This lighter take on a classic Italian favorite uses creamy Greek yogurt to create a rich and velvety sauce without the heaviness. It’s quick, delicious, and perfect for a comforting meal any night of the week.
Start by bringing a large pot of salted water to a boil. Cook the fettuccine 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 in a small bowl, then whisk in the chicken broth until smooth.
In a large pan, melt the butter over medium heat. Add the garlic and cook until it smells amazing, about 2 minutes. Pour in the chicken broth mixture, turn the heat up a bit, and let it simmer, stirring occasionally. Once it starts to thicken, stir in half a cup of Parmigiano-Reggiano until it melts completely.
Take the pan off the heat and whisk in the Greek yogurt until the sauce is creamy and smooth. Drain the pasta and toss it in a big bowl with the sauce, making sure every noodle is coated. Season with salt and pepper to taste, sprinkle the rest of the Parmigiano on top, and you’re ready to dig in!
- Use full-fat Greek yogurt for the best creamy texture and flavor.
- Be sure to temper the yogurt by mixing it with a little warm pasta water before adding it to the pan to prevent curdling.
- Cook the pasta just until al dente, so it holds up well when tossed with the sauce.
This dish offers the rich and comforting taste of classic Alfredo sauce but with a lighter twist. Using Greek yogurt adds creaminess without the heaviness of traditional cream. It’s a satisfying meal that feels indulgent while being better for you.
Serve this creamy pasta with a sprinkle of freshly grated Parmesan and chopped parsley for a burst of flavor. Pair it with a simple green salad or steamed vegetables to keep the meal balanced and fresh.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of milk or water to loosen the sauce if it thickens too much. Avoid overheating to keep the yogurt from separating.
