If you love creamy Alfredo pasta but don’t love how heavy it can feel, this Cottage Cheese Alfredo Pasta is going to be your new weeknight favorite.
It has everything you want from a classic Alfredo recipe. Rich, cozy, creamy, and satisfying. But instead of heavy cream, we blend cottage cheese into a silky smooth sauce that coats every bite of pasta beautifully.
The best part? It’s ready in about 30 minutes and adds a serious protein boost. This is one of those feel-good comfort meals that works on a busy Tuesday and still feels special enough for the weekend.
What You’ll Love About Cottage Cheese Alfredo Pasta
- High protein: Thanks to blended cottage cheese
- Creamy and satisfying: The cheese melts to a creamy base without needing heavy cream.
- Quick & Easy: Ready in only 30 minutes.
- Everyday Ingredients: Made with simple pantry ingredients. Nothing fancy needed.
- Add Extra Protein: Easy to customize with chicken, shrimp, or extra veggies
Ingredients for Cottage Cheese Alfredo Pasta
For the Pasta
- Dry pasta: Penne, rigatoni, or fettuccine work beautifully to hold the creamy sauce
- Broccoli florets: Adds color, texture, and a boost of fiber and nutrients
For the Cottage Cheese Alfredo Sauce
- Olive oil: Helps sauté the garlic and adds richness
- Garlic: Brings savory depth and warmth to the sauce
- Cottage cheese: The high-protein base that blends into a silky, creamy sauce
- Freshly grated Parmesan cheese: Adds salty, nutty richness and classic Alfredo flavor
- Reserved pasta water: The secret to a glossy, clingy sauce
- Sea salt: Enhances and balances all the flavors
- Freshly ground black pepper: Adds subtle heat and brightness
Optional for Serving
- Chopped parsley: Adds freshness and color
- Extra Parmesan: For a richer finish and extra flavor
(See printable recipe card for full ingredient amounts)
How to Make Cottage Cheese Alfredo Pasta
- Cook the Pasta and Broccoli: Bring a large pot of well-salted water to a boil. Cook the pasta according to package directions. During the last 2 to 3 minutes of cooking, add the broccoli directly to the same pot. Before draining, reserve about 1½ cups of the pasta water. This starchy water helps create a silky sauce. Drain and set aside.
- Sauté the Garlic: Return the empty pot to medium heat. Add olive oil and minced garlic. Cook for about 30 seconds, just until fragrant. Do not let it brown. This quick step removes the harsh bite of raw garlic and deepens the flavor.
- Blend the Sauce: In a blender, combine the sautéed garlic, cottage cheese, Parmesan, 1 cup of reserved pasta water, salt, and pepper. Blend until completely smooth and creamy. The sauce should look glossy and pourable. If needed, add a little more pasta water to thin.
- Bring It Together: Return the pasta and broccoli to the pot. Pour the sauce over everything and toss gently over low heat until fully coated. Add more pasta water, a splash at a time, until the sauce reaches your desired consistency.
- Serve: Taste and adjust seasoning. Finish with extra Parmesan, freshly cracked black pepper, and chopped parsley. Serve warm and enjoy immediately.
Tips & Variations
- Add a protein boost: Add grilled chicken, shrimp, or rotisserie chicken for even more protein
- Make it Gluten-free: Swap our the regular pasta for your favorite gluten-free pasta
- Kick up the heat: Stir in red pepper flakes for a little heat
- Swap the veggies: Swap broccoli for spinach, peas, or roasted mushrooms
- Use the block: Use freshly grated Parmesan for the best flavor and texture
- Leftover tip: If reheating leftovers, add a splash of water or milk to loosen the sauce
Cottage Cheese Alfredo Pasta
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Total Time: 30 Minutes
- Yield: 6 Servings
Description
This Cottage Cheese Alfredo Pasta is a lighter, high-protein twist on classic Alfredo. Blended cottage cheese creates a silky, creamy sauce without heavy cream, while broccoli adds color and texture. Ready in just 30 minutes, it’s an easy weeknight comfort meal that feels indulgent but is secretly nourishing.
Ingredients
- 16 ounces dry pasta such as penne, rigatoni or fettuccine
- 3 cups broccoli florets
- 1 1/2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 1/3 cups cottage cheese
- 2/3 cup freshly grated Parmesan cheese, plus more for serving
- 1 to 1 1/4 cups reserved pasta water
- Salt and freshly ground black pepper
- Chopped parsley, optional
Instructions
1. Cook the pasta and broccoli: Bring a large pot of well-salted water to a boil. Add the pasta and cook according to package directions. During the last 2 to 3 minutes of cooking, add the broccoli to the same pot. Before draining, reserve 1½ cups of the pasta water. Drain and set aside.
2. Sauté the garlic: Return the empty pot to medium heat. Add the olive oil, then the minced garlic. Cook for about 30 seconds, just until fragrant but not browned.
3. Blend the sauce: In a blender, combine the sautéed garlic, cottage cheese, Parmesan, 1 cup of the reserved pasta water, salt and pepper. Blend until completely smooth and creamy. The mixture should look glossy and pourable.
4. Combine: Return the pasta and broccoli to the pot. Pour in the blended sauce and toss gently over low heat until evenly coated. Add additional pasta water a splash at a time if needed to loosen the sauce and help it cling.
5. Serve: Taste and adjust seasoning. Finish with extra Parmesan, freshly cracked black pepper and chopped parsley if desired. Serve immediately.
Notes
- This pasta is best enjoyed warm, when the sauce is at its silkiest.
- Add grilled chicken, shrimp or rotisserie chicken for an extra protein boost.
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