I’m sure we can all agree that Alfredo is damn delicious! This recipe is a “lighter” twist on the creamy classic.
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Fettuccine Alfredo Sauce – A Lighter Version
Ingredients
- 1 package fettuccine (or any other noodles) (500g package)
- 2 ¼ cups chicken broth I prefer the low sodium variety, but any is fine.
- 10 teaspoons all-purpose flour
- ⅔ of a brick cream cheese
- ¼ teaspoon ground nutmeg You can use 1/2 teaspoon if you like the added "spice".
- to taste black pepper
- to taste parsley (preferably fresh, but dried works as well)
Instructions
- In a medium saucepan, whisk together the chicken broth and flour.
- Whisk in nutmeg, pepper, and parsley (if using dried).
- Add in the cream cheese.
- Cook on medium heat until the cream cheese has melted. Whisk often.
- Bring the mixture to a boil on medium high heat. Whisk frequently.
- Simmer on low heat until everything else has finished cooking. Add fresh parsley (if using).
- Toss noodles with half of the sauce. (read more under recipe notes)
Notes
Mama Mia! Tips and Tricks for the Best Alfredo
I love Alfredo, but over time, my stomach wasn’t able to handle heavy cream of any kind. Unfortunately, most recipes do contain either heavy cream or a bunch of other dairy products. I was so happy when I came across this recipe, and it’s definitely a must try for anyone that prefers lighter cooking.
This recipe is amazing because it’s so versatile and you can customize it to your own taste. Make a thick sauce or make a thin sauce. Throw in a bunch of different ingredients and take that shit to the next level. Go big or go home.
In this next section, we will take a deeper look at the wonderful world of Alfredo. Some tips and tricks have been briefly mentioned under recipe notes, but I’d like to touch on them again just in case you’ve missed them.
The Alfredo Side Pieces and Mixins
This next section was curated to inspire you and get those gears going. Mix and match ingredients to your heart’s content. Some combinations are really delicious. Don’t feel limited to the list below because the possibilities are truly endless. I’d love to see photos of your personal creations.
Grains
- Breadsticks
- Corn bread
- Crackers and cheese
- French bread (add some bruschetta on top if you’re feeling fancy!)
- Garlic bread
Veggies (Roasted, steamed, whatever floats your boat)
- Asparagus
- Broccoli
- Cesar Salad
- Garden salad
- Green beans
- Green peas
- Sautéed spinach
Dairy (Because you can never have enough cheese!!)
- Butter
- Parmesan cheese
- Romano cheese
Herbs and Spices
- Basil
- Chives
- Garlic
- Italian seasoning
- Red pepper flakes
Meat
- Bacon
- Chicken
- Meatballs
- Salmon
- Shrimp
The Perfect Alfredo Noodles
I can guarantee most of us have a stockpile of dry pasta in the pantry. While there’s nothing wrong with that, I highly suggest using this gamechanger: fresh pasta. It’s usually found in the refrigerator section at the grocery store, and it will take your food to the next level.
That being said, fresh pasta won’t work for everything. Here’s a quick guide to determine if your dish would benefit from the fresh or dry variety.
If you do decide to stick to dry pasta, there’s no harm in that. I use it all the time and it works just as well. My favourite brands are Barilla and Fiofore. This is not a paid partnership; these are brands I genuinely enjoy using. You can use what you prefer though.
There is a difference between no name pasta and brand name. Try to stick with the brand name when you can.
Mr. Alfredo: The Sauce Boss
As I mentioned under the recipe notes, this recipe will make a lot of sauce. It’ll be damn saucy in here. That being said, the recipe can easily be cut in half if you prefer less sauce.
I usually pour half of the sauce over the freshly cooked noodles. The other half I use for extra topping and to reheat the leftovers. This is completely your choice though.
The reason why I do this is that I find the sauce gets absorbed into the noodles after it’s been standing for a while. I didn’t know this the first time I made it, dumped all the sauce on it, and was left with noodles that slightly tasted like alfredo. Again, if you’re reheating leftovers, you’ll want this extra sauce. Make sure you’re putting the sauce in a separate container as well to store it in the fridge (separate from the noodles.)
As for sauce consistency, it’s really easy to mess around with it. Add more broth for a thinner sauce. If the sauce is too thin, you can add more flour or corn starch.
Vegan Corner
I haven’t tried this, so I can’t verify the taste, but you can swap out the chicken broth for veggie broth and the cream cheese for vegan cream cheese. You can also throw some nutritional yeast on top for an extra cheesy flavour. I’m sure it’s still delicious, and I’d love to hear your thoughts and see your creations.
If you like fettuccine, you’ll love this recipe. It’s now one of our weekly must have for diner. So delicious!
a real treat!
Thank you!