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Craving something comforting, creamy and delicious without all the calories? Try my Healthy Alfredo Sauce to make yourself some killer *low fat* fettuccine alfredo! Even though this recipe is made with nonfat milk and fat free half and half, it still has delicious cheese and is as creamy as the original. Add some grilled shrimp or chicken for a complete meal.
Get Ready to Live | Healthy Alfredo Sauce
I have been testing and re-testing this recipe for the past several months, trying to get it right and I’m thrilled to be sharing it with you today! Typically if you are on a diet, things like fettuccine alfredo don’t make it to your menu. Classic Alfredo Sauce and my Browned Butter Alfredo Pasta is DELICIOUS, but because it’s made with butter, heavy cream and parmesan cheese, the calories and fat grams are triple (gulp!) what they are for this healthy version. While there is definitely a time and a place for those truly delicious dinners, I’m confident there is a regular place at your table for a Healthy Alfredo that you will love almost as much.
Is Alfredo Sauce Healthy?
This is a tricky question and I’d have to say it depends! I’d say homemade alfredo sauce is ‘healthier’ than any store-bought version, but both of these options are still full of unhealthy fats. It’s an indulgent meal! Like I said above, it’s delicious and there is definitely a time and place to enjoy something like this.
However, if you are a fettuccine alfredo lover and are looking for a comparable recipe you can enjoy a little more frequently, you are in the right place! My Healthy Alfredo Sauce is 1/3rd the calories and fat of the original, but I made sure it still tasted decadent and amazing.
Main Ingredients Needed
Six basic ingredients are needed to make my healthy alfredo sauce. Don’t skip the fat free half and half; it’s my secret ingredient! Here’s everything you’ll need:
- Butter + Flour – the base of this sauce is a roux, so butter and flour are the start of this.
- Garlic – for flavor because garlic is delicious!
- Fat-Free Half & Half – this is my secret to getting that smooth and velvety sauce that tastes more decadent than it is!
- Fat-Free Milk – whisked into the roux to create a bechamel sauce, minus the nutmeg.
- Parmigiano Reggiano Cheese – please find a block of the REAL parmesan cheese. The pre-grated versions are tossed in food starch that prevent them from sticking and won’t melt smoothly into your alfredo.
- Pasta – I’m assuming you will want fettuccine, but any pasta will work.
How to Make Healthy Alfredo Sauce
The beauty of this recipe is its ready in about 12 minutes. The longest you’ll have to wait is for the water to boil for your pasta. Once you have that pasta cooking, start making this alfredo sauce and they should be ready at about the same time.
Step 1: Make a Roux
Roux is just a fancy french word for a butter and flour paste. So, in a large skillet with high sides, melt your butter and then stir in the flour to create a paste. Cook 30 seconds.
Step 2: Whisk in the Milk and Add the Garlic
Slowly add the milk into the roux, whisking as you go, until its completely incorporated. Add the minced garlic. After 2-3 minutes of whisking, sauce should simmer slightly and thicken. Pour in the fat free half and half and salt. Whisk again for another minute to warm it through.
Step 3: Melt in the Parmesan Cheese
Once your white sauce has thickened nicely, slowly incorporate the grated parmigiano reggiano cheese in, about 1/4 cup at a time, until its melted smoothly into the sauce. After the cheese has been completely melted in, taste and adjust your seasonings. This sauce has a tendency to seem sweet because of all that dairy and garlic, so don’t be afraid to add extra salt because it most likely will need it.
Storing Leftovers | Making Ahead
If you’ve ever brought leftover fettuccine alfredo home from an Italian restaurant, you will know the reheated leftovers are not quite the same because the butter separates out of the cream and cheese, leaving you with a mess that doesn’t taste nearly as good as it once did.
This healthy alfredo sauce is slightly similar in the way it reheats. While the sauce doesn’t separate, it does get thicker as it sits in the fridge. Reheating it in the microwave will get the job done and it will still taste exactly the same (or maybe even better!) the next day, but it will be extremely thick. To help remedy this, try adding in a splash of water before microwaving and then stirring to create a thinner sauce once it’s heated through. Again, it won’t be quite the same, but it will definitely help!
I recommend eating this fresh and not making ahead.
Other Macro-Friendly Dinners to Try!
- Turkey Salisbury Steak
- Fish Sticks with Cucumber Dill Sauce
- Sausage Sheet Pan Dinner
- Skinny Baked Spaghetti
- Bean-Free Turkey Chili
- Taco Sloppy Joes
- Grilled Cilantro Lime Chicken
Healthy Alfredo Sauce
- 3/4 pound fettuccine
- 2 tablespoons butter
- 2 cloves garlic
- 2 tablespoons all purpose flour
- 1 cup fat free milk
- 1 cup fat free half and half
- 1 cup parmigianno reggiano cheese freshly grated + more for garnish (optional)
- salt & pepper to taste
- Bring large pot of salted water to a boil. Cook desired pasta to al dente and drain. Set aside. While pasta is cooking, grate your parmesan cheese.
- In a large skillet with high sides, melt your butter and then stir in the flour to create a paste. Cook 30 seconds.
- Slowly add the milk into the roux, whisking as you go, until its completely incorporated. Add the minced garlic. After 2-3 minutes of whisking, sauce should simmer slightly and thicken. Pour in the fat free half and half and salt. Whisk again for another minute to warm it through.
- Once your white sauce has thickened nicely, slowly incorporate the grated parmigiano reggiano cheese in, about 1/4 cup at a time, until its melted smoothly into the sauce. After the cheese has been completely melted in, taste and adjust your seasonings. This sauce has a tendency to seem sweet because of all that dairy and garlic, so don't be afraid to add extra salt because it most likely will need it.
- Toss with cooked pasta and serve immediately.
Enjoy the recipes
Slowly add the milk into the roux
Made this tonight and it was INCREDIBLE.