In a blender, add 2 cups cottage cheese, ½ cup milk, ½ cup grated parmesan, 2 tbsp Flavor God Garlic Lovers, and a pinch of black pepper

Blend until smooth and then set aside for later

Pat the chicken thighs dry. Season both sides with Flavor God Garlic Lovers seasoning, salt and pepper

In a fry pan over medium heat, spray some olive oil. Cook the chicken on both sides until the internal temperature reaches 165F

Once cooked, remove from the heat and cut into bite size pieces

In a large pot, boil water. When the water reaches a rolling boil, add a generous pinch of salt, and your pasta

Cook per package instructions

Just before you drain the pasta, reserve ¼ cup of the pasta water 

In the same pan you cooked the chicken in, add just enough pasta water to scrape the crispy bits from the bottom of the pan. Simmer and let the liquid reduce by half

Add the cooked pasta, the chicken and your creamy alfredo sauce. Slowly warm up over low heat. Toss well

Serve your pasta with fresh chopped parsley and more parmesan if you desire!

Don’t Overheat the Alfredo Sauce: Once the sauce is added, keep the heat low and warm it gently. High heat can cause the dairy proteins to tighten and separate, which makes the sauce grainy instead of smooth.

Rest the Chicken Before Cutting: Let the chicken rest for a few minutes before slicing it. This allows the juices to redistribute inside the meat instead of running out onto the cutting board.

Finish With Fresh Herbs at the End: Adding parsley at the very end preserves its bright flavor and color. Cooking herbs too long dulls their aroma, so finishing the dish with fresh herbs gives it a fresher, restaurant-style finish.