Why make this recipe
High Protein Chicken Alfredo is not just a tasty dish; it’s a great choice for anyone looking to boost their protein intake without sacrificing flavor. This recipe uses lean chicken thighs and cottage cheese to create a creamy sauce that’s both rich and nutritious. It’s perfect for a family dinner or meal prep, allowing you to enjoy a delicious meal that’s packed with protein.
How to make High Protein Chicken Alfredo
Ingredients:
- 1.25 pounds boneless, skinless chicken thighs
- 12 ounces fettuccine
- 16 ounces cottage cheese
- 1.25 cups parmigiano reggiano shredded, divided
- 1/2 cup milk
- 4 cloves garlic, slivered
- 1/4 cup fresh parsley, chopped
- 4 teaspoons olive oil, divided
- 1 teaspoon salt
- 1/2 teaspoon cracked black pepper
Directions:
- Add 2 teaspoons of olive oil to a large skillet over medium-high heat. Season the chicken thighs on both sides with salt and pepper. When the oil is hot and shimmering, add the chicken thighs. Cook for 5-6 minutes on one side until browned, then flip and sear for another 6-8 minutes until fully cooked and the internal temperature reaches 165°F. Remove from the pan and let rest.
- Meanwhile, bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Drain and set aside.
- Transfer the cottage cheese to a blender or food processor. Blend for 3-5 minutes until smooth and creamy.
- In the same skillet used for the chicken, add 2 teaspoons of olive oil over medium heat. Add the slivered garlic and sauté until it becomes fragrant and starts to brown, about 1 minute.
- Pour the blended cottage cheese into the skillet, add 1 cup of Parmesan cheese, and pour in the milk. Turn the heat to low and whisk until the cheese melts and the sauce is smooth, about 2-3 minutes.
- Remove the skillet from heat. Slice the rested chicken thinly and add it to the sauce along with the cooked pasta. Toss everything together to coat evenly.
- Sprinkle with remaining Parmesan cheese, additional cracked black pepper, and chopped parsley. Serve immediately and enjoy a hearty, protein-packed Alfredo.
How to serve High Protein Chicken Alfredo
Serve this delicious High Protein Chicken Alfredo hot, garnished with extra parsley and Parmesan cheese on top. You can pair it with a simple green salad or garlic bread for a complete meal.
How to store High Protein Chicken Alfredo
To store leftover Chicken Alfredo, let it cool completely. Place it in an airtight container and refrigerate. It should be eaten within 3-4 days. You can reheat it gently in the microwave or on the stovetop, adding a splash of milk if it thickens too much.
Tips to make High Protein Chicken Alfredo
- Make sure to cook the chicken thighs until they are fully cooked but not dry. Keeping them juicy enhances the dish.
- Blending the cottage cheese well is key to achieving a smooth sauce. Don’t skip this step.
- Feel free to add vegetables like steamed broccoli or spinach for extra nutrition and color.
Variation (if any)
You can adjust this recipe based on your dietary preferences. For a gluten-free option, use gluten-free pasta. If you want a different flavor, try adding Italian seasoning or a pinch of cayenne pepper for some heat.
FAQs
Can I use chicken breast instead of thighs?
Yes, you can substitute chicken breast for thighs. Just make sure to adjust the cooking time as chicken breasts may cook faster.
Can I use a different type of pasta?
Absolutely! You can use any pasta shape you prefer, like penne or spaghetti.
Is this recipe suitable for meal prep?
Yes! This High Protein Chicken Alfredo is great for meal prep. Just make sure to store the pasta and sauce together to keep it moist when reheating.
