Yogurt Fettuccini Alfredo
Indulge in the irresistible creaminess of Yogurt Fettuccini Alfredo, a lighter twist on the classic Italian favorite that doesn’t skimp on flavor. This quick and easy recipe combines tender fettuccini pasta with a velvety, protein-packed sauce made from plain Greek yogurt, freshly grated Parmesan cheese, and a hint of garlic for a sumptuous, guilt-free meal. The use of low-sodium broth and yogurt makes this Alfredo sauce refreshingly light yet decadently rich, all in just 30 minutes! Perfect for busy weeknights or a cozy dinner for four, this dish is best served with a sprinkle of fresh parsley for an elegant finishing touch. Boost your pasta night with this creamy yet wholesome take on a classic!
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Recipe Information
Ingredients
- 12 oz Fettuccini pasta
- 2 tbsp Unsalted butter
- 3 cloves Garlic, minced
- 1 tbsp All-purpose flour
- 1 cup Low-sodium chicken or vegetable broth
- 1 cup Plain Greek yogurt (full-fat or 2%)
- 1 cup Parmesan cheese, freshly grated
- 0.5 tsp Salt
- 0.25 tsp Ground black pepper
- 2 tbsp Parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccini pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
In a large skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant.
Sprinkle the all-purpose flour into the skillet and whisk constantly for about 1 minute to remove the raw flour taste.
Slowly pour in the chicken or vegetable broth while continuing to whisk, ensuring no lumps form. Let the mixture simmer for 2-3 minutes until slightly thickened.
Reduce the heat to low and whisk in the plain Greek yogurt until smooth and creamy.
Stir in the freshly grated Parmesan cheese, salt, and ground black pepper. Continue stirring until the cheese is fully melted and the sauce is cohesive. If the sauce is too thick, add a bit of the reserved pasta water, one tablespoon at a time, until the desired consistency is reached.
Add the cooked fettuccini to the skillet and toss to evenly coat the pasta in the Alfredo sauce.
Serve immediately, garnished with chopped parsley if desired.
Nutrition Facts
Calories |
1894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.7 g | 132% | |
| Saturated Fat | 62.2 g | 311% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 396 mg | 132% | |
| Sodium | 5028 mg | 219% | |
| Total Carbohydrate | 114.3 g | 42% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 9.6 g | ||
| Protein | 125.7 g | 251% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2908 mg | 224% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 834 mg | 18% | |
*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.
