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Norah Kay

Creamy Chicken Alfredo Lightened Up with Greek Yogurt

This lighter version of classic Chicken Alfredo swaps heavy cream for protein-rich Greek yogurt, delivering all the rich, creamy comfort you love—without the heaviness. It’s a quick, weeknight-friendly pasta dinner that tastes indulgent but feels nourishing.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: American, Italian-Inspired
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 2 boneless skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp Italian seasoning
  • Salt & pepper to taste
For the Sauce:
  • 3 cloves garlic minced
  • 1 cup low-sodium chicken broth
  • 1 cup plain whole-milk Greek yogurt
  • ½ cup freshly grated Parmesan cheese
  • Reserved pasta water 2–4 tbsp, as needed
For the Pasta:
  • 8 oz fettuccine or pasta of choice
  • Fresh parsley chopped (optional, for garnish)

Equipment

  • Non-stick skillet Gree, ,,
  • Sharp knife
  • Whisk
  • Tongs or pasta spoon
  • Cutting board

Method
 

  1. Cook the pasta according to package instructions until al dente. Reserve ½ cup pasta water before draining.
  2. Season the chicken with salt, pepper, and Italian seasoning. Heat olive oil in a skillet over medium heat and cook chicken for 5–7 minutes per side. Remove and let rest before slicing.
  3. Sauté garlic in the same skillet for 30 seconds. Add chicken broth and simmer.
  4. Lower the heat, then stir in Greek yogurt and Parmesan cheese. Stir continuously until smooth.
  5. Add pasta to the sauce, using reserved pasta water to thin if needed.
  6. Top with sliced chicken and garnish with parsley. Serve immediately.
🔹 Nutrition Info (Per Serving – Estimated)
  1. Calories: 550
  2. Protein: 45g
  3. Fat: 18g
  4. Carbs: 40g
  5. Sugar: 3g
  6. Fiber: 3g

Notes

🔹 Notes
Yogurt tip:
Always use whole-milk Greek yogurt for creaminess and stability.
Make it meatless:
Substitute sautéed mushrooms or chickpeas for chicken.
Gluten-free option:
Use chickpea or rice pasta.