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High-Protein Cottage Cheese Chicken Alfredo

High-Protein Cottage Cheese Chicken Alfredo swaps traditional cream for a blended cottage cheese sauce that’s silky and smooth. Fettuccine and diced chicken are tossed in a quick 25-minute skillet simmer for a thick, classic alfredo feel.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

Pasta and chicken
  • 12 oz fettuccine pasta
  • 2 cup cooked chicken breast, diced
Creamy blended sauce
  • 1.5 cup full-fat cottage cheese
  • 0.5 cup milk
  • 0.5 cup grated Parmesan plus extra for serving
  • 3 garlic cloves
  • 1 tsp Italian seasoning
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 tbsp unsalted butter
  • 2 tbsp fresh parsley, chopped for serving
  • 0.5 cup reserved pasta water

Equipment

  • 1 large skillet
  • 1 blender

Method
 

Cook the pasta
  1. Bring a large pot of salted water to a boil, then cook the fettuccine according to package directions until al dente. Before draining, reserve 1/2 cup pasta water.
Blend the cottage cheese alfredo sauce
  1. Add the cottage cheese, milk, Parmesan, garlic, Italian seasoning, kosher salt, and black pepper to a blender. Blend until completely smooth and creamy.
Warm and thicken the sauce
  1. Melt the butter in a large skillet over medium heat, then pour in the blended sauce. Simmer the sauce for 3–4 minutes, stirring often, until warmed through and slightly thickened.
Toss and serve
  1. Add the cooked pasta and diced chicken to the skillet, tossing to coat evenly with the sauce. Thin with the reserved pasta water if needed.
Garnish
  1. Turn off the heat and garnish with extra Parmesan and fresh parsley before serving.

Notes

For the smoothest sauce, blend until it looks completely uniform with no visible cottage cheese curds. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently in a skillet with a splash of milk or pasta water. Freezing isn’t recommended because the sauce can separate after thawing. For a lower-fat option, use part-skim cottage cheese and reduce the Parmesan to 1/3 cup to maintain a creamy texture without as much fat.