Cottage Cheese Chicken Fettuccine Alfredo

Prep Time 5 mins

Cook Time 25 mins

Total Time 30 mins

Ratings 5 from 2 votes

Cuisine: American, Italian

Courses: Main Course

Difficulty: Beginner

Servings: 5

Calories: 340

Best Season: Suitable throughout the year

Dietary: Gluten Free, Nut Free, Soy Free

Ingredients

3/4 cup cottage cheese (I used 1% small curd)
1 cup almond milk (unsweetened plain)
1 tbsp cornstarch
1/2 cup parmesan cheese
8 oz pasta (I use the Jovial fettuchini noodles or sometimes protein pasta if I want extra protein)
10 oz veggies (such as peas or broccoli)
1 lb chicken breasts (cooked & diced. I buy mine already cooked and prepared from Trifecta)
1/2 tsp salt
1/4 tsp pepper
1 tsp garlic powder
1/4 tsp basil
1/2 tsp oregano

Instructions

1
Blend the milk, cottage cheese, cornstarch, and spices in a blender or food processor until smooth.
2
Pour the mixture in a large pan or wok (I have a HexClad Hybrid Wok). Add the parmesan cheese.
3
Cook over medium heat until heated through and smooth and the cheese has melted. Add any additional seasonings to taste, if desired.
4
Add in your cooked pasta, peas, and chicken. Allow the flavors to soak in and heat through for a couple of minutes. Serve immediately & enjoy!

Nutrition Facts

Servings 5

Serving Size 1/5th recipe

Amount Per Serving
Calories 340kcal

% Daily Value *
Total Fat 6.1g10%
Saturated Fat 1.6g8%
Cholesterol 70mg24%
Sodium 762.9mg32%
Total Carbohydrate 40.4g14%
Dietary Fiber 3.1g13%
Sugars 1.5g
Protein 30.5g61%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

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Please note that my nutrition label is approximate and can have slight rounding. Macros can very depending on brands you use.

Keywords: pasta, chicken, alfredo, gluten free, high protein