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Greek Yogurt Alfredo Sauce | Creme de la Crumb

Greek Yogurt Alfredo Sauce

Super creamy and rich, this protein-packed Greek Yogurt Alfredo Sauce is so amazing you’ll ditch store-bought versions for good!
Course Main Course, Sauce / Condiment
Cuisine Italian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4
Author Tiffany


  • 2 tablespoons butter
  • 1 1/2 teaspoons garlic powder
  • 1/2 cup milk or water (I used fat free half & half)
  • 3/4 cup plain greek yogurt (I used 0% fat)
  • 1/2 - 2/3 cup shredded parmesan cheese
  • salt and pepper to taste
  • optional: 1/2 teaspoon dried parsley (or 1 teaspoon fresh)
  • 8 ounces pasta noodles, cooked


  • 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.


*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!