Skinny Alfredo Sauce
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
302 kcal
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Course
Main Course, Dinner
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Cuisine
American
Skinny Alfredo Sauce
Description
The "Skinny Alfredo Sauce" recipe starts by whisking flour into cold milk to prevent lumps and then cooking it with garlic-infused olive oil until thick and bubbly. Cream cheese is added off heat and stirred in until smooth alongside salt and nutmeg for subtle warmth. Parmesan cheese finishes the sauce for depth and a mild sharpness.
Cooking pasta alongside and reserving some of the pasta water allows adjusting sauce consistency when tossing noodles and optionally cooked chicken. The sauce clings to the pasta, creating a creamy coating without heavy cream or butter, giving a lighter feel. Fresh parsley can be added for color and freshness.
This version makes 6 side portions and can be doubled for larger servings or an entrée. Slight flavor and texture variations occur depending on the brand of cream cheese used, but hand blending can help smooth the sauce. Keeping the sauce warm but not boiling preserves its texture.
Saving pasta water is helpful to loosen the sauce as needed, since its starch aids adhesion. This recipe offers an accessible way to enjoy Alfredo-style pasta with fewer calories and simpler ingredients.
Ingredients
- 1 teaspoon olive oil
- 1 clove garlic minced
- 1 cup milk cold
- 1 tablespoon all-purpose flour
- 3 tablespoons cream cheese not fat free, light
- salt to taste
- 1 pinch ground nutmeg
- ½ cup Parmesan Cheese shredded
- 12 ounces fresh fettuccine or 8 oz dried fettuccine
- 2 cups chicken optional, cooked shredded
- parsley to taste, chopped, fresh
Instructions
- Whisk flour into cold milk until dissolved, set aside.
- Heat olive oil in a medium saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute.
- Add the milk/flour to the saucepan and cook while whisking constantly until thickened and bubbly, about 5 minutes.
- Once thickened turn the heat to low and stir in cream cheese, salt, & nutmeg whisking until the cream cheese is melted.
- Remove from the heat and stir in parmesan cheese. Taste the sauce and season with salt and pepper.
- Meanwhile, cook pasta according to the package direction, reserving ½ cup of pasta water.
- Toss pasta and warmed chicken with the sauce, adding pasta water a spoonful at a time if needed. Garnish with parsley and additional cheese if desired.
Notes
- This recipe yields approximately 6 generous side dish servings; double the ingredients for larger portions or entrée-sized servings.
- Whisk the flour into cold milk to prevent lumps and ensure smoothness in the sauce.
- Some cream cheese brands may not melt smoothly; use a hand blender to blend the sauce if needed for uniform texture.
- Light or flavored cream cheeses (e.g., herb and garlic) can be substituted, affecting taste and texture slightly.
- Reserve a small amount of pasta cooking water to adjust sauce consistency and promote sauce adhesion to noodles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Calories | 302 | 15% |
| Carbohydrates | 44g | 15% |
| Protein | 13g | 26% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 62mg | 21% |
| Sodium | 188mg | 8% |
| Potassium | 229mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 208IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 181mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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