This high-protein cottage cheese alfredo is creamy and comforting, with no heavy cream anywhere in sight. It's the best way to turn a tub of cottage cheese into dinner in 20 minutes!
For a tomato version, try my High Protein Cottage Cheese Pasta Sauce next!
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I will preface this by saying that whoever promises you that cottage cheese alfredo can be as creamy as regular alfredo is lying. It won't be the same, but it can be close.
With this recipe, you get as little splitting as possible. I tested it loads of times, and while you'll get to a point where you feel like that's it- this has split- don't worry. Things will turn around, and I'll explain why.
When the cottage cheese sauce touches the pan, it will look split for a while. With the pan off heat, continue to mix, mix, mix, and it will eventually turn into something creamy thanks to the cornstarch and the starch in the pasta water.
Why you'll love this cottage cheese alfredo
- Real protein and not a drop of heavy cream
- One blender and about 20 minutes start to finish
- The end result is creamy and extremely tasty!
What you'll need
- High-protein pasta - Use any shape you like. I opted for the high-protein version from Rummo, but the ones from Barilla or Garofalo are also great.
- Cottage cheese - full-fat, small-curd and brought to room temperature. Don't use a low-fat version because it's guaranteed to split badly.
- Parmesan - freshly grated. It melts so much better than the pre-shredded stuff, and it's what makes this dish taste like actual alfredo.
- Whole milk - loosens the sauce to a pourable cream.
- Cornstarch - the whole reason the sauce comes back from looking split. One teaspoon, blended right in.
- Butter - for softening the garlic before the sauce goes in.
- Garlic - finely grated or minced so it melts nicely into the sauce.
- Seasonings - salt, black pepper and a little freshly grated nutmeg for extra flavor.
Pro tip
When the sauce hits the pan and looks split, take it off the heat and keep stirring instead of turning the burner up.
How to make cottage cheese alfredo
This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.
Blend the cottage cheese, Parmesan, milk, cornstarch, nutmeg, salt and pepper until completely smooth, scraping down and blending again so there isn't a curd left.
Cook the high-protein pasta in well-salted water to al dente, and save a mugful of pasta water before you drain it.
Soften the garlic in butter over low heat until just fragrant, then take the pan off the heat and pour in the blended sauce.
Keep stirring off the heat while it looks split, then add the pasta and a splash of pasta water and stir until it turns glossy and creamy. Loosen with more pasta water as needed.
Substitutions and variations
- This is really easy to turn into a full meal by folding in cooked chicken or shrimp.
- Add a teaspoon of Cajun seasoning to the blender to turn this into a high protein Cajun alfredo.
- If you're not a fan of cottage cheese, my Mascarpone Pasta Sauce gives you a super silky sauce but without the protein hit.
Recipe tips and notes
- It's EXTREMELY important for the cottage cheese to be at room temperature!
- Blend the sauce longer than feels necessary, then scrape the sides and blend again. Any curds you leave behind may make the sauce grainy.
- Save more pasta water than you think you'll need. The sauce thickens as it sits so you may end up needing more.
What to serve with cottage cheese alfredo
- Grilled or roasted chicken to turn it into a full protein-packed plate
- Warm garlic bread if you want a more indulgent meal
- My Garlic Parmesan Green Beans for an easy green side
Leftovers and storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stovetop or in short microwave bursts with a splash of milk to loosen it back to creamy.
- I don't recommend freezing this one.
More easy pasta recipes you'll love
If you've tried this high protein cottage cheese alfredo recipe, please rate it and leave a comment below! I'd love to hear how it turned out.
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High Protein Cottage Cheese Alfredo
Ingredients
- 12 ounces (340 g) high-protein pasta
- 1.5 cups (320 g) full-fat small-curd cottage cheese, brought to room temperature
- ¾ cup (75 g) freshly grated Parmesan, plus extra to finish
- ½ cup (125 ml) whole milk, plus more to loosen
- 1 teaspoon cornstarch
- ¼ teaspoon freshly grated nutmeg
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper
- 1 tablespoon butter
- 2 cloves garlic, finely grated or minced
Instructions
- Add the cottage cheese, Parmesan, milk, cornstarch, nutmeg, salt and pepper to a blender and blend until completely smooth. Scrape down the sides and blend again so there are no curds left.1.5 cups full-fat small-curd cottage cheese¾ cup freshly grated Parmesan½ cup whole milk1 teaspoon cornstarch¼ teaspoon freshly grated nutmeg½ teaspoon salt¼ teaspoon black pepper
- Cook the pasta in a large pot of well-salted water until al dente. Reserve about 1 cup of pasta water, then drain.12 ounces high-protein pasta
- Melt the butter in a large skillet over low heat. Add the garlic and cook for 30 to 60 seconds until fragrant, without letting it brown.1 tablespoon butter2 cloves garlic
- Take the skillet off the heat and pour in the blended cottage cheese mixture. It will look split at first. Keep stirring off the heat and it will start to come together.
- Add the drained pasta and a splash of pasta water. Stir well until the sauce turns creamy and coats the pasta, adding more pasta water a little at a time as needed.
- Taste and adjust the salt. Finish with extra Parmesan and serve immediately.
Notes
- It's EXTREMELY important for the cottage cheese to be at room temperature!
- Don't be alarmed when the sauce looks split as it goes into the pan, that's the normal middle stage.
- Keep the pan off the heat, keep stirring, and the cornstarch and pasta water bring it back to creamy.
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
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