Recipe

Wholesome Alfredo Recipe

A rustic, homestyle Alfredo-inspired pasta night that tastes like a cozy Italian-style night in, with real Parmesan, a little garlic, and a boost of protein from Greek yogurt. Creamy, bright, and weeknight-friendly.

By Matt Campbell

•

4.8

A bowl of fettuccine coated in creamy rustic Alfredo sauce with grated Parmesan and cracked black pepper on a wooden table

Jump to Recipe

If Alfredo has ever felt like a forkful of pure indulgence that leaves you needing a nap, this one is for you. This wholesome, rustic, homestyle Alfredo-inspired situation keeps the comfort, keeps the clingy creamy sauce, and quietly swaps in a few smart moves so it feels a little lighter without tasting “diet.”

We are going traditional where it counts (butter, Parmesan vibes, plenty of black pepper, and pasta water for gloss), then taking the American-style creamy route with a weeknight-friendly twist. The un-dramatic trick for extra creaminess and protein is plain Greek yogurt, stirred in off the heat so it stays smooth. The result is the kind of sauce that makes you pause mid-bite and go, “Okay, wow.”

A small saucepan with melted butter and minced garlic gently sizzling on a stovetop

Why It Works

Big comfort, less heaviness: Greek yogurt adds body and a little tang without relying on tons of heavy cream.
Rustic texture, restaurant vibes: freshly grated Parmesan melts better, thickens faster, and tastes sharper.
Glossy, not gloopy: pasta water helps the sauce emulsify so it clings to noodles instead of pooling at the bottom.
Weeknight-proof: one pot for pasta, one pan for sauce, and you are eating in about 25 minutes.

Yield: Serves 4 as a main, or 6 as a side.

Pairs Well With

Storage Tips

Refrigerate: Store leftovers in an airtight container for up to 3 days.

Reheat gently: Warm in a skillet over low heat with a splash of milk or water and, if you have it, a spoonful of extra Greek yogurt stirred in at the end. Avoid high heat, which can make the sauce separate.

Freezing: Creamy cheese sauces are fussy in the freezer. You can freeze it, but texture may turn grainy. If you do, thaw overnight in the fridge and reheat low and slow with extra liquid.

A glass meal prep container filled with leftover Alfredo pasta cooling on a kitchen counter

Common Questions

Will Greek yogurt make it taste sour?

Not if you use plain yogurt and balance it with Parmesan, butter, and enough salt. It adds a subtle tang that makes the sauce taste brighter. Think “creamy with a little lift,” not sour.

How do I stop the sauce from curdling?

Three rules: take the pan off the heat before adding yogurt, temper it with enough warm sauce first, and keep things below a simmer once dairy is in play. Also, use full-fat Greek yogurt if you can.

Can I use pre-shredded Parmesan?

You can, but freshly grated melts smoother. Pre-shredded cheese often has anti-caking agents that can make sauces grainy. If pre-shredded is what you have, add it slowly and keep the heat low.

What pasta works best?

Fettuccine is the vibe, but this sauce is great on penne, rigatoni, linguine, or even gnocchi. Short pasta holds onto the rustic bits of cheese and pepper really well.

Can I add protein or veggies?

Absolutely. Stir in shredded rotisserie chicken, sautéed mushrooms, peas, spinach, or roasted broccoli. Just keep add-ins warm so you do not cool the sauce down too fast.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot for pasta
Large skillet or sauté pan
Microplane or fine grater for Parmesan
Whisk or wooden spoon
Measuring cups and spoons
Colander (or tongs for transferring pasta)

I love Alfredo, but I also love being awake after dinner. The first time I tried “lightening it up,” I went too far and ended up with a sad, thin sauce that tasted like warm milk and regret. This version is the one I keep coming back to: still buttery, still cheesy, still the kind of pasta you eat straight out of the pan. The Greek yogurt is my little weeknight cheat code. It makes the sauce feel cozy and substantial, but not so heavy that you cannot do dishes after.

Wholesome Alfredo Recipe

(4.8 Reviews)

Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Servings 4

Ingredients

12 oz fettuccine (or pasta of choice)
3 tbsp unsalted butter
3 garlic cloves, finely minced
1 cup low-sodium chicken broth (or vegetable broth)
3/4 cup whole milk
1 cup freshly grated Parmesan cheese (Parmigiano-Reggiano if you can), plus more for serving
3/4 cup plain Greek yogurt (2% or whole), room temperature
1/2 tsp kosher salt, plus more to taste
1/2 tsp freshly cracked black pepper, plus more to taste
Pinch nutmeg (optional, but very cozy)
1 tsp lemon zest (optional, for a brighter finish)
1/2 cup reserved pasta water (you likely will not use it all)
Chopped parsley, for serving (optional)

Optional add-ins: 2 cups chopped cooked chicken, 2 cups steamed broccoli, 8 oz sautéed mushrooms, or 2 big handfuls of spinach.

Quick note: Skip the shelf-stable shaker cheese here. Use freshly grated Parmesan for the smoothest sauce.

Instructions

Boil the pasta. Bring a large pot of well-salted water to a boil. Cook pasta until just al dente. Reserve 1/2 cup pasta water, then drain.
Start the flavor base. In a large skillet over medium heat, melt the butter. Add garlic and cook for 30 to 60 seconds, just until fragrant. Do not let it brown.
Build the sauce. Add broth and milk. Bring to a gentle simmer and cook for 3 to 4 minutes to slightly reduce. Do not let it boil.
Melt in the cheese. Lower heat to low and keep it below a simmer. Whisk in Parmesan a handful at a time until melted. Add salt, pepper, and nutmeg if using.
Turn off the heat, then add yogurt. Remove the skillet from heat. In a small bowl, whisk the Greek yogurt with about 1/2 cup (a ladleful) of the warm sauce to temper it, then whisk the yogurt mixture back into the skillet until smooth.
Loosen and gloss. Add a splash of reserved pasta water, a tablespoon at a time, until the sauce looks silky and coats a spoon. (Pasta water helps the sauce emulsify and cling.) If you want a brighter finish, stir in lemon zest.
Toss and serve. Add pasta to the skillet and toss until every noodle is coated and the sauce looks glossy and hugs the pasta. Add optional cooked chicken or veggies now. Taste and adjust salt and pepper. Serve hot with extra Parmesan and parsley.

Fettuccine being tossed in a skillet with creamy Alfredo sauce using tongs

Matt’s tiny chaos tip: If the sauce thickens too much while you are plating, do not panic. Add 1 to 2 tablespoons warm water, milk, or pasta water, toss, and it comes right back to life.

If it looks grainy: Turn the heat down, add a splash of warm milk or pasta water, and whisk until smooth. Graininess is usually a heat issue, not a you issue.

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes

Wholesome Alfredo Recipe

Why It Works

Pairs Well With

Recommended

Weeknight Roasted Broccoli

Simple Kale Salad (Juicy and Tender)

Homestyle Italian Bread

Fresh Shrimp Alfredo

Storage Tips

Common Questions

Will Greek yogurt make it taste sour?

How do I stop the sauce from curdling?

Can I use pre-shredded Parmesan?

What pasta works best?

Can I add protein or veggies?

Wholesome Alfredo Recipe

Ingredients

Instructions