Low Fat Classic Alfredo Pasta
Indulge guilt-free with this Low Fat Classic Alfredo Pasta, a lighter twist on the beloved Italian favorite that doesn’t skimp on flavor. Creamy and rich, this recipe swaps heavy cream for a luscious blend of skim milk, light cream cheese, and chicken broth thickened with cornstarch, cutting unnecessary calories while keeping the velvety consistency of traditional Alfredo sauce you love. Freshly grated Parmesan cheese adds a savory, nutty depth, while aromatic garlic infuses every bite with irresistible warmth. Tossed with tender fettuccine, this dish is finished with a sprinkle of fresh parsley for a burst of color and freshness. Ready in just 30 minutes, it’s the perfect healthier option for busy weeknights or elegant dinners without compromise. Keywords: low-fat Alfredo pasta, healthy pasta recipes, light creamy pasta sauce.
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Recipe Information
Ingredients
- 12 ounces fettuccine pasta
- 1 cup unsalted chicken broth
- 1 cup skim milk
- 2 tablespoons cornstarch
- 0.75 cup freshly grated Parmesan cheese
- 4 ounces light cream cheese
- 3 cloves minced garlic
- 2 teaspoons olive oil
- 2 tablespoons fresh parsley
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon salt
Instructions
Begin by cooking the fettuccine pasta according to the package instructions until al dente. Drain and set aside.
In a small bowl, whisk together the chicken broth and cornstarch until smooth and set aside.
Heat the olive oil in a large non-stick skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
Pour the chicken broth and cornstarch mixture into the skillet. Bring it to a gentle simmer, stirring continuously until it starts to thicken, about 2 to 3 minutes.
Reduce the heat to low and add the skim milk and light cream cheese. Stir continuously until the cream cheese is melted and the mixture is smooth.
Gradually add the freshly grated Parmesan cheese, stirring until fully incorporated and creamy.
Season the sauce with salt and ground black pepper.
Add the cooked fettuccine pasta to the sauce, tossing to fully coat the pasta with the Alfredo sauce.
Remove the skillet from the heat and continue to toss the pasta. The sauce will continue to thicken as it cools slightly.
Divide the pasta among serving plates or a large serving bowl.
Garnish with chopped fresh parsley and serve immediately.
Nutrition Facts
Calories |
2624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.2 g | 131% | |
| Saturated Fat | 46.9 g | 234% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 211 mg | 70% | |
| Sodium | 4628 mg | 201% | |
| Total Carbohydrate | 296.8 g | 108% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 31.2 g | ||
| Protein | 129.0 g | 258% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 2480 mg | 191% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 1092 mg | 23% | |
*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.
