Creamy Protein-Packed Chicken Alfredo with Greek Yogurt
High-protein chicken Alfredo with Greek yogurt and cottage cheese. 42g protein per serving, ready in 35 minutes. Perfect for muscle building.
Ingredients
- 12 oz whole-wheat fettuccine pasta
- 1.5 lbs boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp salt, divided
- 0.5 tsp black pepper
- 3 cloves garlic, minced
- 1 cup plain nonfat Greek yogurt
- 0.75 cup low-fat cottage cheese
- 0.75 cup grated Parmigiano-Reggiano cheese
- 0.5 cup unsalted chicken broth
- 2 tbsp fresh lemon juice
- 0.5 tsp Italian seasoning
- 0.25 tsp nutmeg
- 2 tbsp fresh parsley, chopped
- 1 tbsp butter
Instructions
- 1
Bring a large pot of salted water to a rolling boil over high heat.
- 2
Season the chicken breasts evenly on both sides with garlic powder, 0.5 tsp salt, and black pepper.
- 3
Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- 4
Add the seasoned chicken breasts to the hot skillet and cook for 6-7 minutes per side, until the internal temperature reaches 165°F and the exterior is golden brown.
- 5
Transfer the cooked chicken to a cutting board and let it rest for 5 minutes, then slice into bite-sized pieces.
- 6
Add the fettuccine pasta to the boiling water and cook according to package directions until al dente, about 10 minutes, then drain and set aside.
- 7
In the same skillet used for chicken, reduce heat to medium and melt butter, then add minced garlic and sauté for 30 seconds until fragrant.
- 8
Whisk together the Greek yogurt, cottage cheese, Parmigiano-Reggiano, chicken broth, and lemon juice in a separate bowl until smooth and well combined.
- 9
Pour the yogurt-cheese mixture into the skillet with the garlic and stir constantly over medium heat for 3-4 minutes until the sauce is warm and creamy, being careful not to boil.
- 10
Stir in the Italian seasoning, nutmeg, and remaining 0.5 tsp salt, then taste and adjust seasonings as needed.
- 11
Add the sliced chicken and cooked pasta to the sauce and gently toss until every strand is coated, about 1-2 minutes.
- 12
Divide the pasta among four bowls and garnish with fresh parsley and additional Parmigiano-Reggiano if desired, then serve immediately.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| heavy cream | plain nonfat Greek yogurt mixed with cottage cheese | Greek yogurt adds 20g protein per cup versus 3g in heavy cream, while cottage cheese contributes creaminess and additional casein protein for sustained satiety. |
| regular pasta | whole-wheat fettuccine | Whole-wheat pasta provides an additional 4-5g of protein per serving and adds fiber for better blood sugar stability and digestive health. |
| butter as the primary fat | olive oil with 1 tbsp butter for finishing | Reduces saturated fat while maintaining rich flavor; olive oil provides heart-healthy monounsaturated fats that support inflammation management. |
| boneless, skinless chicken thighs | boneless, skinless chicken breasts | Chicken breast contains 31g protein per 3.5 oz versus 26g in thighs, with lower fat content while still remaining juicy when cooked properly. |
| whole milk or cream-based sauce | chicken broth as the liquid base | Chicken broth adds savory depth and umami without the excess calories and saturated fat of cream, while keeping the sauce light yet satisfying. |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 620 |
| Total Fat | 18g |
| Saturated Fat | 6g |
| Cholesterol | 72mg |
| Sodium | 980mg |
| Carbohydrates | 62g |
| Fiber | 8g |
| Sugar | 3g |
| Protein | 42g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
