Ingredients
Scale
- 1 lb Chicken breast, thinly sliced or butterflied
- 8 oz Pasta (fettuccine, penne, or protein pasta)
- 2 cups Low-fat cottage cheese (2% or 4% works best)
- 1/2 cup Grated Parmesan cheese
- 2 cloves Garlic, minced
- 1/2 cup Reserved pasta water
- 1 tsp Italian seasoning
- 1/2 tsp Garlic powder
- Salt and black pepper to taste
- Fresh parsley for garnish
- 1 tbsp Olive oil
Instructions
- Bring a large pot of salted water to a boil. Cook your pasta according to the package instructions until it reaches al dente texture. Before draining, carefully scoop out about 1 cup of pasta water and set it aside. While the pasta cooks, season the chicken breasts with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat. Grill the chicken for 5-7 minutes per side until fully cooked through. Remove the chicken from the pan, let it rest for a few minutes, then slice it into strips.
- While the chicken is resting, place the cottage cheese, grated Parmesan, minced garlic, and Italian seasoning into a high-speed blender or food processor. Blend on high until the mixture is completely smooth and no curds remain. If the mixture is too thick to blend, add a tablespoon of the reserved pasta water to help it move. The goal is a velvety, liquid consistency.
- Wipe out the skillet used for the chicken and turn the heat to low. Pour the blended cottage cheese mixture into the skillet. Add the cooked pasta and sliced chicken. Gently toss everything together, adding the reserved pasta water one tablespoon at a time until the sauce reaches your desired silkiness. Be careful not to boil the sauce, as high heat can cause the cottage cheese to grain. Once heated through and well-coated, garnish with fresh parsley and extra Parmesan. Serve immediately.
- Cook Time: 35 minutes