Description
This Lightened Up Buffalo Chicken Alfredo Pasta is a creamy, zesty, and healthier twist on the classic dish. Using blended cottage cheese instead of heavy cream or butter creates a rich and flavorful sauce without the extra fat, making it a better-for-you comfort food option. Tender chicken breasts, perfectly cooked pasta, and a spicy buffalo kick come together in this satisfying American main dish.
Ingredients
Chicken
- 1-2 cooked boneless skinless chicken breasts, cut into small pieces
Sauce
- 1 cup milk
- ½ cup cottage cheese
- ½ cup freshly grated Parmesan cheese or Pecorino Romano
- 1 Tablespoon cornstarch
- 2-4 cloves garlic, minced
- Salt and pepper to taste
- 2 Tablespoons buffalo sauce (such as Frank’s Red Hot Wings)
- ½ teaspoon dried basil
Pasta
- 8 ounces uncooked fettuccine or pasta of your choice
Optional for baking chicken
- Olive oil, for brushing
- Creole, Cajun, or all-purpose seasoning, to taste
Instructions
- Prepare the Chicken: If you have pre-cooked chicken breasts, cut them into bite-sized pieces and set aside. If cooking fresh chicken, preheat the oven to 425°F. Brush chicken breasts with olive oil and season with creole, cajun, or your preferred seasoning. Bake on a baking sheet for 18-25 minutes until the internal temperature reaches 165°F. Allow to cool, then slice into bite-sized pieces.
- Make the Sauce: In a food processor, combine milk, cottage cheese, grated Parmesan or Pecorino Romano cheese, cornstarch, minced garlic, salt, and pepper. Process until smooth, scraping the sides as needed. Pour the sauce into a medium saucepan over medium-low heat. Whisk in buffalo sauce and dried basil, stirring occasionally. Heat for 10-15 minutes until the sauce thickens to your desired consistency.
- Cook the Pasta: Bring 6 cups of salted water to a boil in a large pot. Add the fettuccine and cook according to package instructions (about 11-12 minutes) until al dente, stirring occasionally to prevent sticking. Drain the pasta once cooked.
- Combine and Serve: Return the drained pasta to the pot. Pour the buffalo alfredo sauce over the pasta and add the cooked chicken pieces. Toss everything together until well coated. Serve immediately, garnished with extra grated cheese, fresh parsley, or your favorite toppings.
Notes
- Use a food processor to achieve a smooth, creamy sauce from the cottage cheese mixture.
- Adjust the amount of buffalo sauce to control the spice level.
- For best results, use freshly grated Parmesan or Pecorino Romano cheese.
- Using an instant-read thermometer ensures the chicken is cooked safely and perfectly.
- This recipe can be made with any pasta shape you prefer.
- Leftovers can be refrigerated and reheated gently on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
