Lighter Fettuccine Alfredo with Greek Yogurt

Sep 30, 2025
by Abigail Strosin
- 5.0 / 5 ( 2 Ratings)
1 Likes

PREP TIME

15 mins
COOK TIME

15 mins
TOTAL TIME

30 mins
SERVING

4 People
VIEWS

6

Indulge in a lighter take on the classic Fettuccine Alfredo, elevated with the creamy tang of Greek yogurt. This version, reminiscent of a beloved Olive Garden® recipe, offers a guilt-free way to enjoy a rich and flavorful pasta dish. The perfect blend of comfort and wholesome ingredients.

Ingridients

Adjust Servings

0.5 (16 ounce) package whole wheat fettuccine

2 teaspoons cornstarch

1 pinch ground nutmeg

1 tablespoon salted butter

3 cloves garlic, minced

0.75 cup reduced-fat, low-sodium chicken broth

0.75 cup grated Parmigiano-Reggiano cheese, divided

0.75 cup Greek yogurt

Salt and freshly ground black pepper to taste

Nutrition

Carbohydrate

46 g
Cholesterol

30 mg
Fiber

2 g
Protein

16 g
Saturated Fat

7 g
Sodium

338 mg
Sugar

4 g
Fat

12 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

10 mins

Bring a large pot of lightly salted water to a rolling boil. Add the fettuccine and cook until al dente, approximately 9-11 minutes.

02

Step

5 mins

While the pasta cooks, in a small bowl, whisk together the cornstarch and nutmeg. Gradually add the chicken broth, ensuring a smooth mixture.

03

Step

7 mins

In a large pan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 2 minutes. Pour in the chicken broth mixture, increase the heat to medium-high, and bring to a gentle simmer, whisking occasionally. Stir in 1/2 cup of the grated Parmigiano-Reggiano cheese until melted. Remove from heat and whisk in the Greek yogurt until the sauce is velvety smooth.

04

Step

2 mins

Drain the fettuccine and transfer it to a large bowl. Pour the Alfredo sauce over the pasta and toss gently to coat. Season to taste with salt and freshly ground black pepper. Garnish with the remaining Parmigiano-Reggiano cheese and serve immediately.

For an even richer flavor, consider using freshly grated Parmigiano-Reggiano cheese.
To enhance the dish, sauté some sliced mushrooms or grilled chicken with the garlic.
Ensure the Greek yogurt is at room temperature to prevent the sauce from curdling when added.
A squeeze of lemon juice can brighten the flavors of the Alfredo sauce.

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Abigail Strosin

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.