Ingredients:

  • 2 cups Cottage Cheese
  • 1/2 cup Parmesan
  • 3 cloves minced garlic
  • 1 tsp lemon juice
  • 1 pinch nutmeg
  • 1 lb sliced chicken breast
  • 1 tsp Italian seasoning
  • Salt
  • Pepper
  • 1 tbsp olive oil
  • 8 oz Fettuccine
  • Fresh parsley for garnish

Instructions:

  1. Boil the water. Use a large pot with plenty of salt. Note: The water should taste like the sea to season the pasta from the inside out.
  2. Blend the base. Combine 2 cups cottage cheese, 1/2 cup parmesan, 3 cloves minced garlic, 1 tsp lemon juice, and a pinch of nutmeg in the blender. Note: Blend until it is completely smooth and no curds remain.
  3. Prep the protein. Season 1 lb sliced chicken breast with 1 tsp Italian seasoning, salt, and pepper.
  4. Sear the chicken. Heat 1 tbsp olive oil in your skillet over medium high heat. Add chicken and cook for 5-7 minutes until golden and crackling.
  5. Cook the pasta. Drop 8 oz fettuccine into the boiling water. Cook for 1-2 minutes less than the package says until firm to the bite (al dente).
  6. Reserve the water. Before draining, scoop out about 1 cup of the cloudy pasta water. Note: This starch heavy liquid is the secret to a smooth sauce.
  7. Lower the heat. Turn the skillet heat down to low. This is the most important step to prevent the cheese from breaking.
  8. Combine ingredients. Add the drained pasta and the blended sauce to the skillet with the chicken.
  9. Emulsify the sauce. Toss everything together, adding the reserved pasta water 1 tablespoon at a time until the sauce is glossy and velvety.
  10. Final garnish. Top with fresh parsley and an extra crack of black pepper before serving immediately.