Description
This High-Protein Cottage Cheese Alfredo Chicken Pasta is proof that comfort food and feel-good eating can live happily on the same plate. It’s creamy, cozy, and packed with flavor—yet lighter and higher in protein than classic Alfredo. Thanks to blended cottage cheese, you get a velvety sauce that tastes indulgent but fuels your body too. Perfect for busy weeknights, meal prep, or anytime you want comfort without the food coma.
Ingredients
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8 oz pasta (penne, fettuccine, or whole-wheat)
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2 cups cooked chicken, shredded or diced
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1 cup low-fat cottage cheese
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1/3 cup freshly grated Parmesan cheese
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2 garlic cloves
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1/4 cup milk or reserved pasta water
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Salt, to taste
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Freshly ground black pepper, to taste
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Optional: chopped parsley, red pepper flakes
Instructions
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Cook the pasta in well-salted water until al dente. Reserve 1/4 cup pasta water, then drain.
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Blend the sauce: In a blender or food processor, add cottage cheese, Parmesan, garlic, and milk (or pasta water). Blend 45–60 seconds until completely smooth.
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Warm gently: Pour the sauce into a large skillet or pot. Warm over low heat, stirring gently—do not boil.
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Combine: Add cooked chicken and pasta to the sauce. Toss until evenly coated, adding reserved pasta water a little at a time if needed.
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Season & serve: Taste and adjust salt and pepper. Garnish if desired and serve warm.
Notes
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Low heat only: High heat can cause the sauce to separate—gentle warming is key.
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Use pasta water: The starch helps the sauce cling beautifully to the noodles.
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Protein boost: Use chickpea or lentil pasta for even more protein and fiber.
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Flavor upgrade: Add lemon zest, sautéed mushrooms, or a pinch of red pepper flakes.