Skinny Fettuccine Alfredo

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Skinny Fettuccine Alfredo -- lightened up with a few simple tweaks, and so delicious and creamy! |

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

Skinny Fettucine Alfredo 4

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.
Skinny Fettuccine Alfredo Recipe |

Then toss them together until everything is nice and creamy and evenly coated.

Skinny Fettuccine Alfredo -- lightened up with a few simple tweaks, and so delicious and creamy! |

Then a delicious pan of fettuccine alfredo is yours to enjoy! You’re welcome to just serve it plain…

Skinny Fettuccine Alfredo -- lightened up with a few simple tweaks, and so delicious and creamy! |

…or you can top it with a little extra Parmesan, some fresh parsley or basil, or whatever sounds good. :)

Skinny Fettucine Alfredo 5

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.


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Skinny Fettuccine Alfredo

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x


This easy fettuccine alfredo recipe is made “skinny” with a lighter alfredo sauce recipe — but it’s as delicious and creamy and flavorful as ever!


  • 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)


  1. Cook pasta al dente according to package directions, in generously-salted water.
  2. 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.
  3. 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.
  4. Drain pasta, then immediately add pasta to the saute pan with alfredo sauce. Toss to combine. Serve topped with chopped fresh parsley if desired.

*Nutrition facts calculated with My Fitness Pal.

Skinny Fettuccine Alfredo -- lightened up with a few simple tweaks, and so delicious and creamy! |

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Recipe rating

703 comments on “Skinny Fettuccine Alfredo”

1 8 9 10
  1. This looks delish! Should the chicken stock be bought salted or unsalted?

  2. 5 stars
    Love this recipe. Have made it dozens of times and it’s my hubbys fave!

  3. 5 stars
    My teens LOVED this! I never make alfredo sauce because it is so heavy – this recipe definitely trims down the fat yet loses none of the flavor. And it was SOOOO easy and fast! Big hit in my household! (Tossed in chicken and broccoli – easy, well rounded dinner)

  4. 5 stars
    This is so delicious! Thank you for sharing such a wonderful recipe! Hope you are having a nice day.

  5. 5 stars
    Made this with powdered milk & skipped the flour. Came out creamy & yum. Definitely making this again. Thanks so much for sharing your brilliant adaptation of a favorite recipe!

  6. 5 stars
    loved this recipe!! Used regular milk and was creamy but not too rich.

  7. Hi! Can you make and freeze just the sauce?

  8. 4 stars
    This is my go to pasta recipe. Sometimes I add fresh peas or sautéed mushrooms. I do add Worcestershire to the recipe as I feel it adds to the body of the sauce. In all a great light pasta sauce.

  9. 5 stars
    Was wonderful! Used 1T butter (love the flavor it adds to cooking) and 2% milk. Made 18oz of fresh fettuccine and added 1lb peeled/deveined shrimp and one large crown of broccoli (cut short and cooked). Had plenty of sauce ~ this recipe is a keeper!

  10. 5 stars
    About 15 years ago, I got a recipe almost like this from a local healthier catering company called Gimme The Skinny. It has since closed. I couldn’t find my recipe today but I did find this!
    It was perfect! I made it with 2% milk, veg stock (I’m a vegetarian) and omitted the extra salt. Thank you satisfying my Alfredo craving!

  11. I made this for lunch (with grilled chicken and broccoli) . It was so rich tasting and completely satisfying! You have to make this for dinner, restaurant worthy without all the guilt. MAKE THIS!

  12. This is my go-to recipe for alfredo. I’ve made this with non-dairy milk (soy and almond) with great results!

  13. This was simply delicious. And very simple and wuick

  14. I made this for the first time with non-fat lactose free milk, already minced garlic in oil, fresh Parmesan and half butter, half olive oil. The chicken stock gave it great flavor. I added chicken nd broccoli. It was absolutely delicious.

  15. Love this recipe. More than rich enough for Alfredo lovers. I used 1 T olive oil + 1 T butter. Last night while cooking this, I spilled my glass of wine all over the well worn recipe. Thank heavens I found the recipe still on the internet. Thanks!

  16. Can this, or just the sauce, be used the next day? It’s only me and my husband…

    • Actually, can the sauce be made ahead of time and refrigerated? I’d like to make enough pasta for one meal and heat up the right amount of sauce for it.

  17. HELP! :) Making this now. Is is chicken broth or stock? Recipe lists one and ingredients list the other. Which is best? Thank you!

  18. This was delicious! Thank you for the recipe.

    • I have been using this recipe a _th time and it’s perfect !
      I always double the sauce as we love more of it on our pasta. I usually add shrimps on it,but today I will make it with cooked chicken breast fillets.
      Thank you so much for this recipe.

  19. Amazing, made it tonight for dinner. Family Favorite

  20. This is my go to recipe for alfredo sauce, so delicious! I made it tonight using sweet rice flour to make it gluten free and it is just as creamy and delicious over my red lentil gluten free pasta.

  21. Quick and easy alfredo sauce recipe. I’m high altitude and put a bit more flour to have the texture come out just right. Will be making this again!

  22. loved this recipe. flavorful and great consistency

  23. I would recommend to ANYONE! This recipe is AMAZING! The doctor told my dad he had to cut down on sugar and eat better, this recipe was perfect and he loved it. Also, this recipe can be flexed a bit. I didn’t have chicken broth so I took ramen noodles chicken flavor and it worked perfectly. I also didn’t have bread flour I used cake flour and as you can guess it worked perfectly. Even my forain extange student loved it! (she is a very picky eater and only eats things like pizza and lasigna, basicly aything with red sauce) 52/10 would recomend. <3

  24. Delicious. I will definitely make it again. Thank you for sharing this.

  25. Absolutely delicious! Made as per recipe with chicken and broccoli. Kid and adult approved!

  26. I never ever leave recipe reviews but this was SO good. I used butter and only added one extra ingredient at the end – because the chicken was still on the grill, my pasta started to get sticky and thick (as alfredo does) so I crossed my fingers and dumped in about half a cup of pasta water and it was perfect! Smoothed everything out and added a little extra flavor.

  27. What would happen if I used nonfat half and half?

  28. Amazing! Made exactly as stated and wouldn’t change a thing! Thank you for this recipe!

  29. Loved this recipe. I used butter instead of olive oil and that flavour boost really made it for us. We were so happy to find an alfredo recipe that isn’t too heavy! Added some shrimp on top as well!

  30. im going to make this today. can I use potato starch flour

  31. I’ve made this so many times. It’s a super easy, great, no guilt recipe! Don’t miss the cream at all!! Tonight I’m trying it with gnocchi instead of fettuccine.
    Thanks for all your great recipes…They all turn out wonderful!!!

  32. Good, best of the skinny recipes – mine came out a little tight. save some pasta water to loosen up.
    Seems like a lot of garlic but it is not.
    I used a garlic press right into the olive oil, that makes it more mellow.
    Added a lot of fresh ground pepper.That really makes it pop!
    Used low salt chicken broth so the saltiness can be adjusted as some Parmesans can be salty.
    You WILL need a whisk!

  33. Delicious and super easy meal! I added rotisserie chicken and brocolli and it made a perfect meal!

  34. Wow!!! Love it- comfort food without the guilt! I used chick pea rotini to make it a bit more guilt free. Thanks for sharing!

  35. Can you add serving sizes to your recipes? I use recipes from your page a lot and like that you provide the nutrition information but I always question what the serving size is. Thank you!

  36. Delicious!! I used 1/2 n 1/2 and added some lemon zest=AWESOME!!! Thank you!

  37. Wow! Thank you so much for this recipe! We will definitely make it again. I made it exactly according to the recipe and it was SUCH a hit. That heavy dose of garlic really accented the parmesan. Sauce was creamy and perfect!

  38. This is our go to recipe for Alfredo sauce!! But, the last step. The one where the milk is poured and you let it simmer for an additional minute before you put in the cheese..,.it needs to simmer for a good 15-20 minutes before it gets thick. At least with me….

  39. Loved!! Tasted like the real thing and was very filling!

  40. I have prepared this several times and it’s always a hit! Easy to make and so good!

  41. Absolutely delicious! And was so easy to make. I used whole grain pasta and fat free milk.

  42. What a wonderful recipe! My parents and I loved it. I served I will be using this recipe for all of my Alfredo needs moving forward!

  43. WOW. It’s Genius. The flavor, the texture…this recipe was nothing short of Amazing! I paired it with my first go at homemade fettuccini and the resulting dinner, had my family blown away. Can’t tolerate “full-tilt” original fettuccine alfredo on every level, but don’t miss it one bit after trying this. My son just ordered it last week and agreed that this version was waaaay better! Thank you for the fantastic recipe!

  44. I made this and was delightfully shocked at how simple and delicious it was – thanks

  45. So easy! The flavor is so good you will never now its a lighter version!!!!

  46. I regret trying to make this as a large batch for lunches this week. The sauce was ridiculously watery. I even added more Parmesan and flour to get a hint of thickness to it but it never got any better. I said screw it, threw on top of the noodles, broccoli, and chicken and hoped for the best. Wasn’t any better reheated, no thickness, just watery milk. I guess this is why I never like to follow instructions, it never comes out like expected.

  47. Absolutely delicious 🤤!

  48. Way too salty, so next time I won’t add the extra salt and perhaps dilute my stock a bit. Looking forward to trying again.

  49. I made this with 2 cups milk (actually 1 cup 2% and 1 cup of Ripple) because we didn’t have any chicken stock. Added a little bit of my own seasoning to make up for missing that chicken flavor. It turned out SO good!! My husband is not a pasta eater but he RAVED about it and couldn’t stop eating!

  50. Hi! What can I use instead of chicken broth? Thanks!