USA · Meat Dishes
High-Protein Chicken Alfredo
Fettuccine in a garlic-Parmesan sauce built with Greek yogurt instead of all cream.
Ingredients
- fettuccine400 g
- chicken breast600 g
- full-fat Greek yogurt200 g
- heavy cream120 ml
- Parmesan cheese80 g
- garlic cloves4
- butter2 tbsp
- chicken broth120 ml
- Italian seasoning1 tsp
- olive oil2 tbsp
- salt1 tsp
- black pepper0.5 tsp
- fresh parsley2 tbsp
Method
- 1Cook the fettuccine in well-salted water until al dente. Reserve 1 cup of the pasta cooking water before draining — this starchy water is what you'll use to adjust the sauce consistency later.
- 2Slice the chicken breasts in half horizontally to make 4 thinner cutlets. Season with Italian seasoning, salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook the chicken 4–5 minutes per side until golden and cooked through at 74°C. Rest for 5 minutes, then slice into strips.
- 3In the same skillet, reduce heat to medium-low. Melt the butter, add the minced garlic and cook for 1 minute. Pour in the chicken broth and let it simmer for 2 minutes.
- 4Add the heavy cream and grated Parmesan. Stir over low heat until the Parmesan melts and the sauce comes together, about 2 minutes. Do not boil.
- 5Remove the pan from the heat completely. Let it sit for 1 minute to cool slightly. Then whisk in the Greek yogurt a few tablespoons at a time — the pan must be off the heat or the yogurt will curdle. If the sauce looks too thick, add pasta water one splash at a time until it coats the pasta without clumping.
- 6Add the drained fettuccine and sliced chicken to the sauce. Toss well over low heat for 1 minute. Serve immediately, topped with extra Parmesan and chopped parsley.