This zippy and lightened up buffalo chicken alfredo pasta tastes as creamy and flavorful as the heavier version, thanks to the addition of blended cottage cheese. There's no butter or cream necessary in this better-for-you comfort food dish.
Course Main Dish
Keyword buffalo chicken alfredo
Prep Time 10minutes
Cook Time 35minutes
Total Time 45minutes
1-2cooked boneless skinless chicken breasts,cut into small pieces
1cupmilk(I use 1% or 2%)
1/2cupcottage cheese(I use 4%)
1/2cupfreshly-grated Parmesan cheeseor Pecorino Romano
2-4clovesgarlic,minced (use however many you like)
Salt and pepper,to taste
2tbspbuffalo sauce,such as Frank's Red Hot Wings
If you already have cooked chicken breasts, chop into bite-sized pieces and set aside for now. Skip down to the sauce section.
Otherwise cook your chicken in your preferred manner (oven, air fryer, skillet, grill, etc.) To bake chicken, heat the oven to 425°F. Place chicken breasts a few inches apart from one another on a baking sheet and brush both sides of the chicken with olive oil. Season both sides with creole or cajun seasoning (or whatever you like).
Bake for 18-25 minutes, or until the center of the thickest part registers 165°F and no pink remains. There's a range here because chicken breasts vary greatly in size and there's not one set time as to when they're cooked. I highly recommend using an instant-read thermometer. Let cooked chicken breasts cool before slicing.
Add milk, cottage cheese, Parmesan or Pecorino Romano cheese, cornstarch, minced garlic, salt, and pepper to a food processor and process until smooth.
Pour sauce into a small to medium saucepan set over medium-low heat. Whisk in buffalo sauce and dried basil until evenly combined. Heat, stirring occasionally, for 10-15 minutes or until the sauce has thickened to your liking.
While sauce is heating, add 6 cups of water to a large pot and place over high heat until boiling. Salt the water generously and then add the fettuccine. Cook the pasta according to package directions until al dente, about 11-12 minutes, stirring occasionally so the fettuccine doesn't stick together.
Drain pasta and add it to the pot with the alfredo sauce. Add the cooked, sliced chicken and toss to coat the pasta and chicken with the sauce. Serve immediately, garnishing with extra grated cheese, fresh parsley, etc.
I love garlic and use four cloves here. Use less if you're not huge fans, keeping in mind this recipe yields about 4 servings.