Greek Yogurt Alfredo Chicken Pasta (Light, Creamy & Protein-Packed)
This Greek Yogurt Alfredo Chicken Pasta brings all the rich, creamy goodness of classic Alfredo—without the heavy cream. Tangy Greek yogurt creates a velvety sauce that’s lighter, protein-rich, and every bit as comforting. Tossed with tender chicken and pasta, it’s a weeknight-friendly dinner you’ll actually feel good about.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 1x
Ingredients
8 oz pasta (fettuccine or penne work well)
2 cups cooked shredded or sliced chicken
1 tbsp olive oil or butter
3 garlic cloves, minced
1 cup plain Greek yogurt (2% or whole recommended)
1/2 cup grated Parmesan cheese
1/4 cup pasta water (reserved)
Salt & pepper, to taste
Optional: chopped parsley, red pepper flakes, lemon zest
Instructions
Cook pasta according to package directions. Reserve 1/4 cup pasta water and drain.
In a skillet, heat olive oil or butter over medium heat. Sauté garlic for 30 seconds until fragrant.
Reduce heat to low. Stir in Greek yogurt, Parmesan, and a splash of pasta water to create a smooth sauce.
Add cooked chicken and warm through gently (avoid boiling the yogurt).
Toss in the pasta and mix until fully coated. Adjust seasoning and sauce thickness with more pasta water if needed.
Garnish with parsley, lemon zest, or chili flakes if desired.
Nutrition
- Calories: 400
- Fat: 15g
- Carbohydrates: 35g
- Protein: 34g