Ingredients
Scale
4 teaspoons olive oil (divided)
1.25 pounds boneless, skinless chicken thighs
1 teaspoon salt
1/2 teaspoon cracked black pepper
12 ounces fettuccine
16 ounces cottage cheese (blended until smooth)
4 cloves garlic (slivered)
1.25 cups parmigiano reggiano (shredded, divided)
1/2 cup milk
1/4 cup fresh parsley (chopped)
Instructions
- Add 2 teaspoons olive oil to a large skillet over medium-high heat. Season chicken with salt and pepper. Cook for 5-6 minutes on one side, then flip and cook for 6-8 minutes until the internal temperature reaches 165F.
- Boil the fettuccine in a large pot of salted water according to the package instructions.
- Transfer cooked chicken to a cutting board and let it rest for 10 minutes before thinly slicing.
- Place cottage cheese in a blender or food processor and blend for 3-5 minutes until completely smooth and creamy.
- In the same skillet used for the chicken, add the remaining 2 teaspoons of olive oil and garlic. Sauté until lightly browned.
- Pour in the blended cottage cheese, 1 cup of parmesan, and milk. Whisk on low heat until the cheese melts and the sauce is smooth.
- Remove from heat and toss in the cooked pasta and sliced chicken. Garnish with remaining parmesan, pepper, and parsley.
Notes
- For extra fiber, use whole grain or chickpea fettuccine.
- Do not boil the sauce once the cottage cheese is added to prevent curdling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: High Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 526 kcal
- Sugar: 4 g
- Sodium: 1065 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 43 g
- Cholesterol: 115 mg