THE RECIPE JOURNAL · Main Course
Lighter Version of Fettuccine Alfredo Featuring Greek Yogurt
This lighter take on a classic creamy pasta uses Greek yogurt to keep things rich and satisfying without the extra heaviness. It’s perfect for a comforting meal that feels indulgent but stays guilt-free.
FROM THE KITCHEN • Lighter Version of Fettuccine Alfredo Featuring Greek Yogurt
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by bringing a large pot of salted water to a boil. Once it’s boiling, add the fettuccine and cook until it’s tender but still has a bit of bite, about 9 to 11 minutes. While the pasta cooks, mix the cornstarch and nutmeg together in a small bowl, then whisk in the chicken broth until everything is smooth.
02
Step 2
In a large pan, melt the butter over medium heat. Add the garlic and cook it gently for about 2 minutes until it smells amazing. Pour in the chicken broth mixture, turn the heat up to medium-high, and let it simmer, stirring now and then. Once it starts to thicken, stir in half a cup of Parmigiano-Reggiano cheese until it melts completely. Take the pan off the heat and whisk in the Greek yogurt until the sauce is creamy and smooth.
03
Step 3
Drain the pasta and toss it in a big bowl with the sauce, making sure every strand is coated. Taste and add salt and pepper as you like. Finish by sprinkling the remaining cheese on top, then serve and enjoy!
Why you’ll love it
This dish offers all the creamy comfort of traditional Alfredo but with less fat and fewer calories. Using Greek yogurt adds protein and a subtle tang, making the sauce light yet rich. It’s a great way to enjoy a classic favorite without feeling heavy afterward.
How to serve
Serve this pasta with a side of steamed vegetables or a fresh green salad to add crunch and color. A sprinkle of freshly grated Parmesan and chopped parsley on top enhances the flavor and presentation. Pair it with a crisp white wine for a complete meal.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of milk or water to revive the creamy texture. Avoid microwaving at high heat to prevent the sauce from separating.
