This Alfredo sauce is made without heavy cream or cream cheese, yet it is still completely, irresistibly creamy and loaded with tons of flavor. The one-pot cooking allows the noodles to soak up all of that garlic and Parmesan glory and still keeps dishwashing to a minimum.

Serves 2


  • 1 Tbsp. olive oil
  • 4 cloves garlic, minced
  • 2 cups reduced-sodium chicken broth
  • 1 cup whole milk, or more as needed
  • 2 Tbsp. unsalted butter
  • 8 ounces dried fettuccine
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup freshly grated Parmesan cheese
  • 2 Tbsp. chopped fresh parsley leaves, for garnish, optional


    Total time: 30 minutes

    Heat the olive oil in a large stockpot or Dutch oven over medium-high heat. Add the garlic, and cook, stirring frequently, until fragrant, about 1 minute.

    Stir in the chicken broth, milk, butter, and uncooked fettuccine; season with salt and pepper to taste.

    Bring to a boil; reduce the heat and simmer, stirring occasionally, until the pasta is cooked through, 15 to 17 minutes. Stir in the cheese. If the mixture is too thick, add more milk as needed until desired consistency is reached.

    Serve immediately, garnished with parsley, if desired.

    Per Serving: Calories, 742; Fat, 28.8g; Protein, 26g; Carbohydrates, 93g; Fiber, 4g; Cholesterol, 61mg; Iron, 4mg; Sodium, 943mg; Calcium, 367mg.

    From Damn Delicious: 100 Super Easy, Super Fast Recipes (Oxmoor House) by Chungah Rhee.

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