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High Protein Chicken Alfredo

High protein chicken Alfredo in a skillet with fettuccine, sliced chicken thighs, and creamy cottage cheese parmesan sauce
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A creamy high protein chicken Alfredo made with blended cottage cheese, parmesan, and tender chicken thighs. A comforting but nutritious pasta dinner ready in 35 minutes.

Ingredients

Scale
  • 1.25 lbs boneless skinless chicken thighs
  • 12 oz fettuccine
  • 16 oz cottage cheese, blended until completely smooth
  • 4 cloves garlic, slivered
  • 1.25 cups Parmigiano Reggiano, freshly shredded and divided
  • 0.5 cup whole milk
  • 0.25 cup fresh parsley, chopped
  • 4 tsp olive oil, divided
  • 1 tsp salt
  • 0.5 tsp cracked black pepper

Instructions

  1. Season chicken thighs on both sides with salt and cracked black pepper.
  2. Heat 2 tsp olive oil in a large skillet over medium-high heat. Add chicken and cook 5 to 6 minutes without moving until deep golden brown on the first side.
  3. Flip and cook another 6 to 8 minutes until internal temperature reaches 165F. Transfer to a cutting board to rest for 10 minutes. While chicken rests, start boiling water for pasta.
  4. Bring a large pot of well-salted water to a boil. Cook fettuccine until al dente according to package directions. Reserve 1 cup pasta water before draining.
  5. In the same skillet over medium heat, add remaining 2 tsp olive oil. Add slivered garlic and saute 1 to 2 minutes until fragrant and just barely golden. Watch carefully to avoid burning.
  6. Reduce heat to low. Add blended cottage cheese, 1 cup Parmigiano Reggiano, and milk. Whisk steadily until smooth and creamy. Keep heat low throughout to prevent the sauce from breaking.
  7. Slice rested chicken. Add drained fettuccine and sliced chicken to the skillet. Toss to coat evenly, adding reserved pasta water a splash at a time to reach desired sauce consistency.
  8. Serve immediately topped with remaining Parmigiano Reggiano, chopped parsley, and extra cracked black pepper.

Notes

  • Blend cottage cheese on high until completely smooth before cooking. Any lumps will remain in the finished sauce.
  • Reserve pasta water before draining. The starch adjusts sauce consistency better than plain water or extra milk.
  • Keep skillet heat on low when making the sauce. High heat causes the cottage cheese to break and turn grainy.
  • Use freshly shredded Parmigiano Reggiano. Pre-shredded varieties contain anti-caking agents that prevent smooth melting.
  • Let chicken rest the full 10 minutes before slicing. This step keeps the juices inside the meat where they belong.
  • Reheat leftovers gently with a splash of milk. Not recommended for freezing as the sauce separates when thawed.

Nutrition

Find it online: https://www.benefitiany.com/high-protein-chicken-alfredo/