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homemade 15-Minute Fettuccine with Light Alfredo Sauce photo
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15-Minute Fettuccine with Light Alfredo Sauce

A quick, lighter Alfredo made in one pan with broth, milk, butter, and Parmesan for a creamy weeknight pasta.
Prep Time2 minutes
Cook Time13 minutes
Total Time15 minutes
Servings: 4 servings

Ingredients

  • 2 cups low-sodium chicken stock or vegetable broth
  • 3 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 8 ounces linguine or fettuccine noodles break in half to fit if needed
  • 2 tablespoons unsalted butter, divided
  • 1 cup milk plus up to 1/4 cup more if needed
  • 1 pinch grated nutmeg
  • 1/4-1/2 cup freshly grated Parmesan cheese

Instructions

  • In a large 12-inch skillet with a lid, combine 2 cups low-sodium chicken stock (or vegetable broth), minced garlic, kosher salt, and black pepper.
  • Add the linguine or fettuccine to the skillet, breaking the noodles in half to fit if needed, and place over medium-high heat.
  • Bring the liquid to a boil, stirring the pasta every 30 seconds so it doesn’t stick.
  • When the stock boils, reduce heat to medium-low and stir in 1 cup milk and 1 tablespoon butter.
  • Simmer on medium-low, stirring often, for 6–7 minutes or until the pasta is tender; if the liquid evaporates before the pasta is cooked, add up to an additional 1/4 cup milk 1 tablespoon at a time as needed.
  • Remove the skillet from the heat, add the remaining 1 tablespoon butter and let it melt while stirring to incorporate.
  • Stir in the grated Parmesan and a pinch of nutmeg, tossing until the pasta is evenly coated and the sauce is creamy; serve immediately.

Equipment

  • 12-inch skillet with lid

Notes

  • Freshly grated nutmeg is best; omit if you only have pre-grated nutmeg.
  • This works with whole, 2%, or skim milk.
  • Serve immediately for best texture.