Heat 2 teaspoons olive oil in a large skillet over medium-high heat.

Season the chicken thighs with salt and cracked black pepper on both sides.

Once the oil is hot, add the chicken thighs and cook for 5–6 minutes on the first side.

Flip and cook for another 6–8 minutes, or until the thickest part reaches 165°F (74°C).

Transfer the chicken to a cutting board and let it rest for 10 minutes before slicing thinly.

Meanwhile, cook the fettuccine according to package instructions. Drain and set aside.

Add the cottage cheese to a blender or food processor and blend for 3–5 minutes until completely smooth and creamy.

Using the same skillet, add the remaining 2 teaspoons olive oil and sauté the garlic until lightly golden.

Pour in the blended cottage cheese, milk, and 1 cup of parmesan cheese.

Reduce the heat to low and whisk until the cheese melts and the sauce becomes smooth.

Remove from heat and toss in the cooked pasta and sliced chicken.

Serve the High Protein Chicken Alfredo garnished with the remaining parmesan, chopped parsley, and additional black pepper if desired.