5 from 30 votes
Skinny Fettuccine Alfredo
Skinny Fettuccine Alfredo features fettuccine pasta coated in a lighter homemade Alfredo sauce made with butter, flour, milk, heavy cream, garlic powder, and cheeses including neufchatel and Parmesan. The sauce is velvety but less rich than traditional versions, with mild garlic and creamy cheese flavors. Fresh parsley adds a hint of herbal freshness.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
4
servings
Course:
Main Course
Cuisine:
Vegetarian
Ingredients
- 8 ounces Fettuccine pasta
- 2 tablespoons butter unsalted
- 2 tablespoons all-purpose flour
- 1 ¼ cups milk or more, as needed, 2%
- 2 tablespoons heavy cream
- ¼ teaspoon garlic powder
- 2 ounces neufchatel cheese cubed
- ¼ cup Parmesan Cheese freshly grated
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 tablespoons parsley chopped fresh leaves
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Melt butter in a saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in heavy cream and garlic powder until slightly thickened, about 1 minute.
- Stir in cheeses until melted, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
- Stir in pasta and gently toss to combine.
- Serve immediately, garnished with parsley, if desired.
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