Description
A high-protein, creamy pasta dish that replaces traditional heavy cream with a nutrient-dense cottage cheese base. This recipe is perfect for busy weeknights, offering a velvety, satisfying sauce without the excess calories of classic alfredo. Served with tender chicken breast and fresh spinach, it is a healthy, well-balanced meal that doesn’t compromise on flavor or texture.
Ingredients
1.5 lbs chicken breast, cubed
1.5 cups cottage cheese
4 cloves garlic, minced
1/2 medium yellow onion, finely diced
12 oz chickpea or whole wheat pasta
2 tbsp extra virgin olive oil
2 cups fresh baby spinach
1 tbsp dried Italian herbs
Salt and black pepper to taste
Instructions
Boil a large pot of salted water and cook pasta according to package instructions until al dente.
Heat one tablespoon of olive oil in a large skillet over medium-high heat.
Add the cubed chicken breast, season with salt and pepper, and sauté until golden brown and cooked through.
Remove chicken from the pan and set aside.
In the same skillet, add the remaining oil and sauté the onions until translucent.
Add the minced garlic and cook for one minute until fragrant.
In a blender, process the cottage cheese until completely smooth, then add to the skillet with the garlic and onions.
Stir in the Italian herbs and simmer gently over low heat for 2-3 minutes.
Return the cooked chicken to the skillet, fold in the fresh spinach until wilted, and toss with the cooked pasta until well coated.
Notes
Ensure the cottage cheese is blended until completely smooth to achieve the signature creamy alfredo texture. If the sauce is too thick, add a tablespoon or two of pasta cooking water to reach the desired consistency. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American Fusion
Nutrition
- Serving Size: 1.5 cups
- Calories: 485
- Sugar: 4g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 44g
- Cholesterol: 85mg