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Chicken Alfredo

Updated: Aug 28, 2021

During the lockdown, I started to try a dish I never made before and to put my own twist on them, Chicken Alfredo is one of those dishes. I tried to make alfredo sauce many years ago but it always broke so I just moved on. But now that I had lots of time on my hand I thought I would try again, and it worked. I chalk it up to all the year's experience on making many complicated sauces.

With this recipe, I started with the classic Alfredo sauce and played with it until I came up with this recipe. I did add a slight bit of heat to the sauce and I have made it on top of Zucchini spirals as well as pasta. I hope you like it -



1 cup full-fat Yogurt, I prefer the Greek-style yogurt

1/2 cup of Half & Half

3/4 cups Romano cheese, freshly grated

2 cloves of garlic, minced

1 tablespoon flour

1 tablespoon of butter, unsalted

Pinch of chili powder

salt and pepper to taste


4 Chicken breast, skinless, and bones removed

1/3 cup of Greek yogurt

2 cloves of garlic, minced

2 tablespoons lemon juice

pinch of chili powder

salt and pepper

Olive oil

1 lb of fettuccine pasta, cooked as directed - reserve about a cup of the pasta water.

1/4 cup Italian parsley, chopped and stems removed



Place the yogurt, garlic, lemon juice, chili pepper, and seasoning in a bowl and whisk to combine.

Place a skillet over medium-high heat, drizzle with oil.

Place chicken breast one at a time into yogurt sauce and coat on all sides, and place in skillet, brown on all sides, about 3 to 4 minutes each side, remove chicken once cooked through, place on a plate, and cover with foil to keep warm and repeat with the remaining chicken until done.


Place half & half in a bowl and whisk in flour until dissolved, sprinkle the flour in a bit at a time so it does not clump. Set aside.

In a large saucepan over medium-high heat melt butter, add garlic, and saute for 30 seconds, and the half and half mixture, and stir until the mixture is about to boil, add yogurt, seasoning, and chili, and stir until almost to the boiling point, reduce heat and slowly stir in the cheese a bit at a time until all the cheese has been combined and melted. Remove from heat.

In a large bowl place cooked pasta, add a cup of sauce at a time, toss the pasta to coat, add parsley, toss to combine. if the sauce is too thick add a bit of the pasta water to losen.

Note: Hold back about 1/4 cup of the sauce and some of the parsley.

Divided pasta into serving bowls.

Cut cooked chicken into strips, and place on top of the pasta, and drizzle some of the sauce over the chicken and garnish with parsley.


4 medium zucchini, spiralized

2 leeks, thinly sliced

2 additional cloves of garlic, minced.

Remove pasta


Follow above to make the sauce and cook the chicken, but after cooking the chicken in the same skillet, drizzle a bit more oil, saute the leeks until tender, add garlic, saute for an additional 30 seconds, add zucchini and saute until just tender, 2 to 3 minutes, remove from heat and place in a large bowl.

Follow the saucing directions above.

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