Creamy Cottage Cheese Chicken Alfredo Recipe

Ingredients

• 2 pieces Chicken Breast (boneless, skinless; butterflied)
• 1 tsp Salt (to taste)
• 1 tsp Black Pepper (freshly ground)
• 2 tbsp Olive Oil (for searing chicken)
• 1 cup Cottage Cheese (low‑fat, blended)
• 0.25 cup Parmesan Cheese (freshly grated)
• 1 tbsp Corn Starch (for thickening the sauce)
• 0.5 cup Milk (whole or 2% milk)
• 1 cup Frozen Onions (diced)
• 1 tsp Italian Seasoning (dried blend)
• 2 pieces Garlic Cloves (minced)
• 1 tbsp Olive Oil (for sautéing onions and garlic)

Instructions

1. Prepare the chicken

   Pat the chicken breasts dry with a paper towel, butterfly each breast by slicing horizontally, then season both sides with salt and pepper.

   Time: PT5M

2. Sear the chicken

   Heat the skillet over medium‑high heat, add 2 tbsp olive oil, and place the chicken pieces in the pan. Cook about 4 minutes per side until golden.

   Time: PT8M

3. Blend the sauce

   While the chicken cooks, combine cottage cheese, grated Parmesan, a pinch of salt and pepper, 1 tbsp corn starch, and ½ cup milk in the blender. Blend until completely smooth.

   Time: PT3M

4. Sauté onions and garlic

   Remove the cooked chicken and set aside. Add 1 tbsp olive oil to the same skillet, sauté the frozen onions until golden, then stir in the Italian seasoning. Add the minced garlic and sauté 30‑60 seconds until fragrant.

   Time: PT5M

5. Combine sauce and chicken

   Pour the blended cottage cheese mixture into the skillet, stir over medium heat until it begins to thicken. Return the chicken to the pan, coat with sauce, reduce heat to low, and simmer 5‑10 minutes until the sauce is glossy and the chicken reaches an internal temperature of 165°F.

   Time: PT8M

6. Plate and serve

   Transfer the chicken breasts to plates, spoon the creamy sauce over them, and garnish with extra Parmesan if desired.

   Time: PT2M

Nutrition Facts

Calories

440

Protein

35 g

Carbohydrates

10 g

Fat

20 g

Fiber

1 g