Dinner · 35 min · italian

Copycat Chicken Alfredo (Olive Garden’s style)

Italian flavors, weeknight effort. Chicken breast meets fettuccine in a 35-minute dinner worth keeping in rotation. The macros do the talking: 48g protein, 55g carbs, and 16g fat in every 560-calorie serving. Naturally high-protein, it scales cleanly if you are cooking for more than one.

Ingredients

• 1.5 lb Chicken breast
• 12 oz Fettuccine
• 1.5 cups Low-fat cottage cheese
• 3/4 cup Parmesan
• 1 cup Low-fat milk
• 4 cloves Garlic
• 1 tbsp Butter
• 1 tsp Italian seasoning
• 1 tsp Black pepper

Steps

1. Season the chicken simply and sear 6 minutes per side until golden; rest it so the juices stay where they belong.
2. Blend the cottage cheese with the milk until absolutely silk — no curds, or the sauce will tell on you.
3. Cook the fettuccine one minute shy of the box; it finishes in the sauce and drinks up the flavor.
4. Sweat the garlic in butter until fragrant but not browned; burned garlic is bitter and there’s no fixing it.
5. Pour in the blended sauce, whisk in the parmesan off a full boil, and toss the pasta until every strand glosses.
6. Slice the chicken on a bias over the top, crack fresh pepper, and serve before it cools enough to thicken.

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