5-Minute Fettuccini Alfredo

5-Minute Fettuccini Alfredo

5-Minute Alfredo Sauce

Traditionally made with heavy cream and butter, my version has no cream and no butter. Be sure to whisk until there are no lumps. While cooking, stir continually to avoid sticking or burning. Start your pasta first because this is quick. - Jenny Jones

Prep Time: 3 minutes

Cook Time: 2 minutes

Total Time: 5 minutes

Makes: 2 1/2 cups

5-Minute Alfredo Sauce


  • 2 1/2 cups milk (I use 1% low fat milk but it works with 2% or whole milk)
  • 3 Tablespoons all-purpose flour
  • 1/3 cup grated Parmesan cheese
  • 1/4 teaspoon salt


  1. In a small bowl, whisk milk & flour until smooth.
  2. Add Parmesan and salt.
  3. Place in a sauce pan and bring to a boil.
  4. Reduce heat. Cook and stir over low heat until thickened, about 2 minutes.
  5. Serve over fettuccini or your favorite pasta.

26 Comments on "5-Minute Fettuccini Alfredo"

  1. Elizabeth

    Fail! Was way too liquid, never thickened! I made this with pasta and your lemon-breaded chicken cutlets, plus steamed broccoli, nice sides. Chicken was great Thanks. But Alfredo not great! No changes no substitutions, let me know any advice? Thanks and much appreciation.

    • Jenny Can Cook

      I wish I could help. If you didn’t use fat free milk, I don’t know why it would be too liquid. May I ask what milk you did use?

  2. gloria

    Finally, a healthy version of alfredo. I searched the internet and found many, many recipes to make this. However, I did not want a lot of fat and calories in the recipe. Many used heavy cream, cream cheese and a lot of Parmesan cheese. THANK YOU for sharing this healthy version. I made it today and it was delicious. Goodbye for now as I am going back to eat more. And I also will add that you use ingredients that everybody already has

  3. Kathryn Grace

    Alfredo sauce is one of my two tests for any Italian restaurant and it’s been twenty years and two states ago since I last had an Alfredo perfetto. This recipe won’t completely assuage that desire because, well, cream, but I also know, just by reading it, that I’ll love it, and it’s so much better for us than my dear old fave. Thank you for sharing!

  4. Linda

    Can you substitute 2% in this as well as most of your recipes for 1% milk?

    • Jenny

      I only post my recipes as I make them so you would have to try. It seems that 1 or 2% are pretty close but I can’t say for sure unless I’ve done it myself.

    • Lori

      Hi Linda,

      I’ve made it with 2%….it’s delicious!

  5. Cinnamon

    Hi jenny. Love your recipes, and you. Could you please put the nutrition with your recipes? I know they are a healthier version but, my husband is a diabetic and I would love to cook everything you make. I could eat it all. Keep them coming. You are terrific.

  6. Suzanne

    Can almond milk be used?

    • Jenny

      Sorry, I don’t know.

    • jemtrim

      I use Almond milk in all my cream recipes, it actually becomes a lot more creamy then milk. My husband asked for it every time i make mac and cheese. He loves it.

      • Bev

        I will also try to make my own Parmesan with cashews & nutritional yeast ( I’ve done this before with great success)

    • Bev

      I will try this too or you soy

  7. gambra 1

    Gracias por tus recetas, son maravillosas !!! y fáciles. Saludos desde Argentina!

  8. Yvonne

    I never let my husband order this in a restaurant (poor guy) because of the fat content. I guess I’ll be making this for him very soon. He always says that he likes my “restaurant” better anyway.

  9. Gale

    Hi Jenny,
    I’m so glad to find you! Two things in particular I really like and find helpful:
    1. No foo-foo fussy stuff! I like to keep it simple!
    2. Easy on damaged, or for some of us ‘older’ cooks, wrists! I can make bread again. Thanks!
    Could I ask for a consideration? Please, beside your archived stuff (February 2012, example) put one or two short words to tell what I might find there? I don´t want to plow through this whole (rather daunting!) list of archived material to find, for instance, something on sweet potatoes! Thanks for considering..

    • Jenny

      Besides the recipe search box, there is also a blog search box that should be helpful in finding things.

  10. Teresa

    I stumbled across your recipes on YouTube and have been browsing your videos and recipes. I am so impressed that everything is so simple! You don’t use a ton of fussy extra ingredients to make things fancy. I’m excited to start trying your recipes. Thanks for sharing your expertise.

  11. Mady

    I have traditionally bought Alfredo sauce , But since making your version I will Never go back. It was delicious . Thanks Jenny.

  12. Alexandra

    I have a question about heating up cheese..
    Won’t they turn grainy if you put them on heat? I thought usually the cheese is added after we turn off the heat..? thanks!

  13. The Novice Baker

    Do you grate your own cheese, or do you use some from a canister?

    • Jenny

      I buy my parmesan cheese already grated from the deli section of the store, where they grate it fresh, not the packed kind.

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