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A bowl of creamy fettuccine pasta with golden sautéed chicken and fresh parsley.
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High-Protein Chicken Alfredo

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 520kcal

Ingredients

  • 16 oz Boneless skinless chicken breast, cubed
  • 8 oz High -protein fettuccine pasta
  • 1 cup Low -fat cottage cheese
  • 1/2 cup Plain non-fat Greek yogurt
  • 1/2 cup Grated Parmesan cheese
  • 2 cloves Garlic , minced
  • 1/2 tsp Sal t
  • 1/4 tsp Black pepper
  • 1/2 tsp Garlic powder
  • 1 tbsp Olive oil
  • 1/4 cup Reserved pasta water
  • 1 tbsp Fresh parsley, chopped

Instructions

  • Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
  • Reserve 1/4 cup of the pasta cooking water before draining.
  • In a blender or food processor, combine cottage cheese, Greek yogurt, and Parmesan cheese. Blend until completely smooth.
  • Heat olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, and garlic powder.
  • Sauté chicken for 6-8 minutes until golden brown and cooked through to an internal temperature of 165F.
  • Reduce heat to low. Add minced garlic and sauté for 1 minute until fragrant.
  • Pour the blended sauce into the skillet with the chicken. Stir in the reserved pasta water to reach desired consistency.
  • Add the cooked pasta to the skillet and toss to coat thoroughly. Heat gently for 2 minutes, ensuring the sauce does not boil.
  • Garnish with fresh parsley and serve immediately.