What is better than chicken alfredo? How about not having the guilt that comes with the points. Olive Garden's chicken alfredo is FIFTY-TWO POINTS. This almond milk alfredo sauce is only 2SP for the sauce per serving.
Since originally posting this recipe, I've experimented with other varieties of mix-ins and seasonings using the base recipe. I've also switched over to cooking with cashew milk more frequently. Try my sun-dried tomato alfredo and my basil alfredo sauce, which are both available in my eBook: Cornerstone Comfort Food.
Almond milk alfredo sauce is versatile and tasty
I like making almond milk alfredo sauce mostly because it's delicious, but also because it is a crowd-pleaser. I can usually whip this up pretty quickly. It is a go-to recipe when it's getting late and I have nothing else to cook.
We keep these ingredients stocked in our pantry. However, if I don't have cooked chicken on hand (which I almost always do), I brown up some Al Fresco chicken sausages and throw in some microwaved steamed veggies.
On occasion, I'll add some chopped bacon, chicken, and broccoli for a fast and delicious dinner.
I made the switch to almond milk months ago, but my wife hasn't noticed (I'm well aware of the fact she doesn't have a nut allergy. Don't go surprising people unless you know!).
Subbing in almond milk
Today when I told her it was almond milk, she said it did taste a little different now that I said that, but she's been eating almond milk alfredo for a while now.
If almond milk is not your thing, I've made this exact recipe with fat-free half and
Don't be thrown off by its unappealing color at first. The cream cheese helps mask that a little.
- 3 cups unsweetened almond milk
- 2 garlic cloves of minced garlic
- 1 oz Neufchatel Cheese (the 1/3 fat-free cream cheese)
- 1/4 cup flour
- 2 oz grated parmesan cheese
- kosher salt and pepper
- EVOO Spray
- Spray your pan with EVOO, and cook minced garlic for about 30 seconds on medium heat.
- Add in 2 cups of the almond milk with a pinch of salt and pepper.
- In a separate bowl or jar, mix flour and remaining cup of milk really well. Get it as smooth as possible, then add to the pan.
- Bring to boil, then reduce to simmer. Whisk the sauce, and it should thicken up really nicely. Turn down low as possible.
- Add the cheese when your pasta is almost ready.
- When your pasta is just slightly al dente, add pasta directly to the sauce. Reserve about 1 cup of the pasta water before draining. If your sauce is a little thick, add some of the water. It helps loosen the sauce and coat the pasta better.
I always go with real parmesan over shredded, bagged cheese. The flavor goes much further while using less cheese in the recipe, and the texture of the final dish is amazing.
This recipe is for seven servings because most pasta boxes serve seven. I prefer Barilla Plus Protein pasta when I am cooking with WW in mind. It is super filling and 5sp per serving of pasta. Add chicken and any vegetables you may like.
As always, if you like this recipe and want to see more, follow me on Instagram @dwardcooks. If you happen to make this recipe and post it, tag me or use the #dwardcooks hashtag. I love seeing people enjoy my recipes!