hear that Gaby! We’re not sure what could have gone wrong if you made the roux (that is what thickens the sauce). It sounds like maybe it just needed to cook a little longer to thicken more.
This is SO good! WOW Yumm
Thank you Jessica! We’re so happy you enjoyed it!
Did you mean chicken stock (as referenced in Ingredients list) or broth (as referenced in directions)? I used chicken stock and almond milk in my sauce and it tastes amazing but is a light brown rather than white.
Hi Kaitey! You can use either one — both work great! As for the color, it sounds like the roux may have burned or cooked a little too long (it would explain the brownish color).
SO GOOD!! Tasted like the fattier version. I got so excited about this recipie I made ot during breakfast so I could have it ready to go post-gym for lunch. Yowza! I’m gonna add chicken too. Absolutely scrumptious.
Yay! We’re so happy you enjoyed it Emily!
I love garlic, but I felt the 4 cloves were a little overpowering. Trying to temper it with freshly shredded mozzarella. Any other suggestions?
Oh no, we’re sorry to hear that Ana! You could try adding more cheese for sure, and also some chicken broth and/or milk. We hope that helps!