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.

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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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.

Notes

Swap chicken broth with vegetable broth to make it vegetarian.

Add more lemon juice or a touch of Dijon mustard for extra tang.

Spice it up with red pepper flakes or cayenne pepper.

Enhance with sautéed mushrooms or spinach for a heartier sauce.

For a kid-friendly version, omit nutmeg and black pepper.

Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat gently over low heat, adding a splash of broth or milk and stirring constantly.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Sauce
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1/4 cup
Calories: 120
Sugar: 1g
Sodium: 300mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 0g
Protein: 7g
Cholesterol: 20mg