This chicken Alfredo with sun-dried tomatoes is a new twist on a classic dish! It's made with a healthy alfredo sauce using greek yogurt instead of butter and heavy cream. Make it vegetarian by forgetting the chicken and adding a high protein pasta! The pasta-bilites are endless 🙂
This lightened up version of chicken alfredo is so creamy and delicious. The sweet, yet tart, pop from the sun-dried tomatoes gives the dish an unexpected texture. We are buckling up for winter over here. Stay tuned for more cozy dishes, warm flavors and harvest vegetables!
I really can't get over this sauce though. Also I tried out a different background board, do you guys like it? I like my marble white, so I think the darker board might have to wait until the winter months.
Ingredients For Healthy Alfredo Sauce
Before we dive into this healthy chicken Alfredo dish, let me say that I've been on a greek yogurt kick lately, like this 5-ingredient healthy spinach artichoke dip that I haven't stopped eating. I have a big tub of yogurt in my fridge and just keep finding ways to use it up! You might have guessed it - greek yogurt is one of the key ingredients to making this healthier alfredo sauce. I haven't tried using a dairy free alternative, but if you try, let me know in the comments below!
- Greek yogurt: 0% fat plain greek. 2% I'm sure would work too!
- Chicken broth: Have you guys tried bone broth yet? I made this with chicken flavored bone broth and it tasted great! Bone broth has been proven to help osteoarthritis and joint pain.
- Reserved pasta water: Don't forget this step! That pasta water is nice and starchy and aids in the thickness of the alfredo Sauce.
- Parmesan cheese: I used grated for mixing purposes, but I'm sure shaved or shredded would work. It probably just needs to cook down more.
- Cornstarch: Only 2 tablespoons here. If you are gluten free you can sub tapioca flour or cassava.
- Milk: We normally buy skim milk but I happened to have 2% milk on hand. I haven't tried it using skim milk but it should still work. The sauce just might be a bit thinner.
Tips on How to Make Chicken Alfredo
My best advice would be to get out all the ingredients first so you're not scrambling looking for things and then the sauce burns. Been there, done that. You don't want the sauce to ever boil or show bubbles. If it does, turn down the heat and continue whisking.
You can cook your chicken ahead of time too. It doesn't have to be right before you make the sauce.
Make it vegetarian by using chickpea or other bean noodle to add protein. Great for #meatlessmonday!
Hope you guys enjoy this chicken Alfredo with sun-dried tomatoes! Let me know if you make by tagging @mealswithmaggie!
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Chicken Alfredo with Sun-Dried Tomatoes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This chicken alfredo with sun-dried tomatoes is a new twist on a classic dish! It's a healthier alternative to the classic, using greek yogurt instead of butter and cream. Make it vegetarian by forgetting the chicken and adding a high protein pasta!
Ingredients
- 4 oz dry pasta (I used linguine)
- 2 large chicken breasts
- 2 tbsp cooking oil (I used avocado)
- 1 cup milk (I used 2%)
- 2 tbsp cornstarch
- ½ cup chicken broth
- ½ cup reserved pasta water
- ½ cup grated parmesan
- 4 tbsp greek yogurt, plain & nonfat
- 1 tsp garlic powder
- ½-¾ cup sun-dried tomatoes
- fresh black pepper
- 1 big handful of spinach
Garnish: parmesan cheese, pine nuts (optional), basil, parsley
Instructions
- Prepare salted water to cook pasta in a large pot. At boiling, add pasta and cook per package instructions. Make sure to reserve ½ cup pasta water after the pasta has finished cooking.
- Cook chicken breasts in 2 tbsp cooking oil over medium high heat in a deep saucepan. Place lid on and make sure chicken gets cooked through. Once finished, remove from heat and set them aside.
- Using the same pan, add milk and cornstarch. Whisk until combined over medium heat making sure the liquid mixture doesn't boil. It should begin to thicken.
- Whisk in the chicken broth, grated parmesan, reserved pasta water and greek yogurt.
- Add in garlic powder and black pepper. Whisk until the sauce is smooth and thick.
- Add cooked noodles, sun-dried tomatoes and handful of fresh spinach. Use tongs to fold pasta and ingredients until sauce coats everything. Continue to fold the pasta until the spinach cooks down.
- Option to cut chicken and add it back into the pasta and alfredo or serve it on top.
- Garnish with parsley, basil and more parmesan as you wish!
Notes
I haven't tried using skim milk instead of 2%, but it should be ok.
I used 0% fat greek yogurt, but 2% or higher will work.
Chickpea, soy or black bean noodles could replace regular pasta - just make sure to still reserve the pasta water!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Saute, cook
- Cuisine: Italian
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