A Healthy Twist on Classic Fettuccine Alfredo


Craving that signature fettuccine alfredo indulgence—the rich sauce, the cheesy goodness—but without the guilt of a calorie overload? We’ve got you covered! We’ll show you how to create a lighter, just-as-delicious version using smart swaps and clever ingredient choices. No need to ditch the taste of creamy fettuccine alfredo; this recipe incorporates all the elements of the classic dish while offering a healthier twist. Here’s to creamy alfredo dreams, minus the calorie nightmares.

Light on Calories, Big on Flavor

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This recipe has a lesser fat content and fewer calories compared to traditional fettuccine alfredo because it uses lighter ingredients like low-fat milk, ricotta cheese, and olive oil. But don’t worry—you won’t miss out on the taste! The combination of Parmesan cheese, ricotta, and flavorful chicken broth creates a creamy and satisfying sauce that perfectly complements the fettuccine.

Cooking Up Creamy Goodness


You must be convinced and excited to make this dish by now. So tie your aprons, fire the stove, and prepare yourself for some delicious goodness.

Ingredients (Serves 2)

4 ounces whole wheat fettuccine noodles

1 tablespoon olive oil

1 chicken breast, cut into bite-sized pieces

1 clove garlic, minced

1/2 cup low-fat (1%) milk

1/4 cup of grated Parmesan, plus extra for serving (optional)

1/4 cup light ricotta cheese

1/4 cup low-sodium chicken broth

1/4 teaspoon dried parsley

Add freshly ground pepper and salt according to your taste

Step 1: Boil the Noodles


In a large pot of salted water, cook the noodles according to the package instructions. Drain, rinse with cold water, and set aside.

Step 2: Sauté the Chicken


Heat olive oil in a sizeable skillet over medium heat. Sauté the chicken pieces until golden brown and cooked through. This should take about 5-7 minutes.

Step 3: Flavor Builders


Add the garlic you minced and cook for 30 seconds or until it is fragrant and soft. Be careful not to burn the garlic!

Step 4: Creamy Base

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Pour in the milk, chicken broth, and ricotta cheese. To combine, whisk all ingredients together and simmer over medium heat. Stir continuously to avoid clumping. Season with salt and pepper to taste.

Step 5: Cheese Time!

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Reduce flame to low and gradually add Parmesan cheese. Allow it to melt and thicken slightly. Tip: If the sauce seems too thick, thin it with some reserved pasta water.

Step 6: Bringing It Together

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Add the cooked pasta and chicken back to the pan. Toss everything together to coat the noodles in the yummy sauce.

Step 7: Serve It Up!


Plate your delicious creation and garnish with extra Parmesan cheese (optional) and a sprinkle of fresh parsley. Enjoy!

Lighten Up Your Leftovers!

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Made too much? No problem! Leftovers of this low(er) calorie fettuccine alfredo taste great the next day for lunch. Make sure to store them in an airtight container in the refrigerator and reheat gently with a splash of milk on the stovetop over low heat.


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