Description
This Easy Healthy Chicken Alfredo recipe offers a lighter take on the classic creamy pasta dish by using Greek yogurt instead of heavy cream. Packed with tender chicken breasts, savory garlic, and Parmesan cheese, it delivers rich flavor with less fat. Perfect for a weeknight family dinner, this creamy Alfredo sauce pairs beautifully with pasta for a satisfying meal.
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
Instructions
- Prepare the chicken: Slice the chicken breasts horizontally in half to create thinner cutlets. Drizzle them with olive oil, then season evenly with garlic powder, dried oregano, salt, and black pepper.
- 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 turns golden brown and is fully cooked through. 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 sauté for about 30 seconds until fragrant. Pour in the chicken stock, scraping the bottom of the pan to loosen any browned bits for flavor.
- Temper the yogurt: Bring the chicken stock to a simmer. Slowly stir a few spoonfuls of the hot stock into the Greek yogurt to temper it, preventing curdling when combined.
- Combine sauce ingredients: Pour the tempered yogurt back into the pan, stirring continuously, and bring to a gentle simmer. Turn off the heat and stir in the Parmesan cheese, seasoning with salt and black pepper to taste.
- Cook the pasta: Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve one cup of the pasta cooking water, then drain the pasta.
- Finish the dish: Stir the cooked pasta and a few tablespoons of the reserved pasta water into the creamy Alfredo sauce to loosen the sauce and coat the pasta evenly. Add the cooked chicken back into the pan and toss everything together.
- Serve: Plate the dish and garnish with chopped fresh parsley or chives and extra Parmesan cheese if desired. Serve immediately for best flavor and texture.
Notes
- This healthier take on chicken Alfredo uses Greek yogurt to reduce fat and calories while maintaining creamy texture.
- Tempering the yogurt by stirring in warm stock before adding it to the pan prevents curdling of the sauce.
- Reserve some pasta cooking water to adjust the consistency of the sauce for a silky finish.
- Use fresh herbs like parsley or chives for a bright garnish that complements the richness of the 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
