“Mom, can we have that pasta again for dinner?”If you’ve ever heard that phrase on repeat, welcome to the c lub. This creamy, crave-worthy High-Protein Alfredo Pasta has officially earned VIP status at our dinner table—and for good reason.
It’s quick. It’s cozy. And it’s absolutely packed with protein thanks to a few simple swaps that make this indulgent-tasting pasta surprisingly nutritious.
Whether you’re feeding a hungry family, meal-prepping for the week, or just craving something comforting after a long day, this recipe checks all the boxes:
✅ High in protein
✅ Ready in under 30 minutes
✅ Made in one pan (hello, easy cleanup)
✅ Kid-approved and weeknight-friendly
What Makes This Alfredo Pasta High-Protein?
Traditional Alfredo is delicious—but not exactly balanced. To give it a protein boost without losing that dreamy creamy texture, I used:
- Protein pasta (like Banza chickpea pasta, Barilla Protein+, or lentil pasta)
- Low-fat cottage cheese (blended for a silky texture)
- Shredded rotisserie chicken or grilled chicken breast for extra lean protein
- Parmesan cheese for flavor and calcium
Together, they create a sauce that’s velvety, rich, and secretly good for you.
Ingredients
Serves 4
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 8 oz pasta ( or high-protein pasta, such as chickpea or lentil pasta)
- 2 ½ cups chicken bone broth
- ½ cup cottage cheese (blended until smooth)
- ⅓ cup heavy cream or half-and-half
- 1 tablespoon butter
- ¾ cup shredded rotisserie chicken (optional but recommended)
- ½ cup grated Parmesan cheese, plus more for serving
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté the garlic:
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. - Cook the pasta:
Add the dry pasta directly to the skillet and stir to coat it in the oil. Pour in the chicken broth, ensuring the pasta is just covered. Bring to a boil, then reduce to a simmer. Cook for 8–10 minutes, stirring occasionally, until most of the liquid is absorbed and the pasta is tender. - Make it creamy:
Stir in the blended cottage cheese, heavy cream, and butter. Let the sauce simmer gently for 2–3 minutes until smooth and thickened. - Add the protein:
Mix in shredded chicken and Parmesan cheese. Stir until melted and creamy. Season with salt and pepper to taste. - Serve and enjoy:
Sprinkle with fresh parsley and extra Parmesan before serving.
Why You’ll Love This One-Pot Pasta Recipe
- High-Protein & Satisfying: Keeps you full longer without the food coma.
- No Straining Required: The pasta cooks right in the sauce, absorbing all that flavor.
- Family-Friendly: Even picky eaters will devour it.
- Meal Prep Approved: Reheats beautifully with a splash of broth or milk.
What to Serve With It
- A simple side salad with lemon vinaigrette
- Steamed broccoli or asparagus for greens
- Garlic bread if you’re in a carby mood (no judgment!)
FAQ
Can I make this vegetarian?
Absolutely! Just skip the chicken and use vegetable broth instead of chicken broth. You’ll still get plenty of protein from the pasta and cottage cheese.
Can I use regular pasta?
Yes, but the protein count will be lower. If you’re not worried about macros, use your favorite pasta shape.
How do I store leftovers?
Store in an airtight container for up to 4 days. Add a splash of milk or broth when reheating to restore the creamy texture.
Whether you’re eating clean, bulking up your protein, or just want a dinner that’s simple, creamy, and comforting, this High-Protein Alfredo Pasta deserves a permanent spot on your weeknight rotation.
If you make it, tag me @hi.itshollyb so I can see your delicious recreations—I love seeing what you’re cooking!
