Light Er Alfredo Sauce with Pasta
Indulge in creamy comfort without the guilt with our "Light Er Alfredo Sauce with Pasta" recipe—a healthier take on the classic Italian favorite. This lightened-up Alfredo sauce features a velvety blend of low-fat milk, savory chicken broth, and just the right touch of Parmesan cheese, offering all the richness you crave with fewer calories. A simple roux made from butter and flour creates the perfect base, while fragrant garlic enhances every bite. Toss this luscious sauce with your pasta of choice—fettuccine is a classic pick—for a dish that’s both satisfying and easy to make in just 30 minutes. Perfect for a busy weeknight or an elegant yet effortless dinner, this lighter Alfredo pairs beautifully with a crisp side salad or roasted vegetables. Don’t forget the optional parsley garnish for a burst of freshness and color!
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Recipe Information
Ingredients
- 12 oz fettuccine pasta (or pasta of choice)
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1.5 cups low-sodium chicken broth
- 1 cup milk (2% or skim preferred)
- 1 cup grated Parmesan cheese
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to brown it.
Sprinkle the flour over the butter and garlic, and whisk continuously for 1-2 minutes to form a roux. Make sure the flour is fully cooked and no lumps remain.
Gradually add the chicken broth to the skillet, whisking constantly to create a smooth mixture. Slowly pour in the milk, continuing to whisk to avoid clumps.
Turn the heat to medium-low and let the sauce simmer for 3-5 minutes, or until it starts to thicken. Stir occasionally to prevent it from sticking to the bottom of the skillet.
Add the grated Parmesan cheese to the sauce, stirring until it is fully melted and incorporated. Season the sauce with salt and black pepper to taste.
Toss the cooked pasta in the skillet with the Alfredo sauce. If the sauce is too thick, use the reserved pasta water to thin it out to your desired consistency.
Divide the pasta into serving bowls. Garnish with freshly chopped parsley if desired, and serve immediately.
Nutrition Facts
Calories |
1279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.1 g | 73% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 2787 mg | 121% | |
| Total Carbohydrate | 134.3 g | 49% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 17.5 g | ||
| Protein | 65.4 g | 131% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1254 mg | 96% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 658 mg | 14% | |
*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.
