Let’s make a creamy chicken alfredo, but use whipped cottage cheese as the base for the sauce. With 43g of protein per serving, it’s the glow-up we didn’t know chicken alfredo needed. This recipe is a collaboration between my inner child and my 38-year old self. My 10-year-old self loved alfredo and my 38-year-old self loves anything that helps me hit my daily protein goals. So, we’re going to make an alfredo with whipped cottage cheese and I have to say, my inner child couldn’t tell the difference. Wins all around. I hope you love this as much as I do!
High Protein Chicken Alfredo Recipe
Ingredients
- 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 teaspoons olive oil to a large skillet over medium/high heat. Season the chicken thighs on both sides with the salt and pepper. Once the olive oil is hot (running thin in the pan), add the thighs. Cook on one side for 5-6 minutes, then, once browned, flip over and sear for an additional 6-8 minutes, or until the internal temperature in the thickest portion reaches 165F.
- Boil the pasta according to package instructions.
- Once the chicken is cooked through, transfer it to a cutting board to rest for 10 minutes. After 10 minutes, thinly slice the chicken.
- Blend (or "whip") the cottage cheese by placing in a blender or food processor. Blend for 3-5 minutes until smooth and creamy.
- To the same skillet the chicken was in, add 2 additional teaspoons olive oil and the slivered garlic. Saute until the garlic starts to brown. Pour in the blended cottage cheese, 1 cup parmesan, and milk. Turn heat to low and whisk until the parmesan has melted. Remove from heat, add the cooked pasta and sliced chicken.
- Garnish with additional cracked black pepper, the remaining 1/4 cup parmesan, and fresh chopped parsley, if desired.
Nutrition
Calories: 526kcal | Carbohydrates: 46g | Protein: 43g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 167mg | Sodium: 1065mg | Potassium: 522mg | Fiber: 2g | Sugar: 4g | Vitamin A: 571IU | Vitamin C: 4mg | Calcium: 371mg | Iron: 2mg
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Cassy Joy Garcia
Recipe Developer and Photographer
The kiddos and grownups loved this!! So easy and you’d never know cottage cheese was the primary sauce ingredient!
I keep reading the recipe to see if I did something wrong. The sauce is just weird. It didn’t really become a sauce. I was really looking forward to this, but I wish I had just picked up a jar of Alfredo sauce at the store.
We enjoyed the taste of this recipe. Unfortunately, the cheese totally seized when I added the pasta. Could it have been some of the pasta water and chicken run off from the plate that caused this?
It has been a long time since I have seen my young kids inhale something so quickly and with such enthusiasm. The fact that this recipe supported my protein needs was a hit for Mom. This was a grand slam homerun in our house!
That makes our hearts so happy to hear, Andrea! We are so so glad it was a hit with you family, Andrea!
Was shocked with how delicious this was! I served this will steamed broccoli and the whole family loved it. I didn’t clue them in that it was a healthier version of the recipe so my husband kept asking about what ingredients I used, “do i taste lemon? Is there white wine in this” – 🙂 I loved that I didn’t have to sacrifice flavor when switching to healthier ingredients. Thank you!!! Will definitely make again.
That is so amazing, Chantelle! We are so so happy it was a hit with you family!
This came together very quickly and it was delicious!
Yay!! We are so happy you enjoyed it, Isabel!!
This recipe is DELICIOUS! The flavor profile is perfect and it hits the protein goals. It will be in regular rotation in my household.