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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.
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!
Ingredients
Scale
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.
I made this last night, all I can say is Thank You! Thank You! Thank You!!!!! I didn’t think that skinny Alfredo could be done, but you proved that not only could it be done, but it can be delicious! Thank you so much!
Hey Ali~Alfredo is also a fam fav @ our house. We do this gluten-free with rice pasta & Xanthan Gum. I often use Xanthan Gum to thicken gravies, dressings, etc. It has no noticeable flavor, so it makes an awesome substitute!
I made this sauce for Pasta Primavera with chicken and the sauce was delicious! I did use both olive oil and butter; added some lemon zest. This is a keeper recipe!
You (and your recipe!) are divine!! My husband and I are trying to get back to our healthy eating habits and this recipe will show my husband that healthy can also be tasty… and masquerade as naughty too!! :)
oh my word this was AMAZING!!! I made this for my little family a couple of weeks ago and it has been requested yet again! So I am writing this as i am preparing to make it a second time! My husband spent 5 years in Italy and I have never liked fettuccine Alfredo, so I was on the hunt for a good recipe that was close to what he was used to, something I would actually like, and one that would work with our clean lifestyle. THIS WAS IT! Thank you, thank you for sharing this recipe!! My 3 year old gobbled it up and even asked for seconds! I followed the recipe exactly as written, but I also added chicken and tonight I am adding fresh spinach! Thanks again!! :)
Thankyou for this delicious recipe! I am usually a disaster in the kitchen but this was quick, simple and i had all the ingredients on hand. Not only did my hubby say it was restaurant quality but my kids- including an incredibly fussy 4 yr old- absolutely love it! I will be adding it to our regular dinner recipes. Thanks again!
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!
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!!
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.
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!
Hayley @ Gimme Some Oven —
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
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!
Hayley @ Gimme Some Oven —
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!
Wow this was amazing! I have been looking for healthier pasta dishes and this one is definately a keeper! I used 3 cloves of garlic, nonfat milk and whole wheat rotini along with some boiled broccoli and it was fabulous.makes a great main dish for my hungry vegetarian family! Thank you so much
Hayley @ Gimme Some Oven —
Thank you, Rachel, we’re so glad you enjoyed this! : )
this is an incredible go-to recipe! We are a pretty clean-eating family and I love to use the instead of teaching for a jar. I throw it together with shrimp, chopped leftover ham, peas – whatever I have in the fridge. It would also be good as white pizza sauce. I used whole wheat white flour and skim milk, and I didn’t measure the cheese, just went with my gut :) oh and I also used 1 tsp better than bouillon with a cup of water and omitted the salt. A keeper!
Using this sauce tonight as a base for grilled pizzas. Mine with chicken and broccoli, my wife (she doesn’t eat meat) with spinach, artichokes, and shrimp. Can’t wait!
Hayley @ Gimme Some Oven —
That sounds amazing — awesome idea! And we hope you like the sauce! : )
Made this tonight. Followed the recipe exactly. We loved it. I steamed some broccoli and heated some grilled chicken for mix ins. I think we’ll be making this often. Thanks for the recipe!
Hayley @ Gimme Some Oven —
Thanks Julie, we’re so glad you liked it! Grilled chicken and steamed broccoli are awesome mix ins. :)
This is SO good! I’ve made it twice now – once for me and my husband and again last night for a dinner party with friends. Because there were 4 couples I doubled the recipe and then my husband and I had fun making add-ons — we had steamed broccoli, grilled asparagus, sautéed mushrooms, lemon chicken, garlic shrimp, and grilled pepper steak all on the side at the table so that our friends could pick and choose which they added to their fettuccine Alfredo. It was so fun to see the combinations people came up with and everyone raved about it. No one believed that the Alfredo sauce wasn’t chock full of calories. It was the best dinner party we’ve hosted in a long time!! Thanks so much for such a fun and versatile recipe.
Hayley @ Gimme Some Oven —
Jacqueline, we’re so thrilled to hear that, thank you for sharing! And what a fun idea to have a variety of mix-ins for your dinner guests — we love it! :)
Do you think it would work with coconut milk? I haven’t used coconut milk much in cooking but I love it for smoothies!
Hayley @ Gimme Some Oven —
Hi Jessica! Hmmmm, we haven’t tried it with coconut milk — do you mean the thick, canned stuff, or coconut milk (similar to almond and soy milk?) You could try making it with a cup of canned coconut milk/cream, though it probably won’t be “skinny” anymore. :)
If I wanted to add red roasted peppers to this lovely sauce (which I have made and find it sooo tasty wonderful) how many would you suggest adding into the recipe to make it a red roasted pepper alfredo sauce?
Hayley @ Gimme Some Oven —
Oooh, we think that’s a delicious idea! Maybe you could puree 1 roasted pepper and add that to the sauce? It depends on how much roasted red pepper flavor you want, but we’d start there! :)
Will there be a huge taste difference if I use veggie stock instead of chicken stock? I am vegetarian, that’s why I ask :-)
Hayley @ Gimme Some Oven —
Hey Nilsa! There will be a difference, but it should still be tasty! If you find that it’s lacking in flavor, you can always add more salt and/or whatever seasoning you like. We hope this helps, and that you enjoy the recipe!
I am scrambling to find something to make for supper (without going to the store)…do you think I could sub mozzarella for the parmesean?
Hayley @ Gimme Some Oven —
Hey Cindy, we haven’t tried that, but are not sure it’s the best substitute, since they’re such different cheeses. The mozzarella will definitely be much more mild and cheesier – could be delicious, but the taste will be quite different. Let us know how it turned out if you tried it that way – thanks for checking out the recipe!
Fettuccine Alfredo is my favourite food of all time. Made this tonight, thinking it would be a great, healthier option . Not only was it great, it was AMAZING! By far way better than some restaurants. I am SO impressed by this recipe. Can’t wait to make it again. Thank you.
Hayley @ Gimme Some Oven —
Thank you Brianna, this makes our day! We’re thrilled that you enjoyed it. :)
Hi Su! We’re sorry but we currently are not publishing nutrition facts on the site. The nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!
i love it! personally, i dont like chicen stock, so i left it out, and doubled the milk. delicous!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
you have to try it
Hayley @ Gimme Some Oven —
We’re glad you like this, and thanks for sharing! :)
I just wanted to say that this was the first time I ever made alfredo sauce. I actually used it to make a chicken alfredo bake. Kind of like an alfredo version of baked ziti. I got the idea from costco’s good, but pretty pricey, chicken alfredo bake.
I actually like this sauce better than Costco’s. Costco’s version tasted too greasy/fatty. This one was just perfect. I’m glad I decided to try this one first because it made it unnecessary to ever try another one again.
I’m about to make this again to use on a spinach alfredo pizza, which is why I’m on this site again. Just thought I’d let you know how amazing this sauce is!
Hayley @ Gimme Some Oven —
Very cool, we’re glad to hear you liked this alfredo recipe! :)
I don’t mind the high fat version, but I NEVER have cream in my fridge, but I DO have milk in my fridge allthe time! Perfect! Thanks for a great recipe using MILK! Going to apply this to your chicken & ziti pasta creation onthe other post!
Hayley @ Gimme Some Oven —
Thanks Melissa, we’re happy to help! :) We hope you enjoy this!
Does anyone know if you could substitute unsweetened almond milk? I’m sure it would only taste slightly different but I’m more unsure of its cooking properties. I’ve only experimented with it in oatmeal!
Hayley @ Gimme Some Oven —
It will be a little thinner, and taste slightly different, but you can definitely use it!
i made this twice. its really good, but i exchange the stock for milk, and its also good if you dont have fresh garlic, replace it with even amounts of garlic powder, and dried oregino. i use penne for the pasta
Do you have to use the chicken broth or is it just for a bit of extra flavor? Thanks.
Hayley @ Gimme Some Oven —
We recommend it. It’s for flavor and to also thin everything up a bit, so it’s more saucy. You could always add it gradually (to your taste preference). We hope you enjoy!
thanks for the recipe i really enjoyed the taste of it and it went great with the noodles i really love the fact that it requires no butter and no heavy cream. :)
Hayley @ Gimme Some Oven —
You’re welcome Brandon, we’re glad you enjoyed it! :)
I loved the idea of your recipe, but cannot find a single reference to calorie count. I will never make a recipe that does not supply that information, especially one that claims to be skinny or low calorie or low fat etc. When you make these claims people WANT the calorie count. I really wanted to try this but I log all my calories daily and this won’t work for me.
Hayley @ Gimme Some Oven —
Hi Debbie. We’re sorry but we currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!
I’m not sure where to find the nutrition facts on your recipes. You mentioned the calories but wanted to the fat, carbs, etc. Thank you!
Hayley @ Gimme Some Oven —
Hi Lisa! We’re sorry but we currently aren’t publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!
I don’t normally leave comments but after trying this I definitely had to say something. AWESOME!! It was so easy to make and love the fact that it does not require butter or heavy whipping cream. It was so creamy and tasty that my picky 3 yr old ate her whole plate and asked for more! Thank you, this is a keeper!
I made this last night and it was amazing! Thank you so much for this recipe- I will definitely be making it again! I was also super proud of myself for making Alfredo sauce from scratch, instead of using a jar. And it didn’t even add to the cooking time because I was able to prepare the sauce while the pasta was cooking. I just sautéed some red pepper and shrimp and mixed it all together- yum!!
Hayley @ Gimme Some Oven —
Wonderful Jessica, we’re so glad to hear you enjoyed this! :D
Try one cup cannellinni beans blended with three cups soy milk and 1/3 cup parmesan
Which type of flour should I use? All-purpose?
Hey Allysa, all-purpose is great!
wow!!!! Fantastic!!! So much better than jar and most restaurants. Thank you!!!
Thanks for giving it a try Karen, so glad you liked it!
I made this last night, all I can say is Thank You! Thank You! Thank You!!!!! I didn’t think that skinny Alfredo could be done, but you proved that not only could it be done, but it can be delicious! Thank you so much!
Thank you Chelsea, I’m so happy you enjoyed this!
Wow thank you soooo much! Ive been looking for a simple and easy alfredo sauce recipe! This is great thanks so much!
Sure Aisha, I hope you enjoy it! : )
Hey Ali~Alfredo is also a fam fav @ our house. We do this gluten-free with rice pasta & Xanthan Gum. I often use Xanthan Gum to thicken gravies, dressings, etc. It has no noticeable flavor, so it makes an awesome substitute!
That’s awesome, Debora! Thank you for sharing! : )
I made this sauce for Pasta Primavera with chicken and the sauce was delicious! I did use both olive oil and butter; added some lemon zest. This is a keeper recipe!
Thanks Iris, I’m glad you enjoyed it! I love how you did it, the lemon zest sounds like a lovely addition! : )
You (and your recipe!) are divine!! My husband and I are trying to get back to our healthy eating habits and this recipe will show my husband that healthy can also be tasty… and masquerade as naughty too!! :)
Thank you, Genevieve! I hope you and your husband enjoy this! : )
oh my word this was AMAZING!!! I made this for my little family a couple of weeks ago and it has been requested yet again! So I am writing this as i am preparing to make it a second time! My husband spent 5 years in Italy and I have never liked fettuccine Alfredo, so I was on the hunt for a good recipe that was close to what he was used to, something I would actually like, and one that would work with our clean lifestyle. THIS WAS IT! Thank you, thank you for sharing this recipe!! My 3 year old gobbled it up and even asked for seconds! I followed the recipe exactly as written, but I also added chicken and tonight I am adding fresh spinach! Thanks again!! :)
Thanks, Anberlin! That’s so wonderful to hear, thank you for sharing! : )
Thankyou for this delicious recipe! I am usually a disaster in the kitchen but this was quick, simple and i had all the ingredients on hand. Not only did my hubby say it was restaurant quality but my kids- including an incredibly fussy 4 yr old- absolutely love it! I will be adding it to our regular dinner recipes. Thanks again!
You’re so welcome, Sarah! I’m glad your family loved it!
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!
Wow!I made this for dinner and we loved it! easy simple creamy and delicious!
Thank you, Quianna, so glad to hear that! : )
Wow, I love how simple this is!! Yet so good!!! New favorite site for recipes :) !
Thanks so much, Jessica!
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!
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!
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!
I can’t wait to try this with “zoodle” noodles…noodles made from zucchini.
Ooooh, I bet it would be delicious that way!
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
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.
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!
Wow this was amazing! I have been looking for healthier pasta dishes and this one is definately a keeper! I used 3 cloves of garlic, nonfat milk and whole wheat rotini along with some boiled broccoli and it was fabulous.makes a great main dish for my hungry vegetarian family! Thank you so much
Thank you, Rachel, we’re so glad you enjoyed this! : )
thank you for an amazing recipe! The whole family loved it :) it will a regular staple in our house!
Fantastic! So glad to hear it! :)
this is an incredible go-to recipe! We are a pretty clean-eating family and I love to use the instead of teaching for a jar. I throw it together with shrimp, chopped leftover ham, peas – whatever I have in the fridge. It would also be good as white pizza sauce. I used whole wheat white flour and skim milk, and I didn’t measure the cheese, just went with my gut :) oh and I also used 1 tsp better than bouillon with a cup of water and omitted the salt. A keeper!
Awesome!! So glad to hear it! And yes, I love this sauce on pizza too. :)
Using this sauce tonight as a base for grilled pizzas. Mine with chicken and broccoli, my wife (she doesn’t eat meat) with spinach, artichokes, and shrimp. Can’t wait!
That sounds amazing — awesome idea! And we hope you like the sauce! : )
Made this tonight. Followed the recipe exactly. We loved it. I steamed some broccoli and heated some grilled chicken for mix ins. I think we’ll be making this often. Thanks for the recipe!
Thanks Julie, we’re so glad you liked it! Grilled chicken and steamed broccoli are awesome mix ins. :)
Better than a restaurant and a jar.My kids and I loved it, and I’m terrible at cooking.
Thanks Rich, we’re glad to hear it was a hit with you and your kiddos!
This is SO good! I’ve made it twice now – once for me and my husband and again last night for a dinner party with friends. Because there were 4 couples I doubled the recipe and then my husband and I had fun making add-ons — we had steamed broccoli, grilled asparagus, sautéed mushrooms, lemon chicken, garlic shrimp, and grilled pepper steak all on the side at the table so that our friends could pick and choose which they added to their fettuccine Alfredo. It was so fun to see the combinations people came up with and everyone raved about it. No one believed that the Alfredo sauce wasn’t chock full of calories. It was the best dinner party we’ve hosted in a long time!! Thanks so much for such a fun and versatile recipe.
Jacqueline, we’re so thrilled to hear that, thank you for sharing! And what a fun idea to have a variety of mix-ins for your dinner guests — we love it! :)
WOW! this is A M A Z I N G!!!! just made it and my family loved it. My son is a picky eater btw. Even he loved it!
Thank you Ruth, we’re so happy to hear you and your family loved it (especially your son), that’s awesome! :)
Do you think it would work with coconut milk? I haven’t used coconut milk much in cooking but I love it for smoothies!
Hi Jessica! Hmmmm, we haven’t tried it with coconut milk — do you mean the thick, canned stuff, or coconut milk (similar to almond and soy milk?) You could try making it with a cup of canned coconut milk/cream, though it probably won’t be “skinny” anymore. :)
If I wanted to add red roasted peppers to this lovely sauce (which I have made and find it sooo tasty wonderful) how many would you suggest adding into the recipe to make it a red roasted pepper alfredo sauce?
Oooh, we think that’s a delicious idea! Maybe you could puree 1 roasted pepper and add that to the sauce? It depends on how much roasted red pepper flavor you want, but we’d start there! :)
We made this tonight and it was excellent!! Very simple yet full of flavor. Thanks for the healthy alternatives Ali!! :)
Thanks Luke, we’re happy to hear that! :)
Will there be a huge taste difference if I use veggie stock instead of chicken stock? I am vegetarian, that’s why I ask :-)
Hey Nilsa! There will be a difference, but it should still be tasty! If you find that it’s lacking in flavor, you can always add more salt and/or whatever seasoning you like. We hope this helps, and that you enjoy the recipe!
I am scrambling to find something to make for supper (without going to the store)…do you think I could sub mozzarella for the parmesean?
Hey Cindy, we haven’t tried that, but are not sure it’s the best substitute, since they’re such different cheeses. The mozzarella will definitely be much more mild and cheesier – could be delicious, but the taste will be quite different. Let us know how it turned out if you tried it that way – thanks for checking out the recipe!
Can I use 2% milk?
Jasmine, you sure can, it just won’t be quite as low in calories and fat. We hope you enjoy the dish! :)
Fettuccine Alfredo is my favourite food of all time. Made this tonight, thinking it would be a great, healthier option . Not only was it great, it was AMAZING! By far way better than some restaurants. I am SO impressed by this recipe. Can’t wait to make it again. Thank you.
Thank you Brianna, this makes our day! We’re thrilled that you enjoyed it. :)
nutritional value table?
Hi Su! We’re sorry but we currently are not publishing nutrition facts on the site. The nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!
i love it! personally, i dont like chicen stock, so i left it out, and doubled the milk. delicous!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
you have to try it
We’re glad you like this, and thanks for sharing! :)
I just wanted to say that this was the first time I ever made alfredo sauce. I actually used it to make a chicken alfredo bake. Kind of like an alfredo version of baked ziti. I got the idea from costco’s good, but pretty pricey, chicken alfredo bake.
I actually like this sauce better than Costco’s. Costco’s version tasted too greasy/fatty. This one was just perfect. I’m glad I decided to try this one first because it made it unnecessary to ever try another one again.
I’m about to make this again to use on a spinach alfredo pizza, which is why I’m on this site again. Just thought I’d let you know how amazing this sauce is!
Very cool, we’re glad to hear you liked this alfredo recipe! :)
Ali Thank You so much for sharing this Amazing Recipe…I made it for dinner today n my family loved it….. :)
You’re so welcome Carol, we’re glad this was a hit with your family!
I don’t mind the high fat version, but I NEVER have cream in my fridge, but I DO have milk in my fridge allthe time! Perfect! Thanks for a great recipe using MILK! Going to apply this to your chicken & ziti pasta creation onthe other post!
Thanks Melissa, we’re happy to help! :) We hope you enjoy this!
I tried it tonight for my family and it was amazing ! Thanks for sharing !
Thanks Elizabeth, we’re glad you and your family liked it!
Does anyone know if you could substitute unsweetened almond milk? I’m sure it would only taste slightly different but I’m more unsure of its cooking properties. I’ve only experimented with it in oatmeal!
It will be a little thinner, and taste slightly different, but you can definitely use it!
i made this twice. its really good, but i exchange the stock for milk, and its also good if you dont have fresh garlic, replace it with even amounts of garlic powder, and dried oregino. i use penne for the pasta
Do you have to use the chicken broth or is it just for a bit of extra flavor? Thanks.
We recommend it. It’s for flavor and to also thin everything up a bit, so it’s more saucy. You could always add it gradually (to your taste preference). We hope you enjoy!
thanks for the recipe i really enjoyed the taste of it and it went great with the noodles i really love the fact that it requires no butter and no heavy cream. :)
You’re welcome Brandon, we’re glad you enjoyed it! :)
I loved the idea of your recipe, but cannot find a single reference to calorie count. I will never make a recipe that does not supply that information, especially one that claims to be skinny or low calorie or low fat etc. When you make these claims people WANT the calorie count. I really wanted to try this but I log all my calories daily and this won’t work for me.
Hi Debbie. We’re sorry but we currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!
I’m not sure where to find the nutrition facts on your recipes. You mentioned the calories but wanted to the fat, carbs, etc. Thank you!
Hi Lisa! We’re sorry but we currently aren’t publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!
I don’t normally leave comments but after trying this I definitely had to say something. AWESOME!! It was so easy to make and love the fact that it does not require butter or heavy whipping cream. It was so creamy and tasty that my picky 3 yr old ate her whole plate and asked for more! Thank you, this is a keeper!
YAY!!! So glad to hear it! :)
Excited to try this tonight :P my taste buds are tingling x
Yay, we hope you love it! :)
I made this last night and it was amazing! Thank you so much for this recipe- I will definitely be making it again! I was also super proud of myself for making Alfredo sauce from scratch, instead of using a jar. And it didn’t even add to the cooking time because I was able to prepare the sauce while the pasta was cooking. I just sautéed some red pepper and shrimp and mixed it all together- yum!!
Wonderful Jessica, we’re so glad to hear you enjoyed this! :D