4 servings (serving size: 1 cup)

How to Make It

Step 1

Melt margarine in a saucepan over medium heat. Add minced garlic, and saut 1 minute. Stir in flour. Gradually add skim milk, stirring with a wire whisk until mixture is blended. Cook, stirring constantly, 8 minutes or until mixture is thickened and bubbly.

Step 2

Stir in cream cheese; cook 2 minutes. Add 1 cup Parmesan cheese, stirring constantly until Parmesan cheese melts.

Step 3

Pour sauce over hot cooked fettuccine, and toss well to coat. Top fettuccine with remaining 1/4 cup Parmesan cheese, chopped parsley, and pepper.

Ratings & Reviews

good . . .

December 02, 2015
. . . but prefer the 2012 minor changes.  served with broccoli rabe/italian sausage

itravel's Review

January 23, 2012
Yum! So easy, too. I added shrimp and it was excellent.

mamita's Review

July 29, 2011
This was delicious. The best alfredo sauce I've ever made-tastes like what you'd get at a restaurant. I used 1% milk and neufchatel cream cheese, added some grilled chicken and broccolli which I steamed in the top of the pot that I cooked the pasta in. Delicious meal my whole family loved. Could skip the last 1/4 cup of parmesean cheese to cut calories even further as it was plenty rich and cheesy before the addition. Will make again!

gomizzou's Review

November 10, 2008
Such a wonderful recipe! It was my first Cooking Light recipe I tried & I'm sold! My husband loves Alfredo Sauce & swears this is one of the best! Try it tonight!