High Protein Chicken Alfredo

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5 from 5 votes

High Protein Chicken Alfredo

Creamy high protein chicken Alfredo made with cottage cheese, parmesan and tender chicken breast, ready in 30 minutes.

Prep Time15

Cook Time30

Course: dinner, lunch

Cuisine: American

Servings:

Calories: 503kcal

Author: Agnieszka

Ingredients

10 oz pasta fettuccine, farafelle or linguine - see notes
1 cup low fat cottage cheese
1 cup milk of choice
½ cup grated parmesan cheese
1 garlic clove minced
1 teaspoon corn starch or tapioca flour
½ teaspoon salt
2 tablespoon nutritional yeast (optional)
½ teaspoon black pepper freshly ground
1 tablespoon fresh parsley as garnish

For the chicken

10 oz boneless skinless chicken breast or one large breast, cut in half lenghwise
2 teaspoon chicken seasoning
2 teaspoon olive oil

Instructions

Cook the pasta. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve about ½ cup of pasta water, then drain.
Cook the chicken. Preheat the oven to 400 degrees Fahrenheit. Place the chicken in a medium bowl, add olive oil and season with chicken seasoning on both sides. Mix to coat. Place the seasoned chicken on a parchment paper lined baking sheet and bake for 25 minutes.
Make the sauce while the chicken is baking. In a blender, combine cottage cheese, milk, parmesan cheese, cornstarch, salt, black pepper, and nutritional yeast (if using).Blend until completely smooth.
Heat 1 teaspoon olive oil in a large skillet. Add minced garlic and cook, stirring for about 2 minutes. Cook, stirring frequently, until warmed through and slightly thickened, about 3–5 minutes. Do not let it boil.
Add the cooked pasta to the sauce and toss to coat. Add a splash of reserved pasta water as needed to loosen the sauce.
Top pasta with sliced cooked chicken and garnish with fresh parsley. Serve immediately.

Notes

Use freshly grated parmesan. Pre-shredded cheese doesn’t melt as smoothly and can affect texture.

Don't let the sauce boil or it may split. Just gently heat it up.

I recommend using my homemade All-Purpose Chicken Dry Rub to season the chicken but you can swap it out for your favorite spice blend.

Nutritional yeast in the sauce is optional. I like to add it to enhance the flavor and color of the dish.

If the sauce seems too thick and sticky, adjust thinness with reserved pasta water - just add a splash and keep stirring pasta and sauce on low heat. Repeat, if needed. You can also use milk.

Nutrition