Best 4 Fettuccine Alfredo Lighter Recipes

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Fettuccine Alfredo is a classic Italian pasta dish that is known for its creamy, rich sauce. While the traditional recipe is delicious, it can also be quite heavy and high in calories. If you're looking for a lighter version of this classic dish, there are a few simple changes you can make to reduce the fat and calories without sacrificing flavor.

Here are our top 4 tried and tested recipes!

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

FETTUCCINE ALFREDO (LIGHTER VERSION)



Fettuccine Alfredo (Lighter Version) image

Provided by Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

1 pound fresh linguine
1 1/2 teaspoons cornstarch
1 cup milk
1 tablespoon butter
1/4 cup light cream
1/2 cup freshly grated Parmesan cheese

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook until it is tender but still firm to the bite, about 3 minutes. In a saucepan melt butter, add milk and then whisk in cornstarch over medium heat until lightly thickened. Add pasta to the saucepan and toss. Add light cream, Parmesan cheese, salt and pepper, nutmeg to taste. Toss and thicken more. Serve immediately.

LIGHTER FETTUCCINE ALFREDO RECIPE BY TASTY



Lighter Fettuccine Alfredo Recipe by Tasty image

Here's what you need: broccoli, olive oil, cayenne pepper, garlic powder, salt, pepper, fettuccine, hummus, lemon zest, lemon juice, butter, grated parmesan cheese, basil, parsley, red pepper flakes

Provided by Tasty

Categories     Lunch

Yield 6 servings

Number Of Ingredients 15

2 small heads broccoli, cut into florets
¼ cup olive oil
½ teaspoon cayenne pepper
½ teaspoon garlic powder
salt, to taste
pepper, to taste
1 lb fettuccine
1 cup hummus
1 lemon lemon zest
1 lemon lemon juice
2 tablespoons butter
¾ cup grated parmesan cheese
¼ cup basil, chopped, plus more for serving
¼ cup parsley, chopped, plus more for serving
1 pinch red pepper flakes

Steps:

  • Preheat oven to 450ºF (230˚C).
  • Place the broccoli florets on a parchment paper-lined baking sheet and drizzle with olive, cayenne, garlic powder, salt, and black pepper, and stir to combine.
  • Bake for 15 to 20 minutes, tossing halfway through, until lightly charred.
  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Before draining through a colander, reserve 1 cup (240 ml) of the pasta water.
  • Return the pasta to the pot.
  • Add the hummus, ½ cup (120 ml) of the pasta cooking water, lemon zest, lemon juice, butter, and Parmesan and toss until a creamy sauce forms. Thin the sauce with more pasta cooking water, a little at a time, as needed.
  • Add the basil, parsley, red pepper flakes, and remaining reserved water.
  • Add the broccoli to the pasta, and toss gently with salt, and pepper. Serve immediately with extra Parmesan, basil and parsley on top.
  • Enjoy!

Nutrition Facts : Calories 584 calories, Carbohydrate 78 grams, Fat 23 grams, Fiber 11 grams, Protein 21 grams, Sugar 5 grams

FETTUCCINE ALFREDO (LIGHTER RECIPE)



Fettuccine Alfredo (lighter recipe) image

We hope you enjoy this lightened version of a rich and traditional classic.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 7

8 ounces uncooked fettuccine
1/3 cup margarine
1/2 cup evaporated fat-free milk
3/4 cup grated reduced-fat Parmesan cheese blend
1/2 teaspoon salt
1/8 teaspoon pepper
Chopped fresh parsley

Steps:

  • Cook fettuccine as directed on package.
  • While fettuccine is cooking, heat margarine and milk in 2-quart saucepan over low heat, stirring constantly, until margarine is melted. Stir in cheese, salt and pepper.
  • Drain fettuccine. Pour sauce over fettuccine; stir until fettuccine is well coated. Sprinkle with parsley.

Nutrition Facts : Calories 280, Carbohydrate 36 g, Cholesterol 35 mg, Fat 2, Fiber 3 g, Protein 8 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 580 mg

Tips:

  • Use Fresh Ingredients: The fresher your ingredients, the better your fettuccine Alfredo will taste. Use high-quality Parmesan cheese, fresh cream, and freshly chopped parsley.
  • Cook the Pasta Properly: Cook the fettuccine according to the package instructions. Be sure not to overcook it, or it will become mushy.
  • Make the Sauce Creamy: To make a creamy Alfredo sauce, use a combination of butter, cream, and Parmesan cheese. You can also add a little bit of white wine or chicken broth for extra flavor.
  • Add Vegetables: Feel free to add vegetables to your fettuccine Alfredo. Some good options include broccoli, asparagus, and mushrooms.
  • Serve Immediately: Fettuccine Alfredo is best served immediately after it is made. The sauce will thicken as it sits, so if you need to make it ahead of time, be sure to reheat it gently before serving.

Conclusion:

Fettuccine Alfredo is a classic Italian dish that is loved by people all over the world. It is a simple dish to make, but it can be easily customized to your own taste. With a few simple tips, you can make a delicious fettuccine Alfredo that everyone will love.

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