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Close-up of creamy cottage cheese chicken alfredo pasta with grilled chicken pieces and parsley.

Creamy Cottage Cheese Chicken Alfredo

This cottage cheese chicken alfredo is a rich and creamy pasta dish with a high protein boost. Blended cottage cheese creates a smooth, velvety sauce that coats tender chicken and pasta perfectly. It delivers classic comfort food flavor with a more balanced nutrition profile, making it ideal for weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Italian-American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta and Chicken
  • 8 ounces dry fettuccine pasta
  • 1 pound boneless skinless chicken breast sliced into strips
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
For the Sauce
  • 1 cup low fat cottage cheese
  • 1/2 cup milk
  • 1/2 cup grated parmesan cheese
  • 2 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • 1/2 cup reserved pasta water
For Garnish
  • 2 tablespoons chopped fresh parsley

Equipment

  • blender
  • Large skillet
  • Pot

Method
 

  1. Cook fettuccine pasta according to package instructions. Reserve 1/2 cup pasta water before draining.
  2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add chicken, garlic powder, salt, and black pepper. Cook for 6 to 8 minutes until fully cooked and reaches an internal temperature of 165°F. Remove from heat and set aside.
  3. In a blender, combine cottage cheese, milk, parmesan cheese, minced garlic, and Italian seasoning. Blend until completely smooth.
  4. Return skillet to low heat. Add the cooked pasta and chicken back into the pan. Pour in the blended sauce and a splash of reserved pasta water.
  5. Toss everything together gently over low heat for 2 to 3 minutes until the sauce is warm and coats the pasta. Add more pasta water as needed to reach desired consistency.
  6. Remove from heat and garnish with chopped parsley before serving.

Notes

Store leftovers in the refrigerator for up to 3 days. Reheat gently with a splash of milk to keep the sauce creamy.