Greek Yogurt Fettuccini Alfredo | Recipes | Cook for Your Life
Greek Yogurt Fettucini Alfredo

Greek Yogurt Fettuccini Alfredo

Rated 4.1 out of 5
4.1 out of 5 stars (based on 143 reviews)

Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 8 servings
Carrot Icon for Number of Ingredients Size 7 ingredients

If you are a fan of creamy, tart, Greek yogurt, this high protein, Greek Yogurt Fettuccini Alfredo is for you. Our lighter version of the traditional American trattoria dish is as easy to make as...


  • 1 pound whole wheat fettuccini
  • 1½ cups whole milk Greek yogurt (see Chef Tips)
  • 1/2 cup freshly grated parmesan, or to taste
  • 3 tablespoons garlic, minced
  • ¼ cup fresh parsley, chopped
  • 1 teaspoons salt
  • 1 teaspoon pepper
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Nutrition Facts


300 cals


6 g

Saturated Fat

4 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

1 g


46 g


3 g


2 g


15 g


292 mg


  1. Boil the pasta in salted water 1 minute less than packet instructions. Reserve 1 cup of the pasta cooking water and drain the pasta.
  2. Meanwhile, in a medium bowl, whisk together yogurt, Parmesan cheese, garlic and parsley. Slowly whisk in the hot pasta water a little bit at a time. Add the pepper, and taste for cheese and salt. Adjust the seasoning.
  3. Toss the cooked, hot pasta into the sauce. Serve immediately. Add extra parmesan cheese freshly grated from the chunk to taste.

Chef Tips

It’s important to use very fresh yogurt to make this. Even creamy Greek yogurt can become overly tart tasting if it’s been open too long in your fridge.

If you’re watching your fat intake, use 2% yogurt, but not 0%. 0% is naturally thin, and gets its consistency from added carbs, which you don’t want to for a pasta dish.

It’s best to use chunk Parmesan Cheese and grate it as needed. Not only does it taste better, you won’t be buying air as you do with pre-grated!

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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