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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Servings:
Calories: 120kcal
Ingredients
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.