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Instant Pot Light Fettuccine Alfredo

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Instant Pot Light Fettuccine Alfredo

There’s nothing quite like a bowl of creamy Fettuccine Alfredo to hit the spot—but it’s often loaded with heavy calories.

This Instant Pot Light Fettuccine Alfredo gives you all the indulgent, comforting flavors you crave, but with a lighter twist.

Ready in just 25 minutes, it’s the perfect quick, healthier dinner option for busy weeknights.

Cozy up with this guilt-free version and enjoy all the creamy goodness without the calories!

For Instant Pot Light Fettuccine Alfredo

  • Fettuccine Noodles – Use 8 ounces of fettuccine, broken in half to fit into the Instant Pot.
  • Oil – 1 teaspoon to sauté the garlic and add flavor.
  • Garlic – 3 cloves, minced, for that aromatic base.
  • Salt & Pepper – Season to taste for the perfect balance.
  • Low-Sodium Chicken Broth – 2 ½ cups; or vegetable broth for a vegetarian option.
  • Milk – 1 cup of skim or 1% milk to lighten the sauce without losing creaminess.
  • Cornstarch – 3 teaspoons to thicken the sauce.
  • Onion Powder – ½ teaspoon to enhance the flavor profile.
  • Dried Basil – ½ teaspoon for an aromatic touch.
  • Dried Parsley Flakes – ½ teaspoon for a fresh, herby flavor.
  • Parmesan Cheese – 1 cup, freshly grated, to make the sauce rich and creamy.

Instant Pot Light Fettuccine Alfredo

Craving a rich and creamy Fettuccine Alfredo without the guilt? This Instant Pot Light Fettuccine Alfredo gives you all the flavor of the classic dish—without the heavy calories! Ready in just 25 minutes, it’s the perfect quick, healthier pasta recipe for busy weeknights.
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Course: Main Course
Cuisine: Italian
Keyword: Instant Pot Light Fettuccine Alfredo
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4

Notes

Ingredients:

  • 8 oz fettuccine noodles (broken in half)
  • 1 teaspoon oil
  • 3 cloves garlic (minced)
  • Salt and pepper, to taste
  • 2 1/2 cups low-sodium chicken or vegetable broth
  • 1 cup skim or 1% milk
  • 3 teaspoons cornstarch
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried parsley flakes
  • 1 cup freshly grated Parmesan cheese

 

Instructions:

  1. Saute Garlic
    • Set your Instant Pot to "Saute" mode and heat the oil.
    • Once hot, add the minced garlic and stir for about 10 seconds.
    • Turn off the Instant Pot.
  2. Add Pasta & Broth
    • Add the broken fettuccine noodles to the pot.
    • Pour in the chicken or vegetable broth, ensuring the pasta is fully covered.
  3. Cook
    • Seal the Instant Pot lid and set the valve to "Sealed."
    • Cook on high pressure (Manual mode) for 3 minutes.
  4. Release Pressure
    • After the cooking time is up, let the pressure naturally release for 6 minutes.
    • Carefully turn the valve to "Venting" to release any remaining pressure.
    • Open the lid.
  5. Stir Pasta
    • Stir the pasta to separate any noodles that may have stuck together.
  6. Make the Sauce
    • In a separate bowl, mix cornstarch with milk until smooth.
    • Add this mixture to the Instant Pot along with onion powder, basil, parsley flakes, and Parmesan cheese.
    • Season with salt and pepper to taste.
  7. Thicken the Sauce
    • Set the Instant Pot back to "Saute" mode and stir gently until the sauce thickens.
    • Turn off the Instant Pot once the desired consistency is reached.
  8. Serve
    • Let the dish cool for a couple of minutes before serving, as the sauce will thicken further.
    • Add more Parmesan cheese to adjust thickness if needed.

Notes:

  • If you don’t have an Instant Pot, you can easily make this on the stovetop using a similar method.

 

Nutrition

Calories: 405kcal | Carbohydrates: 48g | Protein: 22g | Fat: 13g | Saturated Fat: 6g |Cholesterol: 75mg | Sodium: 465mg | Potassium: 385mg | Fiber: 1g | Sugar: 4g | Vitamin A: 350IU | Vitamin C: 0.7mg | Calcium: 379mg | Iron: 1.7mg
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  1. Can I use a different type of pasta?

You can absolutely use different pasta shapes like penne or rigatoni if you don’t have fettuccine on hand. Just keep in mind that cooking times may vary slightly, so adjust accordingly. For most pasta shapes, reduce the cooking time by about 1-2 minutes.

  1. Do I need to break the pasta in half?

Yes, breaking the pasta in half ensures that it fits neatly into the Instant Pot and cooks more evenly. It also prevents the noodles from clumping together while cooking.

  1. Can I skip the heavy cream and just use milk?

Yes, you can use only milk for a lighter version of the dish. The sauce may be slightly less creamy, but it will still have a rich texture. For extra creaminess, you can add a little more Parmesan or a touch of butter.

  1. How can I prevent the pasta from sticking together?

To prevent sticking, make sure the noodles are fully submerged in the liquid and layer them in a criss-cross pattern. Don’t stir before cooking; wait until after the pressure cooking cycle, then gently stir the pasta to break up any clumps.

  1. Can I add extra protein or vegetables?

Definitely! Chicken, shrimp, or vegetables like broccoli or peas make great additions. If you’re adding vegetables, cook them separately and stir them in at the end to keep their texture intact.

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