Cottage Cheese Alfredo with Chicken
Say hello to your new go-to dinner: Cottage Cheese Chicken Alfredo. This clever twist on a classic is full of protein, incredibly easy to whip up, and packed with flavor. You'll never miss the heavy cream in this creamy, dreamy dish that's perfect for busy weeknights.
Servings: 6 servings
Calories: 693kcal
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.
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.
Nutrition
Calories: 693kcal | Carbohydrates: 69g | Protein: 53g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 122mg | Sodium: 1597mg | Potassium: 873mg | Fiber: 3g | Sugar: 8g | Vitamin A: 731IU | Vitamin C: 5mg | Calcium: 353mg | Iron: 2mg