Healthy Alfredo Sauce made without any butter, heavy cream or cream cheese!
This Healthy Alfredo Sauce is luxuriously creamy and tastes decadently rich but without all the extra fat or guilt! It’s made with olive oil, skim milk, chicken broth and a roux for a significantly lightened up version. The sauce is seasoned to perfection and uses both Parmesan and mozzarella for an dynamic dimension of flavor. This Healthy Alfredo Sauce is completely customizable – serve it plain over your favorite pasta or zoodles or add chicken or shrimp and any of your favorite veggies. Healthy never tasted so rich!
Is there a healthy Alfredo sauce?
This luscious Healthy Alfredo Sauce tastes like pure decadence, the same decadence as Alfredos with mounds and mounds of butter, heavy cream and even cream cheese. You would never know this Alfredo doesn’t have any of those caloric ingredients! Instead it has only 2 tablespoons of olive oil – a healthier kind of fat and that covers a whole pound of pasta!
The pairing of both Parmesan cheese and mozzarella cheese in this Healthy Alfredo Sauce add a depth of flavor while complimented by garlic, basil, parsley and red pepper flakes — no bland fettuccine here! I would never give you bland!
This Healthy Alfredo Sauce with fettuccine can be on the table in less than 30 minutes (probably more like 20), perfect for busy nights or for any other day you are simply craving creamy, smooth, flavorful healthier Fettuccine Alfredo. YUM!
What can you substitute for heavy cream in Alfredo sauce?
Instead of using heavy cream in this Healthier Alfredo Sauce, we create a roux with olive oil and flour then add milk and chicken broth. When you simmer all of these ingredients together, you achieve a rich, thick sauce WITHOUT any heavy cream! I use this method in all of my creamy sauces like in my Roasted Shrimp Fettuccine Alfredo, Sun-Dried Tomato Fettuccine Alfredo, Million Dollar Macaroni and Cheese, etc. – there is simply no need to just use heavy cream when the same results can be achieved with a fraction of the calories.
What Ingredients do I need for Healthy Alfredo Sauce?
- olive oil: a healthier type of fat – you can substitute butter if you prefer
- garlic cloves: infuses garlicky goodness for flavor – use more or less depending on your garlic love
- all-purpose flour: thickens the sauce beautifully – I’m sure gluten free flours would work great in this recipe as well
- low sodium chicken broth: more flavorful than just milk, you can also substitute vegetable stock; make sure you use low sodium so your Alfredo Sauce isn’t too salty
- lowfat milk: you can use whatever milk you have on hand
- onion powder, dried basil, dried parsley: you can taste your Healthy Alfredo Sauce at the end of cooking and add more seasonings to taste
- salt and pepper: add more or less to taste
- red pepper flakes: they give a nice kick but won’t make your sauce spicy
- Parmesan cheese: use ONLY freshly grated Parmesan cheese or else it will not melt well at all, freshy grated Parmesan cheese is also much more flavorful
- mozzarella cheese: use freshly grated mozzarella for its superior melting abilities and taste
These ingredients are for the skinniest version. If you want to add a little decadence with this primarily healthy base, then feel free to add more cheese, cream cheese or ¼ cup or so of heavy cream. I do this in my Lemon Garlic Shrimp Fettuccine where I start with a roux for a base to do most of the thickening then add ½ cup heavy cream.
how to make alfredo sauce
- Saute garlic. Heat olive oil in medium saucepan over medium-low heat. Add the garlic and sauté for 30 seconds. This blooms the aromatic garlic and infuses our entire sauce with flavor. Take care not to burn the garlic – or that will also flavor the entire sauce!
- Make a roux. A roux is a simple combination of fat, either butter, olive oil, bacon drippings, etc. combined with flour to thicken sauces. It is less fattening than just using heavy cream. In this case, we are using healthier olive oil as the fat. To make the roux, sprinkle flour over the olive oil/garlic and cook while stirring for 2-3 minutes, or until raw flour smell is gone.
- Make sauce. Reduce heat to low and slowly whisk in chicken broth, followed by milk, stirring constantly until smooth. Turn heat to medium high and bring the sauce to a simmer. Stir in spices and continue to simmer until slightly thickened, stirring occasionally.
- Add cheese. Reduce heat to low and stir in Parmesan cheese until melted, followed by mozzarella cheese until melted. As soon as cheese is melted, remove from heat.
- Add pasta. Combine with your favorite pasta, zoodles or spaghetti squash and dinner is served in less than 20 MINUTES!
TIPS FOR HEALTHY ALFREDO SAUCE
- Fresh Parmesan. Use ONLY freshly grated Parmesan cheese. It is much more flavorful and melts into silky oblivion unlike powdered or pre-shredded cheese.
- Use additional Parmesan. Parmesan adds fantastic flavor and should not only be added to the sauce but use plenty as a garnish as well.
- Cook flour for two minutes. When making the roux, cook flour for a full two minutes. Two minutes can seem like a long time but don’t cut it short – you want to make sure to cook out the raw flour taste. Cooking the flour longer also makes for a smoother sauce.
- Thin sauce if needed. Alfredo Sauce can become too thick if its simmered at too high of heat or for too long. But don’t worry, it’s SO easy to fix! Simply stir in a little milk or chicken broth until it reaches desired consistency.
- Garlic substitution. If you don’t have fresh garlic on hand, you may substitute it with 1 teaspoon garlic powder and add it directly to the sauce.
- Don’t overcook pasta! Nothing ruins dinner faster than soft or mushy pasta. I recommend always testing your pasta 2 or 3 minutes before the box recommends – pasta should be al dente– meaning it should still be a little firm in the center/ have a “bite” to it.
- Salt pasta water. You should always salt your pasta water – it is the one chance you have for the flavor to penetrate the pasta and enhance the flavor – you can taste the difference. Use 1 tablespoon salt for 6 quarts of water.
- Stop pasta from cooking. Strain and rinse your pasta with cold water to prevent it from continuing to cook.
- Prevent pasta from clumping. If you’re not using the cooked pasta right away, toss it with a little olive oil. This will prevent it from sticking together.
healthy Alfredo sauce recipe variations
- Add chicken. Healthy Alfredo sauce and chicken belong together! You can add leftover chicken, shredded rotisserie chicken, simple baked or poached chicken or get gourmet with my lemon basil chicken – SO good!
- Add sausage: mild or hot ground Italian sausage would be amazing. You could also use turkey sausage or chicken sausage just make sure to season with Italian seasonings – every element should be independently seasoned. You can also use Italian seasoned sliced, fully cooked chicken sausage.
- Add shrimp: roasted shrimp or butter garlic shrimp would be fabulous.
- Pasta primavera with bacon: sizzle up thick-cut bacon and use the drippings to sauté the vegetables in. Add chopped bacon to the pasta at the very end of cooking.
- Substitute cheeses. Parmesan is the signature flavor in Alfredo sauce but you can also combine it with other cheeses for additional flavor. You can also make a a completely different sauce/different flavor profile by swapping the Parmesan for another melting cheese such as mozzarella, Asiago, Gouda, smoked cheddar, Monterrey, etc. – the possibilities are endless!
- Add veggies. This healthy Alfredo sauce is just a a springboard! You can add in any veggies your heart desires such as petite peas, bell peppers, zucchini, asparagus, mushrooms, spinach, etc. To add veggies, saute them with some olive oil until crisp-tender then add the garlic and continue with the recipe.
- Add roasted vegetables: Instead of sautéing the veggies, you can use your favorite roasted veggies such as roasted broccoli, roasted cauliflower, roasted asparagus, roasted Brussels sprouts, roasted root vegetables.
- Add sun-dried tomatoes: purchase sun-dried tomatoes in oil, not water. They are usually located near the olives or pickles at your grocery store. Use the oil in the jar instead of the olive oil. Rinse the tomatoes, pat dry, chop and sauté for 2 minutes before adding the garlic.
- Make it gluten-free. To make this healthy Alfredo sauce gluten free, use your favorite gluten free pasta and gluten free flour.
- Add fresh herbs. Swap the dried herbs for your favorite fresh herbs, you will need 3X fresh herbs to 1X dried. Fresh basil, parsley, oregano and thyme would all be fantastic.
- Make it spicy: amp up the heat with additional red pepper flakes. I always add at least ¼ teaspoon red pepper flakes but if you really like a kick, add ½ teaspoon. You can also add additional red pepper flakes to individual servings to keep the pasta family friendly.
HOW LONG IS HEALTHY ALFREDO SAUCE GOOD FOR?
The healthy Alfredo sauce can be stored on its own or combined with pasta. If you are making ahead, then keep the pasta and sauce separately for best results. Store sauce and/or pasta combined with sauce in an airtight container in the refrigerator for up to five days.
How to reheat healthy Alfredo Sauce
Alfredo Sauce:
It is best to reheat just the Alfredo sauce on the stove and not the microwave so it can reheat more evenly without getting scorched.
Stove: transfer Alfredo sauce to a heavy bottom saucepan and heat over medium-low, stirring frequently until the sauce is warmed through. You may need to add a splash of milk to thin the sauce as it will have thickened in the refrigerator.
Alfredo Sauce with Pasta:
- Microwave: transfer a small portion to a microwave safe dish and add splash of milk or water. Microwave for one minute, stir, then continue to heat at 30 second intervals until warmed through.
- Stove: for larger portions, reheat pasta on the stove over medium-low, stirring frequently until warmed through. You may need to add a splash of milk to thin the sauce as it will have thickened in the refrigerator.
HOW TO MAKE AHEAD:
This healthy Alfredo sauce is best when combined with freshly cooked pasta, but you can make both the sauce and pasta ahead of time for a lunch or dinner that comes together in minutes:
HOW TO MAKE SAUCE IN ADVANCE:
- You can make the Alfredo sauce up to 3 days in advance.
- Refrigerate it in an airtight container.
- Gently heat in a large skillet before using, adding additional milk as needed to thin to desired consistency.
HOW TO MAKE PASTA IN ADVANCE:
- You can cook the pasta al dente up to 5 days ahead of time.
- Rinse pasta with cool water.
- Toss with a drizzle of oil to prevent it from sticking together.
- Transfer to an airtight container or freezer bag and squeeze out excess air.
- Store in the refrigerator until ready to use.
CAN I FREEZE HEALTHY ALFREDO SAUCE?
I do not recommend freezing this healthy Alfredo sauce recipe because the creamy sauce can break and become a funny texture. If you want to try freezing, use evaporated milk instead of milk and omit the cheeses. When you reheat the sauce, stir in the cheeses over low heat.
WHAT TO SERVE WITH HEALTHY ALFREDO?
We love this healthy Alfredo recipe with a big green salad, crusty bread and/or any of the following:
- Protein: healthy Alfredo pasta can be a main dish win or serve it alongside grilled chicken, lemon basil chicken, Greek chicken, marinated flank steak or lemon garlic salmon.
- Bread: is a must to mop up the exrta sauce! We love it with garlic bread, dinner rolls, garlic Parmesan butter breadsticks or pesto pull apart bread.
- Salad: a fresh, crunchy salad pairs beautifully with this healthy Alfredo such as wedge salad, apple Salad, pear salad, or strawberry salad.
- Fruit: bright, fresh fruit is a must either in the form of fresh grapes, melon, etc. or in fruit salad form. We love fruit salad with honey lime vinaigrette, watermelon salad, pina colada fruit salad and berry salad in honey mascarpone.
What Readers are Saying about this Healthy Alfredo Sauce:
I can’t believe how delicious this is, especially considering its one of the easiest things to make AND its tons less fat than the mega fatty version. Thanks for making it skinny! – Linda
This recipe is AMAZING… I had to comment on this one because it was just THAT GOOD. Thank you so much for posting such great recipes and I can’t wait to try more of them! – Abby
Wow. I just made this tonight for my husband and we were both totally blown away- we couldn’t believe this is “skinny”! It is deiciously amaaaazing!
Thank you for your story and blog, Jenn! – MLK
I don’t think I have EVER left a recipe review or comment before, but I just had to. This was amazing!!!! I was NOT expecting it to blow me away, being “skinny” and all, but wow!! Seriously so so so good!! – Candace
Just got done making this and am eating it as I type! It is crazy easy, crazy flavorful, and crazy good. Thanks so much for sharing the recipe- I’ll definitely be making it again! – Jen
Looking for more easy Italian pasta recipes?
- Best Lasagna
- Cheesy Bolognese Pasta Bake
- Million Dollar Baked Penne
- Baked Italian Meatballs (and Spaghetti)
- One Skillet Cheesy Meaty Penne
- Parmesan Meatballs and Orzo
- Spaghetti Bolognese
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Ingredients
- 1 lb fettuccine or pasta of choice
- 2 tablespoons olive oil
- 4-6 garlic cloves, minced
- 1/4 cup all-purpose flour
- 1 1/2 cups low sodium chicken broth
- 1 1/2 cups lowfat milk
- 1 tsp EACH onion pwdr, dried basil dried parsley
- 1/2 teaspoon salt
- ¼ -1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/2 cup freshly grated Parmesan cheese
- 3/4 cup shredded mozzarella cheese
Instructions
- Cook pasta al dente according to package directions, in generously salted water.
- Meanwhile, heat olive oil in medium saucepan over medium-low heat. Add the garlic and sauté for 30 seconds. Sprinkle in flour and cook while stirring for 2-3 minutes, or until raw flour smell is gone, then turn heat to low. Slowly whisk in chicken broth, then milk, stirring constantly until smooth. Turn heat to medium high and bring the sauce to a simmer. Stir in spices and continue to simmer until slightly thickened, stirring occasionally.
- Reduce heat to low and stir in Parmesan cheese until melted, followed by mozzarella cheese until melted. As soon as cheese is melted, remove from heat.
- When pasta is al dente, drain and immediately combine with Alfredo sauce, stirring until well combined. Taste and season with additional salt, pepper and/or red pepper flakes to taste.
- Top with fresh parsley (optional).
Notes
How to reheat
Alfredo Sauce: transfer Alfredo sauce to a heavy bottom saucepan and heat over medium-low, stirring frequently until the sauce is warmed through. You may need to add a splash of milk to thin the sauce as it will have thickened in the refrigerator.Alfredo Sauce with Pasta:
- Microwave: transfer a small portion to a microwave safe dish and add splash of milk or water. Microwave for one minute, stir, then continue to heat at 30 second intervals until warmed through.
- Stove: for larger portions, reheat pasta on the stove over medium-low, stirring frequently until warmed through. You may need to add a splash of milk to thin the sauce as it will have thickened in the refrigerator.
recipe variations
- Add chicken. Healthy Alfredo sauce and chicken belong together! You can add leftover chicken, shredded rotisserie chicken, simple baked or poached chicken or get gourmet with my lemon basil chicken - SO good!
- Add sausage: mild or hot ground Italian sausage would be amazing. You could also use turkey sausage or chicken sausage just make sure to season with Italian seasonings – every element should be independently seasoned. You can also use Italian seasoned sliced, fully cooked chicken sausage.
- Add shrimp: roasted shrimp or butter garlic shrimp would be fabulous.
- Pasta primavera with bacon: sizzle up thick-cut bacon and use the drippings to sauté the vegetables in. Add chopped bacon to the pasta at the very end of cooking.
- Substitute cheeses. Parmesan is the signature flavor in Alfredo sauce but you can also combine it with other cheeses for additional flavor. You can also make a a completely different sauce/different flavor profile by swapping the Parmesan for another melting cheese such as mozzarella, Asiago, Gouda, smoked cheddar, Monterrey, etc. – the possibilities are endless!
- Add veggies. This healthy Alfredo sauce is just a a springboard! You can add in any veggies your heart desires such as petite peas, bell peppers, zucchini, asparagus, mushrooms, spinach, etc. To add veggies, saute them with some olive oil until crisp-tender then add the garlic and continue with the recipe.
- Add roasted vegetables: Instead of sautéing the veggies, you can use your favorite roasted veggies such as roasted broccoli, roasted cauliflower, roasted asparagus, roasted Brussels sprouts, roasted root vegetables.
- Add sun-dried tomatoes: purchase sun-dried tomatoes in oil, not water. They are usually located near the olives or pickles at your grocery store. Use the oil in the jar instead of the olive oil. Rinse the tomatoes, pat dry, chop and sauté for 2 minutes before adding the garlic.
- Make it gluten-free. To make this healthy Alfredo sauce gluten free, use your favorite gluten free pasta and gluten free flour.
- Add fresh herbs. Swap the dried herbs for your favorite fresh herbs, you will need 3X fresh herbs to 1X dried. Fresh basil, parsley, oregano and thyme would all be fantastic.
- Make it spicy: amp up the heat with additional red pepper flakes. I always add at least ¼ teaspoon red pepper flakes but if you really like a kick, add ½ teaspoon. You can also add additional red pepper flakes to individual servings to keep the pasta family friendly.
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Mary Ellen says
oh my goodness, this looks so good. I am definitely trying this.
Toni says
How many calories?
Jen says
Hi Toni, you can calculate the calories at http://www.myfitnesspal.com/recipe/calculator Hope that helps!
Jodie says
This sounds so delicious! I too crave those same things and this looks just amazing!
Sandra says
Great photos and this looks so GOOD!!
Sheena @ Hot Eats and Cool Reads says
This looks so delicious!! Will have to try it soon! 🙂
Lucy says
I love fettuccine Alfredo! This looks absolutely fantastic and I love that you’ve made it skinny!
Jen says
Thanks for stopping by Lucy!
Rheney Williams says
Super impressed with your photography skills and even more impressed that they’re capturing all of the things I hold most deliciously dear to my heart 🙂
You had me at ‘Alfredo’…ok, so, yeah, that’s the last word in the dish but you know what I mean. Can’t wait to try this!
Jen says
You and I are on the same page Rheney! I love anything and everything Alfredo! Thank you so much for tasking the time to comment and for your kind words on my photography! This is only my 3rd month blogging and I have learned a lot already! A lot more to go! Thanks for stopping by!
Amelie says
I made this and it was really good! I loved the combination of the two cheeses. Next time I will add some grilled chicken. Thanks for the recipe!
Jen says
Happy you liked it Amelie! Grilled chicken would be delicious!
Linda says
I can’t believe how delicious this is, especially considering its one of the easiest things to make AND its tons less fat than the mega fatty version. Thanks for making it skinny!
Jen says
You are most welcome Linda! So happy you loved it!
Alissa says
Oh. My. Goodness. I can’t stop eating this! It was so good. Thank you!!
Jen says
You are so welcome Alissa! I am so happy you love it enough to not be able to stop eating it :)!!!
Ella says
Do you mean Parm from a can or freshly shredded Parmesan cheese? I’m making this for dinner this week and I’m adding grilled shrimp!
Jen says
Hi Ella, thanks for asking! Freshly grated Parmesan cheese is preferred but canned will work in a bind. I love the addition of grilled shrimp, sounds so good!
Kerrie says
Used whole milk as that is all we have or use. Marinated my chicken and fried it up and added shrimp. This was the best recipe yet. It was filling but didn’t make you feel bad after eating. Very tasty as I followed the directions for spicea and “perfect! ” paired wonderfully with a Caesar salad.
Used organic broth, unbleached flour and whole milk.
Thanks for sharing and this will be in my book forever!
Super easy and minimal clean up.
Jen says
Hi Kerrie, you are making me want to eat this all over again with chicken, shrimp and Caesar salad – sounds divine! I am so happy you loved it without feeling guilty AND it made it into your book. That is quite an honor! 🙂
Jen says
Just got done making this and am eating it as I type! It is crazy easy, crazy flavorful, and crazy good. Thanks so much for sharing the recipe- I’ll definitely be making it again!
Jen says
Hi Jen, great name 🙂 I love that you are eating as you type! Your awesome comment made me crave this fettuccine so much I actually made it for dinner tonight – thanks for the inspiration, it had been a while! I am so happy you loved it and thank you for taking the time to let me know!
Ashlea says
This was great! My family loved it. I am adding this to my rotation. Thank you.
Jen says
You are most welcome Ashlea! I’m so happy your family loved it and thanks so much for the compliment that it made it into your rotation! :)!
Karin says
Fettuccine Alfredo is by far my favorite dish ever. So much so that I almost never make homemade because I can never find a recipe good enough to stand up to my favorite little local Italian joint. Well, I took a chance tonight and I’m glad I did! This was AMAZING! It didn’t taste skinny at all and was so flavorful. I was worried the red pepper might make it too spicy for me but it was just right! Thanks for sharing this recipe, I will be making this many, many more times!
Jen says
Karin, you made my day! I am so happy you took a chance and it paid off 🙂 Love that it didn’t taste skinny and you the spices were just right for you. Thank you so much!!!
Candace says
I don’t think I have EVER left a recipe review or comment before, but I just had to. This was amazing!!!! I was NOT expecting it to blow me away, being “skinny” and all, but wow!! Seriously so so so good!!
Jen says
That is AWESOME Candace! I am so happy you did leave a comment and so happy you loved it so much!!! happy all around!
MLK says
Wow. I just made this tonight for my husband and we were both totally blown away- we couldn’t believe this is “skinny”! It is deiciously amaaaazing!
Thank you for your story and blog, Jenn!
MLK says
PS- I added mushrooms.
Jen says
I am so happy you and your husband loved this skinny pasta! YAY! It really is delicious and so versatile – great base for anything – like mushrooms – yum! Sounds perfect! Thank you so much for visiting Carlsbad Cravings! Happy 2015!
Erica says
Hey Jen!
I’m really excited to try this recipe! However, do I need to include the flour? My roommate eats gluten free and if I use flour it will make her sick. Is there an alternative? Or do I need to use flour at all?
Thanks,
Erica 🙂
Jen says
Hi Erica! The flour is the thickening agent in order to make the roux. You should be ale to substitute a gluten free flour for good results. If you don’t want to use flour, then a different recipe with heavy cream and cream cheese for thicknenss would probably work better. Good luck!
Ginny says
Does this recipe call for regular flour or “wondra” flour?
Jen says
Hi Ginny, it is all purpose flour. Enjoy!
Patti says
Hi Jen,
This recipe looks wonderful, can’t wait to try it!! Just a question, my daughter LOVES alfredo sauce, she’s in college and not a lot of free time, is it possible to make this sauce and freeze it for later use?
Thanks,
Patti
Jen says
Hi Patti! You are such a thoughtful mom! Yes, this should freeze just fine in ziploc bags. When ready to use, finish thawing by running the freezer bags under warm water.
Patti says
Thank You!!
Jennie says
This was delicious. Thanks for the recipe. I added a pound of sliced chicken breast and a red bell pepper, so I used just 9 or 10 oz of pasta. It was so comforting and satisfying 🙂
Jen says
You are so welcome! Love your additions and that was so smart of you to reduce the pasta to compensate for the chicken/peppers – sounds wonderful! Thanks Jennie!
Krystina says
could I use whole wheat flour? I like to use that because it is not highly processed like white flour. Thank you:)
Jen says
Hi Krisytina, you can definitely use whole wheat flour but because whole grain flour is denser, you need to use at least one more tablespoon or more olive oil (or butter) to compensate in the roux. Enjoy!
Keiko says
I made this twice, and will make it again and again in the future for sure! I have a good Alfred recipe, but it includes LOTS of butter. I like your skinny one! I don’t have to feel unhealthy eating this one and it is very tasty!!
Jen says
YAY! Glad to hear this is a new go-to and you don’t feel guilty eating it! The possibilities are endless with add-ins too! Thanks so much Keiko!!
Valerie says
This is a perfect Friday night or Sunday night dinner when you don’t want to fuss. Will certainly be on the menu this week. Might also throw in some mushrooms!
Jen says
I love no fuss meal options! Mushrooms sound divine!! Enjoy! Thanks Valerie!
Marianne says
I don’t like anythng spicy… How much of a differnce will it make if i omit it ??? Should i just leave it in for the overall flavor ??? Can’t wait to try it though !!!!
Jen says
Hi Marianne, I am assuming you are talking about the red pepper flakes? I would leave them out if you don’t like anything spicy and add a dash after you taste it at the end of cooking if you want. Enjoy!
Abby says
This recipe is AMAZING. I recently discovered your website and have made just about every single one of your Asian inspired chicken recipes which were also delicious, but I had to comment on this one because it was just THAT GOOD. Thank you so much for posting such great recipes and I can’t wait to try more of them!
Jen says
Hi Abby, that is amazing you have made almost all of my Asian inspired chicken recipes – love it! I am thrilled you loved this Fettuccine Alfredo so much – now its time for you to make all my pastas 🙂 Thank you so much for trying my recipes, can’t wait to hear what your next favorite is!
Christine says
Oh my goodness! Thank you from the bottom of my heart for sharing this recipe with me. Just made it for the second time for my family. I cooked some shrimp separately and added it when it was done and everyone loved it. My dad said it was the best Alfredo he ever had so I had to tell you. And I’d have to agree with him. Thank you again!
Jen says
You are so welcome Christine! I am thrilled it was a hit with the entire family!
Leslie says
I just discovered your blog and I love how you layout the recipes. You break them down so well and I love it. Question though, on this recipe any way to incorporate almond or coconut flour instead of regular flour?
Jen says
Welcome Leslie and thank you so much for your kind words! I haven’t personally tried this Alfredo Sauce with coconut or almond flour but I know it does work well with gluten free 1 to 1 flour like Bob’s Red’s Mill. I think it should work with other gluten free flours as well. Good luck!
Judie Ritz says
What is the sodium content of this Alfreado sauce. My husband is on a highly restricted sodium diet.
Jen says
Hi Judie, you can calculate nutritional info here: https://www.myfitnesspal.com/recipe/calculator
Tanya says
Will this still work if I use heavy cream instead of milk?
Jen says
Yes but it will probably be too thick so I would reduce the flour to 2-3 tablespoons. Enjoy!
Shannon Schreiner says
Hello!
Does this sauce work for a “baked” pasta dish (similar to million dollar Alfredo)… i LOVE all your recipes!!!
Thanks!
Jen says
Hi Shannon, yes this sauce will work great for that. Thanks for making my recipes, I’m so happy you’re enjoying them!
Shannon Schreiner says
Thank you for responding!! If i was adding about 2 lbs of chicken breasts would you recommend doubling the sauce recipe?
Thanks again!!
Jen says
Yes, Shannon, that would be ideal and then you at least have the option to make it as saucy as you want it. Enjoy!
Andy says
This turned out great.
I used butter instead of olive oil and my homemade chicken stock instead of broth. It was amazing. I am bookmarking this recipe for later.
Thanks!
Jen says
Thank you Andy, I’m so pleased this Healthy Alfredo Sauce was a winner and your homemade chicken stock sounds fabulous!
Karolyn says
If I substitute with almond milk instead will it be the same ratio?
Jen says
Yes, good luck!
Lynn says
Hello Jen, OMG! This recipe looks amazing! My daughter loves Fettuccine Alfredo but she is a vegetarian. Do you think that I could substitute the chicken broth with vegetable broth? Also, love your new website design!
Thank you! Lynn
Jen says
I’m so pleased you love the design, thank you! You can definitely sub in veggie broth – it will taste a little different but still tasty!