Healthy Fettuccini Alfredo without Cream Recipe

A plate of fettuccini alfredo with skinny alfredo sauce.

5 from 1 vote

Healthy Fettuccini Alfredo without Cream Recipe

Weeknight-ready in just 20 minutes, Healthy Fettuccini Alfredo without Cream offers a smooth, garlicky sauce made with milk and parmesan—lightened up but still satisfying.

Prep Time5

Cook Time15

Total Time20

Course: Main Dishes

Cuisine: Italian

Servings:

Calories: 366kcal

Author: Andrea

Ingredients

12 oz fettuccine*
2 Tbsp olive oil (or butter)
3 cloves garlic minced
3 Tbsp all-purpose flour
1 1/4 cups low sodium chicken broth
1 1/4 cups milk (1%, 2% or whole)**
1/2 teaspoon salt
1/4 tsp pepper
pinch of nutmeg
3/4 cup parmesan cheese grated

Instructions

In a large pot of boiling water, cook the pasta according to the directions on the package.
Meanwhile, in a large sauté pan, heat the oil (or butter) over medium-low heat. Add the minced garlic and cook until fragrant and translucent. Sprinkle in the flour and whisk to combine. Cook the flour for about a minute, whisking constantly to prevent it from burning or turning brown.
Slowly pour in the chicken broth, whisking until the mixture becomes smooth and thick—this may take a minute or two. Whisk in the milk, salt, pepper, and nutmeg. Turn the heat up to medium and bring the mixture to a low simmer. Once your skinny Alfredo sauce thickens, add the parmesan cheese. Add the drained pasta to the pan and toss to combine. Serve immediately.

Notes

*Any pasta shape works—I used whole wheat linguine.

**Non-fat half-and-half also works if you prefer a slightly richer sauce.

To STORE Fettuccini Alfredo leftovers, let the pasta cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 3 days or can be frozen for up to 2 months. When REHEATING, thaw overnight if frozen, then warm gently, adding a splash of milk or broth to restore creaminess.

For the leftover Alfredo sauce, store it in a separate airtight container or mason jar in the fridge for up to 3 days. For FREEZING, portion it into freezer-safe containers or mason jars—it will stay good for about 2 months. Thaw overnight if frozen, then warm and add a splash of milk or broth to restore its creamy texture.

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