Weight Watchers Friendly Chicken Tortellini Alfredo – High Protein Dinner
This Lighter Chicken Tortellini Alfredo is creamy, comforting, and surprisingly high in protein. Instead of heavy cream, the sauce uses blended cottage cheese, which makes it extra creamy while adding a big protein boost.
With cheese tortellini, tender chicken, Parmesan, and garlic, this dish tastes indulgent but is much lighter than traditional Alfredo pasta. Best of all, it’s ready in under 30 minutes, making it perfect for busy weeknights.
Ingredients
- 20 oz refrigerated or frozen cheese tortellini
- 4 Tbsp light butter
- 2 garlic cloves, minced
- 1½ cups low-fat cottage cheese, blended until smooth
- ½ cup milk of choice (skim or almond milk works well)
- ½ tsp dried Italian seasoning
- 2 Tbsp fresh parsley, minced (plus extra for garnish)
- 1 cup grated Parmesan cheese
- 2½ cups cooked chicken (diced or shredded)
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil.
Add the cheese tortellini and cook until al dente
(about 2–3 minutes for refrigerated or 5 minutes for frozen). - Reserve ½ cup of pasta water, then drain the tortellini and set aside.
- In a large skillet over medium-low heat, melt the light butter.
- Add the garlic and cook for about 1 minute until fragrant.
- Whisk in the blended cottage cheese and milk.
- Add the Italian seasoning and parsley, and let the sauce simmer gently until slightly thickened.
⚠️ Do not boil. - Stir in the Parmesan cheese until smooth.
- Add some reserved pasta water if the sauce needs thinning.
- Stir in the cooked chicken and tortellini and toss until everything is coated.
- Season with salt and black pepper and garnish with fresh parsley before serving.
⏱ Prep Time: 10 minutes
🍳 Cook Time: 20 minutes
⏰ Total Time: 30 minutes
🍽 Servings: 8 (about 1 cup each)
⭐ High Protein: about 29 g protein per serving
Storage
- Store in an airtight container in the refrigerator for up to 5 days.
- When reheating, add a little pasta water or chicken broth to keep the sauce creamy.
- Freezing is not recommended because dairy sauces can separate.
