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Healthy Chicken Alfredo with Greek Yogurt Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 111 reviews
  • Author: Villerius
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian-American
  • Diet: Low Fat

Description

This Easy Healthy Chicken Alfredo recipe offers a lighter twist on a classic favorite by incorporating Greek yogurt into the creamy sauce. Tender chicken breasts are seasoned and pan-cooked to perfection, then combined with a flavorful Alfredo sauce made from butter, garlic, chicken stock, and Parmesan cheese. Paired with perfectly cooked pasta, this dish is quick to prepare, nutritious, and ideal for a satisfying weeknight meal.

Ingredients

Scale

Chicken and Seasoning

  • 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)

Pasta

  • 500 g / 1 lb pasta of your choice

Garnish

  • Chopped fresh parsley or chives (optional)
  • Extra Parmesan cheese for sprinkling

Instructions

  1. Prepare and season the chicken: Slice the chicken breasts horizontally to create thinner pieces. Drizzle with olive oil and season evenly with garlic powder, dried oregano, salt, and black pepper.
  2. Cook the chicken: Heat a large skillet or pan over medium-high heat. Add the chicken pieces and cook for 3-5 minutes per side until golden brown and fully cooked through. Remove the chicken from the pan and set aside.
  3. Make the Alfredo sauce: In the same pan, melt the butter over medium heat. Add the crushed garlic and sauté for about 30 seconds until fragrant but not browned. Pour in the chicken stock, scraping the bottom of the pan to lift up any browned bits for extra flavor, then bring it to a simmer.
  4. Temper the yogurt: To prevent curdling, stir a few spoonfuls of the hot chicken stock into the Greek yogurt to gradually warm it. Then, pour the tempered yogurt into the pan and gently bring to a simmer. Turn off the heat and stir in the Parmesan cheese along with salt and black pepper to taste.
  5. Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve 1 cup of the pasta cooking water, then drain the pasta.
  6. Combine pasta and sauce: Add the drained pasta back into the pan with the Alfredo sauce. Stir in a few tablespoons of the reserved pasta water as needed to loosen the sauce and achieve a creamy consistency.
  7. Add the chicken and serve: Return the cooked chicken to the pan and toss everything together until well combined. Serve immediately, garnished with chopped fresh parsley or chives and extra Parmesan cheese if desired.

Notes

  • Using Greek yogurt in place of cream reduces fat and calories while adding protein.
  • Tempering the yogurt by mixing it with hot stock helps prevent the sauce from curdling.
  • Reserving pasta water allows you to adjust the sauce consistency perfectly for coating the pasta.
  • This dish is a great make-ahead option; store chicken and sauce separately for best texture.
  • For gluten-free option, substitute pasta with gluten-free variety.
  • Adjust seasonings to suit your taste for a milder or more robust flavor.

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

Find it online: https://emilyscook.com/healthy-chicken-alfredo-with-greek-yogurt-recipe/