Recipe

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This creamy Alfredo sauce with Greek yogurt has 17g of protein per serving and tastes like a lighter version of the real thing.

Comfort food and protein can absolutely share the same plate, and this healthy Alfredo sauce with Greek yogurt proves it.

Close-up of fettuccine pasta coated with creamy Alfredo sauce

Is Alfredo Sauce Healthy?

Laura fuentes holding a skillet of food standing in front of a blue door

Homemade Alfredo sauce is so simple that it makes me wonder why buying a jar in the first place. Now, when I gave it a protein twist, things got even healthier. As I did in my Cottage Cheese Alfredo recipe, this healthy version boosts the sauce protein to 17g per serving by adding plain Greek yogurt. Much better for you, the same creamy texture, all the incredible flavor intact.

Ingredients

This skinny Alfredo sauce is made with milk and plain Greek yogurt for protein and creaminess, Parmesan cheese for classic Alfredo flavor, cornstarch for thickening, salt, pepper, garlic powder, and Italian seasoning or oregano. Use your favorite pasta (or protein pasta for a seriously satisfying meal).

How to Make Healthy Greek Yogurt Alfredo

Cook the pasta.
Let it cook while you make the sauce. Once done, reserve some pasta before draining; you’ll use it later.
Make the sauce.
Blend the ingredients to keep the sauce from separating. Then, cook the sauce for about 5 minutes.
Combine.
Coat the pasta with the sauce, then slowly pour in the reserved pasta water until you reach the desired consistency.

top view of a pot with fettuccine pasta coated with creamy Alfredo sauce

More Recipes with Greek Yogurt

Greek yogurt is a healthy addition to both sweet and savory recipes, including homemade Ranch dressing, chicken with Greek yogurt, and classic morning meals such as Greek yogurt oatmeal and yogurt pancakes.

Always See My Recipes In Google

Healthy Greek Yogurt Alfredo (17g Protein)

Servings: 6

Prep Time: 5

Cook Time: 15

Total Time: 20

This creamy Alfredo sauce with Greek yogurt has 17g of protein per serving and tastes like a lighter version of the real thing.

5 from 1 vote

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Ingredients

16 ounces pasta
½ cup pasta water, reserved during cooking
2 cups milk
1 cup plain Greek yogurt
⅓ cup Parmesan cheese
1 tablespoon cornstarch
½ teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
1 teaspoon Italian seasoning, or oregano

Instructions

Prep:

Bring water to a boil and cook the pasta according to the package directions. When the pasta is done, reserve some pasta water before draining it. Return the pasta to the pot. While the pasta cooks, make the sauce.

Make the sauce:

Inside your blender jar, place the milk, Greek yogurt, Parmesan cheese, cornstarch, salt, pepper, garlic powder, and Italian seasoning. Blend until smooth, stopping the blender to scrape down the sides if necessary. Blending the ingredients keeps the sauce from separating.
Pour the sauce into a saucepan, and heat it over medium heat, stirring frequently, until it begins to simmer. Reduce the heat to low and cook it for 5 minutes.
Pour it over the pasta and use tongs to coat the pasta with the sauce. Slowly add some of the reserved pasta water, about ¼ cup, and combine until you have a sauce consistency you like.