Guiltless Alfredo Sauce

Alfredo sauce is one of those things that I usually only splurge on in restaurants.  Its simple combination of cream, butter, and cheese is downright magical, but also downright indulgent! I always worried that creating a healthier alfredo sauce recipe wouldn’t do the original justice but I’ve found a great combination of ingredients that maintains that creamy luxurious experience and cuts fat and calories big time.  This isn’t a recipe who’s purpose is copycat with different ingredients (like this other version of a cream sauce, using cauliflower- also super delicious.) . This recipe still uses real cheese, and real butter, just way less of it and some clever additions to make up the difference.  This healthy, low-fat alfredo sauce is one of the most popular recipes on our site.  It’s been here for almost 10 years now (originally shared in August of 2008) and I finally got around to updating the photos, and even adding a video for you!

The great thing about this recipe is that it’s made from simple ingredients that you probably already have at home.

milk, butter, parmesan, and garlic

It’s also made in under 10 minutes so if you keep this stuff around it’s great for last-minute meals.  And if you really don’t care TOO much about calories, go ahead and make it with whole milk. It’s still going to be waaay lighter than using cream, and it tastes extra delicious.

This recipe starts in the blender.  You’ll combine some light cream cheese (which adds creaminess and also adds body to the sauce), milk (anything from nonfat to whole milk works, I really like 1-2%), and a little bit of flour (which helps thicken the sauce).  Blend it up until it’s smooth.

flour, milk, cream cheese in blender

Meanwhile you’ll melt just a couple pats of butter in a pan with some minced garlic.  Your blender mixture gets poured right into that pan.

Pouring milk mixture into blender

After it simmers for just a few minutes to thicken, you’ll add the cheese.

Now let’s talk about Parmesan.  You can make this recipe with fresh grated parmesan or even the crumbled kind in the bottle.  They turn out just a bit different in texture, but honestly either one works.  I almost always have both on hand so I tend to do half and half. Just experiment and see what you like.

parmesan cheeses

You’ll take your pan off the heat and then mix that in until it’s melted.

Whisking parmesan into alfredo

Your sauce will continue to thicken a bit once it’s removed from the heat so I like to set it aside for at least a few minutes before serving it.

Pouring Alfredo Sauce over Pasta

I use this on so many different things.  Pasta, obviously.  But it’s also really great as a sauce on pizza, or a dip for breadsticks, or even drizzled over vegetables.

Pasta with broccoli and alfredo

This particular dish you’re looking at is one that I put together for our new Fit & Fast Meal Plans!  It’s a great example of the family-friendly focus of the recipes in these plans.  We’ve taken well loved dishes and just lightened them up for more wholesome family meal planning.

Bite of alfredo pasta with broccoli and chicken

You can click here for more info!



  1. I love alfredo/garlic anything so I can’t wait to try this. I especially love it on pizza, breadsticks and pasta. I know, real original, but really yummy!

  2. I "hide" vegetables in my alfredo sauce. I cube & cook chicken, and then I add cooked baby carrots, green beans, and olives (okay, olives aren't veggies). Then I mix in alfredo sauce and pour over noodles. My kids can hardly tell they are eating vegetables because they like alfredo sauce so much. And with this alfredo sauce recipe, I can eat even more because it is guiltless 🙂

  3. I’m actually not the biggest fan of alfredo sauce, but part of that is that it always makes me feel sick afterwards because it’s so fatty and heavy, so I DEFINITELY need to give this a shot! Clark would love it. Sam (shockingly) does not like creamy pasta sauces.

  4. I love pasta primavera, which I haven’t made in ages because of the cream. I’ll have to make it next week with this sauce!

  5. Mmm, I love alfredo sauce on pizza, but I will have to try this sauce with your oh-so-yummy breadsticks that we love. Mmm, that’s making me hungry!

  6. We decided to have Gnochi’s for lunch and I decided I wanted to make this because I’m not a huge fan of the store bought one we have in the fridge. This is so yummy!

  7. I’ve never made alfredo sauce because I knew how unhealthy it was. So, now I actually have no idea if I even like it or not… but I’m pretty sure Noal does. Happy birthday to him! BTW, he loves you Sara, any one who motivates me to cook is a goddess in his eyes.
    One question: how many servings does this recipe make, realistically.

  8. I wanted this recipe a while back and I couldn’t find it so I am so happy you put it up here! I love it most on your bbq pizzas… mmmmmm 😀

  9. Wendy- lol about Noal. Funny how food makes boys so happy!

    Good question about the serving size, I always forget to include things like that.

    When I use this to just make one big mixed-up pot of pasta, meat, veggies, etc. One batch of sauce makes enough to cover pasta serving 8, 1 Cup servings. If you like pasta more saucy, then it would be more like 6 servings.

    Hopefully that helps I guess it depends on how much you use and what you’re putting it on, and also what you consider a serving size (if it’s a main dish, or a side dish, etc.)

    Also, I should note, that when I make pizzas, I make a half-batch which covers 2 medium pizzas just perfect.

  10. I just made it, and it was good! I had some plain, and I added tomato sauce to some too. I was babysitting, and the kids ate a ton too. There were no leftovers. Thanks sara!

  11. I’m a different Adrienne, but I love Alfredo sauce and would even lick the pan it was made in. I like it with ravioli as well as adding cooked chicken and mushrooms to the sauce.

  12. Oops, can’t edit comments.

    Does this recipe double or triple ok? I want to make enough to freeze in smaller portions for a few dinners and then even smaller portions for lunches. Mixed with some elbow noodles and tossed in a thermos this would be an easy lunch for my son. He loves alfredo sauce!

  13. Heather- I’ve doubled this many times and it works great. It just may take a little longer to thicken the milk/flour mix, but that’s it. Good idea!

  14. This is so yummy! We had it tonight, and you REALLY can’t tell it’s a lighter version.
    Thanks for the recipe-no more of those icky packets of the powdered version for us!

  15. The best pasta dish I ever had was raviolis with butternut squash was SO good! I bet this will be similar. Can’t wait to try it.
    P.S. I read every word of this post.

  16. Delicious! I made this tonight so we could try the Fall Alfredo… I love it, I was “tasting” it the whole time I was making it. Thanks! …will try the pizza with the leftover alfredo!

  17. Sara,
    Thanks so much, it looks yummy. I’m so glad my friend connected me to your blog. Your posts are amazing with all the details and pictures. Thanks, cooking and reading recipes is hobby and addiction to me!

  18. This was light. No one would believe it, this tasted that good. Have you ever figured out the “food label” for it?

    Our purple Cabernet noodles (home made and gluten free using grape flour) where a great contrast under the white sauce.

  19. I haven’t calculated the food label for it, but I should. I’ll do that and edit this post. Your noodles sound amazing!

  20. I used this to make shrimp fettuccini…AMAZING! I made the sauce, boiled 12 oz noodles, then sauteed 1 lb of raw shrimp in 1 Tbs. of butter and 1 clove of pressed garlic, then tossed them all together. It was very close to the dish I order at my favorite Italian resturaunt, and I’m sure much less calories! Thank you!!

  21. Sara, thank you! We had my father in law over last minute and I had no idea what I was going to make for dinner. I looked through your recipes and ended up making this delicious alfredo sauce with some chicken fettuccine and Kate’s breadsticks out of items I had in my pantry. Now I will be making them all the time, so yummy!

  22. Just tried tonight and LOVED it. I have been looking for a good alfredo recipe for a long time. I have enough left over for the alfredo pizza. So excited to try that. Thanks for all your great recipes.

  23. Ok LOVE LOVE LOVE your blog. I made the grilled pizza last week and my husband and I thought we'd died and gone to heaven. THANK YOU!

    Quick question – do you think this would work with soy milk? I'm not super tolerant of dairy (the small amount of cheese would be ok) but the milk would be too much.

    Let me know what you think! Thanks!

  24. Katie- I bet it would work fine with soy milk. It would taste a bit different, but as far as thickening and everything, it should work. If you try it, come back and let us know!

  25. Ok, so after drooling over the thought of this for a few days, because I looovvveee alfredo sauce, I finally got around to making it tonight……wow. WOW. Seriously, you will NOT be disappointed. It is soooooo delicious I bet God himself uses this stuff as shampoo. Bravo!!

  26. Ok – I'm back with the scoop on soy! So, this isn't really a great review, as I don't have the "real thing" to compare it to. But… my alfredo turned out quite nicely with soy milk! It was a little lumpy, but I think that was due to not blending the cream cheese enough (I'm impatient!). Thanks again for the recipe – my husband LOVED this over a little past and grilled veggies – yum!

  27. I used this last night to make Tuna casserole and it worked beautifully. All my kids loved it and had seconds.
    Thanks for sharing. I hate buying the bottles they are so expensive.

  28. Have to say that I was really skeptical of this… cream cheese in alfredo? But it is soooo very good! Kudos! My husband, mom, and dad all loved it! And I loved serving them a healthy alternative. The best part is, they didn't even notice anything was missing!

  29. Will definately try this one. My newest savior in efforts to cut fat and calories is that "new" Over the Moon milk. It is so thick and rich, you'll never believe it's 1% or skim. It results in MUCH richer and tastier low fat/low cal dishes. I'll be using it with this recipe! Thanks!!

  30. I just made this sauce for dinner and my whole family loved it. Even my picky ones asked for seconds. Awesome that it is lower in fat. Side note I used 1 1/4 cups of skim milk and 1/4 cup of half and half. Delicious thank you for the yummy recipe.

  31. I made this the other day and it was a hit! I did use skim milk because that is all I had and it still was yummy. I had too many of your tasty breadsticks dipped in this sauce. . .yikes!

  32. I made this last night for the Baked Chicken Bacon Alfredo and it was AMAZING! Everyone loved it! But I do have a question-when I was making it it was nice and smooth.Then I added the parmesan, covered it, and let it sit for 10 mins like it said. And it turned kind of lumpy, like the parmesan didn't blend in completely or something. Did I do something wrong? It still tasted fantastic though!

  33. Allie–Did you by any chance use the pre-shredded Parmesan cheese (like the kind that comes in a bag and it's with the other cheeses)? That happens to me when I use that cheese, so I've started grating it from a wedge, just for texture issues, but if I'm in a pinch, I just use the pre-shredded stuff because, like you said, it tastes the same! 🙂

    Hope that helps!

  34. So, being "food label" curious too, like Diamond, I checked the recipe on Calorie Count & here's what I found for 8 servings:
    Serving Size 59 g
    Calories 128
    Calories from Fat 84
    Total Fat 9.4g
    Saturated Fat 5.8g
    Cholesterol 29mg
    Sodium 536mg
    Total Carbs 4.1g
    Sugars 1.7g
    Protein 6.9g

    Hope that helps! You can use Calorie Count for any recipe you have, which I frequently do when deciding whether to make it or not.


  35. I've made this recipe so many times I know it by heart! We make a marinara sauce too, and do half & half with those sauces on the pasta. So delicious! I'm always telling people about this website. You do an awesome job!

  36. We had this for dinner tonight and it was SUPER DUPER YUMMY!! I couldn't tell the difference between this and the alfredo I get at one of my favorite restaurants…plus the kids GOBBLED it up!!!

    I am trying the Turkey Burgers tomorrow!!

  37. I just made this, and the sauce is beyond amazing. But I used it to make an "alfredo pot pie," which was heaven on a plate, and pretty simple. In a separate pan from the sauce, I cooked some boneless, skinless chicken thighs, seasoned with garlic powder and garlic salt, in olive oil. When done, I removed them to a plate, added a teeny bit of butter and then a package of sliced, fresh mushrooms and sauteed those. While they cooked, I diced up the chicken. Finally, I made the sauce. Once it was all ready, I put the chicken and mushrooms in a glass 9×13, poured the sauce over, and then put a layer of refrigerator crescent rolls over the top. Baked at 375 for 11 minutes, and VOILA. One of the best dinners I've ever made. And that sauce really brought the whole thing together – it was DIVINE.

    BTW, I used skim milk, b/c it's all we ever buy, and it was still amazing and thickened up nicely.


  38. I was thoroughly impressed with this recipe. You're absolutely right–it does NOT taste "lite"! I ended up adding a bit more salt and a bit more cheese upon serving but still, the best homemade alfredo I have made… and I have tried dozens of recipes!

  39. Another fan! The last few tries I have had at making Alfredo have been bleh, blah, and belch. This is the first time I have had success and its light! How awesome is that. Thanks!

  40. I have a question… Would marscapone cheese work in lieu of cream cheese?

    I'm probably one of about 4 people on the planet who LOATHES cream cheese. I once used some cream cheese that was in the fridge (for a dip) in a white sauce and it was all I could smell and taste. I had to stop eating (and before anyone asks- yes, the cream cheese was fresh!).

    Soo yeah. Marscapone or other soft cheese– What do you think?

  41. I just found this recipe today, and made it for lunch for my son, who is home from school sick today. He loved it, and he's not even the alfredo-lover of the family!

    I tweaked it a little–used seasoned salt instead of regular, added freshly ground black pepper, and tossed in a little of Tastefully Simple's Dried Tomato Pesto mix, just because I love the flavor it adds.

    Also sauteed some mushrooms and red peppers while the sauce was simmering, and served it all over linguine, with sliced left-over grilled chicken. Mmmmm, good!

  42. This is SOOOO delicious. I topped penne pasta with this sauce and the brushetta recipe from this website. I didn't have parmesan cheese so I used the low fat feta in my fridge and it worked so well and had a mediterranean feel. I just learned about this blog from a friend and I totally owe her!

  43. I just made this for dinner, and i absolutely love it! I think it tastes better than the stuff in the restaurants, AND there is no comparison between this and the crap in jars. I love it! My husband was also a big fan, but wished I'd remember to mix in some shrimp. Thank you for the recipe!!!

  44. I have a really dumb question….. In place of blending it in a blender, would an emersion blender do the same thing?? I ask because I do not have a blender, but I do have an emersion blender, which I LOVE!! Would it work?

    1. I didn’t mix mine all the way before I put in in the saucepan … just keep whisking at low heat until the cream cheese melts, then turn it up to cook the sauce. It worked well.

  45. Question…I've never bought anything other than the canned parmesan cheese and the pre-shredded in a bag. Is parmesan even available in a block form? And did you use the pre-shredded?

  46. Jenny, yes you can buy fresh Parmesan, it's usually in a wedge. In some stores it's only available in the fancy cheese section in the deli. But in many cases you can find it in the regular cheese section and it's pretty inexpensive. I buy it at Walmart, Frigo brand and it's in a wedge with a green label, near the specialty cheeses, like blue cheese. It only costs about $2. You can use the crumbly canned stuff in this sauce, but avoid the pre-shredded stuff. It doesn't melt well and you'll end up with chunky sauce!

  47. I want to use this sauce in your Chicken Penne Bake. I'm sure the original sauce is amazing, but when I calculated the calories it came out higher than where I like to be for our meals. So I'd like to sub this in instead – would it be enough to just double it for that recipe? Or more like triple (judging by 2 cups of milk in this one and 6 cups in the other). Thanks!!

  48. I am making this for dinner tonight & am so excited because every recipe I get on your site is phenomenal! And a little FYI for those on Weight Watchers…it comes out to be approx. 7pts per serving w/a 4oz grilled chicken breast. Gonna serve it with some broccoli too. Woo-hoo…hubby is gonna love it!

  49. Just made this tonight for the first time. My husband and kids LOVED it! And I did, too, knowing it was guiltless!

  50. I have to admit that I was skeptical about guiltless alfredo sauce, but my husband and I LOVED it! Thank you for sharing this recipe so we can enjoy fettuccini alfredo with a lot less calories!

  51. Hi Sara! This looks great! I can't wait to try it. How do you usually keep your pasta fresh looking and warm at a pasta bar party? Do you just use olive oil, butter, or something? Thanks!

  52. Made this for dinner tonight, my 5,6 and 9 year loved this! My hubby who isn't a Alfredo fan is taking the leftovers for lunch tomorrow. I was surprised how easy it came together. I added diced chicken and it was perfect!

  53. I made a double recipe and my family loved it over fettucini. With the leftovers I added some homemade pesto I had in the freezer. It made a great creamy pesto sauce.

  54. This was DELICIOUS!!! I was blown away, and I'm typically not an alfredo fan. I'm thinking very seriously about making a massive batch of it and canning it in smaller jars. I hate buying the alfredo sauce from the store and only using half a jar. The leftover sauce sits in the fridge for about 2 weeks and then gets tossed.
    Even my super picky kids loved it. Thanks for another great recipe!

  55. This was really fabulous! I made it tonight and still can’t believe how good it was. I’ve made the “full of guilt and shame” versions with sticks of butter and cups of cream and, although they tasted great, I felt horrible serving it to my family. This version made us all happy. Thank you!

  56. Of the many “guiltless” alfredos I’ve tried, this one is by far the absolute best. Thank you, thank you and thank you for giving me my favorite “treat” and not feeling too bad about it. I have yet to find a recipe that I donn’t like!!

  57. I tried this recipe out of your book, Our Best Bites. I am hooked! I have never tried to make Alfredo sauce from scratch because it always looked too hard. This was easy to make and OH SO GOOD!
    The real Parmesan makes a huge difference. I splurged (when I usually substitute the Kraft kind) and am so glad I did.
    Thank you for a keeper!

  58. Thank you for alfredo sauce. My kids LOVES it. My MIL (italian american) ate 2 bowls! Definitely use this recipe for a long time! *thumb ups*

  59. This is a keeper! It was quick and easy. The entire family loved it. I brought the leftovers to my assistant, she scarfed it down and agreed! I almost like it better than the “real” thing because it isn’t rich and heavy. My tummy felt much better afterwards than it does with a cream version.

    1. I love this sauce and make it regularly for my little family. I want to make some for a bigger family dinner, but I have no idea how much sauce or noodles I would do. There will be 7 adults, 6 kids ages 10-16 and 4 kids 3-9. Any ideas on how many pounds of pasta and how many batches of this sauce? We will be having this over noodles with some grilled chicken, a green salad and garlic bread.

      Also, how far in advance could I make the sauce and then just plan on heating it up the day we have it? Or maybe I can at least just get it all blended and do the stove part just before we will eat…thoughts?

  60. I can’t believe how creamy this “low fat” sauce is! I served it on linguini with broccoli and it was very tasty. I plan to use an alternative version (more cream cheese, no parmesan) on cauliflower and potatoes “au gratin”.

    Can’t wait for tomorrow to eat the leftovers pasta! 🙂

  61. This sauce can be made Gluten-free by substituting Almond Meal or any other bean free flour substitute. The Almond meal adds an awesome flavor…I love this sauce for gluten free chicken alfredo pizza.

  62. Each first Sunday of the month I gather together a group of friends for a potluck. Usually sometime on Saturday I start whining to my kids, ‘what should I make, what should I make?” While I have (very often) sent people to your site after their “ooo, they’re so cute!” and “what a great idea” comments regarding PIZOOKIES (of which the missionaries are particularly big fans)
    for some riduculous reason, I have never thought to look here for ideas!! BIG DUH. I’m a week ahead of time and already have ideas for entire rest of the year and it doesn’t matter how large the crowd gets! woo hoo – thanks for all your posts, ideas and time! you guys rock. oops, girls!

  63. I used this sauce to make a creamy chicken and spinach lasagna. I’ve had a recipe using a different sauce for a while, but I thought I would try it with your sauce instead. It was FANTASTIC! Loved it!

    Thank you for all your wonderful recipes. My friend bought me your cookbook a few weeks ago and I have been pouring over it every day. We’ve tried several recipes and have found many winners. I love to cook and love trying new recipes, but I rarely find so many recipes from one source that are consistently amazing. Thank you and keep up the good work!

  64. I just made this for dinner but added pesto in the blender. Cooked some fresh mushrooms and set aside and in a separate pan I cooked some chicken breasts, chopped into squares and threw in some extra pesto (thank you Costco – easy, cheap and HUGE jar so you can freeze it) then threw in some garden tomatoes and let that simmer. In the mean time I made your recipe, added the mushrooms to the chicken tomato mixture and mixed it together… OH MY GOODNESS!! It was amazing! I served it over Costco’s chicken ravioli with spaghetti squash.

    THANK YOU!!! It tasted really guilty but wasn’t at all compared to my regular (famous chain) recipe.

  65. Yum! I made this last night and felt like I’d had a little piece of heaven! It’s so good! I just got my library to order your cookbook and can’t wait until it gets here! Love you girls!

  66. My family just loved this. What I loved the most was there was no grease left on our plates after we had finished, like the kind made with cream & butter.
    Winner, winner, winner.

  67. I am on a low sodium diet and halfed the salt and used nosalt butter but it turned out AMAZING!!! I will make again thank you.

  68. Yum!! Best Alfredo sauce I ever made or tasted, definitely does not taste healthy I am so happy I can enjoy this sauce and not feel guilty 😉

  69. I’m a little slow on the up-take, but I found this recipe on Pinterest and knew I had to try it. My lighter-version-hating boyfriend and I used this sauce with lobster ravioli from Trader Joe’s, and when he caught a peak of the recipe, told me he was more than skeptical that it would taste good.

    Much to both of our amazement, he LOVED it, told me it was a winner, and asked me to keep the recipe for the future. It seriously is SO good (especially compared to the icky jarred versions)!! Thank you for the recipe!

  70. I found this site, and this recipe, via pinterest. I tried it and I LOVE IT! Quick question; can I make a bunch of this and then freezez it? Would it be any good that way? Just askin’ in case anyone else had tried it 🙂

  71. Okay, so I feel like a loser because even though the taste was great, it turned out very runny. I followed the directions exactly and just went over it again to see if I did something wrong… I don’t think I did. I’m not that great of a cook anyway, so if you have any advice on thickening, that would be appreciated. (I did use skim milk instead of 1%, but a lot of other people mentioned they did too without any problems???)

    1. You may have just not simmered it long enough Jasmine, sometimes you have to ignore the times mentioned and just cook it long enough for it to thicken.

  72. just wondering how much the recipes makes? wanted to make this for the family tonight and didnt know how many servings are in one batch. thanks!

  73. I’ve made this recipe many times (including last night), and I just love it!! I throw in a little extra garlic for good measure. 🙂

    Just one comment to add- last night I was talking to my sister, and she told me that she made this too (I posted the recipe/link on my blog), but didn’t love it. She said it turned out grainy. My guess as to what went wrong was correct, which was that she used pre-grated cheese. I always freshly grate my Parmesan, and didn’t even think about the fact that it might not work with pre-grated cheese. I just updated my blog to say that I recommend always using FRESHLY grated cheese for this.

    1. I make this all the time and I always use pre-grated cheese. I have never had a problem. Did she use a blender to mix the flour in? Maybe it didn’t get mixed in well enough…

  74. Hi ladies! Just had to share this: I was suppose to bring 10 cups of alfredo sauce to a teacher appreciation luncheon today. Not wanting to make that much sauce, I just bought several jars of the pre-made stuff. Well, this morning I opened one of the jars and just could not bring myself to take that to a luncheon with my name on it–yuck! So I checked your website (always my first stop for recipes!), ran to the store, and spent the morning making 4 batches of this. It is so delicious and now I am proud to bring it to the luncheon! Thanks for saving me today! 🙂

  75. Made this for lunch today. Super awesome and delicious! And it was so quick and easy and I had all the ingredients easily on hand!

  76. Made this last night for my hubby. In Guy Fieri fashion he said, “You could serve that on a flipflop”. If that’s not a seal of approval, I don’t know what is. 🙂 Thanks!!!

  77. Made this last night for my family (husband, 5 year old and 1 year old) and they all loved it! Had it with leftovers tonight and it was still delicious. Will be adding to our regular rotation, thanks!

  78. I made this tonight for dinner. I never write comments but this was good I had to leave a comment. It was delicious! Thanks!

  79. I just made this for dinner tonight and had to come and say THANK YOU–this was amazingly good, and so SO easy! We all loved it (so much so that I completely forgot about the french bread we were supposed to be eating with it, which was the whole reason I made italian in the first place. Whoops! :)).

  80. Excellent sauce! My picky husband loved it so much he had 2 plates full, scraped the plate clean and requested it be packed for his dinner tonight (3rd shift work)! It was the perfect amount and flavor mixed with the chicken, zucchini, squash, broccoli and whole wheat linguini.
    Thanks for this keeper!

  81. This sauce is soooooooooo good! Loved it!

    Oh and I just been meaning to say…..I absolutely LOVE this website! I’m 16 and I’ve always liked to cook but it wasn’t until my mom bought your cookbook that I really started LOVING it! Each of us kids has our own “dinner night” at our house where we pick and make dinner. So whenever it was my turn I just turned to your book! And i loved every single recipe (except for the ones I screwed up on which kinda happens a lot lol! 🙂 But I’ve got years to learn right?) Anyway I was in heaven with all those yummy recipes….but that was before I found this blog and HOLY COW!! I just can’t tell you how much I love everything on here! You two are amazing!!! I love just looking at the mouth watering pictures and I can’t wait to make every recipe!! Haha I’m kinda on this website a lot and sometimes my mom’ll ask me to get off the computer….”Mom I’m just on Best Bites”……”honey get off”……….”I’ll make dinner…;)” and you can take it from there haha:) Me and my sister have made a ton of your recipes and sometimes when we just feel like cooking somethin we just pull out the cookbook or the computer. Haha once she made your Guiltless Alfredo Sauce with fettuccine and it was soooooooo good! Our whole fam loved it! Now our little 3 yr old brother calls it “Megan’s Pasta” lol! Well I could go on forever on this blog but I probably should get goin on making dinner! Probably Creamy Chicken Taquitos tonight! =)

  82. Look at the difference in the ingredients lists. “low fat” is almost NEVER a healthier version! Try it. Read Philadelphia’s original cream cheese ingredients and them read the low fat one. Great, you consumed less calories but look what you traded them for. I think the recipe sounds good. But I’ll be trying it with the full fat versions of the dairy products. Life style and a good variety of lots of produce can more than make up for heavier meals every once in a while.

  83. This recipe is fantastic. The only problem was that it made so much more than I needed. 🙂 Do you think I could freeze this sauce or would it turn funky?

  84. I just made this and it was so delicious, super easy and I had all the ingredients!!! Thank you! The best part; my little ones all loved it!

  85. Made this tonight over chicken and spinach with angel hair pasta. The only cheese I had on hand was pre-shredded italian mix. It did leave some tiny little clumps but not huge enough that it was too noticeable. We all gobbled it up! I’m making another batch of it tomorrow to keep on hand in the freezer. I had no idea it was this easy!

  86. Blech! Made this for the family last night, and we ended up having PB&Js. Too bland, even for someone who does not like spices. It had some good taste too it, but it needs to be perfected.

  87. I cannot wait to make this sauce…yummy! But, I have a question. For how long this sauce is good? For how long can I store the sauce in the fridge? Thanks!

  88. Just so you know, the link for the Asian BBQ Chicken Pizza in your post (where you said, “this is the garlic cream sauce I was referring to in this recipe”) is broken. Just thought you’d like to know! 🙂

  89. Such a great recipe! When I made this last night, I ended up with 2.5 cups of sauce. I used 1% milk. According to the WW recipe builder (5 servings) 1/2 cup is 5 points plus while (10 servings) 1/4 cup is 2 points plus.

  90. I have to try this recipe this weekend! I love alfredo sauce and pretty cream sauces in general but the calories and fat are atrocious. The jar alfredo sauce is craptastic and sodium packed (low-sodium dieter here!). I made a creamy ground turkey and spinach angel hair bake with a diabetic version of alfredo sauce…..the sauce was…for lack of a better word…crap. I wanted to use the ground turkey, peppers, spinach, onions, garlic and angel hair mixture with mushrooms and sundried tomatoes but in skillet form with alfredo sauce but was loathe to use the jar or package. Thanks for giving me an alternative!!!

  91. I just made this tonight for the first time. It was so very delicious! My (very picky) husband loved it and said he felt fancy eating it. That’s a compliment. 🙂 Thanks for taking the time to post these delicious recipes.

  92. Just made this last night – subbed in nonfat milk instead of lowfat, and ricotta cheese instead of cream cheese, mostly because that’s what we already had on hand 🙂 Delicious, will definitely be making in the future – there’s so much you can do with this and so many fun ways to tweak!

  93. Just an FYI for those of us scatterbrained housewives that don’t always keep fresh parmesan on hand, I made this tonight and used the shameful Kraft shaker parm! Still turned out delish. I have made this the original way as well, not a huge noticeable difference. I also added a deli slice of harvarti cheese for a little more creaminess. I added 2 chopped zucchinis and a cup of cooked chicken to the garlic and sauteed it all together before the milk. So yummy!

  94. I am new to the blog and have to say that I tried this recipe with some changes/alternative in the ingredents. I used tofutti cream cheese, almond milk, vegan butter, and wheat flour. I didn’t skimp on the romano cheese. I use an all nature ramono cheese. I have to say it was delicious. And I am not an Alfredo fan.
    Thank you. I will be trying anothe recipes from this site.

  95. We love this!! It’s also terrific with some thai chili red pepper flakes or sriacha sauce, as my hubby always wants things spicier!! 🙂 Just wondering, does this freeze well??

  96. Sara,
    Wow! My family and I loved the recipe. We will never go back to the jarred stuff, either. You are awesome! Thanks for sharing. God bless you! 🙂

  97. You absolutely don’t need a blender for this. That’s a lot of extra mess to clean up! Also no need for flour. I added milk, cream cheese, butter and garlic to a pan and heated it. I whisked it a bit to mix it all together and then once hot I added cheese. That’s all there is to it!

  98. Has anyone tried freezing the sauce? Does it reheat well? I love this sauce and would love to have some on hand.


  99. The recipe is just what I was looking for and sounds wonderful yet healthy. However, I question the last picture. It looks like it contains blueberries or something else round and dark. From the preparation instructions and the pictures of the sauce on pasta, I wonder if this picture actually belongs with this recipe.

  100. For being 21 and still learning my way around the kitchen I definitely shocked my family when I made this recipe with chicken and fettuccine… best Alfredo recipe ive tried. thank you so much

  101. Didn’t use a blender, just a whisk. It turned out perfect! Delicious served over spinach fettucine with some black pepper and a side salad of mixed greens.

  102. Was craving fettucine alfredo but wasn’t craving any of the fat that usually comes with it. But look no further– this sauce is IT! I just added onions, mushrooms, roasted brussel sprouts, just bc i personally need veggies in my pasta dishes but my family licked their plates clean!

  103. I only used 2 T flour and it never got very thick. I also only used a heaping half teaspoon of salt, since the only other comparable recipe I tried tasted too salty, and I thought it was perfect. I can’t stop eating it. Yum.

  104. Just made this for my sister and brother in law, they loved it and had no idea it was the “healthy” version until the big reveal at the end.

  105. I was so excited to read about a recipe for guiltless, healthy alfredo sauce. Alas, the recipe is greatly disappointing. Here’s why: Humans need about 5% of their nutrition (measured in calories) from fat. Yes, we do need fat, but only a very little amount. For example, a 150 pound person will only need about 75 calories (8.3 grams)per day from fat. The fact that your recipe calls for such high fat items such as cheese, butter, milk, etc. makes it very unhealthy. Please take a look at a recent article from the Journal of the Academy of Nutrition and Dietetics (December 2013) for a discussion on obesity. Both of you women are attractive and healthy, but you are also young. To achieve optimum health requires attention to fat and to the use of animal food products. Take a look at a book titled: The China Study. Thanks for your work, and best of everything.

    1. I use skim milk, low w fat or fat free cheer me cheese and light butter from Land o Lakes…tastes awesome with even less fat then the original version. Even using full fat items,this recipes is far healthier then the traditional version. I’m thankful for this recipe as is my husband, I make it every 2-3 months. My next go around with it, I may try unsweetened almond milk.

  106. My daughter is now eating gluten free foods. She loved this on Ronzoni gluten free pasta and grilled chicken! Yummy!!! The rest of the family enjoyed it, too!!!

  107. I am extremely picky and for a lite recipe this really, really good! I tweaked it just a little. Used 1 cup 2% milk and 1 cup chicken broth, added a little white pepper and 3 ozs. of fat free sour cream. Oh, and 4 Tbsp. fresh chopped Parsley at the end. Soooo good! I was just wondering if anyone had any idea of the calories or fat in the original Guiltless recipe? Just wondering how guiltless it really is.

  108. Please tell me how the hell is can be considered guiltless. Recipes like this make people think they’re making good choices when they don’t know better, and then they end up wondering how they’re fat when they’re being so careful. Sad.

  109. Absolutely one of the best recipes I have ever found on the internet. I was eager to try this recipe but was somewhat skeptical as to how similar to traditional alfredo it would taste. I WAS SOOO thoroughly surprised and excited when this turned out perfectly. I’ve used mozzarella instead of parmesan and it still turns out great. Just depends on what cheese you’ve got in the kitchen.

  110. So I’m thinking of using this recipe for a big mother/daughter lunch for our ward. How do you think it would be if I make it Friday night and reheat Saturday morning and toss it over noodles? Also for 75 people, just serving over fettuccini, how many times would you multiply the recipe?

    1. You will have to make a batch and then do the math yourself to figure out the portion sizes you want. I would also try refrigerating that sample batch and re-heating like you would for the party. Since it has flour, it gets very thick when refrigerated, but you can add a bit of milk to thin it out if needed.

    2. Hi I am wondering if you ever maxed this sauce for your ward event, and how it turned out? I am thinking of making it for a youth etiquette night and wondered if I could reheat it like you had planned.

      1. Never made a batch that big! If I was planning a huge event to feed tons of youth, I’d go to costco and buy a bunch of canned alfredo, haha

    3. Did you ever and up making this and reheating it? I’ve been assigned to bring Alfredo sauce for my nieces baptism tomorrow but I don’t really want to get up at 6 AM to make the Alfredo sauce the day of ?

      1. Ha, yes- it should work! After it sits in the fridge it will look super thick and weird, but you just need to heat it up, and you might need to add a little more liquid to thin it out (and then maybe a little more cheese if it needs it from the extra liquid, ha) eyeball it, but yes- you should be good!

  111. Absolutely fantastic! The second time I made it, I doubled it, added some nutmeg and a package of chopped frozen spinach (squeezed dry). This recipe is a keeper! Thank you!

  112. This was great. I subbed olive oil for the butter and garlic powder for the garlic, just because it was what I had available. I even used 1% milk. The taste was phenomenal over whole wheat penne and broccoli!

  113. I’ve read through the comments and don’t find anybody questioning the salt. I made a double batch of this today to make an alfredo lasagna and had to come online to research how to save this sauce. It is so horribly salty (and I love salty things normally). Since it has such good thickness to it I just kept dousing with extra milk until the salt was slightly eased. Definitely making this again but will completely omit the salt until the sauce is nearly finished and then just add a quarter teaspoon at a time.

  114. I have made this sauce for years. And looking at the date, probably within a year of you posting it. It’s a family favorite so thank you!! I was wondering if you (or anyone?) has ever frozen it with success?? It’s quick and easy enough to just make on demand, but I’m doing some streamlining to my kitchen processes and finding what foods I can batch prepare. Read, I am fed up with washing so many dishes night after night. HAHA! Thanks!

  115. This was wonderful over zucchini and summer squash zoodles, with chicken breast on the side. My husband said a number of times how good it was. Very light and tasty summer dinner. Thanks!

  116. This is honestly my default alfreado recipe, found it when I was in high school and cooking meals so my mother wouldn’t have too. Best tasting alfreado sauce I have ever had! Thank you so much for posting

  117. This has been a favorite family recipe for at least 6-7 years. I have it memorized by now. So good. I have always used fresh parm, never the stuff in the can. I should give that a try.

  118. I’ve been making this sauce for years. All of my kids love it. They expect to have it over tortellini. Easy to make, super yummy and no guilt when eating it!!!

  119. I’m generally not a fan of Alfredo sauce, but made this earlier this week just to mix things up and because it looked quick. I made a chicken/broccoli penne dish. I did add extra parmesan, but otherwise followed the recipe to a T. It was REALLY good, and the leftovers were also great. Thanks!!!

  120. So yummy! I made it with chicken, broccoli and noodles it was delicious..the only thing different I did was I grated the garlic with my zester and used 6 cloves of garlic! I love garlic!

  121. My family all enjoyed this recipe! That is fantastic because Alfredo is a staple in our house and the recipe I was using had a whole stick of butter and entire block of cream cheese. This was a win!

  122. This is really close to how I make my own Alfredo but I have been trying to smooth it out. This Is perfect! I used 2 tablespoons butter, 1 cup skim and I cup fat free half and half. I also used one doret garlic cube which was the perfect amount for us. So so so so good! I weigh my food (for macros) and ingredients for recipes so I can tell you 102 grams is perfect for 100 grams of pasta and it was 158 calories. Probably like 3/4-1 cup I would say.
    Thanks so much for the recipe! My whole family loved it!

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