Lite Fettuccine Alfredo
Elevate your pasta night with this rich and creamy Lite Fettuccine Alfredo, a healthier twist on the classic Italian favorite. Made with fat-free half-and-half and low-sodium chicken broth, this recipe offers all the indulgent flavor of traditional Alfredo but with a lighter, guilt-free spin. A velvety sauce infused with sautéed garlic, Parmesan cheese, and a touch of olive oil coats tender fettuccine strands, creating a dish that's both satisfying and refreshing. Ready in just 30 minutes and perfect for weeknight dinners, this easy-to-make comfort food delivers big on taste without the heavy cream or butter. Garnish with fresh parsley and enjoy a restaurant-quality meal right at home.
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Recipe Information
Ingredients
- 12 ounces Fettuccine pasta
- 1 tablespoon Olive oil
- 3 units Garlic cloves, minced
- 2 tablespoons All-purpose flour
- 1.5 cups Low-sodium chicken broth
- 3 cups Fat-free half-and-half
- 1 cup Grated Parmesan cheese
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
Cook the fettuccine pasta according to the package instructions. Reserve 1/2 cup of pasta water before draining the pasta. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, but not browned.
Sprinkle the flour over the garlic and stir constantly for about 1 minute to create a roux.
Gradually whisk in the chicken broth, ensuring there are no lumps. Cook for 1-2 minutes until the mixture begins to thicken.
Slowly add the fat-free half-and-half while continuing to whisk. Cook for an additional 3-4 minutes, stirring frequently, until the sauce thickens slightly.
Reduce the heat to low and stir in the grated Parmesan cheese. Continue stirring until the cheese is fully melted and the sauce is smooth.
Season the sauce with salt and ground black pepper. Adjust seasoning to taste.
Add the cooked pasta to the skillet and toss to coat in the sauce. If the sauce is too thick, add a splash of the reserved pasta water until the desired consistency is reached.
Serve the fettuccine Alfredo immediately. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
2234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 3368 mg | 146% | |
| Total Carbohydrate | 337.5 g | 123% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 61.7 g | ||
| Protein | 103.8 g | 208% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1861 mg | 143% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 1269 mg | 27% | |
*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.
