Cottage Cheese Alfredo Chicken Pasta – Creamy, Comforting, and High-Protein

If you love creamy pasta but want something a bit lighter, this Cottage Cheese Alfredo Chicken Pasta hits the sweet spot. It’s rich and comforting without feeling heavy, thanks to a silky sauce made from blended cottage cheese. The chicken adds satisfying protein, while a ribbon of parmesan and garlic brings that classic Alfredo flavor.

It all comes together in under 40 minutes, and it tastes just as good as the traditional version. This is weeknight-friendly food that still feels special.

What Makes This Recipe So Good

• Lightened-up Alfredo: Blending cottage cheese creates a creamy sauce that’s lower in fat but still indulgent.
• High-protein meal: Chicken and cottage cheese keep you full and energized.
• Fast and simple: Minimal chopping, one pan for the chicken, and the sauce blends in seconds.
• Family-friendly: Familiar flavors, smooth texture, and easy to customize.
• Great leftovers: Reheats beautifully with a splash of pasta water or milk.

Ingredients

• 12 ounces pasta (fettuccine, penne, or rigatoni)
• 1 pound boneless, skinless chicken breasts, thinly sliced or cubed
• 1 tablespoon olive oil
• 1 teaspoon kosher salt, divided (plus more for pasta water)
• 1/2 teaspoon black pepper
• 1/2 teaspoon Italian seasoning (optional)
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 cup low-fat or full-fat cottage cheese
• 1/2 cup freshly grated Parmesan cheese (plus extra for serving)
• 1/2 cup low-sodium chicken broth or reserved pasta water
• 1/4 cup milk or half-and-half (adjust for desired creaminess)
• Pinch of red pepper flakes (optional)
• Fresh parsley, chopped, for garnish
• Lemon zest or a squeeze of lemon, to finish (optional)

Instructions

1. Boil the pasta: Bring a large pot of salted water to a boil. Cook pasta until just al dente according to package directions.

   Reserve 1 cup of pasta water, then drain.

2. Season the chicken: Pat chicken dry. Toss with 1/2 teaspoon salt, black pepper, and Italian seasoning if using.
3. Cook the chicken: Heat olive oil in a large skillet over medium-high. Add chicken in a single layer, sear 3–4 minutes per side until cooked through.

   Transfer to a plate and tent with foil.

4. Sauté the garlic: Reduce heat to medium. Add butter to the same pan. When melted, add garlic and cook 30–60 seconds until fragrant.

   Don’t brown it.

5. Blend the sauce: In a blender, combine cottage cheese, Parmesan, chicken broth (or 1/2 cup pasta water), milk, remaining 1/2 teaspoon salt, and a pinch of red pepper flakes if desired. Blend until completely smooth and silky.
6. Warm the sauce: Pour the blended sauce into the skillet with the garlic. Stir and heat gently over medium-low until warmed and slightly thickened, 2–3 minutes.

   If too thick, loosen with more pasta water or milk.

7. Combine: Add the drained pasta and cooked chicken to the skillet. Toss to coat evenly. Let it sit on low heat for 1–2 minutes so the sauce clings to the pasta.
8. Finish and serve: Taste and adjust seasoning.

   Add a little lemon zest or a squeeze of lemon if you like brightness. Top with more Parmesan and parsley. Serve hot.

How to Store

• Refrigerate: Store leftovers in an airtight container for up to 3–4 days.
• Reheat: Warm gently on the stove or in the microwave with a splash of milk or water to loosen the sauce.

  Stir halfway through reheating.

• Freezing: Not ideal, as dairy-based sauces can separate. If you must freeze, cool completely, freeze up to 1 month, and reblend the sauce with a little milk after thawing.

Why This is Good for You

• High-quality protein: Chicken and cottage cheese support muscle recovery and keep you full.
• Calcium and B vitamins: Cottage cheese and Parmesan add calcium for bones and B12 for energy.
• Balanced meal: Carbs from pasta, protein from chicken and cottage cheese, and some fat create steady, satisfying energy.
• Customizable: Add veggies like spinach or broccoli for fiber and micronutrients without weighing it down.

Common Mistakes to Avoid

• Not salting pasta water: Under-seasoned pasta makes the whole dish taste flat. The water should taste like the sea.
• Overcooking the chicken: Thin slices cook fast.

  Pull them as soon as they’re no longer pink; carryover heat finishes the job.

• Skipping the blend: Cottage cheese needs to be blended until smooth for a creamy, Alfredo-like texture.
• Boiling the sauce: High heat can make dairy curdle. Keep it at a gentle simmer.
• Letting pasta sit after draining: Toss it with the sauce while hot so it absorbs flavor and stays silky.

Recipe Variations

• Spinach and mushroom: Sauté sliced mushrooms after the chicken, then wilt in a few handfuls of spinach before adding the sauce.
• Broccoli Alfredo: Add small broccoli florets to the pasta pot for the last 2–3 minutes of boiling.
• Cajun twist: Season the chicken with Cajun seasoning and add a pinch of smoked paprika to the sauce.
• Gluten-free: Use your favorite gluten-free pasta and confirm your broth is gluten-free.
• Lower-carb: Swap half the pasta for zucchini noodles or hearts of palm pasta. Warm gently in the sauce so they don’t get soggy.
• Vegetarian: Skip the chicken and add roasted cauliflower or white beans for protein and texture.
• Extra creamy: Blend in 1–2 ounces of Neufchâtel or cream cheese for a richer sauce.

FAQ

Can I use Greek yogurt instead of cottage cheese?

Yes, but the flavor will be tangier and the texture can turn grainy when heated.

If you try it, use full-fat Greek yogurt, keep the heat low, and add it off the heat to avoid curdling.

Do I need a high-speed blender?

A standard blender or a good immersion blender works fine. Blend longer to fully smooth out the curds. Scrape the sides as needed.

What pasta shape works best?

Fettuccine gives that classic Alfredo feel, but short shapes like penne or rigatoni hold the sauce well and are easier to serve.

Use what you like.

How do I keep the sauce from separating?

Keep the heat low, don’t boil the sauce, and add starchy pasta water as needed. The starch helps the sauce cling and stay smooth.

Can I make it without chicken?

Absolutely. The sauce alone delivers plenty of protein from the cottage cheese.

Add mushrooms, peas, or spinach for a meatless version.

Is full-fat or low-fat cottage cheese better?

Both work. Full-fat yields a richer sauce, while low-fat keeps it lighter. If using low-fat, add a little extra Parmesan or a teaspoon of olive oil for body.

Can I make the sauce ahead?

Yes.

Blend the sauce up to 2 days in advance and store it chilled. Warm gently on the stove and thin with a splash of broth or milk before tossing with hot pasta.

Wrapping Up

Cottage Cheese Alfredo Chicken Pasta brings comfort-food creaminess with a lighter, protein-packed twist. It’s quick to make, easy to customize, and perfect for busy nights or casual company.

Keep the heat gentle, season well, and finish with fresh Parmesan for the best flavor. Add a side salad or steamed veggies, and you’ve got a balanced, satisfying meal that everyone will want again.