As a new mom who’s prioritizing protein, I make this cottage cheese alfredo when I’m craving creamy, cozy pasta but don’t want to commit to a super heavy meal. It’s rich and silky thanks to blended cottage cheese and milk, with just enough Parmesan to indulge without needing a post-dinner nap. I’ve tested this sauce every way you can imagine, and this version is smooth, balanced, and shockingly quick to pull off on a weeknight.
This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
I’m obsessed with this 15 minute, high protein alfredo sauce!
I know cottage cheese is all the rage right now, but the first time I made this cottage cheese alfredo, it was pure kitchen improvisation! I was craving fettuccine alfredo but didn’t have heavy cream, and all I had in the fridge was a half-empty container of cottage cheese from another recipe. A quick blend with milk, some Parmesan, and a little seasoning, and I had a sauce that tasted rich without feeling overwhelming. It’s been in my rotation ever since, especially when I want a pasta night that doesn’t weigh me down.
What makes this version better is the balance. The cottage cheese gets blended ultra-smooth so you lose the graininess, the cornstarch stabilizes the sauce so it doesn’t break, and a quick simmer brings it all together without boiling. Plus, you can tweak it—more garlic, different cheeses, a little butter stirred in at the end—depending on your craving. It’s weeknight pasta that still feels like a treat.
Craving more pasta night inspiration? Try out my sun-dried tomato pasta, lemon ricotta pasta, and spicy Alfredo—easy, flavorful favorites you’ll want on repeat!
Ingredients and why they matter
This cottage cheese alfredo sauce uses fettuccine, whole milk, cottage cheese, and Parmesan to create a creamy, protein-packed sauce without heavy cream. The cottage cheese melts smoothly into the pasta, while the milk and Parmesan add richness and classic Alfredo flavor.
Full ingredient list and detailed instructions in the recipe card.
Notes & Variations
- Use fettuccine or tagliatelle for a classic Alfredo experience. Their wide, flat shape best holds onto the creamy sauce. Penne or rigatoni also work well for a more casual dish.
- Cottage cheese: When blended properly, it gives you creamy richness without the heaviness of cream. Whole milk (or full fat) + small curd cottage cheese works best.
- Whole milk: Adds body and smoothness. Skim milk makes the sauce too thin, in my opinion!
- Parmesan cheese: Salty, nutty, and adds real alfredo flavor. Use fresh grated parmesan, not pre-shredded.
- Cornstarch: Helps thicken and stabilize the sauce so it’s silky, not watery.
- Garlic powder: Adds flavor without needing to sauté fresh garlic.
- Dried basil and oregano: Build background flavor quickly without needing a long simmer.
- Add-ins: To make this pasta dish even heartier, you can add mushrooms, spinach, or even a quick microwaved broccoli.
TIPS & TRICKS
Shruthi’s top tips
- Blend until absolutely smooth. Scrape down the sides of your blender—grainy sauce = under-blended cottage cheese. Use a high-powered blender if you have one. It makes a difference in texture.
- Simmer, don’t boil the sauce—high heat can cause cottage cheese to split. No one wants that!
- Reserve pasta water to loosen the sauce if it gets too thick.
- Add Parmesan to the blender, rather than stirring it into the hot sauce later.
- Stir constantly once the sauce hits the pan to keep it smooth.
- Taste and adjust the salt—cottage cheese brands vary in saltiness.
- Add a tablespoon of butter at the end if you want a slightly richer finish.
- Toss the pasta directly in the sauce while it’s still warm—it clings better that way.
How to make cottage cheese alfredo
- In a blender or food processor, combine whole milk, cottage cheese, cornstarch, salt, black pepper, garlic powder, and Parmesan.
- Blend until completely smooth, scraping down the sides as needed.
- Pour the blended sauce into a small saucepan over medium-low heat. Stir in dried basil and dried oregano.
- Simmer, stirring frequently, until the sauce is heated through and begins to thicken, about 3–5 minutes.
- Add creamy alfredo sauce to cooked pasta, tossing with tongs to coat evenly.
- Let the pasta simmer in the sauce for 2 minutes, allowing it to absorb flavor. Garnish with fresh parsley and extra Parmesan!
How to serve high-protein Alfredo
This cottage cheese alfredo is creamy, hearty, and comforting—perfect for pasta night with the whole family! Serve it hot, straight from the stove, tossed with freshly cooked fettuccine. Pair it with a side of garlic bread, roasted vegetable salad, or a simple garlic kale salad for a complete meal!
Storage and reheating suggestions
Store leftovers in an airtight container and refrigerate for up to 3 days. Reheat it gently on the stove or in the microwave for 1-2 minutes. Add a splash of milk to loosen it up and restore the creaminess. I do not recommend freezing this pasta.
More cottage cheese recipes
Obsessed with putting cottage cheese on everything? Same here! Check out some of my all-time favorite cottage cheese recipes:
Cottage Cheese Bread
Cottage Cheese Eggs
Cottage Cheese Ice Cream
Cottage Cheese Egg Bake
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Cottage Cheese Alfredo
Equipment
- 1 Blender or food processor
Ingredients
- 16 oz pasta, fettucine
- 1½ cups whole milk, see notes
- 1 cup cottage cheese , whole milksee notes
- 1½ tablespoon cornstarch
- ½ teaspoon salt, adjust to taste
- ¼ teaspoon black pepper, adjust to taste
- ½ teaspoon garlic powder
- 1 cup parmesan, substitute pecorino, extra for garnish
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente, following package directions. Reserve ½ to 1 cup of pasta water, then drain and set aside.
- In a blender or food processor, combine milk, cottage cheese, cornstarch, salt, pepper, garlic powder, and Parmesan. Blend until completely smooth, scraping down sides as needed.
- Pour the blended sauce into a medium saucepan over medium-low heat. Stir in dried basil and oregano. Simmer, stirring frequently, until thickened slightly, about 3–5 minutes. Don’t let it boil.
- Add cooked pasta to the sauce and toss until evenly coated. Simmer together for 1–2 minutes. If needed, add reserved pasta water a tablespoon at a time to loosen the sauce.
- Divide pasta, garnish with fresh parsley and extra Parmesan.
Notes
- Use fettuccine, tagliatelle, or any wide pasta that holds creamy sauces well.
- For a richer finish, stir in a tablespoon of butter after the sauce thickens.
- Blend thoroughly — a high-speed blender gives the smoothest results, especially with cottage cheese.
- Skip pre-grated cheese and grate parmesan fresh if possible, for the best melt and texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
