This Light Chicken Alfredo with Greek Yogurt Alfredo is creamy and decadent tasting while being lower in calories and fat. It's simple to make and is the perfect low-fat dinner recipe to try this week!
I recently participated in a challenge to take a favorite dish that your family loves and swap soy sauce for salt, reducing the sodium by up to 50% in the recipe.
Of course, I picked Fettuccini Alfredo! Fettuccini is one of my family's favorite dishes to enjoy any night of the week. However, traditional Fettuccini Alfredo dishes are packed sodium and fat.
As part of the challenge, I decided to make Fettuccini Alfredo that was low fat as well as low sodium but bursting with flavor. So happy I accepted the challenge because this Light Chicken Alfredo recipe is amazing!
Watch how easy it is to make Healthy Chicken Alfredo with Greek Yogurt Alfredo!
How to Make Light Chicken Alfredo with Greek Yogurt:
- Drizzle 1 tablespoon olive oil in large sauté pan, add chicken tenders. Cook chicken until internal temperature is 165 degrees (about 10 minutes).
- Remove chicken from sauté pan.
- Drizzle 1 tablespoon olive oil into the same pan, add garlic. Let cook 30 seconds.
- Whisk in flour, one tablespoon at a time. Slowly whisk chicken stock into flour mixture, blending until smooth.
- Stir in Greek Yogurt, 1/2 cup parmesan cheese, soy sauce, and pepper. Remove from heat.
- Toss Alfredo sauce with fettuccini noodles, steamed broccoli, and chicken.
- Serve topped with remaining 1/4 cup Parmesan cheese.
Start by drizzling 1 tablespoon of olive oil in a large sauté pan. Then, add chicken tenders or sliced chicken breasts. Cook until the internal temperature is 165 degrees.
PRO TIP: You can use shredded rotisserie chicken or canned chicken for this recipe if you are limited on time.
Once the chicken is cooked, remove from the sauté pan and set in a bowl to the side.
In the empty sauté pan over medium heat, add 1 tablespoon of olive oil. Then, add the minced garlic clove. Let the garlic cook for about 30 seconds. When you start to smell the fragrance of garlic, it is done cooking.
Next, whisk in all-purpose or whole wheat flour, one tablespoon at a time. Slowly whisk chicken broth into flour mixture, blending until smooth. Then, stir in the Greek Yogurt.
Greek Yogurt Sauce for Light Chicken Alfredo
Traditionally, this pasta recipe would be made with cream cheese or heavy cream but using Greek Yogurt keeps this recipe light yet delicious.
I typically use a low-fat plain Greek yogurt for this Light Chicken Alfredo.
Add 1/2 cup parmesan cheese, soy sauce, and pepper. Stir together then remove from heat.
Time to add the pre-cooked fettuccine noodles to the sauté pan with the Greek yogurt mixture.
Then, mix until each noodle is covered with the sauce.
Toss Alfredo sauce with fettuccini noodles, steamed broccoli, and chicken.
PRO TIP: To easily steam broccoli, place in a microwave-safe dish with water covering the bottom. Cover. Heat for 5-6 minutes or until broccoli is fork-tender.
Serve topped with remaining 1/4 cup Parmesan cheese.
I also love to top this dish with red pepper flakes or cracked black pepper for extra flavor. 
I admit I wasn't sure how low sodium, low-fat fettuccini recipe with greek yogurt pasta sauce would turn out...but it's pretty amazing!
I hope your family enjoys this Healthy chicken Alfredo with broccoli as much as mine 🙂
Looking for other Greek Yogurt recipes? Here are a few to check out:
- Greek Chicken Thighs
- Frozen Yogurt with Fruit
- Instant Pot Ground Beef Stroganoff
- Healthy Chicken Spaghetti Recipe
- Greek Yogurt Coleslaw
- Root Veggie Crisps with Greek Yogurt Dip
If you enjoyed the recipe make sure to leave a comment and a star rating below! Then follow me on social media and tag #createkidsclub if you make the recipe. I love seeing what you come up with!
Ingredients
- 2 tbsp. olive oil divided
- 1 lb. chicken tenders or rotisserie chicken
- 1 tbsp. minced garlic
- 3 tbsp. flour
- 1 cup chicken stock
- 1 cup plain Greek yogurt
- 1/4 tsp. pepper
- 1 tbsp. soy sauce
- 3/4 cup shredded fresh Parmesan cheese divided
- 4 cups broccoli steamed
- 8 oz. fettuccini noodles prepared per box instructions
Instructions
- Drizzle 1 tablespoon olive oil in large sauté pan, add chicken tenders (skip this step if using rotisserie chicken). Cook chicken until internal temperature is 165 degrees (about 10 minutes).
- Remove chicken from sauté pan.
- Drizzle 1 tablespoon olive oil into the same pan, add garlic. Â Let cook 30 seconds.
- Whisk in flour, one tablespoon at a time. Slowly whisk chicken stock into flour mixture, blending until smooth.
- Stir in Greek Yogurt, 1/2 cup parmesan cheese, soy sauce, and pepper. Remove from heat.
- Toss Alfredo sauce with fettuccini noodles, steamed broccoli, and chicken.
- Serve topped with remaining 1/4 cup Parmesan cheese.
Notes
Nutrition
Looking for more recipes? Check out more CHICKEN RECIPES HERE or DINNER RECIPES HERE.
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Kelli McGrane says
Oh man, I could've used this post last weekend as I tried to make a Greek yogurt Alfredo but the sauce was sadly way too thin. I'll have to give yours a shot!
Create Kids Club says
This sauce is nice and creamy and not runny. I hope you give it a try Kelli!
Jess says
The flavor in this low fat dish was amazing! Thanks for the great recipe!