This lightened-up, “Skinny” Fettuccine Alfredo tastes just as creamy and decadent as the real deal, but is lower in fat and calories than the decadent traditional version.
You really can’t beat a large bowl of creamy pasta. It is the ultimate comfort food, in my opinion. Nothing comes close to that cozy, comforting feeling of digging into a delicious bowl of Fettuccine Alfredo.
While there is nothing wrong with indulging in a creamy pasta dish from time to time, I felt the need to look for ways to lighten it up so we could enjoy it more often. While it isn’t exactly low calorie, this Skinny Fettuccine Alfredo is significantly lower in calories and fats than the traditional version.
Restaurant-versions of this creamy pasta dish are laden with loads of butter, Parmesan, and heavy cream. This “Skinny” version uses less butter and Parmesan and replaces all of the heavy cream with a lighter broth and milk that are thickened up with a roux.
The end result is an ultra creamy Fettuccine Alfredo recipe that tastes just as decadent but is lightened up a bit.
Why we love this Skinny Fettuccine Alfredo Recipe
- While restaurant versions of this popular creamy pasta dish can clock in over 1200 calories, a serving of this skinny version is under 500 calories!
- Creamy pasta dishes are the ultimate comfort food.
- Skinny Fettuccine Alfredo is delicious and feels ultra decadent!
- The recipe is made using simple ingredients you likely already have on hand.
- This dish is great on its own but even better served with a delicious protein like grilled chicken, salmon, or shrimp. Adding veggies too adds nutrients and can make the dish more filling.
- This recipe is a crowd-pleaser. Even picky eaters tend to love a good pasta dish!
Ingredients in Skinny Fettuccine Alfredo
- Fettuccine pasta: it wouldn’t be Fettuccine Alfredo with the fettuccine. That said, you can easily replace it with another pasta if you like.
- Butter: A little butter is used for delicious flavor and as a base for the roux (when mixed with flour) that will thicken the sauce. If you like, you can replace it with a healthy olive oil instead.
- Garlic: minced.
- Flour: used to create a roux with the butter that will thicken the sauce.
- Broth: chicken broth or vegetable broth. This replaces some of the heavy cream in traditional versions and provides flavor for the sauce.
- Milk: You can use any milk you like for this recipe. I usually use 2% or 1% milk.
- Parmesan cheese: freshly grated Parmesan will give you the best flavor and will melt beautifully into the sauce. I highly recommend grating your own Parmesan if you can.
- Seasoning: a pinch of nutmeg, salt and black pepper.
- Fresh parsley: to serve.
**Note: Ingredient quantities and full instructions are in the recipe card at the end of this post.**
How to make a Skinny Fettuccine Alfredo
- Cook the pasta. In a large pot of salted water, cook fettuccine according to package directions. Drain.
- Make a roux. Meanwhile, in a large saute pan, melt butter over medium-high heat. Add the minced garlic and saute it for about a minute. Then whisk in the flour and cook for an additional minute to form a roux.
- Thicken the sauce. Add the broth and whisk quickly to remove any lumps that may form. Slowly add in the milk, whisking continuously. Bring the sauce to a simmer and stir it until it thickens.
- Finish the sauce. Reduce the heat to medium and season the sauce with nutmeg, salt and pepper. Stir in the Parmesan cheese until it has melted into the smooth sauce and then remove from heat.
- Toss and serve. Add the pasta to the sauce and toss to combine and coat the pasta evenly. Transfer the pasta to serving dishes and sprinkle with fresh parsley. Serve.
Storing leftovers and reheating
Once cooled, leftover fettuccine alfredo can be stored in an airtight container in the fridge.
To reheat it, place the pasta back in a large saute pan, adding a little water or milk to the pan as well. Heat it over medium heat until heated through.
What to serve with Skinny Fettuccine Alfredo
This pasta dish can be served as it is with a nice side salad or vegetable side dish like Roasted Asparagus with Parmesan for a simple vegetarian dish.
Adding protein to this recipe is also a great option, whether you like to serve it on the side or added directly to the dish. Some great options include a nice steak, Shrimp, Baked Herb Butter Salmon, or grilled chicken.
Adding vegetables directly to the pasta dish is another great way to make this recipe a healthier and more filling dish. Mushrooms, peppers, spinach, zucchini, broccoli, and cherry tomatoes are some great options.
Whether you are enjoying this Skinny Fettuccine Alfredo dish on its own or adding in veggies and protein, this dish is ready and on the table in under 30 minutes! Definitely a winning dish in our home and I hope you enjoy it too!
-Cathy
Are you a fan of creamy pasta dishes? You may also like:
Lemon Parmesan Pasta with Spring Peas
Creamy Penne with Peas and Crispy Prosciutto
Lightened Up Creamy Seafood Pasta
Healthy Tuscan Chicken Pasta
Skinny Fettuccine Alfredo
Ingredients
- 10 oz fettuccine pasta (approximately 285g)
- 2 tablespoons butter
- 2 cloves garlic minced
- 2 tablespoons flour
- 1 cup broth chicken broth or vegetable broth
- 1 cup milk
- 2/3 cup Parmesan cheese freshly grated
- pinch of nutmeg
- salt and pepper to taste
- 1 tablespoon fresh parsley, finely chopped
Instructions
- In a large pot of salted water, cook fettuccine according to package directions. Drain.
- Meanwhile, in a large saute pan, melt butter over medium-high heat. Add the minced garlic and saute it for about a minute. Then whisk in the flour and cook for an additional minute to form a roux.
- Add the broth and whisk quickly to remove any lumps that may form. Slowly add in the milk, whisking continuously. Bring the sauce to a simmer and stir it until it thickens.
- Reduce the heat to medium and season the sauce with nutmeg, salt and pepper. Stir in the Parmesan cheese until it has melted into the smooth sauce and then remove from heat.
- Add the pasta to the sauce and toss to combine and coat the pasta evenly. Transfer the pasta to serving dishes and sprinkle with fresh parsley. Serve.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
