“Skinny” Fettuccine Alfredo


If you head to the Olive Garden and order a bowl of Fettuccine Alfredo, how many calories do you think you would be consuming?  A whopping 1100 calories for one bowl of pasta.  Add the salad and breadsticks, because you know you ate those too, you are looking at an approximate total of 1400 calories for one meal.  Give or take 140 calories for how many breadsticks you consumed.  One meal!!!!

Now what if I told you, I found a way to lighten up that calorie overload while also keeping all the flavor?  Well, I have!!

Introducing…Skinny Fettuccine Alfredo! 140 calories for the sauce and added to one serving of whole grain pasta, 340 calories for one serving!

You’re welcome.

The husband is a huge alfredo lover.  Anytime we go somewhere and it’s on the menu, that’s what he orders.  Especially seafood alfredo.  Me? I could take it or leave it. I don’t dislike it, but it’s not the first thing I am going to order off the menu.  Unless, someone says you absolutely have to try this.

Gone is the not-so-good for you heavy cream, butter and cream cheese base.  Instead it is made with olive oil, garlic, flour, chicken broth (or Vegetable if you looking to go vegetarian), low fat milk and freshly grated Parmesan cheese.  I actually used unsweetened cashew milk to make mine.  Yep, you read that right!  You don’t taste it at all!  Only 35 calories for the one cup that you will use.


Even better?  It all comes together in less then 30 minutes!  Paired with a nice salad, this meal can satisfy the pickiest of alfredo eaters without sacrificing their waist line!  I served ours with some fresh steamed broccoli!


Yield: 4 Servings

Skinny Fettuccine Alfredo

10 minPrep Time:

12 minCook Time:

22 minTotal Time:

Save RecipeSave Recipe


  • 12 ounces fettuccine
  • 1 Tbsp. olive oil
  • 4 cloves garlic, pressed
  • 3 Tbsp. flour
  • 1 cup chicken broth (or vegetable broth to make vegetarian)
  • 1 cup any low-fat milk (I used unsweetened cashew milk)
  • 3/4 cup freshly-grated Parmesan cheese
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/8 tsp. nutmeg


  1. In salted water, cook pasta al dente according to package directions.
  2. Meanwhile, heat olive oil in a large saute pan over medium-high heat.
  3. Add garlic and saute one minute, stirring occasionally, until fragrant.
  4. Sprinkle with flour, and stir.
  5. Saute for an additional minute to cook the flour, stirring occasionally.
  6. Slowly add the broth, whisking to combine until smooth.
  7. Whisk in the milk, and bring the mixture to a low simmer.
  8. Let cook for an additional minute until thickened, then stir in Parmesan cheese, salt, pepper and nutmeg until the cheese melted.
  9. Reduce heat to medium-low until pasta reaches al dente.
  10. Drain pasta, then immediately add to the saute pan with sauce.
  11. Toss to combine.


21 Day Fix= 2 Y, 1 B, 1 TSP




Author: Steph Potter

I am a wife and stay at home mother of two adorable little men. I'll spend a small fortune on the right pair of shoes or purse. Sometimes, I don't feel like a "real" adult. Sometimes, I feel like I'm getting old. Often at the same time. This is my space to share weekly dinner menus, healthy recipes, useful cooking tips and my fitness journey. So grab a cup of coffee, a cozy chair and enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *