Alfredo Sauce without Heavy Cream

I recently learned that authentic Alfredo sauce is made without heavy cream, and it’s changed the way I cook. This simple chicken Alfredo recipe is quick and easy to make, and it’s healthier too (although I still wouldn’t call it a health food)! This Alfredo sauce without heavy cream is so wonderfully rich and creamy that it even fooled Pat who checked the fridge twice to make sure I wasn’t hiding the cream.

What’s in this Alfredo Sauce Recipe without Heavy Cream?

This simple chicken alfredo recipe doesn’t use any cream, yet it is creamy, silky, and rich in flavor. The “cream” is developed by the emulsion of pasta water, butter, and Parmesan cheese – so be sure to remember to reserve that pasta water!

• Chicken: This recipe is a great way to use up leftover cooked chicken breasts. You can use sliced or cubed cooked chicken. You can also use cooked chicken thighs if you prefer.
• Salt: Use kosher salt to season the pasta water, adding rich flavor to this dish.
• Pasta: Fettuccine is the best pasta noodle, in my opinion, for Alfredo.
• Pasta Cooking Water: Don’t forget to reserve 2 cups of the water you cooked the pasta in before draining it. This is crucial to creating a creamy sauce.
• Butter: Unsalted butter helps bump up the creaminess of this sauce.
• Cheese: Be sure to use good-quality, freshly shredded Parmesan cheese for the best-tasting sauce.
• Black Pepper: An optional addition that helps elevate this dish. I highly recommend using freshly ground black pepper if you have access to it.
• Parsley: I love garnishing my pasta dishes with parsley for a pop of color.

Variations To Try

You can change up the taste of this chicken Alfredo sauce without cream by swapping out the Parmesan for Pecorino Romano or Asiago cheese. You can also swap out the cooked chicken for cooked steak or sausages. For a spicier take on chicken Alfredo, add some crushed red pepper flakes into the cheese sauce.

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How to Store and Reheat 

Store leftover Alfredo sauce without heavy cream in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave in 30-second bursts until hot or in a skillet set over medium-low heat until warmed through.

Serving Suggestions

Serve this simple chicken alfredo recipe with garlic bread or rosemary focaccia and an Italian salad. You could also serve it with a side of roasted veggies! Of course, this Alfredo sauce without heavy cream can be used in just about any recipe that calls for Alfredo sauce, so let your creativity run wild!

Notes from the Test Kitchen

When I don’t have leftover cooked chicken on hand, I usually sauté diced chicken breasts in a bit of butter and olive oil, then remove them from the pan before adding the pasta water.

Recipe Card

Alfredo Sauce Recipe without Heavy Cream

4.46 from 55 votes

Prep: 5 minutes mins

Cook: 20 minutes mins

Total: 25 minutes mins

Servings: 4 people

Author: Becky Hardin

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This simple chicken Alfredo recipe made with Alfredo sauce without heavy cream is so luscious, you won't believe there's no cream!

Step-by-step photos can be seen below the recipe card.

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Ingredients 

1x2x3x

• ▢ 4 cooked boneless, skinless chicken breasts sliced
• ▢ Kosher salt to taste
• ▢ 12 ounces dry fettuccini or other long pasta (¾ box)
• ▢ 2 cups reserved pasta cooking water divided
• ▢ ¾ cup unsalted butter cubed (1½ sticks)
• ▢ 1 cup finely grated Parmesan cheese plus more for serving
• ▢ Freshly ground black pepper to taste
• ▢ Chopped fresh parsley or basil leaves; optional, for garnish

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Instructions 

• In a large pot of boiling salted water, cook the pasta, stirring often, until al dente. Drain, reserving 2 cups of the pasta cooking water.
  12 ounces dry fettuccini, Kosher salt
  
• Set a large skillet over medium-low heat and add 1 cup of pasta cooking water. Bring just to a low simmer, then whisk in butter, one tablespoon at a time, until melted.
  2 cups reserved pasta cooking water, ¾ cup unsalted butter
  
• Gradually add the cheese, whisking constantly, being sure it is melted and incorporated thoroughly before adding each addition.
  1 cup finely grated Parmesan cheese
  
• Whisk in the additional 1 cup of pasta cooking water.
• Add the pasta and mix to coat until the noodles are covered in sauce.
  
• Taste and season with kosher salt and freshly ground black pepper, if desired.
  Freshly ground black pepper
• Cook over low heat, about 3-5 minutes, just until the pasta absorbs most of the liquid. Stir often to avoid scorching the cheese-covered pasta.
  
• To serve, place ¼ of the pasta on a plate and add 1 sliced chicken breast. Top with a heaping helping of grated Parmesan cheese and garnish with chopped fresh parsley or basil leaves.
  4 cooked boneless, skinless chicken breasts, Chopped fresh parsley

Becky’s Tips

Recipe adapted from Bon Appétit.

• Do not use margarine in place of the butter.
• If using salted butter, do not add any kosher salt.
• The final outcome of this recipe will be determined by the quality of the ingredients, especially the butter and Parmesan cheese. No cream is used, so the “cream” is developed by the emulsion of pasta water, butter, and Parmesan cheese. The final result is fantastic.

Storage: Store chicken alfredo in an airtight container in the refrigerator for up to 3 days.

Calories: 1021kcalCarbohydrates: 64gProtein: 73gFat: 51gSaturated Fat: 28gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 331mgSodium: 593mgPotassium: 704mgFiber: 3gSugar: 2gVitamin A: 1369IUCalcium: 290mgIron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Alfredo Sauce without Cream Step by Step

Boil the Pasta: In a large pot of boiling salted water, cook 12 ounces of fettuccine pasta, stirring often, until al dente. Drain, reserving 2 cups of the pasta cooking water.

Melt the Butter: Set a large skillet over medium-low heat and add 1 cup of the reserved pasta water. Bring just to a low simmer, then whisk in ¾ cup of unsalted butter, one tablespoon at a time, until melted.

Add the Cheese: Gradually add 1 cup of finely grated Parmesan cheese, whisking constantly, being sure it is melted and incorporated thoroughly before adding each addition.

Coat the Noodles: Whisk in the additional 1 cup of pasta cooking water. Add the cooked pasta and mix to coat until noodles are covered in sauce. Taste and season with kosher salt and freshly ground black pepper, if desired.

Simmer and Serve: Cook over low heat, about 3-5 minutes, just until the pasta absorbs most of the liquid. Stir often to avoid scorching the cheese-covered pasta. To serve, place ¼ of the pasta on a plate and add 1 sliced chicken breast. Top with a heaping helping of grated Parmesan cheese and garnish with chopped fresh parsley or basil leaves.

More Alfredo Recipes To Try

• Homemade Alfredo Sauce (with Cream)
• Chicken Alfredo Stuffed Shells
• Chicken Alfredo Lasagna Roll Ups
• Sausage Alfredo Pasta with Fried Sage
• One Pot Chicken Alfredo