Skinny Fettuccine Alfredo

AlfredoDinnerEatsKid-FriendlyMain CourseMeatlessNoodlesPastaSaucesavorySkinny Recipes

Happy Friday, guys! I have another awesome lightened-up recipe that has become a family-favorite around here. SKINNY FETTUCCINE ALFREDO! This stuff is creamy, dreamy and so delicious. 🙂 

I had a Facebook follower comment on my Skinny Enchiladas the other day saying I shouldn’t lighten up recipes or call them “skinny” because it makes people think they can eat more of it. I’m sorry to say, but I totally disagree and told her that. I don’t believe that if something is “light” or “skinny” it means I can eat any amount I’d like. Common sense should tell people that it’s all about the calories. Period. You eat more calories than you burn, you’ll gain weight. If you eat less than you burn, you’ll lose weight. It’s as simple as that.

What I think is so great about these lighter versions is that the calorie content is reduced so it fits into my calorie budget and they still taste great! To me, that’s what eating better should be all about. Not depriving yourself of the foods you love, but to make them healthier by reducing calories and fat so you can still enjoy them! (Okay, I’ll get off my soapbox again. ha!)

This Alfredo sauce is so delicious and we absolutely love it. Especially my kids. They’ve never thought it tastes different or weird (kids can be great at detecting lighter or different foods, right!? 🙂 ) I have made this recipe so many times- it’s the only Alfredo sauce I make now. It’s extra delicious on Thin Crust Chicken Alfredo Pizza, and I’ll be sharing that recipe one of these days soon! 

Skinny Fettuccine Alfredo
 
Prep time
Cook time
Total time
 
Rich and creamy Alfredo sauce- lightened up!
Author:
Ingredients
  • 1 Tablespoon butter
  • 4 cloves garlic, minced
  • 3 Tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1 cup low-fat milk (I used 1%)
  • ½ cup freshly-grated Parmesan cheese
  • 2 ounces low-fat cream cheese
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 12 ounces fettuccine
Instructions
  1. Melt butter in a large skillet over medium-high heat. Add garlic and saute one minute, stirring constantly. Sprinkle with flour, and stir to combine. Saute and stir for an additional minute to cook flour.
  2. Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Cook for an additional minute until thickened, then stir in Parmesan cheese, cream cheese, salt and pepper. Stir until cheese has melted. Reduce heat to low until pasta is cooked.
  3. Meanwhile, cook fettuccine according to package directions. Drain. Serve in individual bowls with Alfredo sauce poured over top. Serve and enjoy!

 


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3 thoughts on “Skinny Fettuccine Alfredo

  1. HISTORY OF ALFREDO DI LELIO CREATOR IN 1908 OF “FETTUCCINE ALL’ALFREDO” (“FETTUCCINE ALFREDO”), NOW SERVED BY HIS NEPHEW INES DI LELIO, AT THE RESTAURANT “IL VERO ALFREDO” – “ALFREDO DI ROMA” IN ROME, PIAZZA AUGUSTO IMPERATORE 30

    With reference to your article I have the pleasure to tell you the history of my grandfather Alfredo Di Lelio, who is the creator of “Fettuccine all’Alfredo” (“Fettuccine Alfredo”) in 1908 in the “trattoria” run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi). This “trattoria” of Piazza Rosa has become the “birthplace of fettuccine all’Alfredo”.
    More specifically, as is well known to many people who love the “fettuccine all’Alfredo”, this famous dish in the world was invented by Alfredo Di Lelio concerned about the lack of appetite of his wife Ines, who was pregnant with my father Armando (born February 26, 1908).
    Alfredo di Lelio opened his restaurant “Alfredo” in 1914 in Rome and in 1943, during the war, he sold the restaurant to others outside his family.
    In 1950 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 “Il Vero Alfredo” (“Alfredo di Roma”), whose fame in the world has been strengthened by his nephew Alfredo and that now managed by me, with the famous “gold cutlery” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality).
    See also the website of “Il Vero Alfredo” .
    I must clarify that other restaurants “Alfredo” in Rome do not belong and are out of my brand “Il Vero Alfredo – Alfredo di Roma”.
    I inform you that the restaurant “Il Vero Alfredo –Alfredo di Roma” is in the registry of “Historic Shops of Excellence” of the City of Rome Capitale.
    Best regards Ines Di Lelio

  2. I like to use Laughing Cow cheese wedges in place of the cream cheese! You can vary the flavor if you’re not set on a ‘traditional’ tasting sauce, which is kind of nice. We especially like the Queso Fresco & Chipotle and Garlic & Herb. My friend Google introduced me to your blog last year via a recipe for The Best Pizza Dough (and we agree!). I’ve been happily wandering through the recipe index ever since… Thanks for sharing your kitchen adventures!

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