Cottage Cheese Chicken Alfredo

High protein cottage cheese alfredo sauce with rigatoni, green peas, Italian seasoned ground chicken, and a crunchy breadcrumb topping.

Course Main Course

Cuisine American, Italian

Keyword cottage cheese alfredo sauce, cottage cheese chicken alfredo, cottage cheese pasta, ground chicken pasta, high protein pasta

Prep Time 5

Cook Time 25

Total Time 30

Servings Servings

Calories 405kcal

Author Mason Woodruff

Bring a large pot of salted water to a boil for the pasta. Cook the pasta just shy of al dente according to the time on its packaging, likely about 10 minutes.
Blend the cottage cheese and Alfredo sauce together until smooth. Set aside.
Heat the olive oil in a nonstick pan over medium heat. Add the breadcrumbs and stir to coat in the oil. Cook for 1-2 minutes, stirring frequently, until golden brown. Transfer to a bowl with the parsley and lemon zest. Stir together and set aside.
In the same pan, add the ground chicken and cook on one side for 2-3 minutes until golden brown before breaking apart and fully cooking. Add the Italian seasoning, frozen peas, and water to the pan. Cook until the peas are bright green and heated through, another 2-3 minutes. Turn off the heat.
Once the pasta is cooked, reserve about 1 cup of the pasta water before draining the rest. Add the blended sauce and chicken mixture to the cooked pasta. Use the pasta water to help bring everything together as you stir.
Garnish with the crispy breadcrumb topping and freshly grated parmesan, black pepper, and lemon juice.