Salt your pasta water generously. Bring a large pot of water to a boil. Add enough salt so it tastes like the sea. This seasons the pasta from the inside out.

Cook the pasta. Drop in the fettuccine and cook until al dente according to package directions. Reserve 1 cup of pasta water before draining.

Prep and season the chicken. Pat the chicken dry. Season both sides with 1 teaspoon salt, 1/2 teaspoon black pepper, and the Italian seasoning if using.

Sear the chicken. Heat a large skillet over medium-high. Add olive oil. Sear chicken 3–4 minutes per side until golden and cooked through. Transfer to a plate to rest, then slice.

Start the aromatics. Lower heat to medium. Add butter to the skillet. Once melted, add minced garlic. Cook 30–60 seconds until fragrant, stirring so it doesn’t brown.

Blend the sauce base. In a blender, combine cottage cheese, 1/2 cup milk, and half the Parmesan. Blend until completely smooth and silky. If needed, add a splash more milk to loosen.

Finish the sauce in the pan. Pour the blended mixture into the skillet with the garlic. Stir over medium-low heat until warmed and just starting to thicken, 2–3 minutes. Do not let it boil.

Adjust seasoning. Stir in remaining Parmesan until melted. Season with salt, black pepper, and red pepper flakes if using. Add a squeeze of lemon juice for brightness if you like.

Toss with pasta. Add drained pasta to the skillet. Toss gently to coat. If the sauce is too thick, add reserved pasta water a little at a time until it’s glossy and clings to the noodles.

Add the chicken. Fold in sliced chicken and any resting juices. Warm through for 1–2 minutes.

Garnish and serve. Top with chopped parsley and extra Parmesan. Serve immediately while hot and creamy.