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Lighter Fettuccine Alfredo with Greek Yogurt

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"This fettuccine Alfredo with Greek yogurt, chicken, and spinach is similar to a version served years ago at the Olive Garden®. It was awesome."
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30 m servings 356
Original recipe yields 4 servings


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  1. Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, 9 to 11 minutes.
  2. While the fettuccine is cooking, combine cornstarch and nutmeg together in a small bowl. Add chicken broth and whisk until smooth.
  3. Melt butter in a large pan over medium heat. Add garlic and cook until fragrant, about 2 minutes. Pour chicken broth mixture into the pan, raise heat to medium-high, and bring to a simmer, whisking occasionally. Add 1/2 cup Parmigiano-Reggiano cheese; whisk until melted. Remove from heat and whisk in yogurt until sauce is smooth.
  4. Drain fettuccine and place in a large bowl. Add Alfredo sauce and toss to coat. Season with salt and pepper. Top with remaining Parmigiano-Reggiano and serve.

Nutrition Facts

Per Serving: 356 calories; 12.4 45.7 16.4 30 338 Full nutrition

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