Garlic Parmesan Pasta With Chicken

A side view of a large pot of parmesan chicken pasta.

5 from 1 vote

Garlic Parmesan Pasta With Chicken

This garlic parmesan pasta with chicken is a lightened up version of a traditional chicken alfredo. The sauce has a secret ingredient - cottage cheese! You'd never know and it adds creaminess and an additional boost of protein.

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: Italian

Servings:

Calories: 470kcal

Author: Olivia & Annie

Ingredients

For the chicken

1 ½ lbs boneless skinless chicken breasts
2 teaspoons olive oil
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon garlic powder
¾ teaspoon kosher salt
1 teaspoon brown sugar or coconut sugar

For the pasta

1 cup cottage cheese
1 cup milk (regular milk or unsweetened almond milk)
1 teaspoon garlic powder
¾ teaspoon kosher salt
¼ teaspoon black pepper
1 tablespoon cornstarch or arrowroot powder
¾ cup freshly grated parmesan cheese (pre-shredded parmesan doesn't melt as well and can change the texture of the sauce)
12 oz uncooked pasta

Instructions

Start by preparing the chicken. Butterfly each chicken breast (slice in half so the chicken breast is half of the original thickness). Add the chicken to a bowl and drizzle the olive oil over. Measure out the spices in a small bowl and blend them together before pouring them over the chicken breast. Mix until each piece of chicken is evenly coated in seasoning.
You can either grill or bake the chicken. (Our favorite is the grill option!)
For baking: Line a baking dish with parchment paper and place the chicken breasts in a single layer. Preheat the oven to 400 degrees. Bake the chicken for 15-20 minutes until the thickest portion reaches 165 degrees.
For grilling: Preheat the grill on medium heat for 5 minutes. Place chicken breasts in an even layer on the grill. Close the lid of the grill to retain heat and allow the chicken to cook evenly. After 3 minutes, flip each piece of chicken and close the lid of the grill again. Allow the chicken to cook on the second side for 3-4 more minutes, or until the internal temperature of the chicken reaches 165 degrees. Let the chicken rest for 5 minutes before serving.
While the chicken cooks, start on the pasta and sauce. Add water to a large pot and place it on the stove. Add a generous amount of salt to the water and bring the water to a boil. Once the water is boiling, cook the pasta al dente according to package directions and drain when cooked.
While the pasta cooks, add the cottage cheese, milk, garlic powder, salt, black pepper, and cornstarch to a blender. Blend the mixture for 30 seconds until it's completely smooth. Place a large skillet on the stove over medium-low heat. Add the sauce to the pan with the parmesan and heat it gently, stirring constantly, until it starts to simmer and thickens to your liking.
Once the chicken, pasta, and sauce are all ready, add the cooked pasta to the saucepan with the garlic parmesan sauce. Stir to coat all the noodles evenly. Serve hot with the chicken on top and more parmesan, if desired.

Notes

This recipe is not dairy-free or vegan. This recipe can be made gluten-free with the use of gluten-free noodles. For a vegetarian option, leave the chicken off.

Nutrition