Healthy chicken Alfredo made with Greek yogurt is a lighter version of a classic weeknight family favorite.

Ingredients

This healthy chicken fettuccine alfredo recipe is made with Greek yogurt instead of heavy cream. The yogurt adds all the creaminess you need (without the extra calories) plus it adds a great boost of protein to the sauce. For a dairy-free alternative, coconut milk or cashew cream are good options.

Chicken breasts. Boneless chicken thighs can be substituted. In a pinch I often use shredded cooked chicken or rotisserie chicken.
Olive oil.
Garlic powder.
Dried oregano.
Butter.
Fresh garlic cloves.
Chicken stock / chicken broth.
Greek yogurt.
Parmesan cheese.
Salt and black pepper.
Pasta, to serve. I used fettuccine but any pasta shape will work. Gluten-free pasta works well if needed. For a low carb alternative, use spaghetti squash or zucchini noodles.

How to make healthy chicken Alfredo

Slice the chicken breasts in half horizontally then drizzle with olive oil and season with garlic powder, dried oregano, salt and black pepper. Heat a large skillet or pan over medium-high heat then cook the chicken for 3-5 minutes per side until golden brown and cooked through. Remove from the pan and set aside.

In the same pan you cooked the chicken in, make the healthy alfredo sauce. Over medium heat, melt the butter then add the garlic and cook for 30 seconds until fragrant. Pour in the chicken stock, scraping up the fond from the bottom of the pan. Bring to a simmer then stir a few spoonfuls of the hot stock into the yogurt. This tempers the yogurt and prevents it from curdling in the pan. Pour the yogurt into the pan and bring to a simmer then turn the heat off and add the Parmesan cheese, salt and black pepper.

Bring a large pot of salted water to a boil and cook the pasta of your choice until al dente. Reserve a cup of the cooking water and drain the pasta.

Stir the cooked pasta and a few tablespoons of the pasta cooking water into the creamy alfredo sauce. Add the chicken and toss together then serve sprinkled with chopped fresh parsley or chives. If you want to add even more goodness to this recipe, add a side dish of vegetables like broccoli, green beans or Brussels sprouts.

How do you keep yogurt sauce from curdling?

The higher fat content in the yogurt you use will prevent the sauce from curdling. I also temper the yogurt with a little hot chicken stock/broth before adding it back to the pan over low heat. Don’t allow the sauce to boil furiously, instead just let it simmer very gently until the yogurt is hot throughout then remove from the heat. If your sauce has curdled, the best solution is to blend it in a blender or with an immersion blender until smooth. A little flour or cornstarch mixed with water cooked into the sauce will also help to stabilize the yogurt, but this is almost never necessary if you use full fat Greek yogurt and my method above.

Can I make this ahead?

The sauce might curdle if reheated so I would reheat it very gently in a pan with a splash of chicken broth until hot. Leftovers can be kept in an airtight container for up to 2 days in the fridge. This classic Alfredo sauce recipe is easy to make ahead.

Healthy pasta recipes