Low Calorie Fettuccine Alfredo That Actually Tastes Rich

There’s no denying the creamy, cheesy indulgence of fettuccine Alfredo but traditional recipes can pack in over 1,200 calories per serving. This version keeps the decadence while trimming down the fat and calorie count, using smart ingredients like Neufchâtel cheese and 2% milk. The result? A cozy pasta dinner that feels indulgent without the guilt.

What Makes This Alfredo Lighter (and Smarter)

Classic Alfredo relies heavily on butter, heavy cream, and loads of cheese. This low-calorie variation rethinks that formula with a few key substitutions:

• Neufchâtel cheese, a lower-fat alternative to cream cheese, brings creaminess with less saturated fat.

• Low-fat (2%) milk replaces heavy cream while still providing body and richness.

• A small amount of butter delivers flavor without overdoing it.

• Lemon zest and garlic add depth and brightness, so you don’t miss the richness.

At around 400–500 calories per serving (depending on pasta choice and portion size), this dish is a satisfying option that fits a balanced approach to eating.

Ingredients You’ll Need

• 1 tablespoon unsalted butter

• 1 clove garlic, minced

• 1 teaspoon grated lemon zest

• 2 teaspoons all-purpose flour

• 1 cup low-fat (2%) milk

• Kosher salt, to taste

• 2 tablespoons Neufchâtel or low-fat cream cheese

• 3/4 cup grated parmesan cheese, plus more for topping

• 3 tablespoons chopped fresh parsley

• 12 ounces fresh fettuccine

• Freshly ground pepper, to taste

How to Make It

1. Prepare the sauce:
   In a large skillet over medium heat, melt the butter. Add the garlic and lemon zest, cooking until just softened (about 1 minute). Stir in the flour and cook for another minute to remove the raw taste. Gradually whisk in the milk and 3/4 teaspoon of kosher salt. Cook while whisking until slightly thickened, about 3 minutes.

2. Add the cheese:
   Stir in the Neufchâtel and parmesan until fully melted and smooth. Add the chopped parsley and remove from heat.

3. Cook the pasta:
   While the sauce cooks, boil a large pot of salted water. Cook the fresh fettuccine until al dente, 2 to 3 minutes. Reserve 1 cup of the pasta water, then drain the pasta.

4. Combine:
   Return the pasta to the pot. Pour in the Alfredo sauce and about 1/2 cup of the reserved cooking water. Toss gently to coat the noodles, adding more water as needed for your desired consistency.

5. Finish and serve:
   Season with additional salt and freshly ground black pepper. Divide among bowls and top with a sprinkle of parmesan and parsley, if desired.

Make It Your Own

• Add steamed broccoli or sautéed mushrooms for a veggie boost.

• Swap in whole wheat fettuccine or chickpea pasta for extra fiber and protein.

• Stir in shredded rotisserie chicken or cooked shrimp for a higher-protein version.

A Nutrition Note

Parmesan is a naturally lower-fat cheese compared to many others, and it's also rich in calcium and umami flavor meaning you can use less and still get that signature Alfredo taste. According to the USDA, 1 tablespoon of grated parmesan has just 22 calories and 1.4 grams of fat.

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