Go Back
–+ servings
Skinny Fettuccine Alfredo

Skinny Fettuccine Alfredo

Yield: 4 servings
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
A rich and creamy lightened up Alfredo sauce that tastes just as good as the original!
5 stars (9 ratings)

Ingredients

  • 8 ounces fettuccine
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 ¼ cups 2% milk, or more, as needed
  • 2 tablespoons heavy cream
  • ¼ teaspoon garlic powder
  • 2 ounces Neufchatel cheese, cubed
  • ¼ cup freshly grated Parmesan cheese
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley 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.