Delicious Greek Yogurt Chicken Alfredo

This chicken Alfredo recipe is bomb!

I’m usually not much of an Alfredo fan. I’m more of a spaghetti fan but I needed to do something with the rest of the rotisserie chicken from the other day that I used to make my spicy lemon chicken and rice. So I decided to make Alfredo, only I didn’t have cream or even whole milk so I improvised!

This is healthy Alfredo.

Well…somewhat healthy.

Instead of cream or whole milk, I used 1 % milk, chicken broth, and Greek yogurt. Yes! Greek yogurt! And it turned out amazing! Hands down, best Alfredo I’ve ever made! And healthier!

I must be on a lemon kick lately too. But it pairs with chicken so well! And this was delicious so, I’ve got no complaints.

My picky eater husband even approved! So that’s definitely a win in my house!

Try it out and let me know what you guys think!


  • 1/2 16oz box whole wheat Angel Hair pasta or Fettuccine
  • 3 Tbsp butter
  • 3 Tbsp flour
  • 2 tsp minced garlic
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 1/2 tsp basil
  • 2 1/2 Tbsp lemon juice
  • 2 cups 1% milk
  • 1 cup chicken broth
  • 3/4 cup Greek yogurt
  • 1/4 cup Parmesan cheese
  • 1/2 rotisserie chicken
  • salt and pepper to taste


Cook pasta according to instructions on box.

In large skillet, melt butter on medium heat.

When mostly melted, add minced garlic and lemon juice.

Simmer 1 minute and add flour to make your roux.

Whisk in milk and broth., bring to a boil. Whisking occasionally.

Add seasonings.

Boil 3-4 minutes or until thickened. Turn heat to down to medium low.

Add Greek yogurt and Parmesan cheese. Mix well.

Add chicken.

Simmer on low for 5 to 6 minutes.

Add pasta.

Salt and pepper to taste.

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