Divinely Creamy Low Fat Fettuccine Alfredo
Indulge in the comforting flavors of classic Italian cuisine with our Divinely Creamy Low Fat Fettuccine Alfredo, a lightened-up version of the traditional dish that doesn’t skimp on richness or taste. Silky, velvety sauce made from low-fat cream cheese, low-sodium chicken broth, and a touch of low-fat milk coats every strand of tender fettuccine, creating a meal that's both satisfying and guilt-free. Minced garlic and freshly grated Parmesan bring authentic, savory depth, while a scattering of chopped fresh parsley adds a splash of color and freshness. Ready in just 30 minutes and perfect for weeknight dinners, this creamy pasta recipe hits the sweet spot of indulgence and health-conscious eating. Give it a try and savor a restaurant-quality dish made effortlessly in your own kitchen!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 1 tbsp Olive oil
- 3 Garlic cloves, minced
- 2 cups Low-sodium chicken broth
- 4 oz Low-fat cream cheese
- 0.75 cups Parmesan cheese, grated
- 1 cup Low-fat milk
- 1 tbsp Cornstarch
- 2 tbsp Fresh parsley, chopped (optional)
- 0.5 tsp Salt
- 0.25 tsp Ground black pepper
Instructions
Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain and set aside.
In a large nonstick skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes, stirring frequently, until fragrant but not brown.
Pour in the chicken broth and bring to a gentle simmer. Add the cream cheese, breaking it up with a wooden spoon as it melts into the broth.
In a small bowl, whisk together the milk and cornstarch until smooth. Slowly pour this mixture into the skillet while stirring constantly. Allow it to simmer gently for 2-3 minutes, or until the sauce begins to thicken.
Stir in the grated Parmesan cheese, salt, and black pepper. Mix until the cheese has melted and the sauce is smooth. If the sauce is too thick, use the reserved pasta water to thin it out to your desired consistency.
Add the cooked fettuccine to the skillet and toss to coat it evenly in the sauce.
Taste and adjust seasoning if needed. Garnish with freshly chopped parsley if desired and serve immediately.
Nutrition Facts
Calories |
516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 20% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 35 mg | 12% | |
| Sodium | 722 mg | 31% | |
| Total Carbohydrate | 70.7 g | 26% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 7.0 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 296 mg | 23% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 108 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
