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High-Protein Alfredo Pasta With Greek Yogurt Sauce - Creamy, Comforting, and Satisfying

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings

Ingredients
  

  • 10–12 oz pasta (fettuccine, linguine, or penne)
  • 1 cup plain 2% or whole-milk Greek yogurt (not nonfat)
  • 1/2 cup finely grated Parmesan cheese (plus more for serving)
  • 2 tablespoons unsalted butter or olive oil
  • 3–4 cloves garlic, minced
  • 1/2 cup pasta cooking water (reserve more as needed)
  • 1–2 tablespoons fresh lemon juice (to taste)
  • 1/4 teaspoon ground black pepper
  • 1/4–1/2 teaspoon kosher salt (to taste)
  • Optional protein: 8–10 oz cooked chicken breast or shrimp
  • Optional veggies: 2 cups baby spinach, steamed broccoli, or peas
  • Optional garnish: chopped parsley, red pepper flakes

Instructions
 

  • Boil the pasta. Bring a large pot of salted water to a boil. Cook pasta until just al dente. Reserve at least 1 cup of the starchy cooking water, then drain.
  • Warm the aromatics. In a large skillet over medium heat, melt butter or warm olive oil. Add garlic and cook 30–60 seconds until fragrant, not browned.
  • Make the yogurt base. In a mixing bowl, whisk Greek yogurt, Parmesan, lemon juice, black pepper, and a pinch of salt. Set aside.
  • Create the sauce. Reduce the skillet heat to low. Add 1/2 cup pasta water to the garlic pan. Whisk in the yogurt mixture off the heat or over very low heat until smooth and creamy. Adjust salt and lemon to taste.
  • Toss with pasta. Add the drained pasta to the skillet. Toss gently, adding more pasta water a splash at a time until the sauce coats every strand and looks glossy.
  • Add protein and veggies (optional). Fold in cooked chicken, shrimp, spinach, broccoli, or peas. Warm through on low heat for 1–2 minutes. Do not let the sauce simmer.
  • Finish and serve. Top with extra Parmesan, parsley, and red pepper flakes if you like. Serve immediately while creamy.