Description
A lightened-up, high-protein version of classic Chicken Alfredo made with a creamy blended cottage cheese sauce instead of heavy cream. Juicy chicken and fettuccine tossed in a rich, garlicky Parmesan sauce for a satisfying and healthy dinner.
Ingredients
Scale
4 teaspoons olive oil (divided)
1.25 pounds boneless, skinless chicken thighs
1 teaspoon salt
1/2 teaspoon cracked black pepper
12 ounces fettuccine
16 ounces cottage cheese (blended until smooth)
4 cloves garlic (slivered)
1.25 cups parmigiano reggiano (shredded, divided)
1/2 cup milk
1/4 cup fresh parsley (chopped)
Instructions
- Add 2 tsp olive oil to large skillet over medium-high heat. Season chicken with salt and pepper. Sear chicken for 5-6 min per side until internal temp reaches 165°F. Boil pasta per package.
- Transfer chicken to board to rest 10 min, then slice. Blend cottage cheese in blender for 3-5 min until smooth.
- In same skillet, add 2 tsp olive oil and garlic. Saute until garlic browns. Add blended cottage cheese, 1 cup Parmesan, and milk. Heat on low, whisking until cheese melts.
- Remove sauce from heat. Add cooked pasta and sliced chicken, tossing to coat. Garnish with remaining Parmesan, extra pepper, and parsley.
Notes
- Ensure cottage cheese is blended until completely smooth for best sauce texture.
- Reserve 1 cup pasta water before draining in case you need to thin the sauce.
- For a lower-sodium option, reduce added salt slightly or use reduced-sodium cheese.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 6 servings
- Calories: 526 kcal
- Sugar: 4 g
- Sodium: 1065 mg
- Fat: 18 g
- Saturated Fat: Not Available
- Unsaturated Fat: Not Available
- Trans Fat: Not Available
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 43 g
- Cholesterol: Not Available