Why This Recipe Works

Cottage cheese, not cream, is the secret to a velvety sauce in this light yet satisfying pasta dish. We also carefully engineer every step for the perfect consistency. We begin by cooking the noodles in less liquid than usual to create extra-starchy water that adds body to the sauce. By slightly undercooking the pasta, we can bring it to al dente in the sauce, where it will absorb a little of the liquid. To make the sauce, we blend cottage cheese with Parmesan cheese for a savory boost, along with a little cornstarch for cling and some of the pasta cooking water for additional starchy body. Sliced chicken breast and broccolini, sautéed as the noodles boil, get tossed with the pasta and sauce, rounding out the dish.

Before You Begin

Be sure to use the 3 quarts of water specified in the recipe for cooking the pasta. The starch that the pasta releases into the water is essential to achieving the proper consistency in the sauce.

Instructions

Bring 3 quarts water to boil in large Dutch oven. Add 1 pound fettuccine and 1 tablespoon table salt and cook, stirring often, until about 2 minutes shy of al dente. Reserve 1½ cups cooking water, then drain pasta.

Meanwhile, heat 2 tablespoons extra-virgin olive oil and 3 smashed and peeled garlic cloves in 12-inch nonstick skillet over medium-low heat until pale golden and softened, about 5 minutes. Stir in ½ teaspoon pepper flakes, then transfer garlic mixture to small bowl. Heat 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add 1 pound broccolini, trimmed and cut into 1½-inch pieces; 2 tablespoons water; ½ teaspoon salt; and ¼ teaspoon pepper, cover, and cook until broccolini is just tender, 4 to 6 minutes; transfer to large bowl. Heat remaining 1 tablespoon oil in again-empty skillet until shimmering. Add 1 pound chicken breasts, trimmed and sliced crosswise ¼ inch thick; ½ teaspoon salt; and remaining ¼ teaspoon pepper and cook until chicken is cooked through, 4 to 6 minutes; transfer to bowl with broccolini.

Transfer garlic mixture to blender and add 1½ cups cottage cheese, 1 cup grated Parmesan, 2 teaspoons cornstarch, remaining ¼ teaspoon salt, and 1 cup pasta water and blend until smooth, about 1 minute. Combine pasta and sauce in now-empty pot and bring to simmer over medium heat. Cook, stirring constantly, until sauce is thickened and coats pasta, about 2 minutes. Stir in chicken, broccolini, and 3 tablespoons chopped parsley and continue to cook, stirring, until heated through, about 2 minutes longer, adjusting consistency with additional pasta water as needed. Serve.