Deliciously Healthy Cottage Cheese Alfredo Recipe You’ll Love

This Cottage Cheese Alfredo is a creamy, dreamy twist on the traditional pasta sauce—with a healthy upgrade. I blend cottage cheese into a rich, velvety sauce that’s high in protein, low in guilt, and just as comforting as the classic. It’s perfect for a quick weeknight dinner when I want something satisfying but still wholesome.

Why You’ll Love This Recipe

I love how this recipe takes the indulgence of Alfredo and transforms it into something I can feel good about eating any day of the week. It’s smooth, cheesy, and packed with flavor, but much lighter than the traditional version. Plus, I can make the entire sauce in a blender in just minutes, making it incredibly convenient.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

cottage cheese (full-fat or low-fat)
milk (any kind—dairy or plant-based)
Parmesan cheese (grated)
garlic (minced or powder)
salt
black pepper
olive oil or butter
pasta of choice (fettuccine, penne, or any favorite)
fresh parsley (optional, for garnish)

Directions

1. I start by cooking my pasta according to the package directions. I save about ½ cup of pasta water before draining.

2. While the pasta cooks, I blend cottage cheese, milk, Parmesan, garlic, salt, and pepper until completely smooth and creamy.

3. In a skillet, I warm a little olive oil or butter, then pour in the blended sauce and cook it over low heat for a few minutes, just until it’s heated through and slightly thickened.

4. I add the drained pasta into the sauce, tossing to coat. If it’s too thick, I stir in some reserved pasta water until it reaches the perfect consistency.

5. I serve it hot, topped with more Parmesan and a sprinkle of chopped parsley if I’m feeling fancy.

Servings and timing

This recipe makes about 4 servings and takes only 20–25 minutes from start to finish, making it an easy, healthy meal I can whip up anytime.

Variations

I like to stir in steamed broccoli, sautéed mushrooms, or spinach to bulk it up with veggies. Sometimes I add grilled chicken or shrimp for more protein. For a dairy-free version, I’ve tried using a plant-based cottage cheese alternative and nutritional yeast in place of Parmesan. I also occasionally blend in roasted garlic or sun-dried tomatoes for extra depth.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it on the stovetop or in the microwave with a splash of milk to loosen the sauce. I don’t recommend freezing this sauce, as it can separate when thawed.

FAQs

Does the sauce really taste like Alfredo?

Yes, I think it’s surprisingly close—creamy, cheesy, and garlicky—but without the heaviness of heavy cream and butter.

Can I use low-fat cottage cheese?

Absolutely. I’ve used both full-fat and low-fat, and they both work well. Full-fat is just a little richer.

Will my kids notice the cottage cheese?

Not at all. Once it’s blended and cooked, it’s smooth and mild—no curds, no tang.

Can I make the sauce ahead of time?

Yes. I store it in the fridge for up to 2 days and reheat it gently before tossing with pasta.

What kind of pasta works best with this sauce?

I’ve used fettuccine, penne, spaghetti, and even chickpea pasta—it’s really versatile and clings well to most shapes.

Conclusion

This Cottage Cheese Alfredo has become one of my favorite healthy comfort meals. It’s quick, creamy, and protein-packed, with all the flavor I crave and none of the heaviness I try to avoid. Whether I’m cooking for myself or the whole family, this lighter Alfredo never fails to impress.