Greek Yogurt Alfredo Sauce

Get this delicious recipe for a lean protein-packed Alfredo Sauce that uses Greek yogurt instead of tons of butter and cream. This post is sponsored by Stonyfield.

Get this delicious recipe for a lean protein-packed Alfredo Sauce that uses Greek yogurt instead of tons of butter and cream.

I love using Greek yogurt in pasta sauces. It’s so thick and creamy while being low in fat. It also has a lot of protein, which really fills me up. I make this Spaghetti Carbonara with Greek Yogurt all the time. And now, I’ve added today’s Greek Yogurt Alfredo Sauce to my line up.

As with other Greek yogurt pasta sauces, it’s quite a bit leaner than the traditional version and it’s really easy to make.

Here’s a video showing how to make the yogurt alfredo. Or you can read on for more information.


To make the alfredo sauce you melt some butter and add minced garlic. Warm it for a few seconds. Add some white wine (or water or vegetable broth or chicken broth). Heat it up to a simmer. Then remove it from the heat, let it cool a tiny bit and then stir in Greek yogurt, salt, pepper and shredded Parmesan cheese.

Fettuccine Alfredo with Greek Yogurt

Put the pan on low heat, stirring until the Parmesan has been incorporated in, but don’t let it reach a simmer. Yogurt is finicky at higher temperatures and could easily curdle on you.

In fact, you should be careful about how you add the finished sauce to your noodles for that very reason. If you drain your noodles and return them to the still very hot cooking pot and then add your Greek yogurt sauce, the heat could cause curdling. Instead, drain the noodles and transfer them to a room temperature serving bowl. Stir them around for 30 seconds or so to cool them a bit. Then add the sauce, stir and serve. Note that if something goes wrong and it does curdle, no worries. It’s perfectly safe to eat. And it’ll still be tasty too, just kind of clumpy as though you added garlicky Parmesan-flavored ricotta to your noodles instead of sauce.


Greek Yogurt Alfredo Sauce

  • Author: Christine Pittman
  • Prep Time: 2 minutes
  • Cook Time: 5 minutes
  • Total Time: 7 minutes
  • Yield: 4 servings


To serve this sauce, cook 14 oz. pasta according to package directions. Drain. Transfer pasta to a large serving bowl and stir it by itself to cool it slightly for 30 seconds. The cooling makes it less likely for the heat to curdle the sauce. Add the still-warm alfredo sauce and stir to coat. Garnish with shredded Parmesan cheese, if desired.


  • 2 Tbsp. unsalted butter
  • 2 cloves garlic, minced
  • 1/2 cup white wine (or water, vegetable broth or chicken broth – but the latter two will make the sauce less white)
  • 1 cup Stonyfield Non-Fat Greek Yogurt
  • 1 oz. shredded Parmesan cheese (it’s about 1 cup)
  • 1/2 tsp. salt
  • 1/4 tsp. coarse black pepper


  1. Melt the butter in a small sauce pan over medium-low heat. Add the garlic. Stir and cook 1 minute.
  2. Stir in the wine and increase the heat. Bring it to a simmer. Remove from heat and let sit for 2 minutes.
  3. Whisk in the yogurt, salt and pepper. Whisk in the Parmesan. Put the pan over low heat and stir constantly until the Parmesan is mostly melted into the sauce, 3-4 minutes. Do not let it come to a simmer or boil as this could cause it to curdle.

Video by Leigh Olson. Article and recipe by Christine Pittman.

Disclosure: I’m proud to be a Brand Ambassador for Stonyfield. They compensate me to write about and use their products in my recipes, blog posts and across social media. All opinions are my own. Always.
This post originally appeared in September, 2015 and was revised and republished in September, 2017.

Greek Yogurt Alfredo Sauce

Get this delicious recipe for a lean protein-packed Alfredo Sauce that uses Greek yogurt instead of tons of butter and cream.

23 Responses to “Greek Yogurt Alfredo Sauce”

  1. Jennifer — March 3, 2018 @ 4:43 pm (#)

    Is there any way to print the recipe without including the video portion? Are you able to adjust the link to remove it or to at least offer the option to remove the video when printing? Thank you. Looking forward to trying this!

    • Christine Pittman — March 5, 2018 @ 10:04 am (#)

      Hi Jennifer, I’m so sorry about this. It’s a glitch in my website design that I’m trying to have fixed but nothing has worked so far.

  2. Jessica — November 1, 2017 @ 11:29 am (#)

    Hello, this looks great and am excited to give it a try. Did you use whole fat, reduced fat, or fat free greek yogurt? Are the nutritional facts for just the sauce or the sauce served with 14oz of pasta?

    • Christine Pittman — November 2, 2017 @ 10:02 am (#)

      Hi Jessica, I used non-fat Greek yogurt and that’s what was used to calculate the nutritional facts. The facts do not include the pasta, just the sauce. I’m going to re-write the recipe right now a tiny bit to make that clearer. Great questions!

  3. Lance — October 14, 2017 @ 11:22 pm (#)

    Can I substitute feta cheese for parmesan cheese

    • Christine Pittman — October 23, 2017 @ 2:40 pm (#)

      Lance, I’m honestly not sure. Feta has a very different texture and melts differently than Parmesan does. But I think it could work. If you try it, can you come back and let me know?

  4. Joey — October 3, 2017 @ 1:49 am (#)

    Oh I can’t wait to try this one! Looks delish and worth a splurge verses the real fatty type Alfredo sauce….and as far as the liquid….for sure the white wine!  🤔😜😋

  5. GInger — September 11, 2017 @ 7:43 pm (#)

    This was amazing! I didn’t have enough Parmesan (2/4 cup ) but it still turned out well. I also added one pound of diced chicken, frozen zucchini, and pad thai noodles because that was what we had.

    • Christine Pittman — September 18, 2017 @ 9:53 am (#)

      Sounds delicious, Ginger. So happy you liked it!

  6. Amy — September 1, 2017 @ 2:56 pm (#)

    I was a bit unsure of the yogurt, but wow was I surprised. This recipe is amazing. I don’t think I’ll make alfredo any other way again. Thank you!

    • Christine Pittman — September 2, 2017 @ 10:42 am (#)

      Amy, Wow! So happy you liked it so much. I love it too. Have a great day!

  7. Angelica — May 6, 2017 @ 12:50 pm (#)

    I tried this, and it was AMAZING! I wasn’t sure about the yogurt, but it tasted great!

  8. Emily — January 10, 2017 @ 4:22 pm (#)

    I am about to try this RIGHT NOW! with my first from-scratch fettucine! So excited!

  9. TidyMom — September 30, 2015 @ 11:03 am (#)

    Farm tours are always so interesting.  This Alfredo sauce is going on my list to try soon!

  10. Marly — September 29, 2015 @ 6:02 pm (#)

    I’m a big fan of Alfredo and definitely for organic farming over the industrial kind. Thanks for sharing another amazing recipe!!

  11. Megan {Country Cleaver} — September 28, 2015 @ 10:39 pm (#)

    What a great tour, I love meeting local producers and growers, and this alfredo is positively delightful. 

  12. Lucy — September 28, 2015 @ 2:01 pm (#)

    This looks wonderful! I never eat alfredo sauce because traditional versions are so bad for you, but this sounds so healthy!

  13. Lisa @ Panning The Globe — September 28, 2015 @ 1:58 pm (#)

    Love this! I adore pasta alfredo and I never make it because of all the cream and butter. I’m definitely going to try your version with yogurt. 

  14. Aggie | Aggie's Kitchen — September 28, 2015 @ 1:14 pm (#)

    What an interesting tour and response from the farmer. Incredible that the vet bill was only $200 a year, that’s crazy! Happy healthy cows for the win.

    This is my kind of alfredo sauce. This sounds amazing !

  15. lynn @ the actor's diet — September 28, 2015 @ 12:18 pm (#)

    Love what you did with the recipe – and hoping I can make the next blogger trip to the Stonyfield farm!

  16. Ashley @ Big Flavors from a Tiny Kitchen — September 28, 2015 @ 10:23 am (#)

    Love this! So jealous of your farm tour, and SO looking forward to trying out this recipe. YUM!


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