This recipe for an Alfredo sauce that uses greek yogurt and olive oil, instead of butter and heavy cream caught my eye on Pinterest. While I love a good Alfredo sauce, sometimes they can be a little bland. This recipe was so full of flavor! And the fact that it’s a much lighter version of the classic is a definite bonus.
You can definitely make this without the Better Than Bouillon roasted chicken base I’ve added — but I love this stuff and find the subtle flavor it gives makes really delicious sauces!
- 1 1/2 cups grilled, shredded chicken (I buy chicken in bulk, hubby grills them and shreds them, and I freeze in individual bags - great for recipes like this!)
- 1 1/2 cups fresh broccoli florets
- 8 ounces fettuccine
- 2 tablespoons extra virgin olive oil
- 2 teaspoons minced garlic
- 2 tablespoons flour
- 1 cup chicken broth
- 1/4 cup plain FAGE Total 0% greek yogurt
- 1/4 cup 2% milk
- 1/4 teaspoon pepper
- 1 pinch ground nutmeg
- 3/4 cup freshly grated Parmesan cheese
- 1 teaspoon Better Than Bouillon Roasted Chicken Base (optional)
- In a pot of boiling, salted water, cook the pasta according to package directions. In the last 2 minutes or so of cooking, toss in fresh broccoli florets.
- Meanwhile, in a medium saucepan, heat the olive oil over medium-low heat. Add garlic and cook, stirring frequently, until the garlic is golden, 1 to 2 minutes.
- Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the chicken broth, Greek yogurt, milk, pepper, nutmeg and Better Than Bouillon Roasted Chicken Base (if using, see notes above). Bring to a low boil, stirring constantly. Lower the heat and simmer, stirring gently, until the mixture thickens, about 3 minutes. Drain and add cooked chicken to sauce mixture, followed by the cooked pasta and broccoli. Stir in 3/4 cup Parmesan. Toss to combine and serve with more Parmesan, if desired.
- To make this recipe stretch a little further I double the sauce ingredients and add a few extra ounces of noodles.