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Easy Skinny Fettuccine Alfredo Recipes

Easy Skinny Fettuccine Alfredo Recipes

This lighter Fettuccine Alfredo swaps heavy cream for low‑fat milk and a touch of Neufchâtel, delivering a silky, garlicky sauce that coats every strand—ready in under 30 minutes.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 8 ounce dry fettuccine pasta use whole‑wheat if desired
  • 1 tablespoon unsalted butter
  • 3 clove garlic, minced
  • 1.5 cup low‑fat milk (2 percent) room temperature
  • 2 ounce Neufchâtel (reduced‑fat cream cheese), softened
  • 0.75 cup Parmesan cheese, finely grated freshly grated for best melt
  • 1 tablespoon cornstarch for thickening
  • 0.5 teaspoon kosher salt plus more for pasta water
  • 0.25 teaspoon black pepper freshly ground
  • 0.5 teaspoon lemon zest optional, brightens the sauce
  • 2 tablespoon fresh parsley, chopped for garnish
  • 0.5 cup reserved pasta cooking water use as needed to thin sauce

Instructions

Preparation Steps

  • Bring a large pot of salted water to a boil. Cook fettuccine until al dente. Reserve 0.5 cup of the cooking water, then drain.
  • In a bowl or measuring cup, whisk the milk and cornstarch until completely smooth with no lumps.
  • Melt the butter in a large skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 0.5 minute.
  • Pour in the milk mixture and add the softened Neufchâtel. Whisk constantly until the cheese melts and the sauce begins to thicken, 3 to 4 minutes.
  • Reduce heat to low. Stir in Parmesan, salt, pepper, and lemon zest. If the sauce gets too thick, whisk in a splash of reserved pasta water to reach a silky consistency.
  • Add the drained fettuccine to the skillet and toss for 1 minute over low heat until well coated and glossy. Adjust seasoning.
  • Serve immediately topped with chopped parsley and extra Parmesan if desired.

Notes

For added protein, stir in cooked chicken or shrimp. Blanch broccoli or peas during the last 2 minutes of boiling the pasta for extra veggies. Use whole‑wheat pasta to boost fiber, and always reserve pasta water—it helps the sauce cling without extra cream or butter.