Dinner

Cottage Cheese Alfredo Recipe

ByCharlotte Montgomery December 29, 2025December 29, 2025

Introduction

This creamy Cottage Cheese Alfredo offers a lighter twist on the classic sauce without sacrificing flavor. Using cottage cheese blended smooth creates a rich, velvety texture that pairs perfectly with your favorite pasta. It’s simple, comforting, and ready in under 30 minutes.

This close-up image shows creamy fettuccine pasta coated in a thick, smooth white sauce. The pasta noodles are long, flat, and slightly curled, wrapped with a rich, glossy texture. There are small bits of grated parmesan cheese sprinkled unevenly over the pasta, adding a grainy layer. Light specks of black pepper are scattered on top, creating a contrast with the white sauce. The overall look is soft, creamy, and inviting. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup milk (any kind)
1 1/4 cups cottage cheese (any fat percentage works; whole milk recommended)
1 tablespoon olive oil
2 cloves garlic (minced)
1 cup freshly grated parmesan cheese
1/2 teaspoon Italian seasoning
1/2 cup pasta cooking water (as needed)
Kosher salt and fresh cracked black pepper to taste
12 ounces pasta of choice

Instructions

Step 1: Blend the milk and cottage cheese in a high-speed blender until the mixture is smooth and creamy.
Step 2: Heat the olive oil in a medium saucepan over medium heat. Add the minced garlic and cook until fragrant, about 1–2 minutes.
Step 3: Reduce heat to low, then pour the cottage cheese mixture into the pan along with the parmesan cheese and Italian seasoning. Stir gently to combine and allow the parmesan to melt slowly. Avoid overheating to prevent curdling.
Step 4: Meanwhile, cook the pasta according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water before draining and rinsing the noodles under cool water.
Step 5: Toss the cooked pasta with the Alfredo sauce over low heat, adding reserved pasta water as needed to loosen the sauce. Heat just until warmed through, taking care not to overheat and cause the sauce to separate.
Step 6: Season with salt and freshly cracked black pepper to taste, then serve immediately.

Tips & Variations

For a richer sauce, substitute half the milk with heavy cream.
Add freshly chopped parsley or basil for a fresh herbal note.
Swap Italian seasoning with a pinch of nutmeg for a warm, subtle depth.
Use gluten-free pasta to keep the dish gluten-free without losing flavor.
If the sauce thickens too much, add extra pasta water a tablespoon at a time to adjust consistency.

Storage

Store any leftover Cottage Cheese Alfredo sauce separately in an airtight container in the refrigerator for up to 3 days. Reheat gently on low heat, stirring frequently and adding a splash of milk or pasta water to loosen the sauce. Pasta is best stored separately and combined just before serving.

How to Serve

The image shows creamy fettuccine pasta in a pan with thick white sauce coating each twisted and curved strand evenly. The sauce has a smooth texture with small bits of grated cheese and is sprinkled with coarse black pepper, creating a speckled pattern on the pasta and around the edges of the pan. The pasta strands are dense and layered with glossy, rich cream, appearing soft and well cooked. The pan's inside surface is light gray, contrasting gently with the white sauce and pale yellow pasta, all set on a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cheese instead of parmesan?

Parmesan is preferred for its flavor and melting qualities, but you can substitute with other hard cheeses like Pecorino Romano or Asiago if needed. Avoid processed cheeses as they may alter the sauce texture.

Will the sauce curdle if I use low-fat cottage cheese?

Low-fat cottage cheese can curdle more easily if overheated. To minimize this, blend the mixture very smooth and keep the cooking temperature low. Adding the sauce to the pasta over gentle heat helps maintain a creamy consistency.