Cottage Cheese Alfredo Sauce

If you’re trying to eat more protein, you’ve probably noticed cottage cheese popping up in everything from ice cream to dips to pancake batter. It’s quickly become a favorite ingredient for sneaking extra protein into dishes that could use a nutrition boost. Pasta sauces are no exception, and this cottage cheese Alfredo sauce lets you enjoy all the creamy, comforting flavor of classic pasta Alfredo while helping you hit your protein goals.

Don’t let the cottage cheese fool you—this sauce isn’t a lightened-up version by any means. The cottage cheese Alfredo recipe includes shallots and garlic sauteed in butter, heavy cream, and plenty of Parmesan for rich flavor and a velvety texture that coats pasta beautifully. We recommend serving Alfredo sauce with cottage cheese over hot linguine, but it’s just as delicious spooned over roasted veggies, baked potatoes or swirled onto pizza crust.

Ingredients for Cottage Cheese Alfredo Sauce

• Butter: Our Alfredo sauce starts with a butter base, which adds richness and the fat needed to saute the aromatics. You can swap in olive oil for a lighter flavor, but butter is best for that classic Alfredo taste.
• Shallots: Shallots are a milder member of the allium family, bringing a subtle sweetness and onion flavor without overpowering the sauce.
• Garlic: Use freshly minced garlic for the best flavor and aroma, or substitute 1 teaspoon garlic powder in a pinch.
• Heavy whipping cream: Sure, it’s indulgent, but cream is key for creating a luxuriously smooth and velvety Alfredo sauce. Heavy whipping cream and heavy cream differ slightly in fat content, but either works well here. Avoid lower-fat options like milk and half-and-half—they’ll produce a thinner, less rich sauce.
• Cottage cheese: Tangy cottage cheese adds protein and helps create a thick, creamy sauce. We use 2%—this isn’t the place for nonfat cottage cheese, which tends to be bland and watery.
• Parmesan cheese: Parmesan adds salty, nutty umami and helps thicken the sauce as it melts. Freshly grated cheese will melt more smoothly and taste fresher than pre-shredded or shelf-stable cheese.
• Linguine: Hot cooked linguine is the perfect base for soaking up the creamy sauce. Feel free to swap in fettuccine, spaghetti or gluten-free noodles.

Directions

Step 1: Saute the shallots and garlic

Melt the butter in a large saucepan over medium heat. Add the shallots and cook, stirring often, for two to three minutes until soft and fragrant. Stir in the minced garlic and cook for another minute.

Step 2: Add the cream and cheeses

Pour in the heavy whipping cream and cook, stirring frequently, until heated through. Stir in the cottage cheese, 1/2 cup grated Parmesan, salt and pepper. Bring the mixture to a gentle boil, stirring constantly. Reduce the heat and simmer uncovered, whisking occasionally, for about 10 minutes until the sauce thickens.

Editor’s Tip: The cottage cheese—curds and all—can go straight into the pan for ease and a bit of texture. However, for a smoother sauce, blend the cottage cheese first using a countertop blender or hand-held immersion blender.

Step 3: Cook the linguine

While the sauce simmers, cook the pasta according to the package directions. Drain well, then transfer to a large mixing or serving bowl.

Editor’s Tip: Here’s how much salt to add to pasta water for well-seasoned noodles.

Step 4: Toss the pasta and sauce together

Pour the finished Alfredo sauce over the linguine and use tongs to toss everything together. Sprinkle the remaining 1/2 cup grated Parmesan on top and, if desired, finish with chopped fresh parsley for a pop of color and freshness.

Recipe Variations

• Make it heartier: Turn this Alfredo recipe into a complete meal by adding grilled chicken, steamed shrimp, scallops, seared salmon or browned Italian sausage. Just stir your protein of choice into the sauce or layer it on top of the pasta before serving.
• Add veggies: Stir a few handfuls of baby spinach or frozen peas into the sauce at the end of cooking, or toss sauteed mushrooms or broccoli with the sauce and pasta to bulk up the dish and add color and texture.
• Give it some kick: For extra zip, stir plenty of freshly cracked peppercorns into the sauce or add a pinch of crushed red pepper flakes for a subtle heat that cuts through the richness.
• Change the cheese: Parmesan is the classic cheese for Alfredo, but you can mix it up by adding or swapping in other cheeses like Gruyere, provolone, Swiss or sharp cheddar for a more complex flavor.

How to Store Cottage Cheese Alfredo Sauce

Store leftover Alfredo sauce with cottage cheese—by itself or tossed with pasta—in an airtight container in the refrigerator. It’ll stay fresh for up to four days.

Can you freeze cottage cheese Alfredo sauce?

You can freeze cottage cheese Alfredo sauce, but recipes with lots of dairy (like this one) tend to separate or become grainy after freezing and thawing. If you want to try it, it’s best to freeze the sauce on its own vs. tossed with pasta. Let the sauce cool before transferring it to a freezer-safe bag or container. Freeze the sauce for up to two months, and thaw it in the fridge overnight before reheating.

Can you make cottage cheese Alfredo sauce ahead of time?

Yes, this cottage cheese Alfredo recipe holds up well if made ahead. You can prepare it one or two days in advance and store it in the fridge until you’re ready to toss it with pasta or spread it on a pizza.

How do you reheat cottage cheese Alfredo sauce?

To reheat the Alfredo sauce, warm it in a saucepan over medium-low heat or microwave it in short bursts until warmed through. The sauce may thicken in the fridge—simply add a splash of cream or milk before reheating to help loosen it up.

Cottage Cheese Alfredo Sauce Tips

What are some other ways to use cottage cheese Alfredo sauce?

There are lots of tasty ways to use cottage cheese Alfredo sauce beyond pasta. Spread it on your favorite pizza crust to make a chicken Alfredo pizza, swap it for tomato sauce to make a white lasagna, spoon it over stuffed shells or use it as a dip for breadsticks. It’s also delicious drizzled over roasted veggies, grilled chicken or baked potatoes.

Can you replace the heavy cream with cottage cheese?

You can replace the cream in this recipe with extra cottage cheese—it’s a nutritious swap for reducing fat and adding even more protein, but it’ll change the flavor and texture. Using only cottage cheese will give you a thicker, tangier sauce that lacks the rich smoothness of a traditional cream-based Alfredo. For the best results, blend the cottage cheese until smooth and add a splash of milk to help thin the sauce to your desired consistency.

How do you smooth out cottage cheese for sauces?

To make cottage cheese silky-smooth, blend it before adding it to your sauce. You can use a countertop blender, food processor or hand-held immersion blender for the job. Process the cottage cheese until no curds remain and it’s thick and creamy, similar to sour cream or ricotta. For this Alfredo sauce recipe, stir in the cottage cheese as-is for a bit of texture or blend it first for a velvety finish.