Save to Pinterest The first time I tried shaving the heaviness off Alfredo with Greek yogurt I was skeptical but intrigued by the way the garlic and Parmesan still sang through the creaminess. It was a rainy weeknight and the kitchen smelled like warm bread while the pasta bubbled and the chicken sizzled. By the time the parsley went on top everyone was asking for a second helping and I made a mental note to write this down.
I once tossed in a handful of baby spinach at the last minute and watched the color change lift the whole plate as my friend declared it restaurant worthy on a shoestring time budget.
Ingredients
- Pasta 300 g (10.5 oz) whole wheat penne or fettuccine: Whole grain adds texture and fiber and holds up well to the sauce.
- Chicken 2 large boneless skinless breasts about 400 g 14 oz: Cut into thin strips so it cooks quickly and browns evenly.
- Salt 1/2 tsp and Ground black pepper 1/2 tsp and Paprika 1/2 tsp: Simple seasoning lets the yogurt and Parmesan shine.
- Olive oil 1 tbsp plus 2 tsp: Use good oil for browning and a little more for the sauce base.
- Garlic 4 cloves finely minced: Fresh garlic gives that bright savory backbone.
- Chicken broth 240 ml 1 cup low sodium: Adds depth without heaviness.
- Greek yogurt 120 g 1/2 cup plain 2 percent or nonfat: The secret to silky creaminess with more protein.
- Parmesan 60 g 1/2 cup freshly grated: Freshly grated melts best and gives the signature nutty tang.
- Cornstarch mixed with water 1 tbsp cornstarch 2 tbsp water optional: Use only if you want a thicker clingy sauce.
- Dried Italian herb mix 1/2 tsp optional: Adds a gentle herb note if you like.
- Parsley 2 tbsp chopped and Extra Parmesan for serving: Fresh herbs and extra cheese finish the dish.
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Instructions
- Cook and Combine:
- Boil the pasta until al dente and reserve some pasta water then sear the seasoned chicken strips in a hot skillet until golden and set aside while you soften garlic and add broth to scrape up the fond.
- Lower the heat and whisk in Greek yogurt and Parmesan until smooth then return the chicken and pasta tossing with reserved pasta water to reach a silky sauce and finish with parsley and extra cheese.
Save to Pinterest 
Save to Pinterest At a small summer dinner this pasta quietly became the meal everyone requested again the next week and that felt like the real compliment to a lightened up recipe.
Swaps and Add Ins
Turkey breast or firm tofu work great as swaps for the chicken and baby spinach or steamed broccoli fold in beautifully for extra color and vitamins.
Make Ahead and Storage
Store leftovers in an airtight container in the fridge for up to three days and reheat gently with a splash of broth or milk to loosen the sauce.
Troubleshooting and Tips
If the sauce looks grainy keep the heat low and whisk steadily and add a little reserved pasta water to smooth it out.
- If the sauce is too thin add the cornstarch slurry a little at a time and simmer briefly.
- If the sauce is too thick stir in warm pasta water until it reaches your preferred silkiness.
- If the chicken is dry slice it thinner next time and watch the pan so it only cooks until just done.
Save to Pinterest 
Save to Pinterest Give this one a try on a busy night and watch how something simple and protein rich can feel like a treat while still being easy to pull together.
Common Recipe Questions
- → Can I thicken the sauce without cornstarch?
Yes. Simmer the sauce gently to reduce liquid and stir in extra grated Parmesan to build body. Tempering the yogurt by whisking it with a bit of warm broth before adding helps prevent separation.
- → What pasta shape works best?
Penne or fettuccine hold the creamy sauce well, but any medium-width pasta—rigatoni, farfalle, or whole-wheat spaghetti—will work and add texture.
- → How do I keep the chicken juicy?
Slice breasts thinly for quick, even cooking, season well, and sear over medium-high heat until just cooked through. Rest briefly off the heat to retain juices before adding back to the sauce.
- → Can I swap the chicken for another protein?
Yes. Turkey breast strips, firm tofu, or sautéed shrimp are good alternatives; adjust cooking time so the substitute reaches the proper doneness without overcooking the sauce.
- → How should I reheat leftovers?
Gently reheat on the stovetop over low heat, adding a splash of broth or reserved pasta water to revive creaminess. Avoid high heat to prevent the yogurt from separating.
- → Any tips for adding vegetables?
Stir in baby spinach or steamed broccoli when tossing pasta into the sauce so vegetables wilt or warm through without becoming mushy. Peas or roasted cherry tomatoes also complement the dish.
