Skinny Fettuccine Alfredo
This easy fettuccine alfredo recipe is made “skinny” with a lighter alfredo sauce recipe — but it’s as delicious and creamy and flavorful as ever!
Prep 10 min · Cook 15 min · Total 25 min · Makes 4 servings
Ingredients
- Olive oil
- Salt
- Butter
- Garlic
- Water
- Milk
- Pepper
- Fresh parsley
- Chicken broth
- Flour
- Pasta
- Chicken
Directions
- Cook pasta al dente according to package directions, in generously-salted water.
- Meanwhile, heat olive oil (or melt butter) in a large saute pan over medium-high heat. Add garlic and saute one minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Saute for an additional minute to cook the flour, stirring occasionally.
- Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened, then stir in Parmesan cheese, salt and pepper until the cheese melted. Reduce heat to medium-low until pasta is cooked.
- Drain pasta, then immediately add pasta to the saute pan with alfredo sauce. Toss to combine. Serve topped with chopped fresh parsley if desired.