Creamy Light Fettuccine Alfredo Recipes

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LOW-CAL FETTUCCINE ALFREDO



Low-Cal Fettuccine Alfredo image

This lighter version of alfredo gives you all the creaminess of the original without loads of heavy cream and butter.

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 11

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
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

Steps:

  • Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon, 1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchâtel and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.
  • Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 2 to 3 minutes. Reserve 1 cup cooking water, then drain the pasta and return to the pot. Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper.

Nutrition Facts : Calories 490 calorie, Fat 15 grams, SaturatedFat 8 grams, Cholesterol 48 milligrams, Sodium 734 milligrams, Carbohydrate 66 grams, Fiber 3 grams, Protein 20 grams

LIGHTER CHICKEN FETTUCCINE ALFREDO



Lighter Chicken Fettuccine Alfredo image

This version of chicken fettuccine alfredo is lightened by substituting some of the heavy cream with chicken broth.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy     Alfredo Pasta Sauce Recipes

Time 1h10m

Yield 6

Number Of Ingredients 10

2 large boneless skinless chicken breasts
2 cups low-sodium chicken broth
4 cloves garlic, minced
ground black pepper to taste
2 cups heavy cream
2 egg yolks
salt to taste
1 pound fettuccine
1 sprig chopped fresh parsley
2 cups freshly grated Parmigiano-Reggiano cheese, divided

Steps:

  • Combine chicken breasts and chicken broth in a saucepan over medium-high heat. Bring to a boil, cover, and reduce heat to low; simmer for 5 minutes. Turn breasts, cover, and simmer another 5 minutes. Remove from heat and let sit with the cover on for 15 minutes.
  • Remove chicken breasts from the broth and set aside to cool, reserving the broth in the saucepan. Once the chicken is cool enough to handle, cut into bite-size slices.
  • Return the chicken broth to medium heat and cook until reduced to 1 cup.
  • Stir garlic, black pepper, and heavy cream into the reduced broth; bring to a simmer and remove from heat.
  • Whisk egg yolks in a bowl until smooth. Beat 1 tablespoon of the warm cream mixture into the eggs until thoroughly incorporated; repeat until about 1/2 cup of the warm cream mixture is used.
  • Whisk the warm cream and egg mixture back into the saucepan with the remaining cream mixture. Cook over medium-low heat, whisking constantly, until the mixture almost comes to a simmer and thickens, about 5 minutes. Season with salt and black pepper to taste.
  • Bring a large pot of lightly salted water to a boil. Cook fettuccine in boiling water, stirring occasionally, until nearly cooked through, about 7 minutes. Drain.
  • Stir parsley, 1 cup of Parmigiano-Reggiano, and cream mixture into the pasta. Remove from heat, cover, and let sit for a few minutes until thick.
  • Fold chicken and 1 cup Parmigiano-Reggiano into the pasta mixture to serve.

Nutrition Facts : Calories 758.9 calories, Carbohydrate 59.6 g, Cholesterol 239.4 mg, Fat 41.8 g, Fiber 2.8 g, Protein 37.8 g, SaturatedFat 24.2 g, Sodium 505.2 mg, Sugar 2.9 g

REALLY CREAMY FETTUCCINE ALFREDO



Really Creamy Fettuccine Alfredo image

We have tried dozens of recipes to get the creamiest fettuccine Alfredo - and here's the winner! Basil and nutmeg add a subtly different feel to this Alfredo.

Provided by AMETHYST

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Time 15m

Yield 4

Number Of Ingredients 8

8 ounces dry fettuccine pasta
1 (8 ounce) package cream cheese
¾ cup grated Parmesan cheese
½ cup margarine
½ cup milk
1 teaspoon garlic powder
¼ teaspoon dried basil
1 pinch ground nutmeg

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a medium saucepan, combine cream cheese, Parmesan, margarine, milk, garlic powder and basil and stir over low heat until smooth and creamy, 10 to 15 minutes. Toss sauce with pasta and sprinkle with nutmeg. Serve.

Nutrition Facts : Calories 680.3 calories, Carbohydrate 45.2 g, Cholesterol 77.2 mg, Fat 48.2 g, Fiber 2.1 g, Protein 18.8 g, SaturatedFat 19.5 g, Sodium 673.6 mg, Sugar 4 g

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