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Healthy Alfredo Sauce Recipe

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478 Comments
4.92 from 292 votes
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This Healthy Alfredo Sauce is a significantly lightened up version of a classic (helloooo only 130 calories per serving). Made with skim milk, broth, greek yogurt, and parmesan, this alfredo sauce will surely impress without the guilt!

This Healthy Alfredo Sauce is a lightened up version of a classic (130 calories per serving). Made with greek yogurt, skim milk, and parmesan! showmetheyummy.com #healthy #alfredosauce

If you love this lightened up classic, you might also like: air fryer chicken nuggets, ground turkey fried rice, healthy turkey pot pie soup, skinny broccoli cheese soup, vegan mushroom stroganoff.

Is alfredo good for you?

Healthy Alfredo Sauce. Sounds like an oxymoron, yes? But it’s not. THIS alfredo sauce is, in fact, healthy!

  • Normally? No way. 😉
  • Today? Heck. YES.

It’s also super yummy, super easy, and super tasty on things like whole wheat pasta and pizza (recipe coming Wednesday!).

Honestly, I’ve never been a huge fan of alfredo.

Growing up, per my request I’m sure, my family and I would go to the Olive Garden for dinner.

I would always order their Zuppa Toscana ♡, my brother, on the other hand, would always, always, always order their fettuccine alfredo. At one point, I actually think he found a “copy cat” recipe and made it at home.

This Healthy Alfredo Sauce is a lightened up version of a classic (530 calories for the ENTIRE recipe). Made with greek yogurt, skim milk, and parmesan! showmetheyummy.com #healthy #alfredosauceThat being said, for whatever reason, I had a huge craving for some c.r.e.a.m.y. and delicious fettuccine alfredo the other day.

BUT.

What I didn’t want, was a heavy cream, cream cheese filled sauce that would make me feel too full and weigh me down.

So . . .

What can i use instead of heavy cream for alfredo sauce?

Instead of heavy cream, today, we’re using a combination of broth (for flavor), skim milk (for consistency), and non fat plain greek yogurt (for extra creaminess).

This combination allows us to create a SUPER creamy sauce with just a fraction of the calories.

I mean. There’s a time and place for the full fat, heavy cream alfredo sauce, because it IS delicious, but spring is literally right around the corner, so something light was a must.

This Healthy Alfredo Sauce is lightened up with skim milk and your choice of broth (chicken or veggie for flava), but is kept creamy with the help of non fat plain greek yogurt, and just a teeny tiny touch of parmesan cheese.

Healthy Alfredo Sauce? Gimme.

This Healthy Alfredo Sauce is a lightened up version of a classic (530 calories for the ENTIRE recipe). Made with greek yogurt, skim milk, and parmesan! showmetheyummy.com #healthy #alfredosauce

The weather around here – Wisconsin – is seriously messing with me. One day it’s 55 and sunny and literally the next day it’s below freezing and snowing.

I really don’t mind the winter weather for the most part, mainly because there is nothing cuter than watching Teddy romp around in the snow.

However.

This Healthy Alfredo Sauce is a lightened up version of a classic (530 calories for the ENTIRE recipe). Made with greek yogurt, skim milk, and parmesan! showmetheyummy.com #healthy #alfredosauceI’m ready for some consistency and I’m ready for cute dress, flip flop weather. Anyone with me?

I’m also ready – I think – to move past the stick-to-your-ribs, ultra warm and cozy recipes and move on to the bright, sunny, refreshing recipes. The best part about spring is that you can still have a little of both, right? 🙂

This Healthy Alfredo Sauce is the p.e.r.f.e.c.t. combination.

It’s still warm and cozy, but it’s totally light.

Did I mention it’s easy, too?!

This Healthy Alfredo Sauce is a lightened up version of a classic (530 calories for the ENTIRE recipe). Made with greek yogurt, skim milk, and parmesan! showmetheyummy.com #healthy #alfredosauce

How do you make homemade alfredo sauce?

It’s actually so much easier than I thought it was going to be.

Heat olive oil in a large saucepan over medium heat. Once hot, stir in cornstarch. This will help the alfredo sauce thicken.

Now whisk in broth and milk. Bring to a simmer, remove from heat, stir in greek yogurt, parmesan, and seasonings and you.are.done!

Ahhh. Don’t you just ♡ quick and easy recipes? I do! 🙋

Now. Lemme just say. This is NOT as thick and creamy as your typical alfredo sauce, but that’s to be expected! We’re not using butter, heavy cream, or cream cheese.

But I promise you, you’ll love it just as much. Although it’s not as thick and creamy, this Healthy Alfredo Sauce is still plenty thick and creamy, packed with flavor, and is amazing over whole wheat fettuccine.

This Healthy Alfredo Sauce is a lightened up version of a classic (530 calories for the ENTIRE recipe). Made with greek yogurt, skim milk, and parmesan! showmetheyummy.com #healthy #alfredosauceAnd don’t forget. It’s great on pizza, too… come back Wednesday for the recipe! In the meantime, eat this with noodles and be oh so happy.

– Jennifer

What are your favorite dishes that you would like to see lightened up? Show me the yummy!

This Healthy Alfredo Sauce is a lightened up version of a classic (530 calories for the ENTIRE recipe). Made with greek yogurt, skim milk, and parmesan! showmetheyummy.com #healthy #alfredosauce

Healthy Alfredo Sauce Recipe

4.92 from 292 votes
This Healthy Alfredo Sauce is a lightened up version of a classic (helloooo only 130 calories per serving). Made with greek yogurt, skim milk, and parmesan!
Prep Time: 5 minutes
Cook Time: 10 minutes
Yield: 4 people
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Ingredients

  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons cornstarch
  • 1 cup broth vegetable or chicken
  • 1/2 cup skim milk
  • 1/2 cup non fat plain greek yogurt room temperature
  • 1/2 teaspoon salt
  • 1-2 teaspoons garlic powder
  • 1/4 teaspoon black pepper
  • 1/2 cup freshly grated parmesan

Instructions

  • Heat olive oil in a large sauce pan over medium heat.
  • Sprinkle with cornstarch and cook for one minute, stirring constantly.
  • While whisking, slowly add in broth and milk.
  • Continue whisking to combine until smooth.
  • Raise heat to medium high and bring the mixture to a simmer.
  • Once simmering, simmer for about 2 minutes, until it starts to thickened, again, whisking constantly.
  • Remove from heat and little by little, whisk in greek yogurt.
  • Once combined, place back on the heat (medium) and stir in Parmesan cheese, salt, pepper, and garlic powder.
  • Bring to a simmer and simmer for an additional 2 minutes, whisking constantly.
  • Serve over pasta* immediately or let cool completely (so it can thicken) and serve as a pizza sauce and enjoy!
  • If not using immediately, store in airtight container in fridge.
  • Take 5 seconds to rate this recipe below. We greatly appreciate it!
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STORING
Room Temp:N/A
Refrigerator:3-4 Days
Freezer:4-6 Months
Reheat:Microwave or stovetop until heated.
*Storage times may vary based on temperature and conditions

Notes

Nutritional information is for 1/4th of the entire sauce recipe.
This makes enough sauce for about 1/2 - 1 pound of pasta depending on how saucy you like your pasta!

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Nutrition Information

Nutrition Facts
Healthy Alfredo Sauce Recipe
Amount Per Serving
Calories 130 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Cholesterol 12mg4%
Sodium 739mg32%
Potassium 107mg3%
Carbohydrates 7g2%
Sugar 3g3%
Protein 8g16%
Vitamin A 295IU6%
Calcium 203mg20%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

*Note: Nutrition information is estimated and varies based on products used.

Keywords: healthy alfredo sauce greek yogurt, homemade pasta sauce, pasta recipe
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Tag @showmetheyummy on Instagram and hashtag it #showmetheyummy
Course: Main
Cuisine: Italian

This post was originally published March 7, 2016 and has been updated to provide more detailed content.

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  3. Sharlene

    Boynton Beach, Florida

    Having four couples for dinner on February 27th. Menu pizza and pasta with your healthy Alfredo sauce and red sauce for those wanting my delicious red sauce
    Reply

  7. Christine

    United States

    5 stars I made this tonight in January 13, 2022. I used low fat cottage cheese instead of Greek yogurt like another reviewer mentioned (had to whisk longer to ensure the chunks were all melted), and also added a dash of Italian Seasoning as well. We served it with Carba Nada Roasted Garlic Noodles, and topped with sautéed shrimp, spinach, and mushrooms (sautéed in a separate pan). Magnificent! My husband said it was restaurant worthy-and hee my biggest critic – in a good way! Five stars!!
    Reply

  8. Anonymous

    Elburn, Illinois

    5 stars Quick and easy and healthy. I add cooked sliced chicken and or broccoli or asparagus and serve over pasta. Can also add sliced mushrooms.
    Reply

  13. Teresa

    United States

    5 stars I’ve made this a few times and I love it. However, I think I’m doing something wrong. When I try to reheat the sauce the next day, it’s chunky, gelatinous, and separated. I add water but it doesn’t help much. What should I do?
    Reply

    • Jennifer @ Show Me the Yummy

      So glad you love this! Are you re-heating it in the microwave? That may be the culprit!

    • Teresa

      United States

      I am! So I should put it back on the stovetop as is or should I add something more to it? Thanks!

    • Jennifer @ Show Me the Yummy

      Next time, just reheat on the stove. It’s probably the microwave that’s causing separation. 🙂

  16. Elena

    United States

    5 stars I modified just a couple of things based on a few people’s reviews and substituted oat milk for skim milk, and added some cottage cheese in place of some Greek yogurt. The sauce was so delicious!!
    Reply

  20. Desert

    United States

    5 stars If I don’t want the “tang” of Greek yogurt, can plain nonfat yogurt be successfully substituted? The general concept for creating a fairly low-fat sauce is tantalizing.
    Reply

  21. Pamela

    United States

    5 stars Thank you for this recipe! As I take my family with me on the road to healthier eating we still crave foods that are normally loaded with flavor…and fat! I wanted to do a healthy fettuccine alfredo and went in search of an alfredo sauce that would omit those lovely heavy creams and butters but still maintain the flavors. This is the recipe I decided on and I admit that I was super skeptical as I prepared it. But by the time I was on the last steps the sauce had thickened and had a really nice garlicky almost buttery smell to it. I poured it on our pasta and added lots of shredded chicken breast and a ton of chopped broccoli and it was wonderful. I could taste that it was “lightened” but there was also a little tang to it that I think came from the greek yogurt. My family loved it. The only advice I would give to those who choose to use this recipe is to be patient, stir and whisk all ingredients thoroughly because mixing is key. Also, use a good quality Greek yogurt (I love Fage 0%) and quality parmesan if you can. I am saving this recipe and will continue to follow your page and look forward to more healthy recipes. Thanks so much!
    Reply

  26. LaSaan

    United States

    5 stars Surprised at how excellent and rather light this sauce was…so good! I did use 1/4 cup cottage cheese and 1/4 cup goat cheese in lieu of yogurt, as that’s what I had in the fridge.
    Reply

    • Jennifer @ Show Me the Yummy

      Thanks Amber! 1/4th of the recipe is a serving. Pour it into a liquid 4 cup measuring cup, then divide by 4. 🙂

  30. Jennifer

    Tampa, Florida

    5 stars Delicious! I didn’t have skim milk so I substituted buttermilk. This is an easy, great recipe. I reduced the salt just a little. I added precooked shrimp and bow tie pasta when the sauce was done. Yum!!
    Reply

  33. Elyse

    United States

    5 stars Last night, after driving by The Olive Garden and talking myself out of take out- I had the intense craving to make my first, at home, fettuccine alfredo. Once home, I began looking up recipes… and then I saw the calories! When I found this recipe,I was so skeptical, I literally read every comment in the reviews. But on the compared calorie count alone, why not give it a try?! First, it turned out absolutely fantastic! It came out to the consistency of the alfredo that I was craving and not expecting, from being a quarter of the calories. I did switch up some components- based on allllllll of the comments I read. I quickly sautéed 3 finely chopped cloves of garlic (rather than using powder), and then added the mix of (pre-whisked) milk, low sodium chicken broth, and cornstarch (rather than adding oil and CS etc). I did not add salt, I read the parm should probably suffice. I sautéed portabella mushrooms on the side, as I read the water they release might dilute the alfredo if cooked together. Once finished, I combined and it was perfect. A bit tangy for me without the mushroom- but because it thickened so well, I may just add less yogurt next time. Sorry for the novel, but this is truly the first time I’ve commented on a recipe! People who want to- should cross over to the light side! You won’t be disappointed! Thank you for this platform of alfredo to expand on!
    Reply

  39. Mikayla

    Spring Hill, Florida

    Quick question for you! I tried this sauce out last night but it ended up gritty and watery. I added cooked spinach, mushrooms, & tomatoes after cooking so I’m wondering if the oil or acid did something to it and broke it apart. It just unfortunately wasn’t creamy for me. Any ideas? I can’t wait to try it again.
    Reply

    • Jennifer @ Show Me the Yummy

      Hmmm. I’ve never had that happen before. Sounds like it separated… could be the heat was too high and/or your greek yogurt was too cold! Spinach and mushrooms naturally have a lot of water in them as well and like you said, maybe the acid from the tomatoes caused it to break.

  47. Tennille

    Eugene, Oregon

    5 stars This was so good for a lower fat option! I used oat milk in place of skim milk and noochy nutritional yeast instead of parmesan and made it a vegan sauce. We loved it!
    Reply

  48. Katie

    Tacoma, Washington

    5 stars Wow! This was so good! I used arrowroot for thickener and served over red lentil pasta and broccoli with ground italian chicken. I left salt out because Parmesan is so salty and didn’t miss it at all. It reminded me of hamburger helper in the best way possible! Kids ate it up! I’m never buying Alfredo again
    Reply

    • Jennifer @ Show Me the Yummy

      I figure that this recipe serves about 4 people so I tend to just split it into fourths and call that a serving. I’m not sure of the exact measurement!

    • Steve

      Toronto, Ontario

      5 stars It’s about 250ml, so 1/4 of that (1/4 cup) is a serving. How do I know? I just made it and it’s AMAZING. Sauteed a sliced chicken breast with a bit of onion and pepper … And had it on those new noodles… 25 cals a package… So 130+285+25+negligible onions/pepper… ~450 for a TASTY dinner?! Yuzz plz

  50. Mary

    United States

    5 stars I just made this for dinner tonight. I added sautéd yellow pepper, onion and mushrooms but didn’t change the basic recipe. It turned out very good. My husband and I almost finished all of it! I have saved this to make again. The only negative is that the sauce doesn’t like as creamy white as a regular Alfredo sauce. We really didn’t miss all the fat and calories, though!
    Reply

  55. Julie

    Johnson City, Tennessee

    5 stars Very satisfying. Used it to create shrimp pizzas for our anniversary. Husband loved it.
    Reply

  57. Shawn

    Williamsburg, Virginia

    5 stars I very seldom rate recipes, but this was amazing! I made it exactly as written and must admit I was a bit skeptical at first. But wow! Our entire family loved it, even the picky 8 year old. I served it with herbed fettuccine, grilled chicken breast, and sautéed mushrooms. We will definitely be having this again!
    Reply

    • Jennifer @ Show Me the Yummy

      Hi, Krista! Because of the low fat content, it would likely curdle. If you do want to give it a shot, I would add very little bits at a time for the best possible result!

    • Julie

      Johnson City, Tennessee

      5 stars If you substitute light sour cream for the yogurt you will get the twang that lemon juice will give you without curdling the sauce.

  69. Kim

    Alexandria, Virginia

    5 stars This was really delicious. I RARELY make recipes exactly as written, I’ll normally tweak for my preferences, but I gave this a go. I used 1% milk because that’s what I had on hand but otherwise made exactly as written. I tossed 1/4 of the finished recipe with some sautéed mushroom, garlic, spinach and chicken breast, and it was so good and incredibly satisfying. Will definitely be making this again!
    Reply

    • Jennifer @ Show Me the Yummy

      Thanks so much, Kim!! Glad you loved it 🙂 sounds delicious with the added veggies and chicken!

  78. Julie

    Winnipeg, Manitoba

    5 stars Delicious!! – even with my lactose free milk, lactose free Greek yogurt and lactose free parmesan! 😀
    Reply

  79. Foodie

    Fairfax, Virginia

    5 stars This was da bomb! Stupid easy! I used full fat Greek yogurt and 2% milk, but it did not do anything weird to the recipe. Keeping this in my rotation.
    Reply

  82. Masha

    Ridgewood, New Jersey

    5 stars I never need to have a full fat version ever again. This is excellent. I mixed in some ground Turkey and it was delish. Gonna try and add mushrooms next time. This is now our family’s monthly (at least) meal. Thank you!!!
    Reply

  83. Janelle

    United States

    5 stars This was simply awesome. I made it with tortellini and threw in some turkey sausage and veggies.. no leftovers 🙂
    Reply

  89. Justine

    Squamish, British Columbia

    4 stars I should have put less garlic but that’s all dependent on preference. Fresh garlic may be nicer! Thanks for the recipe. LOVE timer button included.
    Reply

  91. Latisha

    The Bronx, New York

    5 stars OMG Jennifer, this recipe was so good! I wasn’t expecting it to be this good. It’s so flavorful, creamy and rich that I almost feel guilty eating it…almost lol. I served it alongside some sauteed shrimp and broccoli.
    Reply

  95. Clarissa

    Fairmont, West Virginia

    5 stars It’s so good. I however changed a few things around as I needed to watch my sodium intake. I used unsalted chicken broth and I also used unsweetened vanilla almond milk in place of the regular milk and chicken broth and I also cut the salt down to a 1/4 tsp. Everything else I kept the same and it turned out flawless every time. I have made this a few times and have once also added salt free cajun seasoning to it to give it some kick but this is by far the best skinny Alfredo sauce .
    Reply

    • Jennifer @ Show Me the Yummy

      Awesome! Glad you were able to make the recipe work for you. Thanks, Clarissa! 🙂

  98. Leah

    Canada

    5 stars I just made this and omg it’s so amazing! I won’t ever make alfredo sauce the regular way again because this way is so much healthier! Tysm! ☺️
    Reply

  99. Jennifer

    Schofield, Wisconsin

    5 stars This was delicious! I sautéed mushrooms and used the liquid in addition to the broth and added some oregano otherwise followed exact. This is going to be repeated often. Thanks!
    Reply

  104. Paige

    Denver, Colorado

    5 stars This sauce is amazing and healthy! I add Cajun seasoning to this to spice it up and I add chicken or shrimp. It’s incredible.
    Reply

    • Jennifer @ Show Me the Yummy

      Thank you, Paige! I bet it’s delicious with the Cajun seasoning. Great idea!

  110. Suzanne

    Seattle, Washington

    5 stars This is a delicious alternative to classic Alfredo. Surprisingly creamy. The next time I make it I’ll use a round bottom saucepan, the small quantity of oil made it difficult to whisk the cornstarch smooth in the flat-bottomed pan.
    Reply

  113. cat

    Millersville, Maryland

    5 stars Im always skeptical about ‘healthy’ versions of recipes. I was amazed at how absolutely delicious this was!! I served it with cavatappi pasta and blackened chicken and broccoli. Was flavorful and creamy and amazing. Made a big batch for meal prep for work. Healthy AND yummo all in one. WIN!!!
    Reply

    • Jennifer @ Show Me the Yummy

      Hi! I’m not sure how much exactly but I would say the full recipe would serve about 4 people. So, 4 generous servings of whatever pasta you decide to serve it with. I usually just eyeball about 1/4 of the full batch 🙂 hope that helps!

  126. Paul

    Oneonta, New York

    5 stars This recipe hit the spot in a fine way! Corn starch, if you keep stirring, is like magic for texture and supports a faux-creamy thing very well. I did as some mentioned and started with a garlic sauté and did not take any garlic powder off of the amount called for here. I used 2% milk. Will have to try with skim some time, but I am a little scared. Very satisfying entree–not missing the heavy cream at all.
    Reply

    • Jennifer @ Show Me the Yummy

      Thanks so much, Paul! 🙂 Glad you enjoyed! 2% is great but I think sim milk works deliciously as well. Totally your call!

  129. Lyn

    Clovis, California

    5 stars This is definitely 5 stars. I couldn’t believe how good it is and my husband loved it. A keeper for sure. I added some chunked leftover rotisserie chicken breast and a couple of handfuls of baby spinach to the sauce and poured it over fettucine. Almost instant yummy!
    Reply

  133. Gramma

    Akron, Ohio

    5 stars LOVED THIS! It was easy and turned out perfect! I didn’t have cornstarch, so I used flour. It worked fine. I served the sauce over grilled chicken, veggies, and riced cauliflower and it was delicious.
    Reply

  139. Val

    Media, Pennsylvania

    5 stars Modified slightly- sautéed some garlic in the olive oil then added the broth then the milk mixed with the cornstarch. I wondered how that cornstarch roux was going to work out so thank you other commenter for doing the experiment first! Came out plenty thick and creamy and quite tasty. Served with shrimp sautéed in olive oil and pappardale
    Reply

  151. Emily

    Lafayette, Louisiana

    4 stars I recommend skipping the oil, add the cornstarch into the milk/broth mixture as it warms up. Many a lumpy fried cornstarch oil failure were tossed before I figured this out. Otherwise perfect! Only dairy sauce recipe I haven’t curdled! 🙂
    Reply

  157. Morgan

    Hillsboro, Oregon

    4 stars Absolutely FANTASTIC! I switched a low-fat, mostly Mediterranean diet recently and the cheesy pasta has been a serious craving. This recipe solidly scratches the mac’n’cheese itch. I had it over Banza chickpea pasta and cauliflower gnocchi. Mangiare! The only reason I’m not giving it 5 stars is that I found the seasoning ratio to be a bit low. Next time I’m going to add some fresh garlic and some herbs, and reduce the salt (the parm has plenty!)
    Reply

  159. B2

    Creswell, Oregon

    5 stars My husband loves butter and cream but needs to alter his diet. I didn’t think I’d find a substitute that he would eat. He LOVED this recipe better than the standard Alfredo sauces with butter and cream. Nicely done!
    Reply

  160. Richard

    Dallas, Texas

    5 stars Mine separated just a bit and is darker in color (I had Chicken bone broth on hand). My yogurt was straight out of the fridge and hadn’t come up to room temperature, is that the reason it separated a bit? I also didn’t use the oil or flour, I just added the broth and milk and put in some psyllium husk powder to thicken it up. Still tastes great.
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Richard! I’m guessing yours separated, because the yogurt wasn’t at room temperature and you used husk powder . . . I can’t be sure, because you changed the original recipe. So glad you enjoyed this!

    • Suzanne

      Buffalo, New York

      5 stars I didn’t even see the note to use room temperature yogurt! I used mine straight out of the fridge and did not have this problem.

    • MH

      Downers Grove, Illinois

      5 stars I just made this to accompany my spaghetti squash and therefore make a steak alfredo spaghetti squash. We only had whole milk because the kids but I used that and then flour instead. Even my hubby likes it!!! Thank you!

    • Jennifer @ Show Me the Yummy

      Yay! I’m sure it was delicious with spaghetti squash! So glad your kids/hubby loved the recipe! Thanks for the feedback 🙂

  164. Marie

    Vancouver, British Columbia

    5 stars I loved the alfredo sauce. I used almond milk instead of skim milk and it turned out great. I would probably reduce the salt next time.
    Reply

  166. Sam

    St Louis, Missouri

    4 stars I’m not a very good cook (especially with sauces), but this is pretty good! Mine doesn’t quite taste like Alfredo sauce nor does it have the right consistency, but the sauce taste pretty darn good anyway.
    Reply

  167. Tony

    New Freedom, Pennsylvania

    5 stars Fantastic healthy alfredo sauce, coming from an Italian family this is as good as it gets. Thanks
    Reply

  168. Janet

    Toronto, Ontario

    5 stars Excellent Recipe:) I Substituted almond (unsweetened) milk for the regular milk and added finely grated fresh garlic at the stage where the broth and milk were added. I Whos used grate la your free Parmesan.Worked perfectly. At the end I seasoned the sauce with salt and course ground pepper for a healthy Alfredo sauce I used on pizza and fettuccine Alfredo pasta!
    Reply

  169. Brendan

    Lawrence, Massachusetts

    4 stars If you wanted to get the consistency closer to full Alfredo you could thicken this with steamed cauliflower blended with the broth; that’s what the vegans do. It also lets you skip the oil/cornstarch “roux” and cut the skim milk. I found adding parmesan to a vegan recipes wasn’t quite right, but your idea of Greek yogurt put it over the top.
    Reply

  179. Cindy

    United States

    5 stars I love this recipe. Quick and easy very light on the stomach. Definitely will make again. Thank you!
    Reply

  181. Linda

    Hedgesville, West Virginia

    5 stars I made this for a chicken broccoli casserole and it was delicious. I didn’t have the yogurt on hand so I subbed flavored cream cheese. everything else was the same. Thanks for a really good, healthier alfredo sauce
    Reply

  185. Anonymous

    Sacramento, California

    5 stars LOVE this recipe! Make it all the time. Heads up that you can skip the oil– I just add the corn starch to the milk and stock (after adding some of the liquid to the starch in a cup to avoid lumps, like you usually would). I also go a little bit lighter on the cornstarch (1 tbsp instead of 2) and it’s thick enough for my liking.
    Reply

  195. Juliet

    Gilroy, California

    5 stars Oh man, this healthy alfredo sauce was sooo yummy!!! This is definitely a keeper! And I appreciate the option to double or triple the recipe with the conversions being provided as I doubled the recipe 🙂 I decided to substitute the garlic powder for a medium bulb of garlic, which I finely chopped and sautéed in olive oil. I love garlic and tend to overdo it, but it was just the right amount in this case. I wanted to jazz it up and added fresh baby spinach and two cans of tuna, and used approximately 4 cups of rotini pasta. My family loved it!
    Reply

    • Jennifer @ Show Me the Yummy

      Thanks so much Juliet! 🙂 Love the tuna and spinach additions!

  203. Janet

    Denver, Colorado

    4 stars This is a very good, light Alfredo. I added some basil to the sauce, tossed it with penne, broccoli, and chicken for a nice week night dinner.
    Reply

  204. Nina

    Australia

    5 stars Hi Jennifer, I’ve been looking for a great substitute to the heavy cream sauce recipe I’m currently using for my family, and your one looks great! I’m not a fan of broth however… is there anything you could suggest using instead of it? I usually add heaps of spices for flavour and the other things I put into the pasta dish are well seasoned. I’m wondering whether leaving the broth out completely would mess with the consistency of the sauce? Hoping you can make a suggestion! Thanks in advance
    Reply

    • Jennifer @ Show Me the Yummy

      Since you’re adding your own seasonings, just replace the broth with water or even milk! You’ll definitely need to add additional salt and spices 🙂

  210. Amanda

    Owatonna, Minnesota

    5 stars This is always our go-to when it comes to homemade Alfredo sauce! Thank you for the recipe!
    Reply

  211. Jo

    North Reading, Massachusetts

    5 stars I FREAKING LOVED THIS ALFREDO!!!!!! I love traditional Alfredo but it always kills my stomach and this was AMAZING!! So easy to make, with ingredients I had handy and so so flavorful like the real thing – but I won’t feel so guilty eating this! Thank you!!!!!!!
    Reply

  214. Stephanie

    Houston, Texas

    I see that this makes four servings – what is the actual serving size, though? (cups, mL, whatever!) Thank you!
    Reply

    • Jennifer @ Show Me the Yummy

      I’ve never measured Stephanie! I’d suggest pouring it into a 4 cup liquid measuring cup to see 🙂

  221. Carolyn

    United States

    5 stars Amazing…got a “wow” from my husband. Added in fresh blanched peas and ham. Will definitely make again
    Reply

  229. Carmin

    Denver, Colorado

    4 stars Easy to make! I was a bit confused about adding cornstarch to the olive oil, so I added all cool liquids and then stirred In the cornstarch. I omitted the salt. I also added a dash of nutmeg (a trick I learned in a previous life). Also added cut up rotisserie chicken. Served over angel hair. Yum!
    Reply

    • Jennifer @ Show Me the Yummy

      Whisking the cornstarch into the olive oil first helps to prevent clumping. So glad you enjoyed!

    • Wendy

      United States

      5 stars Follow directions exactly but added just a dash of nutmeg and a little fresh basil as suggested by the other reviews. Tasted just as good as the real thing!

  230. Terry

    Mechanicsburg, Pennsylvania

    4 stars It was creamy, garlicky, and delicious. I will, however, be on the hunt for a greek yogurt that may be less tangy. The sauce was a little sour with the yogurt. I need to find a good, healthy, substitute. I will make it again. Put it on chicken/prosciutto tortellini. I could think of lots of recipes for this sauce.
    Reply

    • Jennifer @ Show Me the Yummy

      You could try a non greek yogurt! Just a regular plain yogurt. Might be less tangy. Thanks Terry! 🙂

  231. Tina

    Cold Lake, Alberta

    5 stars Made this for a family get together and everyone loved it. I didn’t have Greek yogurt so I just drained plain yogurt. This recipe is now a family favourite!
    Reply

  232. Chris

    Canada

    5 stars I was pretty skeptical about trying any lightened up version of alfredo, but this was pretty darn good! Especially considering I hate greek yogurt. I tripled the recipe and it turned out great! I’m going to have to freeze some of it for later use so hopefully it freezes well. If I wasn’t trying to lose weight I would gobble it right up! Delish!
    Reply

  233. Cindy

    Asheville, North Carolina

    5 stars Made this for my husband for Valentine’s Day. It was the first diabetes friendly recipe that i have ever attempted. He had thirds! Awesome!
    Reply

  235. Russ

    Orange, California

    5 stars Was skeptical of this healthy Alfredo sauce but wow! It was so tasty and love that it is half the calories & fat. Had all ingredients on hand so even better! Thank you.
    Reply

  236. Jackie

    Chandler, Arizona

    5 stars This was delicious! Thank you for the skinny alfredo sauce recipe. I made Cajun Chicken Pasta with Alfredo Sauce. This is a keeper.
    Reply

  237. Dominic

    DeLand, Florida

    5 stars Really great stuff! Served this over “zoodles” and some thinly sliced roasted chicken breast and it was very satisfying for being on the healthy side. Instead of the garlic powder, I just sauteed 3 big cloves of garlic (minced) in the hot oil for 30 seconds and then added the cornstarch and went from there. Also, a pinch of fresh grated nutmeg at the end never hurts. 😉 Thanks for sharing!
    Reply

  238. Stacey

    Heber, Utah

    5 stars I wasn’t sure how this sauce would turn out, but I’m very impressed! It’s so yummy and super easy to make! I didn’t have fresh grated Parmesan, so I used the pre-grated stuff that comes in the bag. Thanks for the recipe!!
    Reply

    • Jennifer @ Show Me the Yummy

      I haven’t measured it. I’d suggest pouring it into a liquid measuring cup 🙂

  240. Sai

    Jersey City, New Jersey

    5 stars Made this and it turned out great! I used it with Marinara sauce to make pink sauce. Added fresh mozzarella to pasta with pink sauce and kids loved it. I made twice the portion mentioned below and used water instead of broth (did not have any broth), used all purpose flour (did not have corn starch handy either) still turned out great! I refrigerated the rest of it and was able to use it after a few days. Great recipe and plan to make it again tonight for dinner. Thank you for the recipe.
    Reply

  241. Sandra

    Seattle, Washington

    Comes out just like it is supposed to! Delicious sauce and doesn’t use a lot of unusual ingredients. Very quick to make as well.
    Reply

  242. Lauren

    United States

    5 stars I don’t usually comment on recipes but holy yum!! Made the recipes as written and it turned out amazing! I doubled the sauce and used one pound of pasta which was the perfect amount. I also added chicken. This is going in my meal rotation for sure! My 9,8 and 7 year old all had seconds!! So good!
    Reply

  243. Rachel

    Harrisburg, Pennsylvania

    5 stars This is a great recipe! Thank you so much for sharing! My two year old ate everything it touched, including her broccoli and spinach. The only thing I did differently was use ground chai seeds instead of corn starch (mostly because I couldn’t find it), but it thickened up great with an added boost of fiber!
    Reply

  244. Samantha

    Hopatcong, New Jersey

    5 stars So very pleased! I was skeptical, as I am a huge (full-fat/cream) Alfredo sauce fan. I enjoyed this recipe very much, and my super picky 6 year old did, too! Will be making again in the near future. Thanks again!
    Reply

  245. Rachel

    Gardena, California

    4 stars My husband and I thought this was surprisingly good. Kids didn’t care for it too much though – they thought it too spicy.
    Reply

    • Jennifer @ Show Me the Yummy

      That’s great, Rachel! 🙂 Surprised they thought it was too spicy since it’s just 1/4 teaspoon black pepper! You could probably just omit it for them next time!

  247. Abby

    Covington, Louisiana

    5 stars Was very skeptical about this especially when I started smelling the broth and yogurt, then I tasted it… YUM. I didn’t even need the cheese! Added a little lemon juice and some mushrooms for a little something extra. This recipe did not disappoint!
    Reply

  249. Kimberly

    United States

    Doubt this would make enough sauce for the guys in my family. Can this recipe be doubled? Looking forward to making this. Thank you 😁
    Reply

  251. Dione

    United States

    5 stars This is the first time I used Greek yogurt as a substitute and with this recipe. I was extremely pleased! You can’t tell that the sauce is made from yogurt and skim milk. Very rich and delicious! I love Alfredo sauce and in my weight loss journey, having this delicacy was off limits. I am very happy with the way it turned out and will definitely make it again!
    Reply

  253. Helene

    United States

    5 stars Oh my goodness. I just made this sauce and it is delicious. I am on WW and put it over spaghetti squash and broccoli. Best fake Fettuccini Alfredo I ever had.
    Reply

  255. Rob

    Port Saint Lucie, Florida

    Hi , we love the lite Alfredo . I was wondering how to make it a seafood – Prima Vera recipe. Thank you, Rob
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Rob! I’d google “prima vera recipe” and then use this recipe instead of the sauce. 🙂

  256. Chris

    United States

    5 stars Made this last night. It was delicious. I replaced the salt with Mrs Dash for a little extra zing. Will be making this again very soon!
    Reply

  258. Sue

    United States

    5 stars I have never rated or posted a comment on a recipe before … had to this one … SOOOOO delicious … have been looking forever for a tasty alfredo sauce …. found … will be making again and again … Thank you!!!
    Reply

  259. Heather

    Huntsville, Alabama

    5 stars I was looking for a healthier alternative to Alfredo sauce online and found this recipe and I’m so glad I did! I am a HUGE Alfredo fan, if I have a cheat meal it’ll probably be that or pizza. I wanted to be able to enjoy chicken Alfredo more frequently and now I can!! This sauce is pretty dang great without the creams and butter! The yogurt actually works well with the recipe. I was very satisfied with the flavor of this sauce! I used whole wheat rotini and added yellow squash and zucchini which really helped curve those cravings and I felt no guilt for eating it. THANK YOU!
    Reply

  260. Lillianna

    5 stars Did not think a healthy alfredo sauce was possible! You are a lifesaver; thank you! I have so many ideas for this recipe now. 😍
    Reply

  262. Jo

    Chicago, Illinois

    I am trying to lower the sodium content. Does your recipe use low sodium broth? I’m looking at nutrient content and would like to isecthat as a jumping off point for that one modification. Thanks
    Reply

    • Diana

      Sun Prairie, Wisconsin

      I made this tonight, my son finished his whole plate. Unusual! It was delicious!! I served it with linguini and pan seared chicken. After scrolling through all the comments, I used unsalted butter, dash of nutmeg, left out the salt and added fresh basil. Recommend adding basil after all the whisking because it gets clogged in the whisker. Thank you Jennifer for a fantastic recipe!! I look forward to Making another dish from you 🙂

  263. Cathy

    5 stars I just made this tonight, and was so pleasantly surprised at how good it was. Will definitely make this again. I wanted a light pasta dish for this heat, but had a cheesy craving. Worked great for a huge pan of pasta, kale and tomatoe’s.
    Reply

  264. april

    5 stars I also wanted to share that I added mushrooms, kale, garlic, and shallots! So good, this is my new base recipe for “alfredo” meals.
    Reply

  265. april

    5 stars I just made this last night for my family and it was a huge hit! We had it over spaghetti squash “noodles” and it was delicious! Making it again tonight because I made waaay too much spaghetti squash… oh darn 🙂 Thanks for the recipe!
    Reply

  268. Danielle

    Tried this tonight with my homemade butternut squash ravs and LOVED it. I was surprised how much sauce it made. But I’ll just use the leftovers for a broccoli cheese side tomorrow.
    Reply

    • Jennifer @ Show Me the Yummy

      Yay!!! Thank you so much!!! LOVE the sound of your butternut squash deliciousness! 🙂

  270. Joseph

    I was thinking that if there’s anybody here that finds the use of Greek yogurt makes the sauce a bit tangy for an alfredo sauce then if you want it a little less tangy I’m thinking that perhaps fat-free cottage cheese or fat-free ricotta cheese could be used in place of the Greek yogurt. I haven’t tried this recipe yet either in its original form or my theorized modifications so not sure if that would do the trick in place of the Greek yogurt but it might. Also for those of us that REALLY REALLY love garlic (love it so much that our breath can regularly slay vampires LOL) then you can use garlic-infused EVOO on top of the garlic powder called for in the recipe.
    Reply

  272. Alan

    I want to use this recipe instead of the jar the next time I make Slow cooker Cajun Alfredo Pasta. The jar was too creamy. I searched “healthy alfredo sauce” and found your recipe.
    Reply

  273. Sidney

    Love this recipe, it’s one my Mom can eat, as she has pancreatitis, but can you tell me the fat content or how I can figure it out? Thanks so much!
    Reply

  275. Merry

    5 stars He sauce is delicious! I was able to make it with what I had on hand. Even with dry sprinkled parmasean cheese it’s creamy and cheesy! I’m not a big alfredo fan but will make this again. I did add some spinach and tomatos to the pasta because I like vegetables in everything. Thank you gor the wonderful recipe!
    Reply

  276. Bria

    5 stars This recipe is great! Made it last night, tossed it with penne pasta, shrimp, cherry tomatoes, and green pepper – so good!!! Thanks for sharing, we will definitely make this again!
    Reply

  278. Alicia

    Gilmer, Texas

    5 stars I made this tonight with whole grain noodles and let me say this sauce is absolutely delicious!! I was skeptical but I must say I was very impressed. I rarely, if ever, leave comments but this is so good I had to leave a THANK YOU!! I’ve been sharing the link to it with my friends and family. 😊
    Reply

    • Jennifer @ Show Me the Yummy

      Aww thank you so much Alicia!!! That’s so nice of you to let me know 🙂 Really happy you loved this!

  279. Melissa

    Laguna Woods, California

    5 stars Just made this amazing recipe and love it! I’m always looking for a healthy alternatives to my favorite foods and this is definitely something I’ll be making it again. Thank you!
    Reply

  280. Adeline

    United States

    5 stars This sauce is sooooo good! Thank you! Some little changes I made to make it even healthier are 1) I split the amounts of milk in half: half unsweetened almond milk, and half 1% milk, which is what I had in my fridge. 2) I did equal parts of swiss cheese and parmesean cheese to take off a little salt from the recipe. The end result was spectacular! Thanks again!
    Reply

  281. Lauren

    Tuscaloosa, Alabama

    5 stars I just made this recipe and it was so good! If I have some left over, could I possibly freeze it, maybe in a glass jar?
    Reply

    • Jennifer @ Show Me the Yummy

      Yay! So glad you loved this Lauren! That should be fine! You’ll have to let me know…I’ve never tried that. 🙂

  282. camilla

    Toronto, Ontario

    5 stars This is totally delicious! I replaced the starch with arrow root and the greek yoghurt with sheep yoghurt, a bit more generous with the parmesan, added a punch of nutmeg and a pinch of chipotle pepper powder for a bit of punch. worked great with quinoa/rice fusilli and sautéed mushrooms & chopped up flat parsley. Super light and yet totally comfort food delicious!
    Reply

  283. Nancy

    Phoenix, Arizona

    5 stars I tried this with just a few tweaks and it was WONDERFUL ! I used cashew/almond milk because that’s what was in my fridge and I added leftover shredded chicken. Even with the Cashew milk substitution and the added chicken, this was still a healthy low fat, dish. Thank you so much. I have been wanting to make a healthy version of Alfredo Sauce.
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Nancy! Yay! So glad to hear it 🙂 I’m OBSESSED with cashew milk, so I’ll have to give that a try. Thanks!

  284. L.

    Durham, North Carolina

    4 stars I made this last night and absolutely loved it! Mine came out a bit thicker than I had expected… I may cut down on the cornstarch next time or add a touch more broth. I added a touch of crushed chili pepper, which gave it a nice zing. I’m looking forward to trying this with zucchini noodles as an even lighter! Thanks!
    Reply

    • Jennifer @ Show Me the Yummy

      Hi there! Thank you so much for making the recipe 🙂 I’m so happy you loved it and helloooo you’re genius for adding chili pepper, we LOVE spicy. I also love the idea of trying this with zoodles. 🙂 Cooking the sauce a little less should also help keep the sauce a bit thinner.

    • Jackie

      I just tried the fettuccini Alfredo and was amazed by the flavor! I added sautayed organic onions and mushrooms, and crumbled turkey bacon, yummy!!! Thank you so much for making my favorite dish a better one.

  287. Shirley

    Ottawa, Ontario

    5 stars Cannot wait to try this as I love Alfredo sauce but no longer eat it due to calorie count! Thanks so much for the recipe. Rated it due to contents and low calorie count. Thanks again!
    Reply

  288. Marina

    Philadelphia, Pennsylvania

    You’ve just made all of my sauce dreams come true with this recipe! I could never eat Alfredo sauce because it doesn’t sit well in my stomach, but I now have new hope!! Can’t wait to see this on pizza as well 🙂
    Reply
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