Description

This Easy Healthy Chicken Alfredo recipe offers a lighter twist on the classic creamy pasta dish by using Greek yogurt instead of heavy cream. Featuring tender chicken breasts cooked to golden perfection and a rich Alfredo sauce made with garlic, butter, chicken stock, and Parmesan cheese, this dish is flavorful yet nutritious. Perfect for a quick weeknight family meal, it combines creamy, comforting flavors with a healthier profile.

Ingredients

Scale

Chicken

500 g / 1 lb chicken breasts
1 tbsp olive oil
2 tsp garlic powder
2 tsp dried oregano
salt and black pepper (to taste)

Sauce

1 tbsp butter
2 fresh garlic cloves (crushed)
1 cup chicken stock / chicken broth
2 cups Greek yogurt
½ cup Parmesan cheese (+ extra for serving)
salt and black pepper (to taste)

Pasta

500 g / 1 lb pasta of your choice

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Instructions

Prepare the chicken: Slice the chicken breasts in half horizontally to create thinner cutlets. Drizzle with olive oil and season evenly with garlic powder, dried oregano, salt, and black pepper to enhance flavor.
Cook the chicken: Heat a large skillet or pan over medium-high heat. Add the chicken and cook for 3-5 minutes on each side until the chicken is golden brown and cooked thoroughly. Remove the chicken from the pan and set aside.
Make the Alfredo sauce: In the same pan, melt the butter over medium heat. Add the crushed garlic cloves and cook for about 30 seconds until fragrant, being careful not to burn the garlic.
Add chicken stock: Pour in the chicken stock while scraping the bottom of the pan to loosen any browned bits (fond), which adds extra flavor to the sauce. Bring the mixture to a gentle simmer.
Temper the yogurt: Slowly stir a few spoonfuls of the hot chicken stock into the Greek yogurt to temper it. This step prevents the yogurt from curdling when heated.
Combine yogurt with sauce: Pour the tempered yogurt into the pan and bring the sauce to a simmer, then turn off the heat. Stir in the Parmesan cheese, and adjust seasoning with salt and black pepper to taste.
Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Reserve one cup of pasta cooking water before draining the pasta.
Combine pasta and sauce: Return the drained pasta to the pot or large mixing bowl. Stir in the Alfredo sauce along with a few tablespoons of reserved cooking water to loosen the sauce and coat the pasta evenly.
Add the chicken: Slice or chop the cooked chicken and toss it together with the sauced pasta.
Serve: Plate the dish and garnish with chopped fresh parsley or chives and extra Parmesan cheese for added flavor and presentation. Serve immediately while warm.

Notes

Using Greek yogurt instead of heavy cream creates a healthier, protein-rich Alfredo sauce with less fat.
Tempering the yogurt with hot chicken stock is essential to prevent curdling during cooking.
You can use any pasta type you prefer, such as fettuccine, penne, or spaghetti.
Leftovers can be refrigerated and reheated gently; add extra stock or water if sauce thickens too much.
For extra veggies, consider adding steamed broccoli or sautéed mushrooms when combining the pasta and sauce.

Nutrition

Serving Size: 1 serving
Calories: 566 kcal
Sugar: 5 g
Sodium: 481 mg
Fat: 11 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0.1 g
Carbohydrates: 70 g
Fiber: 2 g
Protein: 47 g
Cholesterol: 95 mg