If creamy chicken alfredo sauce is one of your guilty pleasures, wait until you try this version that’s a little lighter, but still just as delicious! Luxuriously smooth fontina cheese steals the show, while reduced fat cream cheese and Greek yogurt hang out in the background, adding a smooth and creamy body to the sauce with loads less fat than the traditional heavy cream.
And don’t skip the pasta water—starchy and salty, it helps stretch the creamy sauce without adding extra fat. Serve this with your favorite grilled chicken—or try my Grilled Greek Chicken Recipe.
some ingredient notes
Chicken – I like to use chicken breasts because they’re so easy to slice and serve on top of your fettuccine alfredo but leftover roast chicken will also work well. If you only have thighs then that’s ok, just make sure they are skinless and boneless, cut up the cooked meat and stir it through the sauce.
Garlic – I use a lot of fresh garlic in this recipe and it’s so worth it for the fresh, bold, punchy flavors it gives to the dish. Mixed with a creamy sauce it’s just divine and you won’t quite get the same results with garlic powder.
Spinach – I use fresh spinach and wilt it down in the pan very quickly, don’t overcook the spinach or it’ll release to much water. Alternatively, you can use frozen spinach that’s been thawed and drained.
Cheese – Fontina cheese is perfect for this recipe because it melts beautifully and still keeps it’s flavor even once melted. If you can’t get your hands on fontina then I recommend trying Gruyere, parmesan, or a sharp cheddar.
Greek yogurt – Alongside cream cheese, this is my secret ingredient for a light but creamy alfredo sauce, it gives the dish a delicious tangy flavor and creaminess without any added fat.
How to Make Chicken Alfredo
1. In a large skillet, heat olive oil over medium heat. Add garlic; cook, stirring occasionally, until toasted, about 2 minutes.
2. Add spinach, salt, pepper, and chile flakes; cook, stirring often, until wilted, 2 to 3 minutes.
3. Add fontina and cream cheese.
4. Stir the cheese mixture into the spinach until smooth and creamy.
5. Reduce heat to low; add cooked pasta, stirring to gently to combine, and adding a splash of pasta water a little at a time to emulsify sauce, if needed.
6. Remove from heat; stir in Greek yogurt. Top servings with sliced grilled chicken.
Tips and ideas for making this recipe
- You can grill chicken especially for this recipe or use leftover chicken that you need to use up.
- Use fresh garlic for best results garlic powder won’t give you the fresh and bold flavor that this dish needs.
- I used reduced fat cream cheese and Greek yogurt to reduce fat and make this dish even lighter.
- Make sure your cream cheese is at room temperature to avoid any lumps in your sauce.
- You can use any long pasta shape.
- I recommend serving this pasta immediately as the creamy sauce can dry out when left.
Frequently Asked Questions
What’s the best pasta to use?
I’ve gone for fettuccini for this recipe but you could use any long pasta shape, fresh or dried such as linguine, spaghetti or tagliatelle. I wouldn’t go for a short pasta shape just because the sauce doesn’t cling to the pasta as well as it would long pasta but if it’s all you have, go ahead and use it, it’ll still be delicious!
What kind of chicken should I use?
Chicken breasts are the best cut of chicken to use for this recipe. I love to slice them and serve it on top of the pasta alternatively you can cut it into chunks and stir it through the creamy sauce. If you’re unsure if your chicken is cooked through then use a meat thermometer and make sure it has an internal temperature of 165ºF (75ºC).
How can I make Chicken Alfredo healthier?
I’ve made this creamy alfredo sauce lighter and healthier than your average alfredo recipe by using reduced-fat cream cheese and Greek yogurt. By using these two ingredients you get a creamy, comforting and smooth sauce with the most delicious cheesy tang without all the unnecessary fat. I’ve also added in some garlicky spinach for added flavor and nutrition.
Can I make this in an Instant Pot?
Absolutely, I have a full step by step recipe tutorial on how to make chicken alfredo in the instant pot. It’s super easy, delicious, and ready in no time!
What’s the secret to making a flavorful alfredo sauce?
Make sure to reserve some pasta water before draining your pasta, it’s such an important step. Pasta water is starchy and salty and just gives the most delicious flavor to pasta sauces. It’s a great way to stretch a sauce further if you haven’t made enough too.
Pro Tip: You can’t just use regular water because it’s not starchy and salted instead of enhancing the flavor it will just dilute it causing it to be boring and lacking in flavor.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried this Chicken Alfredo Recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Chicken Alfredo
Ingredients
- 8 oz. dry pasta such as linguini or fettuccini
- 2 Tbsp olive oil
- 3 cloves garlic thinly sliced
- 9 cups baby spinach
- 1/2 tsp. kosher salt
- 1/4 tsp. ground black pepper
- 1/4 tsp. red chile flakes
- 1 cup grated fontina cheese
- 4 oz. reduced-fat cream cheese at room temperature
- 1/4 cup 4% fat Greek yogurt such as Fage
- Grilled chicken to serve
Instructions
- Prepare pasta according to package directions for al dente. Reserve 1 cup pasta water; drain pasta, and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic; cook, stirring occasionally, until toasted, about 2 minutes. Add spinach, salt, pepper, and chile flakes; cook, stirring often, until wilted, 2 to 3 minutes.
- Add fontina and cream cheese; stir until smooth. Reduce heat to low; add pasta in batches, stirring to gently to combine, and adding pasta water a little at a time to thin sauce, if needed.
- Remove from heat; stir in Greek yogurt. Top servings with sliced grilled chicken.
Video
Notes
- You can grill chicken especially for this recipe or use leftover chicken that you need to use up.
- Use fresh garlic for best results garlic powder won't give you the fresh and bold flavor that this dish needs.
- I used reduced fat cream cheese and Greek yogurt to reduce fat and make this dish even lighter.
- Make sure your cream cheese is at room temperature to avoid any lumps in your sauce.
- You can use any long pasta shape.
- I recommend serving this pasta immediately as the creamy sauce can dry out when left.
Used the yogurt sauce with a homemade pasta and a grilled chicken and it was amazing! Lighter than a lot of white cream sauces, tastier, and healthier too! I put in lots of spinach and some mushrooms and cooked it all together. Whole family loved it!!
I’m going to try it in the first opportunity????
To remove the garlic smell just rub your fingers along the backside of your knife as your wash it. Just be careful not to get too close to the sharp side. Crazy but it works! Learned this from Martha Stewart. Love her.
Soooo delicious!!! And I don’t feel extremely guilty for eating it! That’s the best part. It’s easy & full of flavor! I’ll be making it again for sure!! My husband loved it too (and he’s pretty picky…)
I tried this the other night and was amazingly surprised how delicious it was. Who needs all that extra fat. This works perfectly. My husband and friends loved it. Thanks again John, for another great surprise.
Just made this tonight for the first time, me, my partner and child loved it!!
what other cheese I can substutute can not found ‘FONTINA”?
regular gouda would be nice.
A most delicious dish to enjoy anytime! I love your recipe so much! My husband and I will definitely enjoy it!