Cottage Cheese Alfredo
Say hi to my latest cottage cheese recipe! Today we’re making a creamy Alfredo and using cottage cheese to create the most beautifully smooth and velvety sauce, and everything comes together and is on the table in about 20 minutes.
The texture sits somewhere between a classic Alfredo and a silky ricotta-style sauce, clinging to every strand of linguine in the best way. Garlic powder, onion powder, and black pepper add that cozy, familiar flavor, while a splash of half and half softens everything and gives the sauce a really luxurious feel. And honestly, if you don’t tell anyone it’s made with cottage cheese, they’ll never guess!
I love cooking with cottage cheese and I’ve got lots more recipes for you to check out! I think you’ll also enjoy my creamy tomato cottage cheese pasta, cottage cheese pizza bowls, cottage cheese sweet potato beef bowls, cottage cheese pizza crust, cottage cheese flatbreads, and blueberry cottage cheese pancakes!
Ingredients
You’ll find your printable recipe card at the bottom of this post! It covers ingredients, measurements, and step-by-step instructions.
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Cottage cheese — the secret to a creamy, lighter Alfredo base
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Parmesan cheese — adds richness and that classic Alfredo flavor
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Half and half — softens the sauce and makes it silky
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Garlic powder — simple, cozy seasoning
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Onion powder — rounds out the flavor
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Salt — brings everything together
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Black pepper — adds a little warmth
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Linguine + pasta water — the perfect pasta shape for a creamy, clingy sauce
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Fresh parsley — bright, fresh finish
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Extra Parmesan — for serving (always a good idea)
How To Make Cottage Cheese Alfredo
- Boil the pasta: Fill a large pot with water and season it with a generous pinch of salt — this is your first chance to flavor the pasta, so don’t skip it. Bring the water to a rolling boil, then add the linguine and cook according to the package directions until it hits your perfect texture. I like mine just a touch past al dente for cream sauces because it holds onto the sauce so well. Give it an occasional stir so the noodles don’t stick together.
- Blend the Alfredo sauce: While the pasta cooks, add the cottage cheese, Parmesan, half and half, garlic powder, onion powder, salt, and black pepper to a blender. Blend until completely smooth, about 30–60 seconds depending on your blender. If the mixture still looks a little thick or you can see tiny specks of cottage cheese, keep blending. You’re aiming for a silky, yogurt-like consistency.
- Warm the sauce: Pour the blended sauce into a large skillet over medium heat. Cottage cheese sauces can thicken quickly, so stay nearby. Stir gently as it warms; you want it heated through and the Parmesan fully melted, but you don’t want it to boil. A soft, gentle simmer is perfect. If the sauce tightens up more than you’d like, just add a splash of pasta water or a little more half and half to loosen it.
- Combine pasta and sauce: Once the linguine is cooked, reserve about ½ cup of the starchy pasta water, then drain the rest. Add the pasta straight into the warm sauce and toss with tongs until every strand is coated. If it looks too thick, drizzle in the pasta water a little at a time until you reach that dreamy, creamy consistency.
- Serve: Taste and adjust the seasoning as needed. Add chopped parsley for a pop of freshness, and extra Parmesan if you like. Serve immediately while the sauce is silky and hot — cottage cheese Alfredo thickens as it cools, so it’s best enjoyed right away!
Storage & Reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. The sauce will thicken as it cools, so when you reheat it, add a splash of water or milk and warm it gently over low heat until it loosens back up and turns creamy again.
Recipe Notes
Blending a little longer than you think you need to is key. The smoother the sauce, the better the texture will be once it hits the pasta.
Don’t forget to reserve some pasta water before draining. It’s the easiest way to adjust the sauce thickness and get that perfectly creamy finish.
Warm the sauce gently and avoid high heat, since dairy-based sauces can turn grainy if they boil.
Always give it a taste before serving. Cottage cheese brands vary in saltiness, so a quick adjustment at the end makes all the difference.
If the sauce thickens as it sits (totally normal), just loosen it with a splash of warm pasta water or milk to bring it right back to life.
Variations
Add some protein if you want to bulk it up. Grilled chicken, sautéed shrimp, or even crispy tofu cubes all work so well with this sauce.
For a veggie-packed Alfredo, toss in steamed broccoli, spinach, peas, or roasted mushrooms. They add color, texture, and make the dish feel a little more balanced.
To keep it gluten-free, just swap in your favorite gluten-free pasta.
And if you’re in the mood for a little flavor twist, try adding a pinch of nutmeg for that classic Italian warmth or a squeeze of lemon to brighten the whole dish.
Serving Ideas
Serve this creamy pasta with a simple green salad to keep things light and fresh, or add a slice of garlic bread if you’re leaning into full comfort-food mode. Roasted vegetables, like broccoli, asparagus, or zucchini, make an easy, delicious side that pairs perfectly with the rich, velvety sauce.
Cottage Cheese Alfredo
Ingredients
- 2 cups cottage cheese 4% fat
- 1/2 cup grated Parmesan cheese
- 1/4 cup half and half
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound linguine + ½ cup pasta water
- 2 tablespoons chopped fresh parsley
- Extra grated Parmesan for serving
Instructions
- Boil the pasta: Fill a large pot with water and season it with a generous pinch of salt — this is your first chance to flavor the pasta, so don’t skip it. Bring the water to a rolling boil, then add the linguine and cook according to the package directions until it hits your perfect texture. I like mine just a touch past al dente for cream sauces because it holds onto the sauce so well. Give it an occasional stir so the noodles don’t stick together.
- Blend the Alfredo sauce: While the pasta cooks, add the cottage cheese, Parmesan, half and half, garlic powder, onion powder, salt, and black pepper to a blender. Blend until completely smooth, about 30–60 seconds depending on your blender. If the mixture still looks a little thick or you can see tiny specks of cottage cheese, keep blending. You’re aiming for a silky, yogurt-like consistency.
- Warm the sauce: Pour the blended sauce into a large skillet over medium heat. Cottage cheese sauces can thicken quickly, so stay nearby. Stir gently as it warms; you want it heated through and the Parmesan fully melted, but you don’t want it to boil. A soft, gentle simmer is perfect. If the sauce tightens up more than you’d like, just add a splash of pasta water or a little more half and half to loosen it.
- Combine pasta and sauce: Once the linguine is cooked, reserve about ½ cup of the starchy pasta water, then drain the rest. Add the pasta straight into the warm sauce and toss with tongs until every strand is coated. If it looks too thick, drizzle in the pasta water a little at a time until you reach that dreamy, creamy consistency.
- Serve: Taste and adjust the seasoning as needed. Add chopped parsley for a pop of freshness, and extra Parmesan if you like. Serve immediately while the sauce is silky and hot — cottage cheese Alfredo thickens as it cools, so it’s best enjoyed right away!
Even if you’re a little skeptical about using cottage cheese to make a creamy sauce, I hope you’ll soon be converted and this will become one of your weeknight favorites! If you try it, I’d love to hear from you. You can leave a comment below, and you can also tag me on Instagram @slimmingviolet. I love seeing what you’ve been cooking, and it also helps me to develop ideas for new recipes to share!
