3/4 cup chicken broth
8 whole cloves of garlic
1/3 cup sour cream
1 cup parmesan (use the real stuff)
1 lb fettucini
In a sauce pan, add the chicken brother and the garlic. Let it boil for about 15 minutes, or until the garlic is soft and somewhat mushy. Pour the garlic and broth into a blender and blend until all of the garlic is chopped up. (To prevent the blender from exploding because of the hot water, take the plastic center out of the lid, then keep the whole covered with a towel or wash rag.) To a bowl, add the parmesan cheese, broth/garlic mixture and the sour cream. Whisk until smooth.
Fill a large pot with water and bring to a boil. Add about one-half to one teaspoon of salt to the boiling water. Add the fettucini. Cook until al dente; until it's only got a tiny bit of a crunch to it. Drain the pasta and add a little bit of olive oil so the pasta doesn't stick together.
Pour the sauce over the pasta and toss it together.
You can add all sorts of things to this: lemon juice, basil, peas, all sorts of things. It's a lot healthier (and far easier, in my opinion) than real alfredo sauce, which uses butter and whole cream.