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Lighter Fettuccine Alfredo with Greek Yogurt
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Elevate your dinner with homemade creamy chicken and spinach Alfredo fettuccine using Greek yogurt!
Ingredients:
  • 0.5 (16 ounce) package whole wheat fettucine
  • 2 teaspoons cornstarch
  • 1 pinch ground nutmeg
  • 1 tablespoon salted butter
  • 3 cloves garlic, minced
  • 0.75 cup reduced-fat, low-sodium chicken broth
  • 0.75 cup grated Parmigiano-Reggiano cheese, divided
  • 0.75 cup Greek yogurt
  • salt and ground black pepper to taste
Instructions:
  • Bring a large pot of lightly salted water to a rolling boil. Add fettuccine and cook until al dente, 9 to 11 minutes.
  • Combine cornstarch and nutmeg in a small bowl. Whisk in chicken broth until smooth while the fettuccine cooks.
  • In a large pan over medium heat, melt butter. Add garlic and sauté for about 2 minutes until fragrant. Pour in the chicken broth mixture, increase heat to medium-high, and bring to a simmer, occasionally whisking. Stir in 1/2 cup Parmigiano-Reggiano cheese until melted. Take off heat and whisk in yogurt until sauce is smooth.
  • After draining the fettuccine, transfer it to a large bowl. Mix in Alfredo sauce and toss until well coated. Season with salt and pepper, then sprinkle with the remaining Parmigiano-Reggiano before serving.

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