How to Make Healthy Fettuccine Alfredo 4 ways!

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Searching for a way to make Fettuccine Alfredo suitable for all your dietary needs? Look no further! We’re making this classic comfort food recipe gluten-free, vegetarian, high protein, dairy-free, and everything in between with easy alfredo sauces, pasta alternatives, cooking methods for a crowd-pleasing healthy fettuccine alfredo! Test them all to find your favorite! 

Fettuccine Alfredo in a bowl with fresh herbs

If you’re excited for this recipe, be sure to stay tuned. We’ve got a whole week of nourishing pasta recipes coming your way! 

Everyone’s Favorite Comfort Food

Who doesn’t love a good homemade fettuccine alfredo? With comforting noodles and creamy sauce, it’s the ultimate comfort food! However, it isn’t always the most allergy-friendly meal. Searching my recipes for dinner inspiration, I recently realized that I’ve got lots of nourishing pasta recipes such as Creamy Tomato Gluten-Free Pasta, 5-Ingredient Creamy Vegan Pasta with Walnut Sauce, and even a Vegan Jalapeño Mac and Cheese. Yet, I seem to have forgotten Fettuccine Alfredo! So, we’re fixing that today with not 1 but 5 different variations. 

Let’s get cooking! 

Typical Fettuccine Recipes & Why Ours is Better! 

Traditionally, this pasta dish is made with pasta, butter, and Parmesan cheese. Most commonly in American recipes, it also includes milk, cream, flour, and a variety of spices. Not to mention, the sauce is poured over gluten-heavy ribbon pasta. While delicious, the heaviness of this meal can leave you feeling sluggish, and the high fat content, dairy, and gluten can cause gassiness and bloating. Therefore, to achieve the same great flavors but leave you feeling great, we made a few simple swaps to create a gluten-free recipe that will fill you up without slowing you down! 

3 bowls of healthy fettuccine alfredo

Healthy Alfredo Sauce…2 Ways! 

High Protein

Made with familiar ingredients such as butter, garlic, and Parmesan, high protein alfredo sauce tastes just like your favorite recipe. However, thanks to the addition of Greek yogurt, it also packs a punch of protein into each bite, too! It’s the perfect vegetarian option to make sure you’re getting calcium, B12, and potassium into your diet. Plus, Greek yogurt is a good source of probiotics to keep your gut health regulated. 

You’ll Need: Oil or butter, non-dairy cream, herbs and spices, Parmesan cheese, and, of course, Greek yogurt (plain), a saucepan, and a whisk. 

Technique: Heat the oil in a small saucepan on medium heat, and add in the minced garlic. Then, pour in the non-dairy milk making sure to whisk it well before combining the mixture with salt, pepper, and dried herbs. Once mixed, remove the saucepan from the heat, and mix in the Greek yogurt and Parmesan. 

Pro Tip

Pro-Tips:

  • The yogurt and Parmesan may clump at first but will smooth out once cooled.
  • If the Parmesan doesn’t melt, place the pan back on the heat briefly to allow the cheese to melt.  
  • For the best texture, make the yogurt alfredo sauce before you prepare the noodles. This will allow it to thicken just in time to combine the ingredients! 

Dairy Free

A common complaint I hear when it comes to fettuccine is that it is not suitable for those with dairy allergies. Well, not anymore! Let me introduce you to the only dairy-free alfredo sauce you’ll ever need. Made without nightshades it tastes like traditional alfredo sauce but has a secret ingredient to get your kids eating more veggies without evening knowing it! Dairy-free, kid-friendly, full of nutrients, and delicious, I mean, does a recipe get any better than that? 

You’ll Need: Cauliflower florets, yellow onion, vegetable broth, spices and seasonings, nutritional yeast, coconut milk, a large pot, and a wooden spoon.

Process shot of homemade alfredo sauce

Technique: Bring a large pot of water or broth to a boil, add the cauliflower, cover it with a lid, and let it cook for 8-10 minutes or until the cauliflower is slightly tender. Heat the same pot over medium heat with 1 tablespoon of olive oil. Sauté the onion and garlic for about 2 minutes or until they are fragrant before adding the cauliflower and seasonings. Let the ingredients cook for 2 minutes, and transfer the onion, garlic, and cauliflower to a blender or food processor. To finish, transfer the puréed cauliflower back into the pot, and stir in the cream. Heat the sauce to medium, stirring until all the ingredients are well combined. 

Pro Tip

Pro-Tips

  • If you feel it’s necessary, you can use a hand blender or immersion blender to make the cauliflower puree. 
  • For a thinner consistency, add additional broth or coconut milk. 

How to Make Fettuccine Alfredo

I’m taking you through all the ways we made homemade fettuccine to make your meal prep a breeze. No matter what version you choose, they’ve all been tried, tested, and approved! 

Vegetarian

Of course, either sauce works for vegetarian alfredo, but if you can tolerate dairy, I highly recommend using the yogurt sauce for the added protein. I also highly recommend including toasted pine nuts (or cashews) and capers! They give the pasta a nice texture along with an added richness and tang for a dish so flavorful even meat-eaters won’t have a complaint! 

You’ll Need: Gluten-free fettuccine pasta, olive oil, capers, toasted pine nuts, basil, and seasonings. 

Technique: Follow the directions for the yogurt sauce. Then, cook the noodles according to package instructions. Once cooked and drained, toss the noodles in seasonings and sauce, and finish the dish with the toasted pine nuts and capers. 

Pro Tip

Pro-Tips: 

  • For a low carb option, swap out the gluten-free noodles for spiralized zucchini noodles. 
  • Make your dish extra fancy by adding garnishes such as diced hazelnuts, almonds, cashews, and herbs such as parsley or oregano. 

Shrimp 

Who doesn’t love a good shrimp fettuccine? Simple yet elegant, it’s the perfect recipe for every occasion. Plus, shrimp cook so quickly, this recipe practically makes itself!

Healthy Fettuccine with Shrimp

You’ll Need: Shrimp, pasta noodles, butter, and garnishes. 

Technique: Season the shrimp with ¼ teaspoon of salt and ¼ teaspoon of pepper. Then, place a large non-stick skillet on medium heat, and add 1 tablespoon of butter. Once the butter has melted and is sizzling, add the shrimp cooking for 90 seconds on each side. Next, add the garlic, and sautée the shrimp for another 30 seconds or until fragrant, and transfer them to a plate. To finish, make the pasta noodles and sauce, and combine them with the shrimp, capers, and toasted pine nuts. Toss the ingredients well, and let them warm over medium heat before adding a sprinkle of Parmesan and fresh herbs. 

Pro Tip

Pro-Tips: 

  • Freeze You’ll know the shrimp are done cooking when they become translucent and no longer pink. 
  • Make sure to transfer them to a cool plate to prevent them from overcooking and becoming rubbery. 

Chicken

We couldn’t forget chicken alfredo, either. Simple, easy, and always tasty, it’s a staple in my kitchen and can easily be found in nearly any Italian restaurant. Plus, it’s super kid-friendly and great for meal prep! 

Fettuccine Alfredo with chicken in a white bowl topped with cheese

You’ll Need: 8 ounces of skinless chicken breast (2 small chicken breasts, skinless), pasta, alfredo sauce, capers, and pine nuts. 

Technique: Prepare the chicken. Simply place the chicken in a baking dish. Rub with olive oil and lemon then salt and pepper. Or use the seasoning in my shredded chicken post (see baked chicken method). Place chicken in the preheated oven for 25- 35 minutes. Internal temperature should reach 165F. Once the chicken is cooked, let it rest 5 minutes before slicing or dicing it for the chicken alfredo recipe!

Next, cook the pasta according to package instructions. Toss with olive oil! Mix in your sauce and chicken, making sure to mix them well until heated through. Then, top the dish with capers, pine nuts, Parmesan, and fresh herbs. Done!

Pro Tip

Pro-Tips: 

  • For the best texture, be sure to chop or slice the chicken. 
  • Try adding a different garnish such as toasted hazelnuts, almonds, parsley, or oregano.

Zucchini

Zucchini fettuccine? Yep, you read that right! It tastes just like the “real” stuff but is low in carbs and high in fiber and nutrients! Plus, it’s a great way to use up any lingering zucchini you have lying around. Don’t be intimidated by the zucchini noodles, either. They’re super simple to make! 

You’ll Need: Zucchini, olive oil, yogurt or cauliflower alfredo sauce, toppings, and a spiralizer. 

Technique: Start by spiralizing the zucchini. Then, add them to a large pot on medium heat with 1 teaspoon of oil making sure to toss them until they are well-coated. Next, add the alfredo sauce, and toss again until everything has warmed through. To finish, combine the ingredients with the pine nuts and capers, add a dash of Parmesan and fresh herbs, and enjoy! 

Pro Tip

Pro-Tips: 

  • To prevent the zucchini noodles from becoming soggy, you can either bake them first or let them sit in a colander with a pinch of salt added for 10-15 minutes. 
  • To bake the “noodles,” start by preheating the oven to 350 degrees Fahrenheit. Then, arrange them on a large baking sheet making sure to space them out in order to avoid clumps. Add a sprinkle of sea salt, and let them bake for 10-15 minutes. Once cooked, place the zucchini on a paper towel, and use your hands to press out any remaining moisture. 

How to Store Leftovers

The best way to store cooked fettuccine alfredo in the fridge is to place it in an airtight container or resealable plastic bag. This will keep it fresh for 3-5 days. Or, place it in the freezer for 1-2 months. 

How to Reheat

To reheat cooked fettuccine alfredo, place it in a saucepan over medium heat stirring as it warms. Once heated, add in more milk or alfredo sauce if the pasta has absorbed most of the original sauce. Then, add your Parmesan, and enjoy!  

Searching for a way to make Fettuccine Alfredo suitable for all your dietary needs? Look no further! We’re making this classic comfort food recipe gluten-free, vegetarian, high protein, dairy-free, and everything in between with easy alfredo sauces, pasta alternatives, cooking methods for a crowd-pleasing healthy fettuccine alfredo! Test them all to find your favorite! 

Fettuccine Alfredo in a bowl with fresh herbs

If you’re excited for this recipe, be sure to stay tuned. We’ve got a whole week of nourishing pasta recipes coming your way! 

Everyone’s Favorite Comfort Food

Who doesn’t love a good homemade fettuccine alfredo? With comforting noodles and creamy sauce, it’s the ultimate comfort food! However, it isn’t always the most allergy-friendly meal. Searching my recipes for dinner inspiration, I recently realized that I’ve got lots of nourishing pasta recipes such as Creamy Tomato Gluten-Free Pasta, 5-Ingredient Creamy Vegan Pasta with Walnut Sauce, and even a Vegan Jalapeño Mac and Cheese. Yet, I seem to have forgotten Fettuccine Alfredo! So, we’re fixing that today with not 1 but 5 different variations. 

Let’s get cooking! 

Typical Fettuccine Recipes & Why Ours is Better! 

Traditionally, this pasta dish is made with pasta, butter, and Parmesan cheese. Most commonly in American recipes, it also includes milk, cream, flour, and a variety of spices. Not to mention, the sauce is poured over gluten-heavy ribbon pasta. While delicious, the heaviness of this meal can leave you feeling sluggish, and the high fat content, dairy, and gluten can cause gassiness and bloating. Therefore, to achieve the same great flavors but leave you feeling great, we made a few simple swaps to create a gluten-free recipe that will fill you up without slowing you down! 

3 bowls of healthy fettuccine alfredo

Healthy Alfredo Sauce…2 Ways! 

High Protein

Made with familiar ingredients such as butter, garlic, and Parmesan, high protein alfredo sauce tastes just like your favorite recipe. However, thanks to the addition of Greek yogurt, it also packs a punch of protein into each bite, too! It’s the perfect vegetarian option to make sure you’re getting calcium, B12, and potassium into your diet. Plus, Greek yogurt is a good source of probiotics to keep your gut health regulated. 

You’ll Need: Oil or butter, non-dairy cream, herbs and spices, Parmesan cheese, and, of course, Greek yogurt (plain), a saucepan, and a whisk. 

Technique: Heat the oil in a small saucepan on medium heat, and add in the minced garlic. Then, pour in the non-dairy milk making sure to whisk it well before combining the mixture with salt, pepper, and dried herbs. Once mixed, remove the saucepan from the heat, and mix in the Greek yogurt and Parmesan. 

Pro Tip

Pro-Tips:

  • The yogurt and Parmesan may clump at first but will smooth out once cooled.
  • If the Parmesan doesn’t melt, place the pan back on the heat briefly to allow the cheese to melt.  
  • For the best texture, make the yogurt alfredo sauce before you prepare the noodles. This will allow it to thicken just in time to combine the ingredients! 

Dairy Free

A common complaint I hear when it comes to fettuccine is that it is not suitable for those with dairy allergies. Well, not anymore! Let me introduce you to the only dairy-free alfredo sauce you’ll ever need. Made without nightshades it tastes like traditional alfredo sauce but has a secret ingredient to get your kids eating more veggies without evening knowing it! Dairy-free, kid-friendly, full of nutrients, and delicious, I mean, does a recipe get any better than that? 

You’ll Need: Cauliflower florets, yellow onion, vegetable broth, spices and seasonings, nutritional yeast, coconut milk, a large pot, and a wooden spoon.

Process shot of homemade alfredo sauce

Technique: Bring a large pot of water or broth to a boil, add the cauliflower, cover it with a lid, and let it cook for 8-10 minutes or until the cauliflower is slightly tender. Heat the same pot over medium heat with 1 tablespoon of olive oil. Sauté the onion and garlic for about 2 minutes or until they are fragrant before adding the cauliflower and seasonings. Let the ingredients cook for 2 minutes, and transfer the onion, garlic, and cauliflower to a blender or food processor. To finish, transfer the puréed cauliflower back into the pot, and stir in the cream. Heat the sauce to medium, stirring until all the ingredients are well combined. 

Pro Tip

Pro-Tips

  • If you feel it’s necessary, you can use a hand blender or immersion blender to make the cauliflower puree. 
  • For a thinner consistency, add additional broth or coconut milk. 

How to Make Fettuccine Alfredo

I’m taking you through all the ways we made homemade fettuccine to make your meal prep a breeze. No matter what version you choose, they’ve all been tried, tested, and approved! 

Vegetarian

Of course, either sauce works for vegetarian alfredo, but if you can tolerate dairy, I highly recommend using the yogurt sauce for the added protein. I also highly recommend including toasted pine nuts (or cashews) and capers! They give the pasta a nice texture along with an added richness and tang for a dish so flavorful even meat-eaters won’t have a complaint! 

You’ll Need: Gluten-free fettuccine pasta, olive oil, capers, toasted pine nuts, basil, and seasonings. 

Technique: Follow the directions for the yogurt sauce. Then, cook the noodles according to package instructions. Once cooked and drained, toss the noodles in seasonings and sauce, and finish the dish with the toasted pine nuts and capers. 

Pro Tip

Pro-Tips: 

  • For a low carb option, swap out the gluten-free noodles for spiralized zucchini noodles. 
  • Make your dish extra fancy by adding garnishes such as diced hazelnuts, almonds, cashews, and herbs such as parsley or oregano. 

Shrimp 

Who doesn’t love a good shrimp fettuccine? Simple yet elegant, it’s the perfect recipe for every occasion. Plus, shrimp cook so quickly, this recipe practically makes itself!

Healthy Fettuccine with Shrimp

You’ll Need: Shrimp, pasta noodles, butter, and garnishes. 

Technique: Season the shrimp with ¼ teaspoon of salt and ¼ teaspoon of pepper. Then, place a large non-stick skillet on medium heat, and add 1 tablespoon of butter. Once the butter has melted and is sizzling, add the shrimp cooking for 90 seconds on each side. Next, add the garlic, and sautée the shrimp for another 30 seconds or until fragrant, and transfer them to a plate. To finish, make the pasta noodles and sauce, and combine them with the shrimp, capers, and toasted pine nuts. Toss the ingredients well, and let them warm over medium heat before adding a sprinkle of Parmesan and fresh herbs. 

Pro Tip

Pro-Tips: 

  • Freeze You’ll know the shrimp are done cooking when they become translucent and no longer pink. 
  • Make sure to transfer them to a cool plate to prevent them from overcooking and becoming rubbery. 

Chicken

We couldn’t forget chicken alfredo, either. Simple, easy, and always tasty, it’s a staple in my kitchen and can easily be found in nearly any Italian restaurant. Plus, it’s super kid-friendly and great for meal prep! 

Fettuccine Alfredo with chicken in a white bowl topped with cheese

You’ll Need: 8 ounces of skinless chicken breast (2 small chicken breasts, skinless), pasta, alfredo sauce, capers, and pine nuts. 

Technique: Prepare the chicken. Simply place the chicken in a baking dish. Rub with olive oil and lemon then salt and pepper. Or use the seasoning in my shredded chicken post (see baked chicken method). Place chicken in the preheated oven for 25- 35 minutes. Internal temperature should reach 165F. Once the chicken is cooked, let it rest 5 minutes before slicing or dicing it for the chicken alfredo recipe!

Next, cook the pasta according to package instructions. Toss with olive oil! Mix in your sauce and chicken, making sure to mix them well until heated through. Then, top the dish with capers, pine nuts, Parmesan, and fresh herbs. Done!

Pro Tip

Pro-Tips: 

  • For the best texture, be sure to chop or slice the chicken. 
  • Try adding a different garnish such as toasted hazelnuts, almonds, parsley, or oregano.

Zucchini

Zucchini fettuccine? Yep, you read that right! It tastes just like the “real” stuff but is low in carbs and high in fiber and nutrients! Plus, it’s a great way to use up any lingering zucchini you have lying around. Don’t be intimidated by the zucchini noodles, either. They’re super simple to make! 

You’ll Need: Zucchini, olive oil, yogurt or cauliflower alfredo sauce, toppings, and a spiralizer. 

Technique: Start by spiralizing the zucchini. Then, add them to a large pot on medium heat with 1 teaspoon of oil making sure to toss them until they are well-coated. Next, add the alfredo sauce, and toss again until everything has warmed through. To finish, combine the ingredients with the pine nuts and capers, add a dash of Parmesan and fresh herbs, and enjoy! 

Pro Tip

Pro-Tips: 

  • To prevent the zucchini noodles from becoming soggy, you can either bake them first or let them sit in a colander with a pinch of salt added for 10-15 minutes. 
  • To bake the “noodles,” start by preheating the oven to 350 degrees Fahrenheit. Then, arrange them on a large baking sheet making sure to space them out in order to avoid clumps. Add a sprinkle of sea salt, and let them bake for 10-15 minutes. Once cooked, place the zucchini on a paper towel, and use your hands to press out any remaining moisture. 

How to Store Leftovers

The best way to store cooked fettuccine alfredo in the fridge is to place it in an airtight container or resealable plastic bag. This will keep it fresh for 3-5 days. Or, place it in the freezer for 1-2 months. 

How to Reheat

To reheat cooked fettuccine alfredo, place it in a saucepan over medium heat stirring as it warms. Once heated, add in more milk or alfredo sauce if the pasta has absorbed most of the original sauce. Then, add your Parmesan, and enjoy!  

Print

Fettuccine Alfredo in a bowl with fresh herbs

Healthy Fettuccine with Alfredo Sauce (Gluten Free)



  • Author:
    Lindsay Cotter

  • Prep Time:
    10

  • Cook Time:
    15

  • Total Time:
    25 minutes

  • Yield:
    5 servings

  • Diet:
    Gluten Free

Description

The same homemade Healthy Fettuccine made four ways: vegetarian, dairy free, low-carb, with chicken, or with shrimp. No matter the comfort food craving, you’ll find your taste buds happy and a belly full! 


Ingredients


Units

Basic Ingredients

  • 1214 ounces of gluten-free fettuccine pasta or 1 pound zucchini noodles
  • 2 Tablespoons olive oil
  • optional kosher salt (to taste)
  • 23 Tablespoons capers (optional, but highly recommended for vegetarian and shrimp option)
  • 1/4 cup toasted pine nuts or hazelnuts (toast in the oven for about 10 minutes at 350 degrees).
  • 2 Tablespoons fresh basil for topping
  • lemon to garnish
  • crushed black pepper

Plus additional ingredients as applicable to method

  • 8 ounces skinless chicken breast (2 small chicken breast or 1 large – to be cooked, diced)
  • 1416 ounces medium shrimp, peeled and deveined
  • salt/pepper to taste

Alfredo Yogurt Sauce

  • 1 Tablespoon olive oil or butter
  • 1 teaspoon minced garlic or garlic powder
  • 1/3 cup to 1/2 cup non-dairy cream or milk (less milk equals a thicker sauce)
  • 1 teaspoon dried herb mix (Italian)
  • 7 ounces (2/3 cup) 2% or full fat Greek yogurt (plain).
  • 1/3 to 1/2 cup grated Parmesan for topping
  • Optional Toppings: lemon juice, butter, fresh basil, cracked pepper, and salt

Instructions

Basic Instructions for fettuccine with yogurt Alfredo.

*See notes for dairy free sauce option*

  1. In a saucepan, heat on medium a tablespoon of butter or olive oil. Add in minced garlic or garlic powder, non-dairy milk, and whisk well.
  2. Add a touch of salt and pepper, and dried herbs making sure all is combining well.
  3. REMOVE FROM HEAT. Mix in Greek yogurt and grated parmesan, whisking it to combine. It might be clumping at first but once cooled it will get smoother.  If parmesan doesn’t melt, then put back on the heat to melt more.
  4. Cook pasta according to package. See below for zoodles. Drain and set aside or back in the pasta pot. Toss with olive oil and salt, if desired.
  5. Once pasta is done, drain but don’t rinse it.  Combine immediately with the yogurt Alfredo sauce.
  6. Add in capers and toasted pine nuts if using. Toss it all together and add additional toppings as desired.
  7. For Chicken: Preheat oven to 400F. Rub chicken breast with olive oil, lemon, salt and pepper. Place chicken in the preheated oven for 25- 40 minutes depending on the oven. For smaller chicken breasts, check at 25 minutes with a meat thermometer for doneness. Internal temperature should reach 165F. Remove from the oven and let it rest for 10 minutes before slicing/chopping.
  8. Add the chicken with the pasta and yogurt sauce. Add capers, pine nuts, or chopped nuts of choice. Toss until everything has warmed through. Remove from heat and serve. Top with a sprinkle of parmesan and fresh herb (parsley, oregano, or basil) optional lemon wedge.
  9. For Shrimp: Season shrimp with 1/2 teaspoon salt, 1/4 teaspoon black pepper. Place a large, non-stick pan over medium/high heat and add 1 Tablespoon butter or olive oil. Once butter is melted or oil is sizzling, add the shrimp. Cook 90 seconds on each side. Add 1 teaspoon garlic and sauté for another 30 seconds to a minute or until fragrant. Shrimp should be cooked just until no longer translucent. Transfer to cool to plate to prevent overcooking. Add the shrimp with the pasta and yogurt sauce. Top with pine nuts and capers (optional) until everything has warmed through. Remove from heat and serve. Top with a sprinkle of parmesan and fresh herb (parsley, oregano, or basil) optional lemon wedge.
  10. For Zoodles:  Add the zucchini noodles to a large pot with 1 teaspoon olive oil. Coat and toss. Add the yogurt sauce toss until everything has warmed through. Add the optional nuts/capers. Toss again (gently). Remove from heat and serve. Top with a sprinkle of parmesan and fresh herb (parsley, oregano, or basil), protein of choice, and optional lemon wedge.

Notes

If cooking the pasta in salted water, extra salt may not be needed.

Make the yogurt Alfredo sauce first so that it can thicken while the pasta is cooked.

DAIRY-FREE SAUCE OPTION: Use this Cauliflower Alfredo Sauce.

VEGETARIAN OPTION – Highly recommend using toasted pine nuts (or cashews) and capers. They give the pasta a nice richness and tang, not to mention texture.

LOW-CARB OPTION – To prevent vegetable “noodles” from becoming soggy either bake them first or let them sit in a colander with a pinch of sea salt added for 10-15 minutes. If baking the veggies, start by preheating the oven to 350 degrees Fahrenheit. Then, arrange the veggie noodles on a large baking dish making sure to space them out and avoid clumps. Add a sprinkle of salt, and bake for 10-15 minutes. Once cooked, place the noodles on a paper towel, and press out any remaining moisture. Now start the sauce!

  • Category: main dish
  • Method: stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size: Vegetarian fettuccine with sauce

Keywords: Fettuccine, healthy Fettuccine, Fettuccine alfredo, chicken alfredo, shrimp alfredo, low carb Fettuccine alfredo, zucchini alfredo

 

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