This creamy, dreamy Cottage Cheese Chicken Alfredo is the ideal weeknight dinner that's super high in protein, easy to make, and not skimping in any flavor! Skip the heavy cream, and add this to your dinner rotation. No one will notice a difference!

Save This Recipe! 💌
If you're craving pasta but you're looking for a lightened-up version of our Cajun alfredo with chicken or this garlic parmesan chicken pasta, you've come to the right place!
This version is lower in calories but is absolutely packed with flavor and protein, with over 51 grams of protein per serving! You could get even more protein in there depending on the pasta you pair with this!
Grab your blender and a large skillet, we're transforming cottage cheese into a creamy, delicious sauce!
If you love cottage cheese, make sure to check out our whipped cottage cheese with tomatoes and peaches!
Jump to:
❤️Why We Love This Recipe
- Secret protein powerhouse. When blended with milk and cooked alongside aromatics like garlic and onion, with lots of spices, herbs, and parmesan cheese, this cottage cheese cream sauce tastes JUST like alfredo sauce, but packs so much more protein! When you add chicken to the mix, you can't beat this dish!
- Quick and easy. From start to finish, this dish comes together in about 35 minutes, with no fancy techniques or tools. It's very simple to throw together!
- Made with kitchen staples. Everything you need to make this recipe can be found at any grocery store if you don't already have the ingredients on hand!
🧄Ingredients
Here are the ingredients we used for this recipe. You can find more information for substitutions below.
- Chicken breasts. We'd recommend using chicken cutlets or slicing breasts in half lengthwise so they cook up quickly and evenly.
- Cottage cheese. We personally prefer to use 4% milk-fat cottage cheese for a creamier flavor, but you can use any cottage cheese you like. Just keep in mind that the lower the fat percentage, the less creamy the sauce will be.
- Milk. Again, we'd recommend using whole milk for this recipe for a creamier flavor.
- Butter. We'd recommend using unsalted butter for this recipe so that you can control the salt level in the dish more easily.
- Parmesan. We recommend grating the cheese yourself for the best melt. Pre-shredded cheese has anti-caking agents added to it that
- Pasta water. Not pictured, but make sure to set aside some pasta water to help bring your sauce together before serving!
Visit the recipe card for the full quantities and nutritional information.
✨Substitutions & Variations
Here are a few suggestions on additional flavors to try, or simple variations to this recipe.
- Add veggies. We love adding veggies to this dish like spinach, bell peppers, tomatoes, or mushrooms!
- Lighter sauce. For an even lighter sauce, use 2% or low-fat milk.
- Creamier sauce. If you prefer a richer, creamier sauce, add heavy cream or half-and-half instead of milk.
- Use leftover chicken. Feel free to use leftover chicken like this lemon and herb chicken, rotisserie chicken, store-bought chicken, or even chicken strips or tenders for an even quicker meal! If you go this route, we'd recommend adding a little bit of extra seasoning to the cream sauce!
- Lemony. Love lemon? Right before adding the pasta, add in freshly squeezed lemon juice and lemon zest for a pop of lemony flavor!
- Cajun. For a spicier, Cajun flair, load this dish up with lots of Cajun or Creole seasoning. You may also enjoy this Cajun salmon pasta, or this Cajun shrimp and sausage pasta.
- Herbed. Add extra herbs like basil, thyme, or rosemary for an extra herbaceous sauce!
- Gluten-free. Use gluten-free pasta, and everything else in this dish is naturally gluten-free!
- Low carb. To make this recipe low-carb, pair it with your favorite low-carb pasta or zucchini noodles!
This recipe hasn't been tested with any other substitutions or variations, so we can't guarantee any results. If you make a change, let us know how it goes in the comments below!
🔪Prep Work
- Dry off chicken breasts with paper towel.
- Mince garlic.
- Dice onion.
- Heat a skillet over medium heat.
- Grate parmesan cheese.
- Bring a large pot of salted water to a boil.
- Measure out the remaining ingredients.
📋Instructions
Cook the chicken
Season chicken with garlic powder, onion powder, oregano, thyme, smoked paprika, red pepper flakes, and salt. Toss to coat. (Image 1)
Add oil to a hot skillet, and cook the chicken (in batches if necessary to avoid overcrowding the pan) until the chicken is completely cooked through and browned on both sides and reaches an internal temperature of 165°F with an instant-read thermometer. (Image 2)
Remove the chicken from the pan and set aside to rest before cutting into it.
*Pro tip: Allowing the chicken to rest for 5-10 minutes before cutting it into pieces helps it remain juicy, because the chicken will re-absorb the juices.
Blend the cottage cheese
In a blender, add the cottage cheese and milk, and blend until smooth and creamy. (Image 3)
Meanwhile, begin cooking the pasta for 1-2 minutes under the package directions until it's al dente. The pasta will continue to cook in the sauce, so we want it to be slightly undercooked. Make sure to reserve at least 1 cup of pasta water for thinning the sauce later!
Cook the aromatics
In the same pan you cooked the chicken in, add butter, followed by the onions with a pinch of salt. Cook until the onions are softened and translucent, about 5-7 minutes. Then, add in the garlic and red pepper flakes. (Image 4)
Stir often, and cook until the garlic is fragrant about 1 minute.
Finish the sauce
Reduce the heat to low, then pour in the blended cottage cheese mixture. Stir to combine and heat through. (Image 5)
Begin adding the parmesan cheese in small handfuls, (Image 6) stirring until fully melted and combined between adding each handful.
Add in black pepper and parsley, and adjust the seasonings to taste.
*Pro tip: The key to adding the key is to go slow, and make sure the cheese is melted completely before adding more cheese! This will prevent the cheese from clumping up or the sauce from separating.
Finish the dish
Now, add in the cooked pasta with a bit of pasta water, and toss to combine until the sauce coats the noodles.
Top with chicken, and more parsley, and garnish with more cheese. (Image 7) Enjoy!
✨Top Tips
- Cook the chicken yourself if possible! While you can use pre-cooked chicken, cooking it fresh with our suggested seasoning truly elevates the dish. The flavors meld beautifully with the creamy sauce.
- Rest your chicken. If you're cooking chicken breasts, let them rest before slicing. This keeps the meat juicy and prevents moisture loss.
- Al dente pasta is key. Cook your pasta 1-2 minutes less than the package directions suggest. It will continue cooking in the sauce, ensuring the perfect texture in your final dish.
- Season your pasta water generously. Use about 2 tablespoons of kosher salt per pound of pasta. This will ensure your pasta is flavorful instead of bland.
- Save the pasta water. Before draining the pasta, reserve some of the starchy water it was cooked in! It's perfect for adjusting the sauce consistency and helps the sauce cling to the pasta. It's also great for reheating leftovers.
- Season the cottage cheese alfredo sauce gradually. Add salt gradually to the sauce, tasting as you go. Remember, both cottage cheese and Parmesan contain salt, so it's easy to overdo it.
- Low and slow heat for the sauce. Keep your cottage cheese sauce over low heat, or a very gentle simmer. High temperatures or quick temperature changes can cause the sauce to separate. Keep the temperature consistent for a great result every time.
- Parmesan cheese matters. When adding the Parmesan, use freshly grated and incorporate it slowly over low heat. This ensures smooth melting and integration into the sauce. Make sure it's melted completely before adding another handful.
Need supplies? Shop our Amazon store! Stock your pantry, and find all of our favorite kitchen tools! A Full Living LLC earns a small commission through purchases on our storefront to help support this site.
💭Frequently Asked Questions
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat the pasta gently on the stovetop with a splash of pasta water or broth. We don't recommend freezing this recipe.
Yes, you can make the chicken and cottage cheese alfredo sauce ahead of time and store them in separate containers in the fridge for up to 4 days.
When you're ready to serve, simply reheat the chicken and sauce and toss them with freshly cooked pasta, and pasta water.
It's important to keep a consistent temperature on the sauce and make sure it's not too hot or too cold, or else the sauce can clump up and split. Also, be sure to add the parmesan cheese slowly, and make sure it's completely melted before adding any more.
More Chicken Dinners To Consider
Did you try this recipe? Make sure to leave a 5-star review below! 🌟 This helps other readers find our recipes and encourages them to try them. Also, be sure to leave a comment with your experience. Follow along, and tag @AFullLiving on Instagram with your photos!
📖 Recipe
Cottage Cheese Alfredo with Chicken
Equipment
- stock pot
Ingredients
Chicken
- 1.5 pounds boneless skinless chicken breasts cut in half lengthwise
- 1.5 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon thyme
- 1 teaspoon oregano
- ½ teaspoon smoked paprika
- ½ teaspoon red pepper flakes optional and to taste
- 1-2 tablespoons oil as needed to sear the chicken
Cottage cheese alfredo sauce & pasta
- 1 cup whole milk
- 3 cups small curd cottage cheese 4% milk-fat
- 16 ounces fettuccine pasta or any pasta of choice
- 2 tablespoons unsalted butter
- 1 large yellow onion diced
- ½-1 teaspoon kosher salt to taste
- ½ teaspoon red pepper flakes optional and to taste
- 12 cloves garlic minced
- 4-5 ounces freshly grated Parmesan cheese
- parsley to garnish optional
- ½ teaspoon black pepper optional and to taste
- ½-1 cup reserved pasta water to help the sauce coat the noodles
Instructions
Chicken
- Heat a skillet over medium heat. Bring a large pot of salted water to a boil. Dry off chicken breasts with paper towel, season with kosher salt, garlic powder, onion powder, thyme, oregano, smoked paprika, and red pepper flakes. Toss to coat and make sure everything is covered in seasonings.1.5 pounds boneless skinless chicken breasts, 1.5 teaspoons kosher salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon thyme, 1 teaspoon oregano, ½ teaspoon smoked paprika, ½ teaspoon red pepper flakes
- Add oil to a hot skillet, and cook the chicken (in batches if necessary to avoid overcrowding the pan) until the chicken is completely cooked through and browned on both sides and reaches an internal temperature of 165°F with an instant-read thermometer. Remove the chicken from the pan and set aside to rest before cutting into it.1-2 tablespoons oil
Cottage cheese alfredo sauce & pasta
- In a blender, add the cottage cheese and milk, and blend until smooth and creamy.1 cup whole milk, 3 cups small curd cottage cheese
- Meanwhile, begin cooking the pasta for 1-2 minutes under the package directions until it's al dente. The pasta will continue to cook in the sauce, so we want it to be slightly undercooked. Make sure to reserve at least 1 cup of pasta water for thinning the sauce later!16 ounces fettuccine pasta
- In the same pan you cooked the chicken in, add butter, followed by the onions with a pinch of salt. Cook until the onions are softened and translucent, about 5-7 minutes. Then, add in the garlic and red pepper flakes. Stir often, and cook until the garlic is fragrant about 1 minute.2 tablespoons unsalted butter, 1 large yellow onion, ½-1 teaspoon kosher salt, ½ teaspoon red pepper flakes, 12 cloves garlic
- Reduce the heat to low, then pour in the blended cottage cheese mixture. Stir to combine and heat through.
- Begin adding the parmesan cheese in small handfuls, stirring until fully melted and combined between adding each handful. Once completely melted, add in black pepper and parsley, and adjust the seasonings to taste.4-5 ounces freshly grated Parmesan cheese, parsley to garnish, ½ teaspoon black pepper
- Now, add in the cooked pasta with a bit of pasta water, and toss to combine until the sauce coats the noodles. Top with chicken, and more parsley, and garnish with more cheese. Enjoy!½-1 cup reserved pasta water to help the sauce coat the noodles
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat the pasta gently on the stovetop with a splash of pasta water or broth. We don't recommend freezing this recipe.
Save This Recipe! 💌
Video
Notes
- Cook the chicken yourself if possible! While you can use pre-cooked chicken, cooking it fresh with our suggested seasoning truly elevates the dish. The flavors meld beautifully with the creamy sauce.
- Rest your chicken. If you're cooking chicken breasts, let them rest before slicing. This keeps the meat juicy and prevents moisture loss.
- Al dente pasta is key. Cook your pasta 1-2 minutes less than the package directions suggest. It will continue cooking in the sauce, ensuring the perfect texture in your final dish.
- Season your pasta water generously. Use about 2 tablespoons of kosher salt per pound of pasta. This will ensure your pasta is flavorful instead of bland.
- Save the pasta water. Before draining the pasta, reserve some of the starchy water it was cooked in! It's perfect for adjusting the sauce consistency and helps the sauce cling to the pasta. It's also great for reheating leftovers.
- Season the cottage cheese alfredo sauce gradually. Add salt gradually to the sauce, tasting as you go. Remember, both cottage cheese and Parmesan contain salt, so it's easy to overdo it.
- Low and slow heat for the sauce. Keep your cottage cheese sauce over low heat, or a very gentle simmer. High temperatures or quick temperature changes can cause the sauce to separate. Keep the temperature consistent for a great result every time.
- Parmesan cheese matters. When adding the Parmesan, use freshly grated and incorporate it slowly over low heat. This ensures smooth melting and integration into the sauce. Make sure it's melted completely before adding another handful.
Briana says
Seriously - this is our new favorite way to make alfredo! It's just as delicious as the traditional version, but has so much protein packed in it! You've got to try it!