Lightened Chicken Fettuccine Alfredo
Creamy, restaurant-style alfredo made with evaporated milk and light cream cheese instead of heavy cream. It travels well as a make-ahead tray.
Method
Cook the pasta
- Cook the pasta just shy of al dente. Reserve about a cup of the starchy water before draining.
Brown the garlic
- Melt the butter with the oil in a large skillet over medium-low heat. Add the garlic and cook 1–2 minutes, until fragrant and just golden at the edges.
This browning carries a lot of the flavour. Don't let it burn, because burnt garlic can't be rescued.
Make the sauce
- Lower the heat. Add the evaporated milk and cream cheese, whisking until the cream cheese melts in.
- Add the Parmigiano gradually, whisking until smooth.
Toss it together
- Add the pasta and chicken and toss to coat.
- Add pasta water a splash at a time until the sauce clings evenly instead of pooling. Finish with black pepper and salt.
Pasta water isn't optional. It's what makes the sauce coat evenly, and a too-thick alfredo tastes muted.
Good to know
- Grate your own Parmigiano, or buy it freshly grated. Bagged pre-grated cheese is coated to stop clumping, which makes the sauce gritty.
- Keep the light cream cheese. Fat-free saves a few grams of fat but goes grainy when reheated.
- Skip Greek yogurt here if you'll reheat it. It splits under heat.
Storing and reheating
To make ahead, toss everything together while warm, adding the pasta water as you assemble. It keeps absorbing sauce, so err saucier than looks right. Reheat covered at 325°F with 2–3 tbsp milk for 15–20 minutes (shallow tray) or 25–30 minutes (deep dish), stirring halfway. Don't turn the heat up to rush it, since that splits the sauce.
Macros
| Per | kcal | Protein | Fat | Carbs |
|---|---|---|---|---|
| 1 serving | 385 | 33 g | 11 g | 35 g |
Home-cook estimates from typical Canadian label values.
Notes from readers
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