High-Protein Cottage Cheese Alfredo

Method

1. 1

   Blend the sauce

   Before heating the pasta water, blend the cottage cheese, Parmesan, garlic, lemon juice, ½ teaspoon salt, ½ teaspoon pepper and 100 ml cold water for 1 minute, until completely smooth; set aside.

2. 2

   Season the chicken

   While the pasta water heats, season the chicken evenly with the remaining ½ teaspoon salt and ¼ teaspoon pepper; set it beside the hob.

3. 3

   Cook the pasta

   Bring a large pan of well-salted water to the boil over high heat, add the pasta and cook for the packet time, usually 8 to 12 minutes, until al dente; reserve at least 300 ml cooking water.

4. 4

   Cook the chicken

   While the pasta cooks, heat the oil in a large frying pan over medium-high heat; cook the chicken for 6 to 8 minutes, turning, until golden and the thickest piece reaches 74°C (165°F), then transfer to a plate.

5. 5

   Drain the pasta

   When the pasta is al dente, reserve 300 ml cooking water, drain it and set it aside; this gives you room to finish the sauce without rushing.

6. 6

   Warm the sauce

   Melt the butter in the chicken pan over low heat for about 30 seconds, then stir in the blended sauce for 2 minutes until gently warm and steaming; do not let it boil.

7. 7

   Combine and loosen

   Add the drained pasta and cooked chicken to the pan and toss over low heat for 1 to 2 minutes; add pasta water gradually, usually 100 to 200 ml, until the sauce coats the pasta.

8. 8

   Finish and serve

   Remove the pan from the heat, taste and adjust seasoning, then scatter over parsley, extra Parmesan and black pepper; serve immediately while hot.

Tips

• Reserve the pasta water before draining, and add it gradually; the sauce usually needs 100 to 200 ml, depending on the pasta and how thick the cheese is.
• Keep the sauce over low heat and do not boil it, as high heat can make the dairy sauce grainy.
• The chicken can be cooked while the pasta boils, then set aside until the sauce is ready.

Swaps

• Use fettuccine, penne or another pasta shape with a similar cooking time.
• Use finely grated pecorino instead of Parmesan, and reduce the added salt slightly because pecorino is saltier.

Storing

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a pan over low heat with a splash of water, stirring until steaming hot without boiling.