This Cottage Cheese Alfredo is made with 10 ingredients, ready in 15 minutes, and packs 24 grams of protein with no heavy cream. Indulge in creamy, cheesy comfort!
If you prefer pasta recipes with tomato sauce then this cottage cheese pasta is for you.
I’ve made healthy alfredo sauce with Greek yogurt and healthy chicken alfredo with a milk based sauce that’s similar to my Instant Pot chicken alfredo, but this cottage cheese alfredo is next level because protein packed comfort food never tasted this good!
I’ve finally perfected the recipe so the sauce doesn’t separate, and even use it to make cottage cheese mac and cheese! It stays smooth and velvety just like traditional alfredo but without the guilt.
Why You’ll Love This Recipe
- Quick meal: One of the best cottage cheese recipes that doubles as an easy 15 minute meal.
- High in protein: Cottage cheese boosts each serving to 24 grams of protein without any meat.
- Customizable: Use your favorite pasta, gluten-free pasta, or veggie noodles and top it off with chicken or shrimp.
- Rich texture: This cottage cheese alfredo sauce has that creamy indulgence everyone loves but with a nutritious upgrade!
Ingredients for Cottage Cheese Alfredo
You’ll need just 10 kitchen staples to turn this restaurant favorite into a protein-packed healthy dinner right at home.
- Pasta: I used fettuccine just like the restaurants do because its wide, flat shape holds the creamy sauce perfectly. You can also use other pastas like linguine, penne, or farfalle.
- Whole milk: I like using whole milk because the higher fat content makes the sauce creamier, and alfredo is always better that way! You can use 2% or 1% milk, but it just won’t be as rich and creamy.
- Cottage cheese: Feel free to use any fat percentage of cottage cheese you like but just like with milk, the higher the fat, the creamier the sauce. I used 2% cottage cheese.
- Parmesan cheese: Make sure to use freshly grated Parmesan for the best results.
- Butter: Traditional alfredo sauce is packed with butter but I stick to just 2 tablespoons of salted butter to bring the sauce together and add richness. It also cuts down on fat and calories while still keeping that creamy texture and delicious flavor we all love!
- Cornstarch: You need a starch to thicken the sauce. I used cornstarch, but you can substitute it with arrowroot powder.
- Garlic: Fresh garlic always brings the most flavor, especially in pasta dishes.
- Herbs and spices: All you need is salt and pepper for the sauce, and I always garnish with fresh parsley.
How to Make Cottage Cheese Alfredo
This cottage cheese alfredo recipe is super easy to make and ready in just 15 minutes!
- Cook pasta: Boil a large pot of water, add a pinch of salt, and then the fettuccine. Cook according to package instructions or until al dente, most noodles take 8-10 minutes.
- Blend sauce ingredients: Meanwhile, add milk, cottage cheese, Parmesan, butter, garlic, cornstarch, salt and pepper to a blender and process until smooth.
- Thicken the sauce: Pour the mixture into a large non-stick skillet and cook it on low-medium heat. Keep stirring until it starts bubbling and thickens into a sauce, it should take about 5 minutes. Just don’t let it overcook!
- Combine and simmer: Drain the fettuccine and add it to the skillet. Using tongs, gently stir to coat the noodles, then let it simmer for about 1-2 minutes. Give it another stir.
Tips for Best Results
Alfredo with cottage cheese will wow your taste buds with these top tips.
- Use non-stick skillet for the sauce: So cheese doesn’t stick to the bottom, like it would in a stainless steel pot.
- Don’t use non-fat dairy: It tends to separate, tastes bland, and doesn’t yield creamy results. I would only go as low as 1% for both milk and cottage cheese.
- Don’t overcook the sauce: You want to cook it just until it resembles sauce so it doesn’t separate.
- Cook low and slow: Cream sauces curdle when cooked on medium-high heat. Keep it on low-medium, stir, and be patient. Trust me, it still only takes 15 minutes from start to finish!
- Follow the recipe: Cottage cheese tends to separate when heated, so all ingredients and their amounts have been tested for foolproof results. For example, don’t skip the butter, it helps pull the sauce together.
Variations
- Lower in carbs: Swap regular pasta for spaghetti squash noodles for an even healthier alfredo that’s low in carbs and high in protein.
- Higher in protein: Use high protein pasta and high protein milk. You can also add less pasta so there is more protein and less carbs in the dish, then add chicken and pre-cook it like I do in healthy chicken alfredo.
- Different pasta: Regular, whole wheat, or gluten-free pasta all work great for this recipe. Just remember to adjust the cooking time, gluten-free noodles take less time to cook.
- Add vegetables: Quickly saute some broccoli, asparagus, green beans, or mushrooms, set aside, then add back into the skillet with the fettuccine. You can also stir in some spinach or frozen peas with the noodles towards the end.
What to Serve Alfredo with?
For a fast, simple, and delicious lunch or dinner you can totally enjoy this cottage cheese alfredo pasta just as it is. It’s so good, I promise you won’t feel like you’re missing a thing!
But if you want to add a little extra, go for it. A slice of garlic bread, a fresh salad, some veggies, or even a side of meat would be perfect.
- Meat options: Shrimp, grilled salmon, or baked chicken with a dollop of basil pesto for added flavor.
- Veggie options: Roasted asparagus, crispy brussels sprouts, broccoli, or roasted butternut squash are all winners.
- Salad options: Whip up a Caesar salad, a light caprese, Greek salad or my personal favorite strawberry spinach salad for a touch of sweetness.
How to Store and Reheat
Store: Refrigerate your leftover pasta covered for 2-3 days.
Freeze: I never freeze pasta because in my experience it doesn’t hold up well in the freezer.
Reheat: Only reheat in the microwave as it helps prevent the sauce from separating, which will happen if it’s reheated on the stovetop.
FAQs
You can. Make sure it’s unsweetened milk and keep in mind the dish will have less protein.
I haven’t tested this recipe with anything else, and honestly can’t think of any substitutions. After blending the cottage cheese until smooth you won’t even notice it.
I don’t recommend it because when reheating the sauce it might separate. This is one of those dishes you enjoy fresh.
More Healthy Pasta Recipes to Try
Cottage Cheese Alfredo
Equipment
Ingredients
- 10 ounces fettuccine noodles
- 1 cup whole milk 2% or 1% will be less creamy
- 1 cup cottage cheese I used 2%
- 1/2 cup Parmesan cheese grated
- 2 tablespoons butter salted
- 1 garlic clove
- 1 1/2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons parsley finely chopped
Instructions
- Bring large pot with water to a boil, then add a pinch of salt and fettuccine. Cook as per package instructions or until al dente, about 8-10 minutes.
- Meanwhile, in a high speed blender, add milk, cottage cheese, Parmesan cheese, butter, garlic, cornstarch, salt and pepper. Process until smooth.
- Pour mixture into large non-stick skillet and cook on low-medium heat just until bubbling and thickened into a sauce, stirring constantly. Takes about 5 minutes. Do not overcook.
- Drain fettuccine and add to the skillet. Using tongs, stir gently to coat and let simmer for 1-2 minutes. Stir again.
- Serve hot garnished with parsley, if desired.
Notes
- Store: Refrigerate pasta covered for up to 2-3 days.
- Freeze: Do not freeze pasta as pasta generally does not freeze well.
