Skinny Creamy Fettuccine Alfredo


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Did you know that a bowl of Chicken 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 and that 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 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:

fettuccine alfredoJust a note as you begin reading this 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!

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!

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

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

fettuccine alfredo

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

fettuccine alfredo

Add in 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 or 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.

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.

fettuccine alfredo

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

fettuccine alfredo

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

As you plate the 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 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

Heidi Davison
This skinny Fettuccine Alfredo is a much lighter version of the heavy original. The sauteed mushrooms and onions give it a delicious flavor.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Entree
Cuisine Italian
Servings 4
Calories 323 kcal


  • 9 oz package fettuccine noodles prepared according to package instructions
  • 1 Tbsp olive oil
  • 1/2 cup diced onion
  • 12 oz chopped mushrooms washed and destemmed
  • 2 minced garlic cloves
  • 3/4 tsp Kosher salt divided
  • 1/4 tsp ground black pepper divided
  • 1/4 cup white wine such as Reisling
  • 1/2 cup half and half
  • 1/4 cup Parmesan cheese


  • Make fettuccine according to package directions.
  • Heat oil in large saute pan over medium to high heat.
  • Saute the onions, garlic, mushrooms, 1/4 tsp salt, and 1/8 tsp pepper.
  • Saute for 10 minutes or until the mushrooms are dark brown and the liquid comes out.
  • Add the wine; cook for 2 minutes or until the liquid evaporates. Remove from heat.
  • Add the pasta, remaining salt and pepper, half and half, and parmesan.
  • Toss to combine over medium to low heat, 1 minute.
  • Sprinkle with fresh parsley and serve warm.


Recipe adapted from Cooking Light


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