High Protein Chicken Alfredo

High Protein Chicken Alfredo

Servings: 6 | Prep & Cook: 40 minutes

Ingredients — Pasta

• 16 oz fettuccine pasta

Ingredients — Chicken

• 1½ lbs boneless, skinless chicken breasts
• 2 Tbsp butter
• ½ cup all-purpose flour
• ½ tsp Italian seasoning
• ½ tsp salt
• ½ tsp paprika
• ½ tsp onion powder

Ingredients — Sauce

• 1½ cups milk (any kind)
• 1¼ cups cottage cheese
• 1 Tbsp avocado/olive oil
• 2 cloves garlic, minced
• 1 cup grated Parmesan cheese
• ½ tsp Italian seasoning

Directions

1. Bring a large pot of salted water to boil and cook fettuccine according to package directions. Reserve 1 cup pasta water before draining.
2. Mix flour with Italian seasoning, salt, paprika, and onion powder. Coat chicken pieces in the seasoned flour.
3. Melt butter in a large skillet over medium heat and cook chicken 5-7 minutes per side until golden and cooked through. Remove to a plate and cover.
4. In a high-powered blender, combine milk and cottage cheese. Blend until silky smooth.
5. Warm oil in the same pan over medium heat. Add minced garlic and sauté for 1-2 minutes. Lower heat, pour in the blended cottage cheese mixture. Add 1 cup freshly grated Parmesan and ½ tsp Italian seasoning. Stir gently over very low heat until the Parmesan melts completely. Watch your heat carefully to prevent curdling.
6. Slice chicken into strips. Toss cooked pasta with sauce, then top with sliced chicken.
7. Garnish with extra Parmesan and fresh parsley if desired.

Prep Tips

• ⚡ Instant Pot alternative: Want dinner in 20 minutes with one pot and no blender? Try Karli's Instant Pot Chicken Alfredo — Dump & Start. 6 minutes pressure, 5 ingredients, one pot.
• The cottage cheese makes this higher in protein than traditional Alfredo — it blends completely smooth so no one will know
• Reserve pasta water to thin the sauce if it gets too thick
• Serve with a side salad or steamed veggies