Skinny Creamy Fettuccine Alfredo: A 323-Calorie Pasta Delight

Did you know that a bowl of creamy fettuccine Alfredo from a typical restaurant will run anywhere from 1000 to 1800 calories?!?! Say what?!?! My husband loves the one from The Cheesecake Factory, which has 1830 calories! Holy moly!

Once we found that out, I decided to try out a lightened version that still has the creamy flavor we love but not all the extra carbs. This skinny creamy fettuccine Alfredo recipe has only 323 calories for a one-cup portion. It still feels meaty because of the mushrooms, but if you wanted a more robust meal, you could easily add chicken or shrimp. Check out this easy, 30-minute, one-pot meal:

How to Make This Lightened Creamy Fettuccine Alfredo

Just a note as you begin reading this healthy creamy fettuccine Alfredo recipe: I am giving you the measurements for one portion (which serves 4), but in my pictures, I am doubling the recipe. So, if you’re wondering why my portions are a bit larger… there ya go!

Step 1: Boil the Fettuccine

Start by boiling a stock pot full of water and preparing 9 oz of fettuccine according to the package instructions. You can either use a little more than half of this box or use the whole thing and double the recipe. I always prefer having extra for leftovers!

Step 2: Prep the Mushrooms

Meanwhile, clean and de-stem 12 oz of fresh mushrooms. Chop them up into large pieces because when they sauté down, they will shrink considerably in size. If you are wondering how to wash and de-stem your mushrooms, here is a quick tutorial.

Step 3: Chop Onions and Garlic

Next, chop up 1/2 cup of onions and 2 cloves of garlic. A tablespoon of minced garlic from a jar also works.

Step 4: Sauté the Vegetables

In a large sauté pan or cast iron skillet, sauté the onions, garlic, and mushrooms in a tablespoon of olive oil. Add 1/4 teaspoon of Kosher salt and some freshly ground black pepper. Sauté the mushrooms until they are brown, and the liquid comes out about 10 minutes.

Step 5: Deglaze with Wine or Broth

Add 1/4 cup of white wine. I always suggest cooking with a wine that you would drink. I usually choose a middle-of-the-road white wine like Riesling that is neither too dry nor too sweet. Just my personal preference. 🙂

If you don’t like cooking with wine, use chicken broth instead. Let this cook for about 2-4 minutes or until the liquid mostly evaporates. Turn off the heat until the fettuccine is ready.

Step 6: Combine Fettuccine and Sauce

When the fettuccine is finished cooking and has been properly drained, add it to the mushrooms in the skillet. Turn the heat back on to medium-low and sprinkle on 1/4 cup of grated parmesan cheese.

Step 7: Add Cream and Season

Then pour in 1/2 cup of half-and-half with another 1/2 teaspoon of Kosher salt.

Mix it all together with tongs so that you can coat each strand of skinny creamy fettuccine Alfredo with the cream and parmesan cheese.

Finishing Touches

As you plate the low-calorie creamy fettuccine Alfredo, sprinkle a little parsley on top. Of course, you could easily add chicken to this dish for a more robust meal, but this creamy fettuccine Alfredo is usually what I make when I want a meatless meal. I’ll serve it with a side of broccoli, and my tum tum will be mighty happy for a good, long time.

You just can’t beat those 30-minute, one-pot meals that make life 10 times easier. I’m stockpiling a bunch more 30-minute recipes for you on my recipe index and my 30-Minute Meal Madness Board on Pinterest. Know which ones are my personal favorites? Hands down, I would choose the spicy shrimp fried rice (which actually only takes 20 minutes!) or the chicken and black bean fajitas. Give one of these a try today! Happy cooking, y’all!

Skinny Creamy Fettuccine Alfredo

A lightened-up creamy fettuccine Alfredo with sautéed mushrooms, onion and garlic, a splash of white wine, Parmesan and half-and-half instead of heavy cream. A 30-minute meatless dinner at about 323 calories a serving.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Italian

Ingredients Method Notes

Ingredients

  

• 9 oz fettuccine
• 12 oz fresh mushrooms cleaned, de-stemmed, chopped large
• 1/2 cup onion chopped
• 2 cloves garlic chopped, or 1 Tbsp jarred
• 1 tablespoon olive oil
• 3/4 teaspoon kosher salt divided
• freshly ground black pepper
• 1/4 cup white wine such as riesling, or chicken broth
• 1/4 cup grated Parmesan cheese
• 1/2 cup half-and-half
• parsley for serving

Method

 

1. Cook the fettuccine according to the package and drain.
2. Meanwhile, sauté the onion, garlic and mushrooms in the olive oil in a large skillet with 1/4 teaspoon salt and some pepper, about 10 minutes, until the mushrooms brown and release their liquid.
3. Add the white wine and cook 2-4 minutes until mostly evaporated. Turn off the heat until the pasta is ready.
4. Add the drained fettuccine to the skillet over medium-low heat and sprinkle on the Parmesan.
5. Pour in the half-and-half and the remaining 1/2 teaspoon salt. Toss with tongs until every strand is coated. Serve sprinkled with parsley.

Notes

Add chicken for a heartier meal, or serve with a side of broccoli. Doubles easily for leftovers.