Greek Yogurt Alfredo Sauce
This post may contain affiliate links. Please read our disclosure policy.
Super creamy and rich, this protein-packed Greek Yogurt Alfredo Sauce is so amazing you’ll ditch store-bought versions for good!
Looking for more ways to use Greek yogurt in your favorite foods? Look no further! Try these recipes ASAP: Greek Yogurt Waffles, Greek Yogurt Banana Bread, and Greek Yogurt Banana Bread.
When I first posted this recipe, I was in school. As in, college. Can you believe that? It seems like 20 years ago. I can’t believe I was finishing up school AND keeping up with this blog. I’ve always been like that though, go, go, go!
I used to do upwards of 12 recipes a week and still go to school. I wish I had that energy now! Omg. Just thinking about it makes me want to take a nap.
But, looking back on that time is a good thing for me to do once in a while, as it makes me realize how much I loved putting together a simple recipe, even waaaaay back then. Like many of us back then (and, okay, now too), I lived on carbs. I always had a bowl full of cooked pasta in the fridge and some homemade sauce ready to add to it at a moment’s notice, like this Greek Yogurt Alfredo Sauce.
I just love cooking and baking with Greek yogurt — I think it tastes way better than sour cream and is healthier for you too! It’s a great substitute for heavy cream and milk in many recipes as well. It’s loaded with protein and it adds yummy flavor to your dishes — way better than sour cream if you ask me.
When I worked it into this alfredo sauce recipe, I was instantly hooked. So creamy, so much flavor, so much goodness on top of any pasta you desire. Stop buying the jarred stuff and make some of this gorgeous sauce at home. You. Will. Love. It.
WHAT INGREDIENTS DO YOU NEED TO MAKE ALFREDO SAUCE WITH GREEK YOGURT?
You only need 5 ingredients to make this sauce! 5! Amazing, right?
- Butter
- Garlic powder
- Milk or water (I used fat free half & half)
- Plain greek yogurt (I used 0% fat)
- Shredded parmesan cheese
- Salt and pepper
- Dried or fresh parsley
- Cooked pasta noodles
Table of Contents
HOW DO YOU MAKE ALFREDO SAUCE WITH GREEK YOGURT?
Making sauces with Greek yogurt is easier than you might think.
In a medium saucepan, first melt the butter over medium heat. Then stir in the garlic powder, then add milk or water and stir again. Take it off the heat and allow it to cool for about 2-3 minutes, then whisk in the Greek yogurt a little bit at a time until it’s fully incorporated.
Next, add the parmesan cheese into the sauce and stir until that’s all melted and the sauce if smooth and creamy. (If it needs to be heated up a bit for all the cheese to melt, it’s okay to put the pan back on the stove on low until it’s all melted.)
Add salt and pepper to taste and add on top of your favorite cooked pasta noodles. That’s really all there is to it!
HOW DO YOU STORE GREEK YOGURT ALFREDO SAUCE?
As I mentioned, I like to keep a jar of this sauce in the fridge just in case an alfredo craving hits. I store mine in an airtight jar, but any airtight container will do. The sauce will thicken as it sits in the fridge, but you can add a tablespoon of water or milk and microwave it to heat/thin it back out before pouring over pasta.
WHAT IS THE DIFFERENCE BETWEEN REGULAR AND GREEK YOGURT?
While both kinds of yogurt start out the same (using milk and bacteria cultures), there are a couple key differences between Greek yogurt and regular yogurt.
When making Greek yogurt, after the milk and bacteria ferment, the liquid whey is drained off the solid yogurt three times, which is why it’s so much thicker than regular yogurt.
The straining process for regular yogurt is much less frequent — only one or two strainings there which is why it’s more creamy and less thick. The more concentrated the yogurt is, the more protein it contains, which is why Greek yogurt is such a great source of protein.
IDEAS FOR USING ALFREDO SAUCE
Alfredo sauce goes great over pasta, and so many other things, too, like:
- Stuffed pasta like tortellini or ravioli.
- Cooked veggies like broccoli or cauliflower.
- As a base for pizza instead of pizza sauce.
- As a sauce in casseroles.
- Use it warm as a dip for chips.
- Add it to Italian soups to make it more creamy and rich.
- Top off baked potatoes with some of the garlicky sauce. (Head to my Instant Pot Baked Potatoes for a great recipe)
- Add it as a sauce in lasagne instead of (or in addition to) marinara.
Greek Yogurt Alfredo Sauce
Ingredients
- 2 tablespoons butter
- 1 ½ teaspoons garlic powder
- ½ cup milk or water , (I used fat free half & half)
- ¾ cup plain greek yogurt, (I used 0% fat)
- ½ – ⅔ cup shredded parmesan cheese
- salt and pepper to taste
- optional: ½ teaspoon dried parsley , (or 1 teaspoon fresh)
- 8 ounces pasta noodles, cooked
Instructions
- In a medium sauce pan, melt butter over medium heat. Stir in garlic powder. Stir in milk (or water). Remove from heat and allow to cool for 2-3 minutes. Gradually whisk in greek yogurt.
- Add parmesan cheese to sauce and stir until melted. (If the cheese doesn’t melt completely because the sauce is too cool, return to stove on low for a couple of minutes) Add salt and pepper to taste and toss with your favorite cooked pasta noodles.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Loved this recipe! Amazing, Thank you so much…
Thanks for your feedback, Carol!
Not sure what I’m doing wrong…everything was going great until I added the cheese. The mixture was totally cooled after adding the greek yogurt so I put it back on the heat (not on ‘lo’ but on the number 2 setting), and added the cheese. The cheese sort of melted but its still kinda clumpy and grainy. I also used fresh garlic, not sure if this throws it off. Help!
Melissa- was the cheese was freshly grated or purchased already shredded? Pre-grated cheese has a coating on it that keeps it from melting and incorporating as well as freshly grated and can become gritty!
I used pre-shredded. I’ll try fresh tonight. thank you!
Thank you this is amazing sauce.
OMG!!! I just made this and it’s Awesome. I COULDNT WAIT FOR THE PASTA.
Fantastic! Super excited to hear that you loved this recipe so much, Vicki! It’s a favorite in our house for sure!
How long will this keep and im ass it would have to vo in the fridge after being made? Thank you.
Store any leftover sauce in the fridge in an airtight container such as a jar. The sauce tends to get very thick – almost solid – after being chilled, just add 1 tablespoon of water or milk and heat it up in the microwave, then stir til smooth and serve! I wouldn’t keep it more than a week, just a personal preference.
This sounds delicious and I will definitely try it but isn’t 0% fat half and half kind of an oxymoron?
so good it feels like I’ve been trying to, thank you for the recipe
This Alfredo came out amazing!! I did use 2 tablespoons of garlic infused olive oil in lieu of the butter and garlic powder. I also used the pasta water for the 1/2 cup of milk/water. I did have to put the sauce back on the stove on medium low for a couple mins while stirring vigorously to get the parmesan to melt. It did and it was mwah! Delicious. Thank you for this recipe. My new Go to for alfredo!
AMAZING!!! I made with fresh garlic,parMesan, velveeta mOzzerella shreds and added nuTmeg!
Super Yummy! Thanks for posting the recipe!
Glad you loved it!!
This is delicious! I will be using this as my go to from now on!