Grilled Chicken Alfredo Pasta

Ingredients Checklist (Tap as You Prep)

• 12 oz high-protein chickpea/lentil pasta, potato gnocchi, or al dente pasta for Grilled Chicken Alfredo Pasta
• 1 lb cubed chicken breast, Italian turkey sausage, or jumbo shrimp
• ¾ cup blended full-fat cottage cheese + ½ cup freshly grated Parmigiano-Reggiano
• 2 tablespoons extra-virgin olive oil + 1 tablespoon grass-fed butter
• 5 cloves fresh garlic, finely minced + ½ teaspoon crushed red pepper flakes
• 1 cup baby spinach, broccoli florets, or sun-dried tomatoes
• ¾ cup reserved starchy pasta cooking water or rich bone broth
• ⅓ cup fresh torn basil leaves + ¾ teaspoon kosher salt & cracked black pepper

Step-by-Step Cooking Instructions

1. Boil Pasta Al Dente & Reserve Water: Cook the pasta for Grilled Chicken Alfredo Pasta in generously salted boiling water until 1 minute shy of al dente, reserving ¾ cup of the starchy cooking water before draining.
2. Sear the Protein Golden: In a wide 12-inch skillet over medium-high heat, sear the seasoned protein in olive oil for 4–5 minutes until golden brown.
3. Sauté Garlic & Aromatics: Add the butter, minced garlic, and chili flakes to the skillet, cooking 60 seconds until fragrant.
4. Emulsify the High-Protein Velvet Sauce: Lower the heat and whisk in the reserved pasta water, blended cottage cheese, and Parmigiano-Reggiano until a glossy sauce coats the back of a spoon.
5. Toss & Finish with Fresh Herbs: Fold in the hot pasta and greens, tossing vigorously over low heat for 90 seconds so the starch binds the sauce, and top with fresh basil.