Why You’ll Love This Recipe
One-Pot Greek Yogurt Alfredo Pasta is a creamy, comforting dish that’s lighter than traditional Alfredo thanks to the addition of Greek yogurt. With its rich flavor, simple ingredients, and minimal cleanup, this one-pot meal is perfect for busy weeknights or when you crave something cozy but not overly heavy. The tanginess of the yogurt adds a delicious twist while still delivering the classic Alfredo taste.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
fettuccine or linguineunsalted buttergarlic cloveslow-sodium chicken brothGreek yogurtrated Parmesan cheesesaltblack pepperoptional: lemon juiceparsley for garnish
directions
In a large pot, melt butter over medium heat and sauté the minced garlic until fragrant.
Add the chicken broth and bring it to a boil.
Add the pasta and cook according to the package instructions, stirring occasionally, until al dente and most of the liquid is absorbed.
Remove the pot from heat. Stir in the Greek yogurt and Parmesan cheese until smooth and creamy.
Season with salt and black pepper to taste.
Add a splash of lemon juice for brightness if desired.
Garnish with chopped parsley before serving.
Servings and timing
This recipe serves 4.Preparation time: 5 minutesCooking time: 15-20 minutesTotal time: 20-25 minutes
Variations
Use whole wheat or gluten-free pasta for dietary preferences.
Add grilled chicken, shrimp, or sautéed mushrooms for protein.
Stir in spinach or peas for added color and nutrition.
Swap Parmesan with Pecorino Romano for a sharper flavor.
Add a pinch of red pepper flakes for a hint of heat.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat gently on the stovetop or microwave with a splash of broth or milk to loosen the sauce.
FAQs
Can I use nonfat Greek yogurt?
Yes, but full-fat yogurt yields a creamier sauce.
Will the yogurt curdle?
Stir it in off heat to avoid curdling and ensure smoothness.
Can I make it vegetarian?
Yes, use vegetable broth instead of chicken broth.
Can I freeze this pasta?
It’s best fresh, as yogurt-based sauces can separate when frozen.
How do I prevent the pasta from sticking?
Stir frequently while cooking and ensure enough liquid remains.
Can I make this dairy-free?
Try a dairy-free yogurt and cheese alternative, though the flavor will differ.
Is this recipe kid-friendly?
Yes, the creamy texture and mild flavor are great for kids.
Can I use other cheeses?
Yes, try mozzarella, asiago, or a blend for variety.
What if my sauce is too thick?
Add a little broth or milk to reach the desired consistency.
Can I make this ahead?
It’s best served fresh, but it can be prepped in advance and reheated gently.
Conclusion
One-Pot Greek Yogurt Alfredo Pasta is a satisfying, simple meal that delivers big on flavor without the heaviness of traditional cream sauces. With minimal cleanup and a healthy twist, it’s sure to become a staple in your dinner rotation.
Print
One-Pot Greek Yogurt Alfredo Pasta
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 servings
- Category: Main Dish
- Method: One‑pot, stovetop
- Cuisine: Italian‑inspired
- Diet: Low Fat
Description
A creamy, high‑protein twist on classic Alfredo made entirely in one pot, using Greek yogurt instead of heavy cream for a lighter, yet satisfying pasta dish.
Ingredients
- 12 oz (340 g) pasta (e.g., fettuccine, penne)
- 1 Tbsp olive oil
- 1 Tbsp butter
- 3 cloves garlic, minced
- 2 cups chicken or vegetable broth
- 1 cup plain Greek yogurt (full‑fat or low‑fat)
- ¾ cup grated Parmesan cheese
- ½ tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp nutmeg (optional)
- ½ cup frozen peas (optional)
- ½ cup spinach (optional)
Instructions
- Heat olive oil and butter in a large pot over medium heat. Add garlic and sauté until fragrant, about 1 minute.
- Add pasta, broth, seasonings (Italian seasoning, salt, pepper, nutmeg), and stir. Bring to a simmer.
- Cover and cook, stirring occasionally, until pasta is almost al dente, about 10–12 minutes.
- Lower heat; stir in Greek yogurt and Parmesan until creamy and smooth.
- Fold in peas and spinach (if using), cook 1–2 minutes until heated through.
- Remove from heat, taste and adjust seasoning. Serve immediately, topped with extra Parmesan if desired.
Notes
- Stir frequently while cooking pasta to prevent sticking.
- Reserve a splash of broth or pasta water to adjust sauce consistency.
- Optional veggies like mushrooms, peas or spinach boost nutrition.
- For protein, add cooked chicken or shrimp at step 4.
- Store leftovers in fridge; reheat gently, adding water or broth to loosen the sauce.