PUBLIC HEALTHY REMAKE

High-Protein Chicken Alfredo

Name: High-Protein Chicken Alfredo
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 160 g Wholewheat fettuccine (dry); 300 g Chicken breast, sliced into strips; 150 g Greek yogurt (0–2%); 80 ml Low-fat milk; 40 g Parmesan, finely grated; 2 cloves Garlic, minced; 1 tsp Butter; 1 tsp Olive oil; 1 tsp Lemon juice; pinch Nutmeg; 2 tbsp Fresh parsley, chopped; 1/2 tsp Salt; to taste Black pepper

Silky garlic sauce with Greek yogurt, lean chicken and wholewheat pasta.

A weeknight Alfredo remake: seared chicken breast, wholewheat fettuccine and a garlic-Parmesan sauce lightened with Greek yogurt instead of a heavy cream-only base.

2 servings

—Calories

—Protein

35 minTotal time

2Servings

Prep 15 min · Cook 20 min · Difficulty: easy

Why this remake works

Greek yogurt builds creaminess so you need less butter and cream.
Chicken breast adds lean protein without a cream-heavy plate.
Wholewheat pasta brings more fibre than standard white fettuccine.
Garlic, lemon and Parmesan keep the classic Alfredo flavour with less richness.

Ingredients

Pasta and chicken

Wholewheat fettuccine (dry)

160 g

Chicken breast, sliced into strips

300 g

Olive oil

1 tsp

Salt

1/2 tsp

Black pepper

to taste

Alfredo-style sauce

Greek yogurt (0–2%)

150 g

Low-fat milk

80 ml

Parmesan, finely grated

40 g

Garlic, minced

2 cloves

Butter

1 tsp

Lemon juice

1 tsp

Nutmeg

pinch

Fresh parsley, chopped

2 tbsp

Method

Bring a large pot of salted water to a boil. Cook the fettuccine until al dente according to the pack, then reserve 120 ml pasta water and drain.
Meanwhile, pat the chicken dry and season with half the salt and black pepper. Heat olive oil in a large non-stick skillet over medium-high heat. Cook the chicken strips for 5–7 minutes, turning once, until cooked through and lightly browned. Transfer to a plate.
Lower the heat to medium. In the same pan, melt the butter and soften the garlic for 30–45 seconds until fragrant — do not brown.
Off the heat, whisk in Greek yogurt, milk, Parmesan, lemon juice, nutmeg, remaining salt and a grind of pepper until smooth. Return the pan to low heat and warm gently for 1–2 minutes; do not boil or the yogurt may split.
Add the drained pasta and chicken to the sauce. Toss, loosening with splashes of reserved pasta water until the sauce coats the noodles.
Taste for seasoning. Divide between two bowls, finish with parsley and a little extra black pepper, and serve immediately.

Chef tips

Warm the yogurt sauce gently — boiling makes it grainy.
Pasta water is the secret to a glossy Alfredo-style finish without more cream.

Substitutions

Chicken breast → Turkey breast strips
Wholewheat fettuccine → Regular fettuccine or gluten-free pasta
Greek yogurt → Skyr

Create my own version

Also try Generate Meal from ingredients you have, or Day Plan for a full day of meals.

Related remakes: Lighter Carbonara, Turkey Veggie Lasagna