COTTAGE CHEESE DINNERS · CHICKEN PASTA
Cottage cheese, milk and Parmesan are blended until completely smooth, then warmed gently with garlic butter to make an Alfredo-style sauce with no heavy cream. Seared chicken and fettuccine go straight into the skillet, so dinner is one pot of pasta and one pan.
Jump to Recipe
- Serves
- 4
- Total time
- 35 minutes
- Skillet
- 12 inches
- Protein
- About 56 g per serving
- Chicken done at
- 165°F / 74°C
Why You’ll Love This Recipe
- Creamy without cream. Blended cottage cheese gives the sauce body, and Parmesan brings the familiar Alfredo flavor.
- A full dinner. Each serving has a generous portion of chicken, so the pasta does not have to carry the meal.
- Weeknight pace. The sauce blends while the pasta water heats, and the chicken cooks while the pasta boils.
Ingredient Notes
Low-fat (2%) cottage cheese blends into the smoothest sauce. Small-curd or large-curd both work, because the blender does the work. A blender or food processor is the key tool here; whisking alone leaves the sauce lumpy.
Use finely grated Parmesan from a block or a good grated tub. Freshly grated cheese melts more smoothly than coarse shreds.
Slice the chicken breasts into thin strips or bite-size pieces so they brown quickly and cook through in a few minutes.
The recipe card below lists every quantity in one place.
How to Make Cottage Cheese Chicken Alfredo
Blend the sauce and sear the chicken
Blend the cottage cheese, milk, Parmesan and salt until there are no curds left. Sear the seasoned chicken in a hot skillet until browned and cooked through, then set it aside.
Warm the sauce gently and toss
Cook the garlic in butter, then pour in the blended sauce over low heat and stir until steaming. Add the pasta and chicken and loosen the sauce with a splash of pasta water.
Photos in this article are AI-generated illustrations of the recipe, created for AllRecipeEasy.
Tips and Troubleshooting
- Keep the heat low. Cottage cheese sauces can turn grainy if they boil. Warm the sauce until it steams, then add the pasta. If the sauce does tighten, stir in a little pasta water off the heat.
- Save the pasta water. Starchy water helps the sauce cling and loosens it as it thickens. Add it 2 tablespoons at a time.
- Serve right away. The sauce thickens as it cools. Leftovers need a splash of milk or water when you reheat them.
Substitutions and Variations
- Pasta: Penne, rigatoni or linguine work in place of fettuccine. Use the same 10-ounce weight.
- Chicken thighs: Boneless, skinless thighs stay juicier. Slice them the same way and cook to at least 165°F.
- Vegetables: Add 2 cups of steamed broccoli florets or a few handfuls of baby spinach with the pasta. They are not included in the nutrition estimate.
Serving Suggestions
Serve with a green salad or roasted broccoli. If you like the cottage cheese sauce method, try the cottage cheese mac and cheese, or bake chicken and cottage cheese together in the caprese chicken bake. You can find more ideas in our cottage cheese recipes.
Storage, Reheating and Meal Prep
Refrigerate leftovers in a covered container within 2 hours and eat them within 3 to 4 days. Reheat portions in the microwave or a skillet over low heat with 1 to 2 tablespoons of milk or water, stirring, until the center is hot (165°F). Freezing is not recommended, because the sauce separates when thawed.
Food safety: Cook the chicken to 165°F / 74°C. Keep raw chicken and its cutting board away from the parsley and other ready-to-eat ingredients.
Recipe Questions
Does cottage cheese Alfredo taste like cottage cheese?
Once it is blended smooth and mixed with Parmesan and garlic, it tastes mild and cheesy. The tangy flavor fades as it warms.
Why did my sauce turn grainy?
It was probably heated too hard. Keep the burner on low, and stir in a little pasta water off the heat to smooth it out.
Cottage Cheese Chicken Alfredo
Ingredients
Method
- Bring a large pot of salted water to a boil. Cook the fettuccine until al dente according to the package. Scoop out 1 cup of the pasta water, then drain.
- While the water heats, blend the cottage cheese, milk, Parmesan and ½ teaspoon of the salt until completely smooth, about 1 minute. Set aside.
- Toss the chicken with the Italian seasoning, the remaining ½ teaspoon salt and the pepper. Heat the olive oil in a 12-inch skillet over medium-high heat. Cook the chicken in a single layer for 5–7 minutes, turning once, until browned and 165°F / 74°C inside. Transfer to a plate.
- Reduce the heat to medium-low. Melt the butter in the same skillet, add the garlic and cook for 30 seconds, until fragrant but not browned.
- Turn the heat to low. Pour in the blended sauce and stir constantly for 2–3 minutes, until hot and steaming. Do not let it boil.
- Add the drained pasta and the chicken with its juices and toss to coat. Stir in pasta water 2 tablespoons at a time until the sauce is silky. Serve right away with parsley and extra Parmesan.