Description

A rich and creamy high-protein Chicken Alfredo made with tender chicken thighs, smooth cottage cheese, and Parmesan, tossed with al dente fettuccine for a satisfying and nutritious meal that combines classic Italian flavors with a protein boost.

Ingredients

Protein and Meat

- 1.25 pounds boneless, skinless chicken thighs

Pasta

- 12 ounces fettuccine

Dairy and Cheese

- 16 ounces cottage cheese - 1.25 cups parmigiano reggiano shredded, divided - 1/2 cup milk

Vegetables and Aromatics

- 4 cloves garlic, slivered - 1/4 cup fresh parsley chopped

Oils and Seasonings

- 4 teaspoons olive oil divided - 1 teaspoon salt - 1/2 teaspoon cracked black pepper

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Instructions

Cook the Chicken: Add 2 teaspoons of olive oil to a large skillet over medium-high heat. Season the chicken thighs on both sides with salt and pepper. When the oil is hot and shimmering, add the chicken thighs. Cook for 5-6 minutes on one side until browned, then flip and sear for another 6-8 minutes until fully cooked and the internal temperature reaches 165°F. Remove from pan and let rest.
Cook the Pasta: Meanwhile, bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Drain and set aside.
Prepare Cottage Cheese: Transfer the cottage cheese to a blender or food processor. Blend for 3-5 minutes until smooth and creamy.
Sauté Garlic: In the same skillet used for the chicken, add 2 teaspoons of olive oil over medium heat. Add the slivered garlic and sauté until it becomes fragrant and starts to brown, about 1 minute.
Make the Alfredo Sauce: Pour the blended cottage cheese into the skillet, add 1 cup of Parmesan cheese, and pour in milk. Turn the heat to low and whisk until the cheese melts and the sauce is smooth, about 2-3 minutes.
Combine Ingredients: Remove the skillet from heat. Slice the rested chicken thinly and add it to the sauce along with the cooked pasta. Toss everything together to coat evenly.
Garnish and Serve: Sprinkle with remaining Parmesan cheese, additional cracked black pepper, and chopped parsley. Serve immediately and enjoy a hearty, protein-packed Alfredo.

Notes

You can substitute chicken thighs with chicken breasts if preferred.
Blending cottage cheese gives the sauce a creamy texture without using heavy cream.
Feel free to add red pepper flakes for a spicy kick.
This dish can be prepared ahead and gently reheated; add a splash of milk if needed for creaminess.
For extra flavor, sprinkle with freshly grated nutmeg or a squeeze of lemon juice before serving.

Nutrition

Serving Size: 1/6 of recipe
Calories: 580 kcal
Sugar: 6 g
Sodium: 720 mg
Fat: 22 g
Saturated Fat: 8 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 70 g
Fiber: 3 g
Protein: 45 g
Cholesterol: 125 mg