🔥 Station Series Ep. #2
Big shout out to North Port Fire Rescue for this recipe idea! We took the classic favorite and turned it into a high protein version of Chicken Fettuccine Alfredo. If you missed our first Station Series episode, check it out here. We take station favorites and give them a healthy spin. If you’ve got a favorite you’d like to share, send us a message!
Our creamy High Protein Chicken Fettuccine Alfredo takes your favorite comfort food and gives it a healthy, protein-packed makeover! We’ve swapped out the heavy cream and butter for low-fat cottage cheese, creating a rich, creamy sauce that still delivers that indulgent, classic Alfredo taste—without the guilt. This dish packs 71g of muscle-building protein, and only 19g of fat, making it the perfect choice for fueling up during those long shifts at the station. Watch how easy this is to make in this quick video.
We’ve kept the tender, juicy chicken thighs as the star of the dish, seasoning them with garlic and onion powder for bold flavor. After cooking them to perfection, we cut them into bite-sized pieces to mix into the creamy sauce. Fresh herbs like oregano, basil, and parsley bring a vibrant, fragrant kick to every bite, balancing out the richness of the dish.
This recipe is not only easy to prepare but also filling and satisfying, making it a great option for a hearty meal without the heaviness of traditional Alfredo. Whether you’re serving it to the crew at the station or enjoying it at home, this healthier twist on a classic will leave you coming back for seconds. So get ready to dig in—this creamy, protein-packed pasta is sure to be a hit!
Creamy Chicken Fettuccine Alfredo
Helpful Kitchen Tools
Ingredients
Alfredo Sauce
- 2 cup cottage cheese
- 1/2 cup reduced-fat milk
- 1/2 cup grated parmesan
- 1 tbsp onion powder
- 1 tbsp garlic powder
Chicken Thighs
- 2 lbs boneless, skinless chicken thighs (you can also use chicken breasts)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp butter or oil
Other
- 8 oz fettuccine pasta
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 bunch fresh parsley
Instructions
Alfredo Sauce
- In a blender add 2 cup cottage cheese, 1/2 cup reduced-fat milk, 1/2 cup grated parmesan, 1 tbsp onion powder, and 1 tbsp garlic powder
- Blend until smooth and set aside
Chicken Thighs
- Pat 2 lbs boneless, skinless chicken thighs dry
- Season both sides of the chicken with 1 tsp garlic powder, 1 tsp onion powder, salt and pepper
- In a frying pan over medium heat, add 1 tbsp butter or oil
- Cook the chicken on both sides until the internal temperature reaches 165F
- Once cooked, remove from heat and cut into bite-sized pieces
- Don't get rid of the pan yet, we will use it later to put all the ingredients together (save those crispy bits stuck to the bottom of the pan!)
Fettuccine Pasta
- In a large pot, boil water
- When the water reaches a rolling boil, add 1 generous pinch of salt and then add 8 oz fettuccine pasta
- Cook per instructions on the package
- Just before you drain the pasta, reserve 1/2 cup of the pasta water and set aside
Combine The Ingredients
- In the same pan you cooked the chicken in, over medium heat, add just enough pasta water to scrape the crispy bits from the bottom of the pan
- Reduce the liquid by half
- Add in your creamy Alfredo sauce and bring to a simmer
- Add the cooked pasta and your chicken. Stir well
- Add 1 tsp dried oregano and 1 tsp dried basil
Plate
- Chop 1 bunch fresh parsley
- Serve your pasta with fresh chopped parsley and more parmesan if you desire!
