Description
A creamy pasta dish featuring marinated chicken thighs, tender linguine, and a smooth cottage cheese Alfredo sauce, perfect for busy weeknights.
Ingredients
Scale
- 2 teaspoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon onion powder
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 teaspoons honey
- 3/4 ounce finely grated Parmigiano Reggiano (about 1/4 cup)
- 1 pound boneless, skinless chicken thighs
- 12 ounces dry linguine
- 1 tablespoon kosher salt (for the pasta water)
- 1 1/2 cups 2% cottage cheese
- 1/3 cup 1% milk
- 3 ounces freshly grated Parmigiano Reggiano (about 1 cup, loosely packed)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1 tablespoon unsalted butter
- 1 cup reserved pasta cooking water (divided)
Instructions
- Prepare the marinade: In a medium bowl, stir together the olive oil, garlic powder, oregano, onion powder, crushed red pepper, kosher salt, black pepper, honey, and Parmigiano Reggiano. Add the chicken thighs and turn until evenly coated. Cover and refrigerate for at least 30 minutes or up to 8 hours.
- Boil the pasta water: Bring a 6-quart pot of water to a vigorous boil. Add the kosher salt, followed by the linguine. Cook according to the package directions until al dente, usually 9 to 11 minutes. Before draining, carefully reserve 1 cup of the cloudy pasta water.
- Blend the Alfredo sauce: While the pasta cooks, place the cottage cheese, milk, Parmigiano Reggiano, kosher salt, black pepper, and garlic powder in a blender. Blend for 45 to 60 seconds until completely smooth.
- Cook the chicken: Heat a 12-inch skillet over medium heat. Place the marinated thighs in the hot pan in one layer. Cook for 6 to 7 minutes on the first side. Turn and cook for another 5 to 7 minutes until the center reaches 165°F.
- Rest and slice: Transfer the chicken to a cutting board and let it rest for 5 minutes. Slice it across the grain into strips.
- Start the sauce: Wipe any blackened bits from the skillet. Melt the butter over medium-low heat. Pour in the blended sauce and 1/2 cup reserved pasta water, stirring constantly for 2 minutes.
- Combine and serve: Add the drained linguine and toss for 1 to 2 minutes until coated and hot. Add the remaining pasta water gradually until the sauce is glossy and loose enough to coat every strand. Divide among four bowls and arrange the sliced chicken on top.
Notes
For best results, reserve enough pasta water and serve immediately for a creamy texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 775
- Sugar: 5g
- Sodium: 600mg
- Fat: 29g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 76g
- Fiber: 3g
- Protein: 53g
- Cholesterol: 140mg
Keywords: Garlic Parmesan Chicken, Chicken Alfredo, Creamy Pasta Recipe, Comfort Food, Weeknight Dinner