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.
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Recipe Information
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)
Instructions
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.
While the pasta is cooking, season the chicken breasts on both sides with a pinch of salt and pepper.
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.
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.
Stir in the chicken broth and bring to a simmer. Let it reduce slightly for about 2-3 minutes.
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.
Slowly incorporate the reserved pasta water, a little at a time, until the sauce reaches your desired consistency.
Toss the cooked fettuccine pasta in the sauce, ensuring it is evenly coated. Add the sliced chicken on top.
Garnish with freshly chopped parsley and serve immediately. Optionally, sprinkle additional Parmesan cheese on top for extra flavor.
Nutrition Facts
Calories |
3476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.1 g | 187% | |
| Saturated Fat | 69.6 g | 348% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 580 mg | 193% | |
| Sodium | 5359 mg | 233% | |
| Total Carbohydrate | 273.7 g | 100% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 19.4 g | ||
| Protein | 260.2 g | 520% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 2946 mg | 227% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1564 mg | 33% | |
*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.
