Fettu-Skinny Alfredo (Healthified)

READY IN: 20mins
Recipe by Crafty Lady 13

This dish, made as directed, has more than enough sauce to coat the pasta, so if you like to have plenty of protein at each meal, adding shrimp or extra-lean grilled chicken is a great option. For another 100 calories, you can add 3 1/2 ounces of grilled shrimp or extra-lean grilled chicken. And if you want to make the dish even leaner, omit a little bit of the butter. It's still rich and creamy without it, it just won't have that really buttery taste. From The Most Decadent Diet Ever cookbook by Devin Alexander, author of The Biggest Loser Cookbook.

Top Review by Cook4_6

This is a delicious lower fat version of a family favorite...especially when mixed with a homemade marinara to make a pink sauce! 5 stars for texture, but because next time I would substitute fresh garlic (saute a bit ahead) instead of the powder I scored it a 4. Will definitely make this again!

Ingredients Nutrition


  1. Cook the fettuccine according to package directions.
  2. Mix the flour with just enough half-and-half to form a paste in a medium bowl. Slowly add the remaining half-and-half, stirring to remove any lumps.
  3. Place a medium nonstick skillet over medium heat. Put in the half-and-half mixture, 1/2 cup Parmesan, the garlic powder, and salt to taste. Cook, stirring constantly, until the mixture is as thick as a gravy, 5 to 7 minutes.
  4. Stir in the butter until it melts and is well incorporated. Toss in the cooked fettuccine. If the sauce still needs to thicken slightly, continue to toss the fettuccine until the sauce thickens.
  5. Divide the fettuccine among 4 pasta bowls or dinner plates. Top each with 1 1/2 teaspoons of the remaining Parmesan and a sprinkling of parsley, if desired. If using, top with shrimp or chicken. Serve immediately.

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