Cottage Cheese Chicken Alfredo Pasta

Servings: 4

Prep Time: 10

Cook Time: 15

Total Time: 25

This cottage cheese chicken Alfredo recipe has everything you love: juicy chicken tossed in a creamy, satisfying sauce, and packed with protein.

5 from 4 votes

Cook the pasta by bringing water to a boil. Cook the pasta according to the package directions. Once ready, reserve 1 cup of the pasta water, drain the pasta, and set it aside.
Place the chicken breasts on a cutting board and pat them dry with a paper towel. Slice them through the middle to butterfly them into 4 pieces. Season them with salt, pepper, and a little garlic powder on both sides.
Inside your blender jar, place the milk, cottage cheese, Parmesan cheese, cornstarch, salt, pepper, garlic powder, and Italian seasoning. Blend until smooth, stopping the blender to scrape down the sides if necessary. Set aside.

Heat a skillet over medium-high heat. Once hot, melt the butter or heat up the oil. Place the chicken breasts on the pan and cook for 3 to 4 minutes. Flip the chicken breasts over, and cook for another 4 minutes on the other side. Remove the chicken from the pan onto a plate and leave any tidbits on the pan for extra flavor.
Pour the sauce into a saucepan and heat it up on medium heat, stirring frequently, until it begins to simmer. Reduce the heat to low and cook it for 5 minutes.
While the sauce simmers, slice the chicken breasts into pieces.

Add the chicken into the pan with the sauce. Add the pasta and toss it to combine it with the sauce -using kitchen tongs makes the job easier.
The sauce will be thick. Slowly add some of the reserved pasta water and combine it with the chicken and pasta until you have the desired consistency. I usually add about ½ cup.

Serve the cottage cheese chicken alfredo with sprinkled Parmesan cheese over the top.