Sad to see any low ratings here. Made this recipe a few times now and it's a keeper. A few suggestions tho. Please finely grate fresh parm. Using grated store bought cheese doesn't ever work out well in sauces due to the sawdust added to keep it separated in packaging. I always use real unsalted butter when making a roux as well. Keep in mind this recipe is written for a half box of pasta. So the measurements are right, just for a smaller serving. I double the recipe and it's plenty saucy. I have used both regular and low fat cream cheese and didn't notice any real difference. I love this sauce with bowtie pasta and Italian sausage. I read that someone added broccoli and that sounds pretty amazing!
made to recipe minus the salt. really like beanbag's suggestion to use the cheese sauce to create different entrées.
My husband and I love this easy dinner! The serving size of the pasta is kind of small, so we add bulk with steamed broccoli. I use 2T of butter and 1.5T of flour for my roux. I also undercook the pasta slightly and then finish cooking it in the sauce. It's worth it to use freshly grated parmigiana reggiano in this recipe; the pre-shredded cheaper stuff doesn't incorporate the same way.
Great, easy-to-make alfredo that's surprisingly not terrible in terms of calories. In fact, my wife thinks it's as good as many restaurant alfredos (which have, undoubtedly, significantly more calories and fat). The creaminess of the cream cheese makes the texture pretty authentic (again, considering the calories). Great recipe!
Loved by the whole family and guests. I came across this recipe while searching for an alfredo sauce recipe to use with something else I wanted to make (white/chicken pizza)....it was so delicious I made the recipe again as written (with fettucini) only a couple of days later. This is better than popular restaurant fettucini alfredo. I think the serving size is good, especially since it is rich and creamy (and filling).
This recipe was fantastic! My husband loved it. I did add some more garlic, however. Thanks for the recipe!
amazing - tastes exactly like the original - and so much healthier! tastes rich, flavorful, and works well with added chicken.
Very flavorful. I added sliced low sodium precooked herbed chicken breast. We're not big fans of Alfredo, but this recipe is an exception. Will def. make again.
This is amazing! I actually made it with non-fat milk and non-fat cream cheese but it still tasted awesome: just like the fettuccini alfredo I was craving. I agree that it can be kind of thick (though that may be because of my modifications) but beyond that it was awesome
So amazingly delicious and quick and easy to make! Hard to believe it's a lighter version!
Excellent recipe. My family didn't even notice the lightened version. Slightly stickier texture than a full fat version, but still very tasty. May add another clove of garlic next time.
The first time I made this recipe, I did it exactly according to the instructions. It was excellent. Last night, I changed it up a bit, which was simple. On the side, I steamed 1" pieces of asparagus and set aside to cool. I then chopped Canadian bacon in 1/2" cubes and sauteed them in a skillet with a tiny bit of olive oil. Once that was nice & brown, I added 14 oz. of sliced shitake mushrooms & about 1/2 cup of fume blanc wine. I let that cook down until the liquids were absorbed. I then made the Alfredo (using a little of the wine again), then added the asparagus, Canadian bacon & mushrooms once the sauce was complete. We made homemade fettuccini & tossed the entire mixture with the pasta, then sprinkled the remaining Parmesan & flat leaf parsley over the top. I could have easily used skim milk & non-fat cream cheese. The Alfredo was plenty thick. Next time that's what I'll do, since I added some calories with the other additional ingredients. The dish was superb.
We love this recipe! My daughter asks for it all the time! It's always creamy and coats the noodles beautifully! Be careful about following the amounts and the directions carefully; I've eye-balled measurements before and have ended up with a chunkier sauce than I intended. Still yummy, but not as smooth.
This was such a good recipe! I've made it many times for my family and friends! the only problem was in wasnt as creamy as i wanted. It became very thick and stiff quickly. But still delicious flavor! I served this dish with steamed broccoli
This has been one of my go-to recipes since it first debuted in 2007. I put it up against any fettuccine alfredo you have ever had -- including the full fat. I double the garlic. You don't need the sprinkle of parmesan at the end if you want to cut even further calories. Great with grilled chicken, mushrooms, and spinach thrown in.
I tripled this recipe and served it to a group of friends. It was gone! I let them ladle the sauce on themselves, so I didn't mix it with noodles. Served with chicken and broccoli mixed in. Delicious and easy to make!
We tried this recipe for dinner tonight and it was amazing! Usually alfredo is too heavy, but this was creamy and not too rich. We made the sauce and added chicken and broccoli along with the noodles. Definitely keeping this one.
This is a great dish and you really can't tell it is lower in fat and calories. I add mushrooms and either shrimp or chicken to it and use skim milk instead of 1%. It works just fine.
I have made this for years now, and never vary it. I use the sauce as a replacement for any creamy sauce. I love it in a chicken, broccoli and ziti dish. I really have fooled so many people! I can't believe how creamy and consistently delicious it is. Thank you, thank you for it!
Loved it! My hubby and I couldn't tell at all that it was a 'light' recipe. Will make again for sure!
I could not believe how good this sauce tasted. My boyfriend loved it even though it was a healthier version and we both had seconds. I added chicken and broccoli to the mix. I used the tyson bagged chicken that comes cooked (this is a huge time saver if you are in a hurry) and the meal was ready within thirty minutes! Other than the chicken and the broccoli, I didn't change anything about this recipe!
Love this! Did not miss the cream. I also added hot Italian peppers and a couple extra cloves of garlic. Substituted whole wheat pasta for white. It tasted exactly like my original fat laden version. This recipe is definitely a keeper!
I loved this... my husband and friends rated this as better than the restaurant and it was fast and easy... when i made it the second time i stirred in some steamed broccoli...fab! served it with salad and garlic bread
I have been making this recipe since in debuted in the mid 90's! It is still a family favorite! I like to make it with whole wheat pasta for the added nutrition benefits! Delicious! To mix it up a bit, toss in some grilled or roasted chicken along with some grilled or sauteed veggies!
This was a delicious and easy recipe. I followed the recipe exactly as written and it turned out great. My husband who LOVES fettuccine alfredo said this was one of the best he's had. I probably wouldn't make it on a regular basis because it is very rich and the Parmigiano-Reggiano cheese was pretty expensive but still a great dish for special occasions. I added grilled chicken and steamed brocolli to make a very hearty meal-and I would say quite a bit more than 4 servings. Served with a green salad. Excellent!
Very simple to make and delicious! Served with some spinach and whole wheat fettucini.
YUM!!!! I can't begin to tell you how picky I am when it comes to recipes, but out of the many I've cooked, this is my all time favorite. I've made it a few times. It tastes like Olive Garden's alfredo! I even use fat free milk and fat free cream cheese, and it turns out perfectly fine. Pair with a caesar salad and light herb/garlic bread for the perfect meal. It takes me less than 30 minutes to make this as long as I'm boiling the pasta at the same time. I plan on adding chicken next time. :)
I'm about to make it for the second time. I loved it the first time and the friend I shared it with also seemed to like it.
Rave reviews! I made this for a dinner party, and everyone wanted the recipe. I used skim milk, and at first I was worried that the sauce was too thin, but it coated pasta well and soaked into the noodles. It turned out perfectly!
This was delicious! I've recently started cooking (this is my 1st review), but had to say this will be one of my new faves. My sauce came out a little thick so might add a little less cheese next time. Also, I added some onion, turkey bacon, and chicken - to sort of make it a lighter side of carbonara. Yummy. Thank u!
Wonderful!! Incredibly tasty, smooth and creamy texture, and super easy & fast to make. This will definitely become a weeknight staple (and guests will think you've been slaving away in the kitchen all day to achieve such richness!!). Thanks, Cooking Light for such a fantastic recipe!!
This is the best alfredo sauce recipe. I've shared it with so many and not one has been disappointed. Easy, flavorful, rich and delicious. I've used this sauce in recipes calling for light jarred alfredo.
This did not taste like a light recipe at all. It had a very creamy texture. Use a good quality Parmigiano-Reggiano cheese. Truly delicious! I made the recipe just as written.
Strange. I must be having a bad cooking night, because this is my second of two CL recipes that are garnering a poor rating (highly unusual for me). I was optimistic about this while the milk mixture was thickening, but as soon as I mixed in the cheeses and then the fettuccine, it clumped up. The sauce did not coat the noodles smoothly and it looked very unappealing. I will keep hunting for that perfect recipe.