Go Back

High-Protein Cottage Cheese Chicken Alfredo

High-Protein Cottage Cheese Chicken Alfredo delivers classic creamy alfredo flavor using a blended cottage cheese sauce. Fettuccine and diced chicken are tossed until silky and lightly thickened in about 25 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Fettuccine and chicken alfredo
  • 12 oz fettuccine pasta Use dry pasta.
  • 2 cup cooked chicken breast, diced Dice cooked chicken (store-bought or homemade).
  • 1.5 cup full-fat cottage cheese Blend until completely smooth.
  • 0.5 cup milk Helps thin and smooth the sauce.
  • 0.5 cup grated Parmesan, plus extra for serving Reserve a little extra for topping.
  • 3 cloves garlic Use peeled cloves for blending.
  • 1 tsp Italian seasoning Seasoning blend for the sauce.
  • 0.75 tsp kosher salt Kosher salt, to taste per amount listed.
  • 0.25 tsp black pepper Freshly ground if possible.
  • 2 tbsp unsalted butter Adds richness to the skillet finish.
  • 2 tbsp fresh parsley, chopped, for serving Optional garnish for brightness.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook pasta and reserve water
  1. Cook the fettuccine in salted boiling water according to package directions, then reserve 1/2 cup pasta water before draining and set aside.
Blend creamy cottage cheese sauce
  1. Blend the cottage cheese, milk, Parmesan, garlic, Italian seasoning, kosher salt, and black pepper until completely smooth and creamy.
Warm sauce with butter
  1. Melt the butter in a large skillet over medium heat, then pour in the blended sauce.
Simmer to thicken
  1. Simmer the sauce for 3–4 minutes, stirring often, until warmed through and slightly thickened.
Toss pasta and chicken
  1. Add the cooked pasta and chicken to the skillet, tossing to coat, and thin with the reserved pasta water if needed.
Serve
  1. Garnish with extra Parmesan and fresh parsley before serving.

Notes

For the smoothest texture, blend the cottage cheese sauce until fully silky with no visible curds. Store leftovers in a sealed container in the refrigerator up to 3 days; reheat gently on the stove with a splash of milk or reserved pasta water. Freezing is not recommended because the sauce may separate when thawed. Dairy swap: use low-lactose milk and lactose-free cottage cheese if you need a more digestible version.