Light Fettuccine Alfredo

A healthy guilt free alternative your family will love!


  • 1416 oz.bag of Pasta (any shape will do – long or short)
  • 2 Tbs. butter
  • 5 garlic cloves, minced
  • 4 tsp. cornstarch
  • 1/8 tsp. ground nutmeg
  • 1 ½ cups low fat, low sodium chicken broth
  • 1 ½ cups grated Parmesan
  • 1 ½ cups Greek Yogurt (do not use non-fat, but regular)
  • Salt and pepper


  1. Cook pasta in gently boiling water for approx. 6 minutes until tender but firm (salt optional), and drain when done. (or by box directions)
  2. While pasta is cooking, combine cornstarch and nutmeg in a medium bowl. Whisk in chicken broth until smooth. Set aside.
  3. In a large sauté pan, melt butter over medium heat. Add garlic and cook for approx. 2 minutes, until fragrant.
  4. Add chicken broth mixture into sauté pan, bring to a simmer, whisking occasionally. Let the mixture reduce for approx. 2-3 minutes. Add 1 cup of cheese and whisk until melted. Remove sauté pan from heat, and whisk in yogurt until sauce is smooth.
  5. In a large bowl, toss pasta with sauce. Season with salt and pepper to taste. Top with remaining Parmesan and serve!
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