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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.
Do you think this could be made without the garlic? If so would I need to substitute it with something? Thanks. Can’t wait to try this!
Hayley @ Gimme Some Oven —
Hi Holly! We wouldn’t recommend making it without the garlic (you could reduce it though). If you hate garlic though, you could try replacing it with another herb seasoning you like. You could use some onion powder, or you could try some hot sauce. The garlic really gives it the best flavor though.
Made this dinner for my family and they loved it!
I didn’t have any chicken stock, so I used 2 cups of milk, and just added a little chicken bouillon granules straight to the simmering sauce. Cooked and shredded 3 chicken breasts and added sauce, noodles and al dente fettuccine noodles together…So yummy! Thank you for this recipe…It was so easy and cooked up in no time.
I did make another batch of the sauce, because of all the chicken and noodles used. Will definitely use this again!
Hayley @ Gimme Some Oven —
Thanks for sharing, Kristi! We’re so happy to hear this was a big hit!
Hi Lauren! We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. 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!
Do you know how many calories are in this recipe? Thanks!
Hayley @ Gimme Some Oven —
Hi Sarah! We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. 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!
If I want to make three large batches of this for a party – does the healthy fettuccine Alfredo sauce work to just double it or times it by three? Does that make sense?
Thanks,
Molly
Hayley @ Gimme Some Oven —
Thank you, Molly, we’re so glad to hear that! And we apologize for getting to your question so late! We think if you have a large enough pan, you could double it and then do it once more. Does that make since? We don’t think you’d have enough room if you were to triple the recipe all at once, in one pan. We hope that makes sense and is helpful!
I have made this three times. The numbers (calories, sodium, fat) are very reasonable, especially compared to standard recipe made with cream. My family loves it. ProTip: don’t undercook the flour, don’t burn it.
Hayley @ Gimme Some Oven —
Thanks, Paul, we’re so glad you and your family enjoy this!
Hi Leanne! We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. 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!
Where are the nutrition facts for this recipe? I am trying to track it for WW.
Hayley @ Gimme Some Oven —
Hi Katie! We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. 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!
Lori —
I logged the recipe into My fitness Pal item by item dividing each item by 4. 1 cup =1/4 c serving. CAME Out way different than when I used verywell.com.
This was crazy good. This is better than the original, in my opinion. The only thing I changed was the milk… I used whole milk because that’s what we drink. But it was sooo good. Definitely making this instead of regular alfredo from now on. Thanks!
Hayley @ Gimme Some Oven —
Thank you, Elizabeth! We’re so happy you enjoyed it! :)
Made this last night and it was awesome! Cooked chicken (seasoned with pepper, salt, garlic powder), removed, and used the same pan to make the sauce. Added chicken back when the sauce was thick. All the flavors together were so good! Thanks for a great recipe :)
Hayley @ Gimme Some Oven —
Thank you for sharing, Andrea, we’re so glad you enjoyed it!
This turned out amazing! I’m always on the lookout for low fat recipes that taste like their full fat versions. This one fits the bill. I used low fat butter and the grated park from a bottle and didn’t use as much. The flavor was great, it was super creamy and I added chicken breast for protein. DEE LISH US! Definitely a keeper!
I love pesto Alfredo sauce over cheese ravioli, but needed a lighter version. This was divine! I added about 2-3 Tbs. of fresh pesto, once the Alfredo sauce was complete, then poured that over my ravioli. It has the rich flavor and creamy texture that I was looking for without all the calories. Thank you!!
Hayley @ Gimme Some Oven —
Thank you, Todd, we’re so happy you enjoyed it! :)
Can this sauce be made in advance and reheated? What about freezing it? If broth or stock is unavailable in a pinch, do you recommend doubling the milk or doing something with water?
Hayley @ Gimme Some Oven —
Hi Sharon! Yes, this will keep in the fridge for about 5 days or so, possibly longer. We wouldn’t really recommend freezing it though, due to the amount of dairy (the sauce will likely split, and the pasta might not maintain its texture). We definitely recommend using stock or broth though. We hope this helps!
Can shredded mozzarella cheese be used if I don’t have parmesan cheese?
Hayley @ Gimme Some Oven —
Hi Sharon! Because mozzarella is much more mild than parmesan, this won’t have nearly as much flavor if you were to do that. We really recommend using parmesan for best results. We hope you enjoy!
If I REALLY want this for dinner but am out of stock, what can I sub in?
Hayley @ Gimme Some Oven —
Hi Ryley! The chicken stock is used in place of more milk or cream (to lighten the dish), but if you don’t have any, you can just use more milk. We hope you enjoy!
I made this last night and was pleasantly surprised at the great results. The sauce was easy; creamy and full of flavor. My husband and son both said, “Great dinner mom”. Thanks for a light Alfredo recipe.
Hayley @ Gimme Some Oven —
We’re so happy you and your husband enjoyed this, Cheryl!
This is exactly what I was looking for! I wanted something better than the jar stuff for my kids. Can you freeze this?
Hayley @ Gimme Some Oven —
Thank you, Amanda, we hope you and your kids enjoy it! We wouldn’t really recommend freezing this though, due to the high amount of dairy in it (cream sauces or cheese sauces aren’t ideal for freezing, as it can cause them to split).
Everyone in my house, including my ultra picky-pants 6 year-old, LOVED this recipe!! Definitely going into my dinner menu rotation- easy and delicious for any night!! Thank you for sharing!!
Hayley @ Gimme Some Oven —
Thanks for sharing, Karen, we’re so glad to hear it was a hit!
Love this! Since I used Unsweetened Almond Milk, I added garlic powder as well hoping it would counteract the milk and kids loved it. This will be my Alfredo Sauce going forward. Thank you!!
Absutely delicious. Cut back on parmesan cheese and used sauce for casserole with frozen broccoli florets and leftover roast chicken. Really great. Thanks
Delicious, and Super easy to make. Here are the tweaks I made. I needed to increase the calories, as my husband needs them due to a health condition.
* 1 1/2 cups whole milk
*1/2 cup heavy cream
*1 tbl. olive oil and 1 tbl. butter to saute the garlic
Simmered some partly cooked meatballs in the sauce for 20minutes. This sauce tastes so much better than any prepared sauce I have tried.
Very yummy. Next time I will reduce the garlic and use a half cube of chicken stock, as even with salt-reduced Massell chicken stock, I found this dish to be a tad on the salty side, however I may have been heavy handed.
This was EXCELLENT! I added some pan-fried chicken breast and steamed broccoli/cauliflower.
I love this healthier alfredo version more than the ones with all the fat, cream, and butter versions.
Thank you for a wonderful recipe.
This is a tasty recipe. I’ve tried other “low-fat” fettuccine alfredo recipes and this is the only one I’ve liked. My picky family (husband) like it too! Followed recipe exactly as listed and it turned out great.
WOW! I used this recipe when I didn’t have my other accessible when at the grocery store today. I got enthusiastic thumbs up from my family when I served it tonight. I didn’t have enough parmesan cheese when doubling the recipe so I added some romano cheese for the remaining part needed (1 c parmesan + 1/2 c romano). It was WONDERFUL! (Bonus: I didn’t tell my family it was the “skinny” version of the real thing, so it’s definitely worth its weight in gold!). Thank you for sharing this GREAT recipe! It is now permanently in my “Recipes – tested and good” folder on my computer. :)
This recepie is phenomenal and is now on my go to meal list. My kids are incredibly picky and will come back for seconds for this Alfredo sauce. Thank you for the excellent quick and easy recepie!
My 12 year love alfredo sauce so I’ve been looking for a low-cal version since I’m trying to drop some pounds. I made this last night and it was AWESOME. I used 1% milk. The only change I made was adding a bit more olive oil when cooking the flour. I steamed some broccoli and tossed that into the sauce along with some sauteed chicken. It didn’t taste low-cal at all. I was afraid the sauce was a bit thin at first, but it thickens as it sits. The best part is the leftovers. I packed some leftovers in a thermos for her lunch today and it tasted just as good. (Usually when I warm up leftover alfredo sauce from a restaurant, it’s an oily mess.) We will definitely make it again.
My husband loved it and asked if it was unhealthy! I could actually tell him it was healthy and he was so surprised, especially because it tasted so good. Thank you so much for creating this wonderful recipe!!
Delicious! I added onion and mushrooms to the garlic, doubled the sauce and then added cooked chicken and steamed broccoli. My hubby had no idea this was a lightened recipe! Yum!
This legitimately just took me five minutes to make. It was my midnight snack. Cooked with angel hair instead of fettuccini and it cut down the time even more. So delicious!!!!
This recipe was so great! I always have almond milk in the fridge that I need to use up, and all of the other ingredients are staples. My 32-year old fiancé was VERY skeptical of an alfredo sauce without the heavy cream, but went on to have seconds and wanted leftovers for lunch. It was so flavorful!
This was so good! I had to use lactose free milk and it turned out tasting great! Much better than any processed jar alfredo sauce. I will definitely make this again! Great recipe :)
This was so good! I had to use lactose free milk and it turned out great! Definitely better than any processed alfredo pasta sauce. I’ll be making this again for sure!
So easy, so tasty, and the best part, so much lighter than traditional Alfredo! Added frozen spinach and a dash of nutmeg, served with a green salad, and my son and daughter–11 & 8–devoured it! My son even asked if we could have it every Meatless Monday. Thanks for the recipe!
I was delighted to find this recipe. It’s perfect for me. I have to watch my sodium ,& fat…I love alfresco sauce but regular has too much of both. I roasted some vegetable I am going To add them when I Serve It.Definitely going . to be My Alfredo
Sauce from now on.I’m new to your site . Thanks for the great recipes
I made this one night for the first time, I’ve never made an Alfredo sauce before. Halfway through I was telling my mom ‘you better call for take-out because I don’t see how this is going to turn into a cheese sauce’ but then it did. The family loved it so much I’ve been asked to make it for family gatherings.
I think i have put a review on here but cant remember….I have been using your recipe for about a year now. Hands down, my families most favorite fettuccine Alfredo recipe (not that i try any other ones anymore). We eat this about 1-2x, maybe 3x a month! I just add chicken! Thanks for sharing
My husband and I made this last night and we LOVED it!!! Fantastic taste without the heavy cream! Amazing! We added shredded crock-pot chicken and sauteed veggies (onion, zucchini, squash, bell peppers.) We may never eat pasta in a restaurant again! Thanks so much for sharing your recipe.
Do you think this could be made without the garlic? If so would I need to substitute it with something? Thanks. Can’t wait to try this!
Hi Holly! We wouldn’t recommend making it without the garlic (you could reduce it though). If you hate garlic though, you could try replacing it with another herb seasoning you like. You could use some onion powder, or you could try some hot sauce. The garlic really gives it the best flavor though.
Made this dinner for my family and they loved it!
I didn’t have any chicken stock, so I used 2 cups of milk, and just added a little chicken bouillon granules straight to the simmering sauce. Cooked and shredded 3 chicken breasts and added sauce, noodles and al dente fettuccine noodles together…So yummy! Thank you for this recipe…It was so easy and cooked up in no time.
I did make another batch of the sauce, because of all the chicken and noodles used. Will definitely use this again!
Thanks for sharing, Kristi! We’re so happy to hear this was a big hit!
How many calories does this have?
Hi Lauren! We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. 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!
Do you know how many calories are in this recipe? Thanks!
Hi Sarah! We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. 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 love this recipe!
If I want to make three large batches of this for a party – does the healthy fettuccine Alfredo sauce work to just double it or times it by three? Does that make sense?
Thanks,
Molly
Thank you, Molly, we’re so glad to hear that! And we apologize for getting to your question so late! We think if you have a large enough pan, you could double it and then do it once more. Does that make since? We don’t think you’d have enough room if you were to triple the recipe all at once, in one pan. We hope that makes sense and is helpful!
I have made this three times. The numbers (calories, sodium, fat) are very reasonable, especially compared to standard recipe made with cream. My family loves it. ProTip: don’t undercook the flour, don’t burn it.
Thanks, Paul, we’re so glad you and your family enjoy this!
Loved it! Added roasted red pepper pesto at the end to make it a little spicy and it was amazing!!
We’re so glad to hear that, Ellen, and we bet that roasted red pepper pesto was amazing in this! :)
Do you have the nutritional information?
Hi Leanne! We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. 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!
Where are the nutrition facts for this recipe? I am trying to track it for WW.
Hi Katie! We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. 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 logged the recipe into My fitness Pal item by item dividing each item by 4. 1 cup =1/4 c serving. CAME Out way different than when I used verywell.com.
This was crazy good. This is better than the original, in my opinion. The only thing I changed was the milk… I used whole milk because that’s what we drink. But it was sooo good. Definitely making this instead of regular alfredo from now on. Thanks!
Thank you, Elizabeth! We’re so happy you enjoyed it! :)
Made this last night and it was awesome! Cooked chicken (seasoned with pepper, salt, garlic powder), removed, and used the same pan to make the sauce. Added chicken back when the sauce was thick. All the flavors together were so good! Thanks for a great recipe :)
Thank you for sharing, Andrea, we’re so glad you enjoyed it!
This turned out amazing! I’m always on the lookout for low fat recipes that taste like their full fat versions. This one fits the bill. I used low fat butter and the grated park from a bottle and didn’t use as much. The flavor was great, it was super creamy and I added chicken breast for protein. DEE LISH US! Definitely a keeper!
Thank you, Lori, we’re so glad you loved it! :)
I love pesto Alfredo sauce over cheese ravioli, but needed a lighter version. This was divine! I added about 2-3 Tbs. of fresh pesto, once the Alfredo sauce was complete, then poured that over my ravioli. It has the rich flavor and creamy texture that I was looking for without all the calories. Thank you!!
Thank you, Todd, we’re so happy you enjoyed it! :)
Can this sauce be made in advance and reheated? What about freezing it? If broth or stock is unavailable in a pinch, do you recommend doubling the milk or doing something with water?
Hi Sharon! Yes, this will keep in the fridge for about 5 days or so, possibly longer. We wouldn’t really recommend freezing it though, due to the amount of dairy (the sauce will likely split, and the pasta might not maintain its texture). We definitely recommend using stock or broth though. We hope this helps!
Can shredded mozzarella cheese be used if I don’t have parmesan cheese?
Hi Sharon! Because mozzarella is much more mild than parmesan, this won’t have nearly as much flavor if you were to do that. We really recommend using parmesan for best results. We hope you enjoy!
If I REALLY want this for dinner but am out of stock, what can I sub in?
Hi Ryley! The chicken stock is used in place of more milk or cream (to lighten the dish), but if you don’t have any, you can just use more milk. We hope you enjoy!
I made this last night and was pleasantly surprised at the great results. The sauce was easy; creamy and full of flavor. My husband and son both said, “Great dinner mom”. Thanks for a light Alfredo recipe.
We’re so happy you and your husband enjoyed this, Cheryl!
used a little less garlic than suggested but for personal preference. I make this all the time!
We’re so glad you’re a fan, Maggie! :)
This is exactly what I was looking for! I wanted something better than the jar stuff for my kids. Can you freeze this?
Thank you, Amanda, we hope you and your kids enjoy it! We wouldn’t really recommend freezing this though, due to the high amount of dairy in it (cream sauces or cheese sauces aren’t ideal for freezing, as it can cause them to split).
DELICIOUS!!
We’re so glad you enjoyed it!
Everyone in my house, including my ultra picky-pants 6 year-old, LOVED this recipe!! Definitely going into my dinner menu rotation- easy and delicious for any night!! Thank you for sharing!!
Thanks for sharing, Karen, we’re so glad to hear it was a hit!
Love this! Since I used Unsweetened Almond Milk, I added garlic powder as well hoping it would counteract the milk and kids loved it. This will be my Alfredo Sauce going forward. Thank you!!
Thanks, Susan, we’re so glad you enjoy it!
My family loves this sauce. I have even used it in my seafood lasagna.
Awesome, so happy to hear it!
Absutely delicious. Cut back on parmesan cheese and used sauce for casserole with frozen broccoli florets and leftover roast chicken. Really great. Thanks
This was fantastic! Will be my go to Alfredo recipe
Awesome!!
Delicious, and Super easy to make. Here are the tweaks I made. I needed to increase the calories, as my husband needs them due to a health condition.
* 1 1/2 cups whole milk
*1/2 cup heavy cream
*1 tbl. olive oil and 1 tbl. butter to saute the garlic
Simmered some partly cooked meatballs in the sauce for 20minutes. This sauce tastes so much better than any prepared sauce I have tried.
This is by far my favorite recipe for Alfredo Sauce!!!! It was so delicious.
Thank you!
Very yummy. Next time I will reduce the garlic and use a half cube of chicken stock, as even with salt-reduced Massell chicken stock, I found this dish to be a tad on the salty side, however I may have been heavy handed.
This was EXCELLENT! I added some pan-fried chicken breast and steamed broccoli/cauliflower.
I love this healthier alfredo version more than the ones with all the fat, cream, and butter versions.
Thank you for a wonderful recipe.
Delicious! We’ll never go back to the jarred stuff.
This is a tasty recipe. I’ve tried other “low-fat” fettuccine alfredo recipes and this is the only one I’ve liked. My picky family (husband) like it too! Followed recipe exactly as listed and it turned out great.
fixed this and used spaghetti squash as the noodles and added broccoli…very good
WOW! I used this recipe when I didn’t have my other accessible when at the grocery store today. I got enthusiastic thumbs up from my family when I served it tonight. I didn’t have enough parmesan cheese when doubling the recipe so I added some romano cheese for the remaining part needed (1 c parmesan + 1/2 c romano). It was WONDERFUL! (Bonus: I didn’t tell my family it was the “skinny” version of the real thing, so it’s definitely worth its weight in gold!). Thank you for sharing this GREAT recipe! It is now permanently in my “Recipes – tested and good” folder on my computer. :)
This recepie is phenomenal and is now on my go to meal list. My kids are incredibly picky and will come back for seconds for this Alfredo sauce. Thank you for the excellent quick and easy recepie!
Incredible! took barely anytime at all, and was so thick and delicious! I added a bit of chicken breast to my pasta and paired it with a light salad.
My 12 year love alfredo sauce so I’ve been looking for a low-cal version since I’m trying to drop some pounds. I made this last night and it was AWESOME. I used 1% milk. The only change I made was adding a bit more olive oil when cooking the flour. I steamed some broccoli and tossed that into the sauce along with some sauteed chicken. It didn’t taste low-cal at all. I was afraid the sauce was a bit thin at first, but it thickens as it sits. The best part is the leftovers. I packed some leftovers in a thermos for her lunch today and it tasted just as good. (Usually when I warm up leftover alfredo sauce from a restaurant, it’s an oily mess.) We will definitely make it again.
My husband loved it and asked if it was unhealthy! I could actually tell him it was healthy and he was so surprised, especially because it tasted so good. Thank you so much for creating this wonderful recipe!!
Delicious! I added onion and mushrooms to the garlic, doubled the sauce and then added cooked chicken and steamed broccoli. My hubby had no idea this was a lightened recipe! Yum!
Yum! I sauteed onions and mushrooms with the garlic, and added chopped cooked chicken and spinach in the last few minutes of simmering the sauce.
This legitimately just took me five minutes to make. It was my midnight snack. Cooked with angel hair instead of fettuccini and it cut down the time even more. So delicious!!!!
This recipe was so great! I always have almond milk in the fridge that I need to use up, and all of the other ingredients are staples. My 32-year old fiancé was VERY skeptical of an alfredo sauce without the heavy cream, but went on to have seconds and wanted leftovers for lunch. It was so flavorful!
Made this! Recipe worked out great! Love the low-fat version as I’m a fettuccine fan but not a fan of heavy fats and creams.
This was so good! I had to use lactose free milk and it turned out tasting great! Much better than any processed jar alfredo sauce. I will definitely make this again! Great recipe :)
This was so good! I had to use lactose free milk and it turned out great! Definitely better than any processed alfredo pasta sauce. I’ll be making this again for sure!
So easy, so tasty, and the best part, so much lighter than traditional Alfredo! Added frozen spinach and a dash of nutmeg, served with a green salad, and my son and daughter–11 & 8–devoured it! My son even asked if we could have it every Meatless Monday. Thanks for the recipe!
I was delighted to find this recipe. It’s perfect for me. I have to watch my sodium ,& fat…I love alfresco sauce but regular has too much of both. I roasted some vegetable I am going To add them when I Serve It.Definitely going . to be My Alfredo
Sauce from now on.I’m new to your site . Thanks for the great recipes
I made this one night for the first time, I’ve never made an Alfredo sauce before. Halfway through I was telling my mom ‘you better call for take-out because I don’t see how this is going to turn into a cheese sauce’ but then it did. The family loved it so much I’ve been asked to make it for family gatherings.
Amazing!! Thank you for this recipe!!
I think i have put a review on here but cant remember….I have been using your recipe for about a year now. Hands down, my families most favorite fettuccine Alfredo recipe (not that i try any other ones anymore). We eat this about 1-2x, maybe 3x a month! I just add chicken! Thanks for sharing
My husband and I made this last night and we LOVED it!!! Fantastic taste without the heavy cream! Amazing! We added shredded crock-pot chicken and sauteed veggies (onion, zucchini, squash, bell peppers.) We may never eat pasta in a restaurant again! Thanks so much for sharing your recipe.