Chicken Fettuccine Alfredo

Homemade alfredo sauce made with Odyssey Greek Yogurt for extra nutritional benefits and flavor puts this Chicken Fettuccine Alfredo dish on a whole other level.

Active Time: 55 minutes
Yields: 6 servings


  • 12 oz uncooked fettuccine 
  • 2 tbsp grape seed oil 
  • 1 ½ lbs boneless, skinless chicken breasts cut into bite-size pieces (may substitute with precooked deli rotisserie chicken
  • about 2 cups cooked chopped chicken) 
  • 1 cup Odyssey® Greek Plain Yogurt 
  • 1 cup heavy cream 
  • ½ cup milk 
  • 1 tbsp butter 
  • 1 ½ tsp freshly grated nutmeg (do not substitute) 
  • ¾ tsp salt 
  • ¼ tsp ground white pepper 
  • ¼ tsp garlic powder 
  • 1 cup freshly grated Romano cheese basil leaves (garnish)


  1. Cook fettuccine according to package directions; drain (do not rinse) and place back in pot.

  2. While fettuccine is cooking, add grape seed oil to a large skillet and place over medium-high heat. Add chicken breast pieces, cook and stir until done. Cover and set aside. 

  3. In a large saucepan, add Greek Plain Yogurt, cream, milk, butter, nutmeg, salt, pepper, garlic powder and cheese. Whisk to combine and place over medium-low heat. Cook and gently stir until cheese melts and sauce is done, about 5-8 minutes.

  4. Add cooked chicken pieces to pot of drained fettuccine then pour sauce over pasta; stir and heat through. Turn heat off, cover and let stand until fettuccine has absorbed most of the sauce; stir and serve.

  5. Garnish with a fresh basil leaf. 

Chicken Fettucine Alfredo with Odyssey Greek Yogurt

 © Dairy Farmers of Wisconsin

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Greek Yogurt creatively crafted by Odyssey Brands

Odyssey Plain Greek Yogurt is masterfully crafted using an authentically Greek recipe. Rich and creamy in flavor and texture with twice as much protein and less sugar makes Odyssey’s award-winning Greek yogurt a healthy snack to enjoy anytime – morning and night. 

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