Best 8 Chicken Fettuccine Alfredo With Yogurt Recipes

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Chicken fettuccine alfredo with yogurt is a delightful dish featuring tender chicken, creamy alfredo sauce enhanced with yogurt, and savory fettuccine pasta. This recipe combines the classic flavors of traditional fettuccine alfredo with the tanginess and lightness of yogurt, resulting in a delectable and luscious meal. It's a perfect balance of richness and freshness, making it a favorite among pasta lovers. The yogurt adds a subtle tang that brightens up the dish, while the chicken provides protein and a satisfying texture. With its creamy, flavorful sauce and juicy chicken, this dish is sure to tantalize your taste buds and leave you craving more. So, prepare to indulge in a culinary journey as we take you through the steps of creating this irresistible dish, "chicken fettuccine alfredo with yogurt."

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN FETTUCCINE ALFREDO



Chicken Fettuccine Alfredo image

Classic and easy to make, this version of Alfredo doesn't use flour to thicken the sauce. Instead, it relies on a slight simmer and a heavy dose of cheese.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

Kosher salt and freshly ground black pepper
12 ounces fettuccine
Olive oil, for tossing
12 ounces boneless, skinless chicken breast (about 2)
1 stick (8 tablespoons) unsalted butter
2 cups heavy cream
2 pinches freshly grated nutmeg
1 1/2 cups freshly grated Parmigiano-Reggiano

Steps:

  • Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
  • Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
  • Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
  • Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
  • Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.

LIGHTER FETTUCCINE ALFREDO WITH GREEK YOGURT



Lighter Fettuccine Alfredo with Greek Yogurt image

This fettuccine Alfredo with Greek yogurt, chicken, and spinach is similar to a version served years ago at the Olive Garden®. It was awesome.

Provided by Teresa

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 9

½ (16 ounce) package whole wheat fettucine
2 teaspoons cornstarch
1 pinch ground nutmeg
1 tablespoon salted butter
3 cloves garlic, minced
¾ cup reduced-fat, low-sodium chicken broth
¾ cup grated Parmigiano-Reggiano cheese, divided
¾ cup Greek yogurt
salt and ground black pepper to taste

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, 9 to 11 minutes.
  • While the fettuccine is cooking, combine cornstarch and nutmeg together in a small bowl. Add chicken broth and whisk until smooth.
  • Melt butter in a large pan over medium heat. Add garlic and cook until fragrant, about 2 minutes. Pour chicken broth mixture into the pan, raise heat to medium-high, and bring to a simmer, whisking occasionally. Add 1/2 cup Parmigiano-Reggiano cheese; whisk until melted. Remove from heat and whisk in yogurt until sauce is smooth.
  • Drain fettuccine and place in a large bowl. Add Alfredo sauce and toss to coat. Season with salt and pepper. Top with remaining Parmigiano-Reggiano and serve.

Nutrition Facts : Calories 355.7 calories, Carbohydrate 45.7 g, Cholesterol 30 mg, Fat 12.4 g, Fiber 2 g, Protein 16.4 g, SaturatedFat 6.7 g, Sodium 337.5 mg, Sugar 3.8 g

YOGURT FETTUCCINI ALFREDO



Yogurt Fettuccini Alfredo image

from "runner's world" - http://www.runnersworld.com/article/0,7120,s6-242-303-504-13456-0,00.html#

Provided by ellie3763

Categories     Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

8 ounces whole-wheat fettuccine
1 tablespoon butter
3 garlic cloves, minced
2 teaspoons cornstarch
1 pinch ground nutmeg
3/4 cup low-sodium low-fat chicken broth
3/4 cup grated parmigiano-reggiano cheese
3/4 cup low fat Greek yogurt
salt & freshly ground black pepper

Steps:

  • Bring a pot of salted water to a boil. Add fettuccine; cook according to package directions.
  • While pasta cooks, melt butter in a large nonstick saute pan over medium heat. Add garlic and cook two minutes.
  • Combine cornstarch and nutmeg in a small bowl; whisk in chicken broth until smooth. Pour into saute pan, raise the heat, and bring sauce to a simmer, whisking occasionally.
  • Whisk in 1/2 cup of the cheese until melted. Remove pan from heat.
  • Whisk in yogurt until smooth.
  • Toss fettuccine with Alfredo sauce. Season with salt and pepper. Top pasta with remaining cheese. Serves four.

Nutrition Facts : Calories 315.2, Fat 9.5, SaturatedFat 5.1, Cholesterol 66.3, Sodium 292.2, Carbohydrate 43.1, Fiber 1.9, Sugar 1.2, Protein 13.9

CHICKEN FETTUCCINE ALFREDO WITH YOGURT



Chicken Fettuccine Alfredo With Yogurt image

This is from Stonyfield Farms; who'da thunk of yogurt in alfredo sauce? I am posting here for safekeeping. I can already tell it's gonna need some garlic...

Provided by smellyvegetarian

Categories     < 30 Mins

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

16 ounces fettuccine
2 large egg whites
3/4 cup part-skim ricotta cheese
1/2 cup plain fat-free yogurt
1/4 cup parmesan cheese, grated
1/2 teaspoon fresh ground white pepper, to taste
1/2 cup chicken broth
1/2 teaspoon butter
2 chicken breasts

Steps:

  • Sprinkle chicken breasts with salt, pepper and paprika to taste. Melt butter over medium heat. Brown chicken breasts on both sides in butter, then add chicken broth, cover and simmer over medium heat until done (about 10 minutes).
  • In a 5-quart kettle bring 4 quarts salted water to a boil for pasta.
  • In a blender or food processor blend remaining ingredients until smooth and transfer to top of a double boiler or a metal bowl set over a saucepan of barely simmering water. Heat sauce, stirring constantly, until and instant-read thermometer registers 140°F and remove top of double-boiler of bowl from heat.
  • Add pasta to boiling water and boil until al dente. Reserve 1/4 cup of the pasta cooking water and drain pasta in a colander. Return pasta to kettle and add sauce and reserved cooking water, tossing gently until combined well. Slice chicken and arrange on top of fettucine and serve.

CHICKEN FETTUCCINE ALFREDO



Chicken Fettuccine Alfredo image

Provided by Trisha Yearwood

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound fettuccine
1 pound boneless skinless chicken breasts, cut into 1-inch strips
Salt and freshly ground black pepper
1/2 cup all-purpose flour
1/4 cup olive oil
3 tablespoons salted butter
2 cloves garlic, grated
2 cups heavy cream
2 cups grated Parmesan
2 tablespoons finely chopped fresh parsley

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions, about 8 minutes. Drain and set aside.
  • Season the chicken with 1 teaspoon salt and some pepper. Dredge in the flour and shake off the excess. Heat the oil and butter in a large saucepan over medium-high heat until the butter melts. Carefully place the dredged chicken into pan. Add the grated garlic. Cook until the chicken is golden brown and cooked through, 4 to 6 minutes. Transfer to a plate and set aside.
  • Pour the cream into the same pan and bring to a simmer. Stir in the Parmesan. Add the pasta to the mixture and toss to combine. Add the cooked chicken and gently toss. Garnish with the parsley and serve immediately.

CHICKEN FETTUCCINI ALFREDO



Chicken Fettuccini Alfredo image

This is a family favorite. A creamy, cheesy Alfredo dish, great with a salad and garlic bread.

Provided by Emily

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 8

Number Of Ingredients 16

6 skinless, boneless chicken breast halves - cut into cubes
6 tablespoons butter, divided
4 cloves garlic, minced, divided
1 tablespoon Italian seasoning
1 pound fettuccini pasta
1 onion, diced
1 (8 ounce) package sliced mushrooms
⅓ cup all-purpose flour
1 tablespoon salt
¾ teaspoon ground white pepper
3 cups milk
1 cup half-and-half
¾ cup grated Parmesan cheese
8 ounces shredded Colby-Monterey Jack cheese
3 roma (plum) tomatoes, diced
½ cup sour cream

Steps:

  • In a large skillet over medium heat combine chicken, 2 tablespoons butter, 2 cloves garlic, and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 cloves garlic, and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini.

Nutrition Facts : Calories 672.9 calories, Carbohydrate 57 g, Cholesterol 132.8 mg, Fat 30.8 g, Fiber 3.2 g, Protein 43.3 g, SaturatedFat 18.9 g, Sodium 1385.9 mg, Sugar 8.2 g

CHICKEN ALFREDO WITH FETTUCCINE



Chicken Alfredo with Fettuccine image

This classic Italian dish includes fettuccine tossed with butter and Parmesan cheese, and it's quick and easy to make. U.S. versions of the dish may include chicken or shrimp. Whatever your choice, with three simple steps in our chicken alfredo recipe, you'll have a hearty dinner on the table in no time!

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 8

1 pound chicken
Coarse salt
Ground white pepper
2 tablespoons unsalted butter
2 cups heavy cream
4 cloves garlic, peeled
3/4 cup grated Parmesan cheese, plus more for serving
1 pound fettucine

Steps:

  • Cut chicken in strips. Season with salt and white pepper and saute in butter. Meanwhile in a separate pot, simmer garlic cloves in cream for 10 minutes.
  • Pour cream into pan with chicken, removing garlic cloves. Stir in Parmesan. Cook pasta according to package instructions.
  • Toss pasta with sauce and serve with extra Parmesan.

CHICKEN FETTUCCINE ALFREDO



Chicken Fettuccine Alfredo image

This chicken fettuccine Alfredo is very creamy and tasty. You'll be surprised it's so low-fat. A filling dish, this recipe mixes tender chunks of chicken with peas, noodles and a smooth sauce. -LaDonna Reed, Ponca City, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

6 ounces uncooked fettuccine
1 pound boneless skinless chicken breasts, cubed
1 small onion, chopped
1 tablespoon butter
4 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
4-1/2 teaspoons all-purpose flour
1-1/2 cups fat-free half-and-half
1 cup frozen peas, thawed
1/4 cup grated Parmesan cheese

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in , a large skillet, saute chicken and onion in butter until chicken is no longer pink. Add the garlic, salt and cayenne; cook 1 minute longer. Stir in flour until blended., Gradually add the half-and-half, peas and cheese. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain fettuccine; toss with chicken mixture.

Nutrition Facts : Calories 425 calories, Fat 8g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 577mg sodium, Carbohydrate 49g carbohydrate (10g sugars, Fiber 4g fiber), Protein 36g protein.

Tips:

  • Use fresh ingredients: The fresher the ingredients, the better the dish will taste. This is especially true for the chicken and vegetables.
  • Don't overcook the chicken: Chicken should be cooked to an internal temperature of 165 degrees Fahrenheit. Overcooking will make it dry and tough.
  • Use a good quality Alfredo sauce: There are many different Alfredo sauces available in stores, but not all of them are created equal. Look for a sauce that is made with real cream and cheese.
  • Add some vegetables to the dish: Vegetables add flavor, color, and nutrients to the dish. Try adding broccoli, spinach, or mushrooms.
  • Serve the dish immediately: Fettuccine Alfredo is best served immediately after it is made. The pasta will start to absorb the sauce and become soggy if you let it sit for too long.

Conclusion:

Chicken Fettuccine Alfredo is a delicious and easy-to-make dish that is perfect for a weeknight meal. With a few simple tips, you can make a restaurant-quality Alfredo sauce at home. This dish is sure to please everyone at the table.

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