Low-Cal Fettuccine Alfredo is a guilt-free version of your favorite classic, creamy Italian dish! Can you believe it?! It’s made with the tender fettuccine noodles we all love so much, coated in a creamy and velvety sauce that’s lightened up a little, but still delivers all the satisfying flavors. It’s got it all, plus, you don’t have to feel bad about it later! Low-Cal Fettuccine Alfredo is the best way to enjoy yourself without compromising your health goals!

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  • 1 tablespoon unsalted butter
  • 1 clove garlic, minced
  • 1 teaspoon lemon zest, grated
  • 2 teaspoons all-purpose flour
  • 1 cup low-fat milk
  • kosher salt, to taste
  • 2 tablespoons Neufchâtel or low-fat cream cheese
  • 3/4 cup parmesan cheese, grated, plus more, to taste, for topping
  • 3 tablespoons fresh parsley, chopped
  • 12 ounces fresh fettuccine
  • ground pepper, to taste


Step 1 –Melt the butter in a skillet over medium heat.

Step 2 –Add the garlic and the lemon zest and cook until the garlic slightly softens, about 1 minute.

Step 3 –Add the flour to the garlic mixture and cook, while stirring with a wooden spoon, about 1 minute.

Step 4 –Whisk the milk and the salt into the garlic mixture and cook, whisking constantly, until it just thickens, about 3 minutes.

Step 5 –Add the Neufchâtel and the parmesan cheese to the garlic mixture and whisk until melted, about 1 minute.

Step 6 –Stir the chopped parsley into the sauce mixture.

Step 7 –In a large pot of salted boiling water, cook the fettuccine to al dente, according to the package directions.

Step 8 –Reserve 1 cup of the pasta water, then drain the fettuccine and return it to the pot.

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Step 9 –Add the sauce and 1/2 cup of the reserved pasta water to the pasta and gently toss to combine, adding more of the pasta water as needed to loosen.

Step 10 –Season the fettuccine with the salt.

Step 11 –Serve the fettuccine in bowls and top with the extra parmesan cheese and the ground pepper.