Creamy Cottage Cheese Chicken Alfredo Prep

Serves 4 · 12 min prep · 20 min cook

Ingredients

• 1.25 lb boneless skinless chicken breasts
• 1.5 cups low-fat cottage cheese
• 1/2 cup grated Parmesan cheese
• 3 garlic cloves
• 10 oz whole-wheat penne pasta
• 4 cups fresh spinach
• 1 tbsp olive oil
• 1 tsp Italian seasoning
• 3/4 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped
• 1 tsp lemon zest

Instructions

1. 1Bring a large pot of salted water to a rolling boil and cook the whole-wheat penne until just al dente, usually 1 minute less than package time. Reserve a small splash of pasta water, then drain the pasta and set aside.
2. 2While the pasta cooks, heat olive oil in a large nonstick skillet over medium-high heat. Season the chicken breasts with Italian seasoning, salt, and black pepper, then sear 5 to 6 minutes per side until golden and cooked through to 165°F.
3. 3Transfer the chicken to a cutting board and rest 5 minutes before slicing into thin strips; this keeps the meat juicy for meal-prep containers. In a blender, combine the cottage cheese, Parmesan, garlic cloves, and black pepper.
4. 4Blend the sauce on high until completely smooth and creamy, scraping down the sides once; the cottage cheese should disappear into a silky Alfredo-style sauce with no graininess. Taste and adjust salt if needed.
5. 5Return the drained pasta to the warm pot over low heat. Pour in the blended cottage-cheese sauce and a splash of reserved pasta water, stirring constantly until the sauce coats every noodle and loosens to a glossy consistency.
6. 6Fold the fresh spinach into the hot pasta so it wilts gently in the residual heat without turning soggy. Add the sliced chicken and toss everything together until evenly distributed and heated through.
7. 7Divide the creamy Alfredo into four meal-prep containers, packing the chicken on top so it stays visible and appetizing. Finish each portion with a sprinkle of chopped parsley and a little lemon zest for brightness.
8. 8Cool completely before sealing lids and refrigerating up to 4 days. Reheat with a splash of water or milk, stirring midway, for a high-protein midday lunch that tastes indulgent yet stays macro-friendly.