Fettuccini Alfredo

Categories: Entrées, Pastas


(Based on ratings)
Rate Now

Select a star below to rate this recipe.

Recipe Information

Serving Size

½ c


Makes 6 servings

Nutrition Information

One serving is 170 calories, 2 g fat, 5 mg cholesterol, 190 mg sodium, 29 g carbohydrates, 1 g fiber, and 10 g protein


c = cup, T = tablespoon, t = teaspoon, lb = pound, oz = ounce, fl oz = fluid ounce, pkg = package


  • 1 can Evaporated skim milk (12-oz)
  • 1 t Margarine
  • ¼ c Cream cheese, fat-free
  • 6 oz. Fettuccini
  • ⅓ c Parmesan cheese, grated, reduced fat
  • Black pepper to taste


  1. In a large saucepan or Dutch oven, COMBINE milk and margarine. COOK over medium heat until milk mixture simmers, about 7 minutes.
  2. ADD cream cheese. COOK and STIR with a wire whisk until cream cheese melts and mixture is smooth, about 3 to 4 minutes. COVER and REMOVE from heat.
  3. Meanwhile, COOK fettuccini in a large stockpot of boiling water according to package directions or until desired doneness. Do not add salt or oil. DRAIN thoroughly.
  4. ADD fettuccini to pan with milk mixture. COOK over low heat, TOSSING fettuccini until well coated, about 1 minute.
  5. ADD parmesan cheese and season with pepper. TOSS lightly to combine. REMOVE from heat; COVER and LET stand 1 to 2 minutes (this gives liquid a chance to slightly absorb into the pasta). SERVE immediately.

Chickasaw Nation Nutrition Services

Get Fresh! is an initiative of the Chickasaw Nation. This material was funded by USDA’s Supplemental Nutrition Assistance Program. This institution is an equal opportunity provider and employer. For more information on the Supplemental Nutrition Assistance Program or the FDP Grocery Stores, visit www.GetFreshCooking.com.