Chicken Fettuccine Alfredo with Yogurt

Indulge in the creamy comfort of Chicken Fettuccine Alfredo with Yogurt, a lighter twist on the classic Italian favorite. This recipe swaps heavy cream for protein-rich Greek yogurt, creating a velvety sauce that’s both satisfying and wholesome. Tender fettuccine is coated in a rich blend of garlic, Parmesan, and yogurt, while perfectly seared chicken adds hearty flavor to every bite. With the addition of low-sodium chicken broth and a touch of fresh parsley, this dish strikes the perfect balance between indulgence and health. Ready in just 45 minutes, this crowd-pleasing meal is an excellent choice for busy weeknights or an elegant dinner at home. Pair it with a crisp side salad or garlic bread for a complete, irresistible feast.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 12 oz Fettuccine pasta
• 2 pieces Boneless, skinless chicken breasts
• 2 tbsp Olive oil
• 3 pieces Garlic cloves (minced)
• 2 tbsp Unsalted butter
• 1 cup Plain Greek yogurt (full-fat or 2%)
• 1 cup Parmesan cheese (grated)
• 1.5 cups Chicken broth (low-sodium)
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 2 tbsp Fresh parsley (chopped)

Directions

Step 1

Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining.

Step 2

While the pasta is cooking, season the chicken breasts on both sides with a pinch of salt and pepper.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-8 minutes on each side, or until internal temperature reaches 165°F (74°C). Remove from skillet and let rest for 5 minutes before slicing into thin strips.

Step 4

In the same skillet, heat the remaining 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.

Step 5

Stir in the chicken broth and bring to a simmer. Let it reduce slightly for about 2-3 minutes.

Step 6

Lower the heat to medium-low and whisk in the plain Greek yogurt and Parmesan cheese until the sauce becomes smooth and creamy. Add salt and pepper to taste.

Step 7

Slowly incorporate the reserved pasta water, a little at a time, until the sauce reaches your desired consistency.

Step 8

Toss the cooked fettuccine pasta in the sauce, ensuring it is evenly coated. Add the sliced chicken on top.

Step 9

Garnish with freshly chopped parsley and serve immediately. Optionally, sprinkle additional Parmesan cheese on top for extra flavor.

Nutrition Facts

Serving size	(1602.5g)

Amount per serving	% Daily Value*
Calories	3475.9

Total Fat 146.1g	0%
Saturated Fat 69.6g	0%
Polyunsaturated Fat 5.7g
Cholesterol 580.3mg	0%
Sodium 5358.7mg	0%
Total Carbohydrate 273.7g	0%
Dietary Fiber 13.0g	0%
Total Sugars 19.4g
Protein 260.2g	0%

Vitamin D 3.5IU	0%
Calcium 2946.1mg	0%
Iron 4.5mg	0%
Potassium 1563.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.1%

Protein: 30.2%

Carbs: 31.7%