By Recipe Team on January 13, 2026
Get all the cozy satisfaction of fettuccini alfredo with less fat and fewer calories!
This recipe from the American Institute for Cancer Research brings the traditional alfredo flavors you love with a higher protein, lower fat twist! Tip: Try this recipe with chickpea pasta to pack even more of a protein punch.
Makes 8 servings (114g). Per serving: 300 calories, 6 g total fat (2.5 g saturated fat, 0 g trans fat), 15 mg cholesterol, 43 g carbohydrates, 15 g protein, 7 g dietary fiber, 220 mg sodium, 4 g sugar, 3 g added sugar.
Notes
*It’s important to use fresh, unopened yogurt to make this. Even creamy Greek yogurt can become overly tart-tasting if it’s been open too long in your fridge.
*For lower fat content, use 2% or reduced-fat Greek yogurt.
Ingredients:
1pound whole-wheat fettuccine
1 1/2 cups whole-milk Greek yogurt*
1/2 cup grated Parmesan cheese
3 tablespoons garlic, minced
1/4 cup fresh parsley, chopped
1 teaspoon salt
1 teaspoon ground black pepper
Fresh arugula, to garnish on top (optional)
Preparation:
- Boil pasta in salted water for one minute less than package instructions. Reserve 1 cup of pasta cooking water, then drain pasta.
- In medium bowl, whisk together yogurt, Parmesan cheese, garlic, and parsley. Slowly whisk in hot pasta water a little bit at a time. Add salt and pepper then taste. Adjust seasoning with more Parmesan or salt, if needed.
- Toss cooked, hot pasta in sauce. Serve immediately.
Prep time: 5 minutes
Difficulty: Easy
Cook time: 15
Serves: 8
