Skinny Fettuccine Alfredo
Total Time
25 minutes
Prep Time
5 minutes
Cook Time
20 minutes
Rating
4.9 out of 5 stars
(95)
Ingredients
4 servings
- 12 ounces fettuccine (or any pasta shape)
- 1 Tablespoon extra virgin olive oil or butter
- 4 cloves garlic, pressed or finely-minced
- 3 Tablespoons all-purpose flour
- 1 cup chicken stock
- 1 cup low-fat milk (I used 1%)
- 3/4 cup freshly-grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- (optional toppings: chopped fresh parsley, extra Parmesan)
How would you rate this recipe?
Preparation
Step 1
Cook pasta al dente according to package directions, in generously-salted water.
Step 2
Meanwhile, heat olive oil (or melt butter) in a large saute pan over medium-high heat. Add garlic and saute one minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Saute for an additional minute to cook the flour, stirring occasionally.
Step 3
Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened, then stir in Parmesan cheese, salt, and pepper until the cheese melted. Reduce heat to medium-low until pasta is cooked.
Step 4
Drain pasta, then immediately add pasta to the saute pan with alfredo sauce. Toss to combine. Serve topped with chopped fresh parsley if desired.
Step 5
Save recipe for the next time?
Chef's notes
You can use any kind of pasta you’d like for this recipe — traditional semolina, whole-wheat pasta, gluten-free pasta.
Be sure to generously salt the water before adding the pasta to enhance the flavor.
For a richer flavor, you may use butter instead of olive oil.
Freshly grated Parmesan will yield a more flavorful sauce.
Optional toppings include extra Parmesan or fresh parsley.
