Cottage Cheese Chicken Alfredo

Name: Cottage Cheese Chicken Alfredo
Prep time: 15 min
Cook time: 25 min
Yield: 4 servings
Ingredients: 8 oz pasta; 2 chicken breasts, boneless, skinless; 1 tbsp olive oil; 0.5 tsp garlic powder; 1 tsp kosher salt; 0.5 tsp black pepper; 1 cup cottage cheese; 0.75 cup milk; 0.75 cup parmesan cheese; 2 cloves garlic; 2 tbsp unsalted butter; 2 tbsp italian parsley

Tender garlic-seasoned chicken and pasta are coated in a creamy cottage cheese Alfredo sauce blended with milk and Parmesan for a lighter, protein-rich weeknight dinner.

Prep: 15 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

8 oz pasta
2 chicken breasts, boneless, skinless
1 tbsp olive oil
0.5 tsp garlic powder
1 tsp kosher salt
0.5 tsp black pepper
1 cup cottage cheese
0.75 cup milk
0.75 cup parmesan cheese
2 cloves garlic
2 tbsp unsalted butter
2 tbsp italian parsley

Cooking instructions

Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Reserve 1 cup of pasta water, then drain. (about 12 min)
While the pasta cooks, pat the chicken dry and season both sides with the garlic powder, 1/2 teaspoon of the salt, and the black pepper. Heat the olive oil in a large skillet over medium heat. Cook the chicken for 5 to 7 minutes per side, or until the thickest part reaches 165°F (74°C). Transfer to a plate and rest for 5 minutes. (about 14 min) — 165°F (74°C)
Blend the cottage cheese, milk, Parmesan, garlic, and remaining 1/2 teaspoon salt until smooth. (about 2 min)
Melt the butter in the skillet over low heat. Add the blended sauce and warm gently for 2 to 3 minutes, stirring constantly; do not boil. If the sauce is too thick, stir in reserved pasta water 1 tablespoon at a time. (about 3 min) — Low heat
Add the drained pasta and toss until evenly coated. Slice the chicken and arrange it over the pasta. Garnish with parsley and serve immediately. (about 2 min)