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Greek Yogurt Alfredo Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 41 reviews
  • Author: Lily
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings
  • Category: Sauce
  • Method: Stovetop
  • Cuisine: Italian-American
  • Diet: Low Fat

Description

This creamy Greek Yogurt Alfredo Sauce is a lighter, tangy twist on the classic Alfredo. Made with simple ingredients like butter, garlic powder, Greek yogurt, and Parmesan cheese, it delivers rich flavor without the heavy cream. Ready in just 10 minutes, it’s perfect for tossing with your favorite cooked pasta for a quick and wholesome meal.

Ingredients

Sauce Ingredients

  • 2 tablespoons butter
  • 1 ½ teaspoons garlic powder
  • ½ cup milk or water (fat-free half & half can be used)
  • ¾ cup plain Greek yogurt (0% fat recommended)
  • ½ – ⅔ cup shredded Parmesan cheese
  • Salt and pepper to taste
  • Optional: ½ teaspoon dried parsley or 1 teaspoon fresh parsley

Pasta

  • 8 ounces pasta noodles, cooked

Instructions

  1. Melt Butter and Add Garlic Powder: In a medium saucepan, melt 2 tablespoons of butter over medium heat. Once melted, stir in 1 ½ teaspoons of garlic powder to infuse flavor.
  2. Incorporate Milk and Cool: Stir in ½ cup of milk or water (fat-free half & half recommended), then remove the pan from heat. Let the mixture cool for 2 to 3 minutes to prevent curdling when adding yogurt.
  3. Whisk in Greek Yogurt: Gradually whisk in ¾ cup of plain Greek yogurt until fully combined into a smooth sauce.
  4. Add Parmesan Cheese: Stir in ½ to ⅔ cup of shredded Parmesan cheese. If the cheese doesn’t melt completely due to temperature, return the sauce to low heat for a few minutes while stirring gently until melted.
  5. Season the Sauce: Season the sauce with salt and pepper to taste. Optionally, add ½ teaspoon dried parsley or 1 teaspoon fresh parsley to enhance flavor.
  6. Toss with Pasta: Pour the Alfredo sauce over 8 ounces of your favorite cooked pasta noodles and toss gently to coat evenly. Serve immediately for best results.

Notes

  • Use low or no-fat Greek yogurt to keep the sauce light but creamy.
  • Cooling the butter and milk mixture before adding yogurt prevents the yogurt from curdling.
  • If the sauce gets too thick, add a splash of milk or water to thin it to desired consistency.
  • Parmesan cheese quality impacts flavor—use freshly grated Parmesan if possible.
  • Can be served with any pasta shape; fettuccine or penne works especially well.
  • This sauce is best served fresh and not ideal for reheating multiple times.

Find it online: https://dishmelt.com/greek-yogurt-alfredo-sauce-recipe/