Creamy Greek Yogurt Chicken Alfredo : Light, Protein-Packed Comfort
Classic Alfredo gets a nutritious makeover in this Creamy Greek Yogurt Chicken Alfredo. It’s everything you love—rich, garlicky, and satisfying—without the heaviness. Greek yogurt swaps in for cream, keeping it creamy but macro-friendly, while high-protein pasta and juicy chicken tenderloins make it a full, muscle-fueling meal. Stir in spinach for greens or swirl in a little pesto for a herby twist.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
Ingredients
12 oz high-protein fettuccine
1 ½ lbs chicken tenderloins, seasoned with salt and pepper
2 tsp olive oil
4 garlic cloves, minced
1 cup plain Greek yogurt (full-fat or 2%)
1/2 cup grated Parmesan cheese
1/4 cup reserved pasta water
2 cups baby spinach
Optional: 1–2 tbsp basil pesto
Optional: Roasted cauliflower for topping
Instructions
Cook fettuccine according to package directions. Reserve 1/4 cup pasta water and drain.
In a skillet, heat olive oil over medium-high. Sear chicken 3–4 minutes per side until golden and cooked through. Remove and slice.
In the same pan, lower heat and sauté garlic until fragrant. Stir in Greek yogurt, Parmesan, and reserved pasta water until smooth and warm (don’t boil).
Add spinach and stir until wilted. Toss in pasta and sliced chicken.
(Optional) Stir in pesto or top with roasted cauliflower. Serve immediately.
Nutrition
- Calories: 420
- Fat: 14g
- Carbohydrates: 30g
- Protein: 38g