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High-Protein Cottage Cheese Chicken Alfredo

High-protein cottage cheese chicken alfredo makes a lighter Alfredo sauce by blending cottage cheese until completely smooth, then gently heating for a creamy coat. Fettuccine and golden chicken strips get tossed with reserved pasta water for a silky, clingy texture.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Alfredo Sauce
  • 1.5 cup cottage cheese Blend until completely smooth.
  • 0.5 cup grated Parmesan cheese
  • 0.5 cup milk
  • 3 garlic Minced.
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Pasta & Chicken
  • 12 oz fettuccine pasta
  • 2 chicken breasts Sliced.
  • 1 tbsp olive oil
  • 1 tsp Italian seasoning
  • 0.5 tsp paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 tbsp chopped parsley
Serving
  • 1 Additional Parmesan cheese For serving.

Equipment

  • 1 large skillet

Method
 

Cook pasta
  1. Cook fettuccine according to package directions until al dente, then reserve 1 cup pasta water for thinning the sauce.
Blend Alfredo sauce
  1. Blend cottage cheese, Parmesan, milk, garlic, salt, and pepper until completely smooth.
Cook chicken
  1. Heat olive oil in a large skillet over medium-high heat.
  2. Season chicken with Italian seasoning, paprika, salt, and pepper.
  3. Cook chicken for 5–6 minutes per side until golden and cooked through, adjusting heat if it browns too fast.
  4. Slice chicken into strips.
Toss to coat
  1. Pour the blended Alfredo sauce into the skillet and heat gently for 2–3 minutes.
  2. Add cooked pasta and toss to coat until the pasta is evenly covered.
  3. Add reserved pasta water as needed, tossing until the sauce turns silky and clings to the noodles.
  4. Top with sliced chicken.
  5. Garnish with chopped parsley and additional Parmesan cheese, then serve immediately.

Notes

For the smoothest sauce, blend until it looks silky with no visible curds, and keep the sauce heat gentle so it doesn’t break. Refrigerate leftovers in a sealed container for up to 3 days; reheat with a splash of milk or pasta water to loosen. Freezing is not recommended because the cottage cheese sauce can become grainy. Dietary swap: use lactose-free milk and lactose-free cottage cheese to reduce dairy lactose while keeping the same creamy texture.