Chicken

Healthy chicken alfredo

Name: Healthy chicken alfredo pasta recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 200g fettuccine; 1 large chicken breast; 20.00 ml extra virgin olive oil; 20g Essentials Unsalted Butter; 2 garlic cloves, crushed; 20.00 ml plain flour; 1/2 tsp onion powder; 1/2 tsp garlic powder; 1/2 tsp Italian herbs; 150ml chicken stock; 150ml milk; 120g Greek yoghurt; 30g parmesan, finely grated, plus extra to serve; Chopped fresh flat-leaf parsley, to serve

Rate now

10m

20m

Jump to recipe

by Phoebe Hird

Aug 11, 2025

A lighter spin on the creamy classic, this version swaps out the heavy cream for Greek yoghurt, keeping this chicken alfredo rich but bright.

200g fettuccine
1 large chicken breast
1 tbs extra virgin olive oil
20g Woolworths Essentials Unsalted Butter
2 garlic cloves, crushed
1 tbs plain flour
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp Italian herbs
150ml chicken stock
150ml milk
120g Greek yoghurt
30g parmesan, finely grated, plus extra to serve
Chopped fresh flat-leaf parsley, to serve

Method

1.

Bring a large saucepan of salted water to the boil and cook pasta following packet instructions until al dente. Drain, reserving a little of the cooking water.
2.

Meanwhile, lay chicken breast flat on a board. Using a large knife, cut in half horizontally to make two thinner fillets. Season all over with salt flakes and freshly ground black pepper. Heat oil in a medium frypan over medium-high heat and cook the chicken for 2-3 minutes each side until golden and cooked through. Set aside to rest.
3.

Reduce heat to medium. Add butter and garlic to the pan and cook for 1 minute or until fragrant. Stir in the flour, onion powder, garlic powder and Italian herbs, and cook, stirring constantly, for 1 minute to form a paste. Gradually whisk in stock and milk, stirring until smooth. Simmer and bubble gently for 2 minutes or until slightly thickened. Remove from the heat and stir through the yoghurt and parmesan. Season with salt flakes and freshly ground black pepper. Add the cooked pasta, tossing to coat well. Add a little reserved pasta water if the sauce is too thick.
4.

Thinly slice chicken. Divide pasta between bowls and top with chicken. Scatter with parsley and extra parmesan to serve.

Rate now

Recipe Notes

Store any leftover pasta and chicken in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or water to loosen the sauce if needed.