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Skinny Fettuccini Alfredo

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Skinny Fettuccini Alfredo is a healthier spin on the classic Alfredo, using less butter and cream with the same great taste. Try this lightened up recipe for your next pasta night in!

Overhead shot of two bowls of skinny Fettuccini Alfredo, on a white and pink background.

When Mike and I were in college, we fell in love with Fettuccini Alfredo at a local restaurant. We splurged occasionally, and went all in for pasta night, slurping up every noodle that was smothered in a heavy cream sauce. It was our favorite, and we had no idea that we were probably consuming about 2,000 calories per plate.

So while we haven’t cut OUT pasta dishes from our meal rotation, we’ve tried to lighten them up. I’m a  firm believer in “everything in moderation”, and when I want pasta, I’m gonna have it!

Side shot of a pot of skinny Fettuccini Alfredo, some being lifted up with tongs.

Ingredients needed for Skinny Fettuccini Alfredo:

  • Pasta – Use fettuccini noodles for the real thing, or substitute any pasta shape you have in your pantry.
  • Olive Oil + Butter – The “real” sauce has loads of butter. This one is 2 parts olive oil/1 part butter.
  • Garlic – For a flavor boost, garlic is king.
  • Flour – The all-purpose flour helps to thicken the sauce.
  • Broth – Use lower-sodium chicken broth to control the salt content.
  • Milk + Half and Half – A combo of 1% milk and just a small hit of half and half is enough to achieve a creamy consistency.
  • Parmesan Cheese – Freshly grated parmesan cheese is always best, and melts easier too.
  • S & P – For pasta, don’t skimp on the salt and pepper!
  • Pasta Water – Reserve about a cup of pasta water, and add as needed to make the pasta even creamier.
Side shot of a wedge of parmesan cheese, and a bunch of fettuccini noodles.
Some shredded parmesan cheese on a cutting board, with a partial wedge in the background.

How to make Skinny Fettuccini Alfredo:

  1. Make sauce. In a medium stock pot, add olive oil and butter until melted over medium heat. Add garlic and stir for 30 seconds. Then add flour and stir constantly for about 1-2 minutes, or until flour is fully absorbed. Add chicken broth, milk, and half and half, and whisk until the mixture starts to thicken. This will take a few minutes. Then stir in parmesan cheese, and salt and pepper. Stir until creamy over low heat.
  2. Cook pasta. Meanwhile, in a large stock pot, heat a large amount of water to boiling, over high heat. Add fettuccini noodles and a good amount of salt, reduce heat, and simmer – stirring occasionally. Cook until al dente.
  3. Mix. Add pasta to sauce, and mix well. Add some reserved pasta water as needed to make it even creamier. Transfer to a serving dish.
  4. Serve. Serve fettuccini Alfredo with extra parmesan cheese and some freshly ground black pepper.
Overhead shot of a pan of Alfredo sauce, with some fettuccini noodles on top, on a wooden board.

Variations to this recipe:

  • Add in vegetables to up the health factor. You could roast veggies in the oven – like broccoli, cauliflower, and carrots. Or add frozen peas directly to the pasta.
  • Boost the protein. Grill up some chicken and add it to your plate with the fettuccini. Or sauté some shrimp and serve over top the pasta.
Close up of a bowl of skinny Fettuccini Alfredo, with shaved parmesan and black pepper on top.

Other pasta recipes you might enjoy:

Side shot of a pan of skinny Fettuccini Alfredo, with a tongs inside the pan.

Kitchen Tools used for this recipe: (Affiliate Links)

Make this lighter recipe next: Baked Spaghetti Squash and Cheese

Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

Side shot of a pot of skinny Fettuccini Alfredo, some being lifted up with tongs.

Skinny Fettuccine Alfredo

Skinny Fettuccini Alfredo is a healthier spin on the classic Alfredo, using less butter and cream with the same great taste. Try this lightened up recipe for your next pasta night in!
5 from 2 votes
Print Pin Rate
Course: Main Dish
Cuisine: American, Italian
Keyword: fettuccini alfredo, skinny fettuccini alfredo
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 599kcal
Author: Sue Ringsdorf

Ingredients

  • 12 ounces fettuccini – or any pasta
  • 2 Tablespoons olive oil
  • 1 Tablespoon unsalted butter
  • 2 cloves garlic – minced
  • 3 Tablespoons all-purpose flour
  • 1 cup lower sodium chicken broth
  • 1 cup 1% milk
  • 1/4 cup half and half
  • 1 cup grated parmesan cheese
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • extra parmesan, black pepper – to serve

Instructions

  • Make sauce. Heat olive oil and butter in a medium stock pan, over medium-high heat. Add garlic and stir for about 30 seconds. Add flour and stir again, until flour is well absorbed, about 1-2 minutes.
  • Add chicken broth, milk, and half and half, and whisk until mixture starts to thicken. This will take a few minutes. Reduce heat to low, and stir in parmesan cheese, salt, and pepper, until cheese melts and sauce is nice and creamy.
  • Meanwhile, cook pasta in a large pot, with plenty of salt and water. Cook until al dente, reserve a cup of pasta water, and then strain.
  • Add strained pasta to sauce, and mix well. Then add some of the reserved pasta water (as much as you need) to make the fettuccini alfredo even creamier. Transfer to a serving dish.
  • Serve pasta with extra parmesan and some freshly ground black pepper.

Video

Notes

Variations to this recipe:

  • Add in vegetables to up the health factor. You could roast veggies in the oven – like broccoli, cauliflower, and carrots. Or add frozen peas directly to the pasta.
  • Boost the protein. Grill up some chicken and add it to your plate with the fettuccini. Or sauté some shrimp and serve over top the pasta.

Nutrition

Calories: 599kcal | Carbohydrates: 71g | Protein: 26g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 110mg | Sodium: 1032mg | Potassium: 398mg | Fiber: 3g | Sugar: 5g | Vitamin A: 526IU | Vitamin C: 1mg | Calcium: 399mg | Iron: 2mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!

4 Comments

  1. This is a delicious update to the old recipe (which some how became MY favorite to make) we had for Christmas Eve back in the day. I had all the ingredients in the house and it was so simple and easy to whip up. My friends thought it was the best EVER and wanted the recipe. I added some of the pasta water to make it extra saucy and a can of chopped artichoke hearts to fancy it up. Hmmmm, when thinking about it adding some peas would also be fun……next time!!

    1. Suebee Homemaker says:

      I’m so glad you and your friends enjoyed this pasta dish, Shari! That’s a great idea to add some of the pasta water. Will add that to the recipe! And artichokes and peas, hmmmm. Sounds great too! 🙂

  2. It was worth 2,000 calories, but this recipe is better….so less is more. ⭐️⭐️⭐️⭐️⭐️

    1. Suebee Homemaker says:

      True! Less is more! 😀

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