Easy Skinny Fettuccine Alfredo Recipes

This is the lighter, creamier, weeknight-friendly fettuccine alfredo I make when I want to feel virtuous and still drown pasta in sauce. It’s classic comfort, just a little less “nap after lunch” and a little more “I have a Zoom in 20.” We ditch the heavy cream and use a sneaky combo of broth, milk, and Greek yogurt with a blizzard of parmesan. It’s silky, satisfying, and yes, still clings to noodles like a stage-five clinger. Try it if you like your pasta indulgent but your conscience mildly soothed.

Last time I made this, my husband “helped” by grating parmesan directly over the boiling pot… while wearing a black shirt. The dog looked like it had been snowed on, the kids were sword-fighting with fettuccine, and I used a pan that was clearly too small because I enjoy chaos. Did I boil over? Naturally. Did I wash fewer dishes? Absolutely not. I drained pasta using a skillet, a prayer, and three kitchen towels. Ten out of ten, would make again.

Time-Saving Hacks

– Buy the pre-shredded parmesan. Is it perfect? No. Is it Tuesday? Yes.
– Warm the milk in the microwave so it doesn’t curdle when it meets the pan. Science, but lazy.
– Don’t drain in a colander. Tongs out the pasta, steal a mug of starchy water, call it efficiency.
– Use one pan: boil pasta, dump, then make sauce in the same pot. Yes, it’s pasta-flavored. That’s the point.
– If whisking sounds exhausting, shake the milk, broth, and yogurt in a jar. Barista energy.
– Garlic paste from a tube. Judge me after dinner.

Serving Ideas

– Toss in frozen peas so you can say “vegetables” with a straight face.
– Add rotisserie chicken and pretend you planned ahead.
– Garlic bread if you like carbs with your carbs. Who doesn’t?
– A big green salad… or just more pasta. I don’t make the rules, I break them.
– White wine if the kids drove you nuts. Sparkling water with lime if they only mildly irritated you.

What to Serve It With

– Lemony roasted broccoli or asparagus to cut the richness.
– Black pepper shrimp or seared scallops if you’re feeling fancy-but-broke.
– Crispy prosciutto crumbles for salt, crunch, and instant personality.
– Cherry tomatoes blistered in a hot pan with olive oil and salt. Five minutes, hero move.
– Caesar salad from a bag. I see you, and I applaud.

✔Tips & Mistakes

– Salt your pasta water like the ocean. Bland noodles are a crime.
– Reserve a mug of pasta water before draining. You’ll want it to loosen the sauce.
– Low heat after adding yogurt/milk. Boiling = broken, sad sauce.
– Whisk in the cheese off the heat. Melt, don’t seize.
– Use real parmesan, not the green can confetti. Flavor matters.
– Slightly undercook the noodles; they’ll finish in the sauce like obedient little overachievers.
– If it thickens too much, add splashes of pasta water. Keep it silky, not spackle-y.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keeps 3–4 days in an airtight container.
– Reheat gently on the stove with a splash of milk or water; stir like you mean it.
– Microwave on 50% power in short bursts, stirring between, so it doesn’t turn into glue.
– Freezing isn’t ideal (dairy separates), but if you must, do single portions and reheat slowly with liquid.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Cauli-queen: blend in 1 cup cauliflower puree for extra body and fiber stealth.
– Lemon situation: zest + squeeze to brighten. Suddenly it’s spring.
– Mushrooms + spinach for the “I went to farmers’ market once” energy.
– Turkey bacon or pancetta crumbles for salty crunch.
– Gluten-free fettuccine works; just watch cook time so it doesn’t go mush-mode.
– Dairy-free? Cashew cream and nutritional yeast. Different, still delish.
– Spice fiends: red pepper flakes or a hit of hot sauce. Live a little.

Frequently Asked Questions

Easy Skinny Fettuccine Alfredo Recipes

A lightened-up take on classic Alfredo made with skim milk, a touch of Neufchâtel, and plenty of Parmesan for creamy, comforting flavor—ready in under 30 minutes.

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Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 12 ounce fettuccine pasta, dry
• ▢ 1 cup low-sodium chicken broth
• ▢ 1.5 cup skim milk cold
• ▢ 3 ounce Neufchâtel cream cheese softened
• ▢ 0.5 cup Parmesan cheese finely grated
• ▢ 1 tablespoon extra-virgin olive oil
• ▢ 3 clove garlic minced
• ▢ 1 tablespoon cornstarch
• ▢ 0.5 teaspoon kosher salt plus more to taste
• ▢ 0.5 teaspoon black pepper freshly ground
• ▢ 2 tablespoon fresh parsley chopped
• ▢ 0.5 teaspoon lemon zest optional

Instructions

Preparation Steps

• Bring a large pot of salted water to a boil. Cook fettuccine until al dente. Reserve 0.5 cup pasta water, then drain.
• While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 0.5 to 1 minute. Reduce heat to medium-low.
• In a bowl or measuring cup, whisk the cold skim milk, chicken broth, and cornstarch until completely smooth.
• Pour the milk mixture into the skillet, whisking constantly. Simmer gently for 2 to 3 minutes until slightly thickened.
• Whisk in the Neufchâtel until melted and smooth, then add Parmesan and whisk until creamy.
• Season with salt and black pepper. Adjust to taste.
• Add drained pasta to the skillet and toss to coat, thinning with a splash of reserved pasta water as needed. Cook 1 minute to marry the sauce.
• Remove from heat and stir in parsley and optional lemon zest. Serve immediately.

Notes

For extra veggies, toss in steamed broccoli or peas. For added protein, top with grilled chicken or shrimp. Reheat gently with a splash of milk to loosen the sauce.