If you love creamy, indulgent pasta but want a lighter option, this Alfredo pasta is the perfect solution. It delivers all the rich, velvety flavors of classic Alfredo sauce but with a healthier twist—using milk, light cream cheese, and just the right amount of Parmesan.
Cuisine: Italian-American
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Why You’ll Love Making It
- Lightened-Up Yet Indulgent – This version of Alfredo sauce cuts calories by nearly 65%, yet remains velvety and rich.
- Quick & Beginner-Friendly – With simple steps and pantry ingredients, you’ll have a restaurant-quality dish in just 30 minutes.
- Customizable – Use shrimp instead of chicken, add sautéed mushrooms, or swap in whole wheat pasta for an extra health boost.
- Great for Meal Prep – Leftovers reheat beautifully, making it a perfect dish for busy weeknights.
- Family-Approved – Even picky eaters love this creamy, cheesy pasta!
Ingredients
- 1 teaspoon olive oil – Adds a light richness without excess fat.
- 1 clove garlic, minced – Provides a fragrant, savory depth.
- 1 cup cold milk (low-fat or whole) – A lighter alternative to heavy cream that still creates a smooth, creamy sauce.
- 1 tablespoon all-purpose flour – Helps thicken the sauce naturally.
- 3 tablespoons light cream cheese (not fat-free) – Adds creaminess while keeping the sauce light.
- Salt, to taste – Enhances the flavors and balances the richness.
- 1 pinch ground nutmeg – A classic touch that subtly enhances the sauce’s warmth.
- ½ cup shredded Parmesan cheese – Freshly grated works best for flavor and texture.
- 12 ounces fresh fettuccine or 8 oz dried fettuccine – Fresh pasta has a softer texture and cooks faster.
- 2 cups cooked shredded chicken (optional) – Adds protein and makes it a complete meal. Rotisserie chicken is a great shortcut!
- Chopped fresh parsley, to taste – Brings freshness and color.
Instructions
Step 1: Prep the Ingredients
Mince the garlic and chop the parsley for garnish. In a small bowl, whisk 1 cup cold milk with 1 tablespoon flour until fully dissolved (this prevents lumps). Set aside.
Step 2: Sauté the Garlic
Heat 1 teaspoon olive oil in a medium saucepan over medium heat. Add minced garlic and cook for about 1 minute, stirring constantly, until fragrant.
Step 3: Thicken the Sauce
Slowly pour in the milk-flour mixture while whisking continuously. Cook over medium heat, whisking constantly, until the sauce thickens and starts to bubble (about 5 minutes).
Step 4: Make It Creamy
Lower the heat and stir in 3 tablespoons light cream cheese, salt, and nutmeg. Whisk until the cream cheese melts and the sauce becomes smooth and glossy.
Step 5: Add Parmesan & Final Touches
Remove the saucepan from heat and stir in ½ cup shredded Parmesan cheese until fully melted. Taste and adjust seasoning with more salt or black pepper, if needed.
Step 6: Cook the Pasta
While the sauce is thickening, cook the fettuccine according to package directions in a large pot of salted boiling water. Before draining, reserve ½ cup of pasta water—this will help adjust the sauce consistency later.
Step 7: Combine & Serve
Toss the cooked pasta and shredded chicken with the warm Alfredo sauce. Add reserved pasta water, a spoonful at a time, until you reach your desired sauce consistency. Garnish with chopped parsley and extra Parmesan, if desired.
Step 8: Enjoy!
Serve immediately with a side salad or roasted vegetables for a balanced meal.
FAQs
Can I make this ahead of time?
Yes! Store the sauce separately in an airtight container in the fridge for up to 3 days. Reheat gently over low heat, adding a splash of milk if needed to loosen the consistency.
What’s the best way to store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, stirring frequently, or microwave in 30-second intervals, adding a little milk to restore creaminess. Avoid freezing, as the sauce may separate.
