Cottage Cheese Alfredo Pasta
Updated Mar 24, 2025
This 5-ingredient Cottage Cheese Alfredo Pasta is so creamy and makes for a great vegetarian option, or paired with chicken or fish for a heartier meal.
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My Cottage Cheese Alfredo Is So Good!
If you’ve never tried cottage cheese in pasta before, I get it. It sounds a little odd. But once it’s blended, there’s no weird texture, just a velvety sauce that coats your noodles perfectly. I’ve used it in everything from Lasagna with Cottage Cheese to Mac and Cottage Cheese, and it always hits the spot. Give it a shot and see what you think.
Cottage Cheese Alfredo Pasta Ingredients
- Cottage cheese: I always recommend using whole milk or 4% cottage cheese since that helps create a creamy and rich texture similar to traditional fettuccine Alfredo sauce. Low-fat cottage cheese has too much moisture and not enough fat content to yield the same results.
- Parmesan cheese: Grate the Parmesan from a chunk of cheese if you can! Fresh Parm is the most flavorful and melts better than the pre-grated kind.
- Garlic: Since this is such a simple recipe, using fresh garlic makes a difference!
- Butter: I like to use unsalted butter so I can control how much salt to add.
- Pasta: I love how linguine absorbs the sauce, but any long pasta like fettuccine or even spaghetti will work. And you can also use your favorite gluten-free pasta. Just remember to cook it until al dente to prevent mushy pasta.
- Salt and pepper: Freshly ground black pepper adds a nice zip. But if you have young kids who are sensitive to any kind of spice, feel free to skip it!
- Fresh parsley: I garnish the pasta with some fresh chopped parsley at the end to add herbaceous flavor and color.
Popular Additions
- Add vegetables. Sautee mushrooms and onions in the pan separately, then add to the Alfredo pasta and stir to combine. Or gently stir in 1 cup cooked broccoli to give this pasta dish some veggies.
- Spice it up. The cottage cheese alfredo sauce is a great blank canvas for additional spices. Stir in 1 teaspoon of either Italian seaoning or Cajun seasoning, or drizzle chili oil on top for a kick.
- Have fun with garnishes. In addition to fresh parsley, you can sprinkle red pepper flakes for a touch of heat or add some lemon zest before serving for a burst of freshness. You can also top with toasted pine nuts or slivered almonds for added crunch and flavor.
- Make it a complete meal. Add lemon garlic shrimp, oven-baked chicken, or air fryer salmon to bump up the protein even more and make it a heartier meal.
How to Make Cottage Cheese Pasta Alfredo
My Best Cottage Cheese Alfredo Pasta Tips
- Bring the butter to room temperature. Softened butter is much easier to blend into the sauce.
- Reserve pasta water before draining the pasta. The starch in pasta water helps to emulsify the sauce, making it stick to the pasta better.
- Control the consistency of the sauce. You can adjust the thickness of the sauce by adding more reserved pasta water. Add a little at a time until you reach your desired consistency.
- Warm the sauce gently. When adding the sauce to the pasta, heat it gently over low heat and stir constantly to prevent it from separating or curdling.
- Cook your pasta until just al dente. You want your pasta to soak up some of the sauce without getting overcooked. Al dente is perfect for Alfredo!
Serving Ideas
More Cottage Cheese Recipes:
- Creamy Tomato Cottage Cheese Pasta
- Roasted Cherry Tomato Pasta
- Pasta in Yogurt Sauce
- Creamy Roasted Red Pepper Pasta
- Lemon Ricotta Pasta
- Creamy Vegan Cashew Tomato Pasta
- Broccoli Chicken Alfredo
- Creamy Pumpkin Pasta
- Creamy Butternut Squash Pasta
- Baked Feta Pasta
If you try this Cottage Cheese Alfredo Pasta recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Cottage Cheese Alfredo Pasta Recipe
This 5-ingredient Cottage Cheese Alfredo is so creamy and easy to make! It's great as a vegetarian dinner, or paired with chicken or salmon.
Video
Ingredients
- 2 cups cottage cheese 4% fat
- ½ cup freshly grated Parmesan cheese
- 1 garlic clove
- ½ teaspoon salt plus more for cooking pasta
- ½ teaspoon black pepper
- 1 pound linguine
- 4 tablespoons unsalted butter at room temperature
- ¼ cup chopped fresh parsley optional
- Grated Parmesan cheese optional, for serving
Instructions
- Add cottage cheese, parmesan cheese, butter, garlic, salt and pepper to a high speed blender and process until smooth to create an alfredo-like sauce.
- Bring a large pot of salted water to a boil. Add the linguine and cook until al dente according to package directions.
- Drain the pasta, but reserve about 1 cup of the cooking liquid. Return the pasta to the pot and add ‘Alfredo’ sauce and about ½ cup of the pasta water. Set over low heat and cook, stirring constantly, until the sauce is warmed and most of the liquid has been absorbed, about 3 minutes.
- Remove from heat and garnish with parsley and grated Parmesan cheese, if desired, before serving.
Notes
Storage: Store leftover cottage cheese pasta in an airtight container in the refrigerator for up to 4 days.
Reheating Instructions: To reheat, add a splash of milk, pasta water (if you have any), or plain water to the bottom of a saucepan. Add the pasta and stir gently to loosen it up. Reheat on low heat, stirring occasionally, until the pasta is heated through. You can also reheat in a microwave in short intervals, stirring in between, until the pasta is heated through.
Nutrition
Calories: 329kcal, Carbohydrates: 45g, Protein: 16g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 23mg, Sodium: 489mg, Potassium: 202mg, Fiber: 2g, Sugar: 3g, Vitamin A: 411IU, Vitamin C: 3mg, Calcium: 107mg, Iron: 1mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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Comments
This recipe came out so good! I only had 1% Cottage cheese but the texture worked
Aww, so happy you liked it! Thanks, Carolyn!!
Looked great and all was going well until we tried to recook it to “thicken the sauce.” Everything just separated. It was just wads of cheese floating in dingy water with overcooked pasta. Had to throw the whole thing away
Oh no, I’m so sorry to hear that! Did you make sure to follow the reheating instructions that I outlined in the notes section of the recipe card? “To reheat, add a splash of milk, pasta water (if you have any), or plain water to the bottom of a saucepan. Add the pasta and stir gently to loosen it up. Reheat on low heat, stirring occasionally, until the pasta is heated through. You can also reheat in a microwave in short intervals, stirring in between, until the pasta is heated through.“
Completely seized up and curdled as the sauce warmed up – wasn’t scorched or boiling, just a big yucky lump. A waste of expensive ingredients.
Oh no! I’m so sorry to hear that your sauce curdled. How high was the temperature, exactly? And was your pasta hot when you added it to the sauce?
This was super easy and delicious. I made the mistake of adding the sauce while the pasta was too hot which caused it to separate and become watery. Mixing the sauce when the pasta was slightly cooled did the trick! Thanks for the recipe!
Thanks so much for pointing this out, Kym! I’m glad you mentioned cooling the pasta slightly before adding it into the sauce because I think other people have had the same issue. So happy you liked the recipe!!
I was really looking forward to this and followed directions to a tee but it was an epic fail. The sauce didn’t stay thick or stick to pasta at all it separated and went watery and the stove was low.
So sorry it didn’t turn out how you had hoped, Danielle. There are two reasons your sauce may have separated. Did you make sure to use freshly grated Parmesan cheese and add pasta water?
Hi Yumna, yes I did use freshly grated parmesan and I did add pasta water. Nevermind, there are other recipes on here I would like to try. Thanks
Hmm, it sounds like your sauce’s emulsification broke but I’m not sure why yet. Did you use low-fat cottage cheese? And how hot was your pasta when you added it to the sauce?
Absolutely outstanding! I finally got all four of my teenagers home for dinner together so I knew I had to make it worth them giving up their plans. I made this with fun noodles, grilled chicken and broccolini and 6/6 LOVED it! I did use grated Parmesan rather than shredded and had no trouble with it clumping. The only thing I’ll do differently next time is use garlic powder or roasted garlic because my garlic came through as a bit bitter.
I’m heading in to multiple surgeries so I’ll need as much protein as I can get! I’m so excited to add this to my rotation! THANK YOU
Yay! So happy it was a hit in at your house, that’s awesome!! I appreciate you sharing the note about your garlic tasting bitter and think using garlic powder or roasted garlic is a great solution. Thanks, Allison!!
Great recipe! I added some cubed chicken breasts (previously cooked with fine herbs), and it turned out delicious. Will be making this again.
Yum, that sounds so good!! So glad you liked the recipe. Thanks, Sandra!
Hi. This is delicious, but when I put the sauce in the pan to warm it back up, it separated out into the water and the cheese mix clumped together. Any ideas on what I did wrong or how to prevent?
Hi Melissa! It sounds like you may have overheated your cottage cheese Alfredo. Next time, make sure to use low heat and stir the sauce frequently. Overheating can cause the sauce to separate. You can also consider adding a small amount of milk or cream to help maintain the sauce’s creamy consistency when you reheat.
I love Alfredo sauce and rarely order/ make it due to high fat content. Thanks for this superb recipe. In my opinion, it doesn’t need any added salt as parmesan cheese is very salty. Hold salt until the end to see if you really need it.
Thanks for the tip, Susan! So happy you liked the recipe!!
I tried 2 cottage cheese Alfredo recipes at the same time and this one was much better. A keeper for sure!!
Aww, thank you! So happy you liked it, Dari!!
This is delicious. So creamy and cheesy. Another home-run, Yumna! Thanks for sharing this recipe.
You’re welcome, so happy you enjoyed it!!
Excellent! I used Barilla Protein+ Penne Pasta! Hubby says it’s a do-again!
Aww, that’s so cute haha! So happy you and your hubby loved it!
I don’t usually leave comments, but this was very good. I used a smidge of chicken broth to thin it down because I didn’t make pasta. I served it over pan-seared chicken breasts and broccoli. This is definitely a keeper and I’ve shared it with friends.
Yum, serving it over chicken breasts and broccoli sounds so good!! Thanks, Jayne—I’m so glad you enjoyed the recipe!
This turned out horribly, the cheese ended up clumping and sticking to the noodles while everything else separated
Aww, I’m so sorry to hear that. Did you use pre-shredded or pre-grated parmesan cheese? It has an anti-caking agent that can cause clumping.
SO GOOD! I could live on Alfredo, but have been searching for something with less calories and more protein than heavy cream. I used pre shredded parm as I had it on hand and it was great. I’ll be making this regularly.
Yay! So happy to hear!
I really enjoyed this. Despite other reviews, I used pre shredded Parmesan with no issue. It reheated nicely the next day too!
So happy to hear that pre-shredded parm worked well for you!
Absolutely delicious. My go to for meatless Mondays. I also add roasted mushrooms.
Love the idea of adding mushrooms!
Tasted amazing looked amazing until I added the sauce into a saucepan with no heat and it turned into a liquid with lumps in it. Such a shame it was lovely until it get added into the warm pasta.
Did you use pre-shredded or pre-grated parmesan cheese? It has an anti-caking agent in it that can cause stuff to clump together.
We used good culture cultured cottage cheese and seemingly it became cheese curds when we added it back to the pot? Any idea why?
Hmm, I am not sure. Did you use pre-shredded or pre-grated parmesan cheese? It has an anti-caking agent in it that can cause stuff to clump together.
Loved how easy and delicious this meal was! Even my toddler enjoyed it. Thank you for the recipe!
You’re so welcome!
I’m so impressed with how easy and tasty this turned out. I love that it has higher protein content than store bought sauces because of the cottage cheese. I added the grilled lemon chicken to the pasta and it was great. Thanks Yumna!!
Thank you so much, McKenzie for making it!
My whole family enjoyed it even my kids!!! Thank you for the great ideas!
You’re so welcome! Happy to hear that everyone enjoyed!
Winner winner pasta dinner @feelgoodfoodie September cooking challenge 🧑🍳 so delicious 😋 it reminded me of one of my childhood favorite dish- Hungarian cottage cheese pasta – Túrós csusza – it was a winner in our house 🏡 thank you @feelgoodfoodie for another keeper recipe – I made it with roasted garlic and @traderjoes linguine @good_culture cottage cheese the best cottage cheese I ever had in USA and of course Italian Parmesan with parsley 🌿 heaven 💕 I also posted it on my Instagram @agi1971
Thank so much for sharing on IG, Agnes and for the kind words!
So here is my recipe challenge experience…..the first time I made it exactly as the recipe said. The sauce tastes so freaking good. You’d never know it was cottage cheese. But when I added it to the pasta and added the hot pasta water, it totally seized up. It tasted good, but wasn’t creamy.
So I put it in the fridge and decided to figure it out another day. So today…I heated the pasta up slowly with a little butter. Made another batch of sauce… This time I used grated Parmesan (in the green bottle 😉) and didn’t add any hot water. Added it to the reheated pasta and it turned out heavenly! Going to get protein pasta and make it for my boyfriend. He’s going to think I’m lying about it being made without heavy cream. (He loves my fettuccine Alfredo)
It will seize up if you use pre-grated or shredded parm cheese. It’s coated in an anti-caking agent that does not play nice when melted. I am glad you were able to recover it though!
Delicious! What an amazing idea to make Alfredo out of cottage cheese!
Thank you so much!
Extremely easy and absolutely delicious recipe. I have been making Alfredo sauce pasta for a while now but with this time substitute my ingredients with Yumna’s recipe and it was quite tasty. Thank you!
You’re so welcome! Happy to hear that you liked it.
This recipe was delicious! My friend is so picky, but she loves all kinds of creamy, cheesy pasta, so this recipe was perfect! I’m also so glad that it’s so much healthier than traditional Alfredo pasta.
Yumna, this recipe is perfection! I made it for meal prep this week, added chicken and mushrooms. It heats up very well. Love that it’s jam packed with protein! Thank you!
You’re so welcome, Jehan! Happy to hear that you enjoyed it!
This recipe was so delicious and so easy to make! I’ll be making this again!!
Absolutely loved this recipe, so easy and delicious! Definitely one of my favorite pasta recipes.
Yay! I’m so happy to hear that! Thank you so much for taking the time to leave feedback on the recipe 🙂
This was so nice having a recipe that is so good and healthy too! Loved the creaminess in it, It’s a must try recipe.
This recipe is delicious made with the modification of using nonfat cottage cheese. Because of the butter in the recipe, there is still plenty of fat mediated delicious flavor!
So glad you liked it, Lizzy!!
This recipe is very easy and delicious. We added baked chicken and broccoli to it and made for great week dinner. The cottage cheese makes a great creamy sauce. Highly recommend!
Thank you so much, Melissa!!
We made this for the first time tonight and we really enjoyed it! This is something we’ll definitely add to our dinner rotation. We added probably less than half a cup of pasta water because we like our alfredo sauce really thick and it was the perfect consistency. I’m looking forward to making it for more people to try.
So happy to hear that everyone liked it!
This is delicious!! My family ( including 2 teenagers) LOVED it.!!! I purposely didn’t tell them it was cottage cheese until after we ate It is so creamy with a great tartness. Definitely going to make again!! Thank you for this and I love watching you and you videos. You have a great voice!
Awe, that’s so sweet! Thank you so much!!
Never even considered using cottage cheese this way; less calories and cheesy goodness!
Yay, glad you liked it! Thank you Jen!
Big hit at our house ESP with my boys who workout and don’t want the cream. They want chicken in the pasta next time. No chance to get a photo. I threw in broccoli which was yum Thank you!
Thank you so much Anne for the sweet feedback and for taking the time to make the comment that you sent me on Instagram over here. GLad you all enjoyed it!!
I was excited to try this recipe. It was easy, straight-forward, and I loved that it had a lot of protein. You really do need a high speed blender. I don’t have one. I tried to make this with a magic bullet and it wasn’t happening. I should have blended it in halves. I forgot to add the butter (added it straight to the pasta). I reserved some pasta water, but not enough. It was a disaster.
But my daughter ate it and loved it. I ate it and loved it. I even added broccoli and chicken to it.
Overall it’s a great recipe despite operator error. I would make this again after I search for my blender in the garage.
Aww sorry to hear that about the blender blunder! I think with 1/2 cup warm pasta water it will blender perfectly in any blender. I’m glad you and your daughter still enjoyed the recipe and I hope you make it again!
I was really craving a creamy alfredo pasta so i tried this recipe with some whole wheat pasta and some extra parmesan and YUM. So creamy and rich and at the same time , i know its protein-packed cottage cheese and not heavy cream ! Love it
This is just yummy and comforting. The sauce comes together so nicely and has great flavor. I was careful to choose a cottage cheese that is a bit lower in sodium since they very quite a bit from brand to brand. I also added grilled chicken and broccoli florets. It was delicious!
So glad you liked it!
Hi there! Can’t wait to try this!! Does the butter need to be melted or softened to add to the blender?
Can I use milk or chicken broth instead of the pasta water? (I am leftover plain pasta I cooked the other night)
Great questions! The butter should be at room temp so it is soft and easy to mix. Yes, you can use milk for a thicker base and chicken broth if you want it a little thinner. I hope you enjoy and can’t wait to hear what you think when you make it!
Absolutly delicious! Thank you!
You’re so welcome!
I made this recipe. I used whole milk to control the consistency of the sauce. It turned out fantastic. Thanks Yumna.
Thank you so much!
This recipe was super quick and easy to make and was a big hit with the family! My teenage boys approved of the high protein content and loved the taste. My younger daughter had idea what the “secret ingredient” was and asked for seconds. I served it with oven baked chicken tenders and a kale salad. Perfect weeknight meal!
Thank you so much!
This was so quick and simple and absolutely delicious! Next time, I’ll try adding broccoli and maybe chicken. This will be a new staple recipe.
So happy to hear that!
This was the first time I do the monthly challenge and OH MY, it was delicious!!! I loved that it was so easy to make. My toddlers loved it. They had seconds. I added shrimp and left out the parsley because one of my little ones is picky with the green stuff. Thank you so much for sharing your recipes!!
Thank you so much for participating! I hope to see you next month too!
This pasta Alfredo recipe was absolutely wonderful! It was so delicious as well as being quick and easy to prepare. I did add some bright green steamed broccoli florets and served along with a big salad. I have already passed the recipe on to several friends. This recipe will certainly become one of the standards on my rotation! I have made many recipes from this website and I have enjoyed every one! Thank you!
You’re so welcome, Lisa! Thank you so much for making my recipes!
Made this tonight with a side of grilled chicken and roasted carrots and it was perfect! I love the amount of protein packed in here. Plus I gave it to my 9-mo and he seemed to like it too! 10/10!
I would def recommend to make it a little thinner than you think bc it thickens up a lot as it cools
That sounds like a yummy dinner!
I made this for my husband and I last night and added a bunch of veggies into the pasta as well. This was a great protein-packed alternative to regular alfredo pasta! Yum, thank you!
So glad you and your husband enjoyed it, Gail!
This was my first monthly challenge, although I’ve been following Yumna forever! Since there’s only two of us at home, I made half the recipe which enough for tonight’s dinner and lunch tomorrow! Further, I didn’t have linguine, so I used TJ’s Trofie Italian pasta which worked perfectly.
After we inhaled this protein-packed side dish that was a lovely compliment to our salmon entrée, I texted the recipe to my vegetarian son, and health conscious daughter!
Aw, thank you so much, Debbie!! So glad you liked it!
It was a great alternative to Alfredo. I add mini zucchini and spinach to make it even heartier. It was an easy healthy weeknight dinner that I was happy to feed my family.
So glad you liked it!
I always have cottage cheese in my kitchen but i’ve never used it in pasta cause i thought it would look granular. i’ve never thought of putting it in the blender. Now i have a new pasta recipe filled with protein and it’s actually so good!
So happy to hear that you enjoyed the pasta, Nermeen!
So I saw this recipe on your page and instantly started craving for it. Being 37 weeks pregnant; grumpy, moody, lazy, swollen and always hungry; this seemed to be such a quick and easy recipe. Instantly hopped for the venture to satisfy the heart and soul (and of course the hungry mama and baby lol). Literally took less than 20 minutes to get done with it and devoured it in minutes. Made it again the next day for husband and served it with a side of air fried chicken. Oh so finger lickin’ good *chefs kiss*.
It was so hearty, homey and as you say it ‘sooo good’! And the most loving part is when the husband dear volunteered to make this recipe himself whenever I’d be craving since it is so easy and quick. Thank you Yumna. Now I can always count on him to make me it anytime without me even moving an inch *evil laugh*
LOL love it! So glad you both enjoyed it!
Turned out so creamy! My boys loved it!
So happy to hear that!
Yummy recipe my husband loved it so much.i added grilled chicken breasts and some jalapeno pepper at the top.his couch advised him to eat more protein and that dish was the right thing.Thank you that is so goood!
You’re so welcome!
I made this pasta with veggies (sautéed garlic, onion, baby corn, bell peppers, peas)
It was so yummy and tasty !!! Family approved for sure. Thanks a lot for this recipe! Will make it again for sure 🙂
So happy to hear that!
Made it tonight with whole grain linguine and topped it with grilled chicken. Tasted so good and even the hubby liked it!
So happy to hear that you and your hubby enjoyed!
I made this with lemon garlic shrimp for some extra protein and topped it with red chili flakes for added spice. Easy to make, guilt free, and absolutely delicious!
So glad you liked it, Serene!
Delicious! Thanks for the dinner inspiration- super easy to make and used protein pasta and chicken for a protein packed dinner!
That sounds so good!
Made this for supper tonight. My daughter jumped for joy when she tasted it and said “yum this is sooo good!” She doesn’t like pasta with tomato sauce so this was perfect for her. Was so easy to make which is bonus for me. Even more of a bonus, is the healthy ingredients used for this simple dish. Thanks Yamna for another successful meal.
So happy to hear that she liked it!!
Made this today and the family loved it! I added a chicken broth cube with the pasta water instead of the salt and it was a great addition to the flavour
So glad to hear that everyone liked it!
made this last night….it was delicious!! I made mine with zucchini noodles and lentil pasta (gluten free). I added spinach and my husband had spicy chicken sausage with his!!
I made this with lemon garlic shrimp for some extra protein and topped it with red chili flakes for added spice. Easy to make, guilt free, and absolutely delicious!
This was another recipe with excellent raves at the family dinner table. So creamy and easy to make. Added grilled chicken and a sprinkle of red chili flakes. Definitely making this again and again….
Made this for dinner today and turned out really good. Only had 2% cottage cheese and the flavors were still delicious. Added some chili flakes for an extra kick.
So glad you liked it!
This sauce was fantastic!! I added broccoli to the pasta. I cooked some chicken tenders in olive oil seasoned with pepper and garlic powder and served that on the side. I made this while at work and all the coworkers loved it. I will be making this again and again
Thank you so much!
I made this with zucchini noodles and turned out so delicious. Gluten free and creamy – win win
Oo I love that idea of using zucchini noodles with this!
Oh MY God, WHERE have you been all my life!…so GOOD!❤️
LOL, you’re too kind!
The sauce turned out so creamy, I honestly didn’t expect this without adding any cream! Highly recommended!
So glad you enjoyed it, Nasrin!
Yum made it tonight with some -garlicky shrimp and it was great. 👍🏼 less guilt too!
Love shrimp!!
Yum. Cant wait to make this!
Hope you enjoy!
I was scrolling through your recipes last week and made this! It was amazing, and my husband said it was the best pasta ever. The key is to use fresh Parmesan cheese, it can’t be pre shred or grated, you have to grate fresh!!! Lots of pepper and it is a winner!!!!
Yes, fresh parm is a must here in a block. Thank you for suggesting it.
I made it with routini pasta ,
I added some grilled chicken breasts
It’s was so yummy
That does sound yummy!
My son loves this recipe!
Yay! So happy to hear that!
It’s really easy to make and tastes very good. I would use less garlic next time, though. Thanks for the recipe.
So glad you liked it!
Made this using bow tie pasta.
So good!!
Thank you so much!
Was excited to try this but the sauce curdled so bad. Followed the instructions as they were written. Any tips?
I am so sorry I am not sure what could have happened. Did you use a high-speed blender to incorporate everything? Also, freshly grated Parmesan free of additives is best for this sauce. If you use pre-shredded or grated parm it contains anti-caking agents that could possibly give the sauce a curdled appearance.
SOOOO good!!
Thank you so much!
I just made the cooking challenge pasta and was so good. I wish I could post a picture. It’s even weight watchers friendly! Thank you for such a good recipe!
We made this recipe tonight! It was so yummy and super easy! We added air-fried Italian dressing marinated chicken and it was so delicious! Definitely going to make this again soon!
Yum, that sounds so good!
I made it with bow tie pasta and langostino lobster. It was yummy 😋
So glad you liked it, Carol!
I’m going to try and make this during the weekend. It looks delicious 😋
Thank you so much!
I made this tonight and it was my amazing!!! I added sautéed mushrooms on top. Whole family enjoyed it. Would definitely make it again.
Thank you so much!
Looks delicious & it’s easy and simple to make. WIN WIN ✨✨✨
Thank you so much!
Two of my favorite things combined into one, alfredo and cottage cheese. Genious!
Haha hope you enjoy!
Hubby and I made this and we loved it! So delish!
Thank you so much!