Name: Greek Yogurt Alfredo Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Italian-American
Ingredients: 2 tablespoons unsalted butter; 3 garlic cloves, minced; 1 cup low-sodium chicken broth; 1 cup plain Greek yogurt; 1/2 cup grated Parmesan cheese; 1 teaspoon lemon juice; 1/2 teaspoon salt; 1/4 teaspoon black pepper; Pinch of nutmeg (optional)

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A creamy and satisfying alternative to traditional Alfredo, this Greek Yogurt Alfredo Sauce offers a lighter, tangier twist without sacrificing flavor. I love how this version skips the heavy cream while still delivering a silky texture and comforting richness. Whether I toss it with fettuccine, spoon it over roasted vegetables, or use it as a protein-friendly dip, this sauce always delivers.

Greek Yogurt Alfredo Sauce

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons unsalted butter

3 garlic cloves, minced

1 cup low-sodium chicken broth

1 cup plain Greek yogurt

½ cup grated Parmesan cheese

1 teaspoon lemon juice

½ teaspoon salt

¼ teaspoon black pepper

Pinch of nutmeg (optional)

Directions

I melt the butter in a medium saucepan over medium heat.

Then I add the garlic and sauté it for about a minute until it becomes fragrant.

I stir in the chicken broth and bring it to a gentle simmer.

Reducing the heat, I whisk in the Greek yogurt until everything looks smooth and creamy.

I add in the Parmesan, lemon juice, salt, pepper, and nutmeg (if I'm using it), stirring until the cheese is fully melted and the sauce thickens slightly.

I taste and adjust the seasonings as needed, then serve it immediately over my favorite pasta, protein, or veggies.

Servings and timing

Prep Time: 5 minutes

Cooking Time: 10 minutes

Total Time: 15 minutes

Servings: 6 (about ¼ cup per serving)

Calories: 120 kcal per serving

Variations

I sometimes swap the chicken broth for vegetable broth to make it vegetarian.

If I want more tang, I add a bit more lemon juice or even a touch of Dijon mustard.

For a spicier kick, I sprinkle in red pepper flakes or a dash of cayenne.

I love stirring in sautéed mushrooms or spinach for a heartier sauce.

When I’m making it for kids, I skip the nutmeg and pepper for a milder version.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I gently warm it over low heat, adding a splash of broth or milk to loosen it up, since yogurt-based sauces can thicken or curdle if overheated. I always stir it constantly while reheating to keep it smooth.

FAQs

Can I use nonfat Greek yogurt for this recipe?

Yes, I can use nonfat Greek yogurt, but I’ve found that whole or 2% gives a creamier texture and richer flavor.

Will the yogurt curdle when heated?

As long as I keep the heat low and whisk continuously, the yogurt stays smooth and doesn’t curdle. I always avoid boiling it.

Can I make this sauce ahead of time?

I can make it ahead and store it in the fridge, but I prefer to reheat it gently and stir well to restore the texture.

What kind of pasta goes best with this sauce?

I usually use fettuccine or linguine, but it also works great with penne, zoodles, or even over gnocchi.

Is this sauce gluten-free?

Yes, the sauce itself is gluten-free. I just make sure to pair it with gluten-free pasta or sides if needed.

Conclusion

This Greek Yogurt Alfredo Sauce is my go-to when I want something creamy, flavorful, and a little lighter. It's fast, flexible, and fits beautifully into both weeknight meals and special dinners. Whether I’m trying to eat healthier or just love a good homemade sauce, this one never disappoints.

Recipe:

Greek Yogurt Alfredo Sauce

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Author: Cheryl
Total Time: 15 minutes
Yield: 6 servings (about ¼ cup each)
Diet: Low Fat

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Description

A lighter, protein-rich twist on traditional Alfredo sauce, this Greek Yogurt Alfredo delivers creamy comfort without the heavy cream. Perfect for pasta, vegetables, or as a dip, it's tangy, flavorful, and quick to prepare.

Instructions

Melt the butter in a medium saucepan over medium heat.
Add the minced garlic and sauté for about 1 minute until fragrant.
Stir in the chicken broth and bring it to a gentle simmer.
Reduce the heat and whisk in the Greek yogurt until smooth and creamy.
Add the Parmesan cheese, lemon juice, salt, pepper, and optional nutmeg. Stir until the cheese melts and the sauce thickens slightly.
Taste and adjust seasonings as needed.
Serve immediately over pasta, vegetables, or protein of choice.