2 8-ounce boxes grain-free pasta (such as chickpea or cassava), cooked al dente
Optional: fresh parsley or basil for garnish
Preheat your oven to 400°F (200°C).
Cut the top off a head of garlic to expose the tops of the cloves.
Drizzle with olive oil, wrap and cover tightly with tin foil, and roast for about 30-40 minutes until the garlic is soft and fragrant. Allow to cool, then squeeze out the roasted garlic cloves.
While the garlic roasts, season your chicken and heat a skillet over medium heat. Add a drizzle of avocado oil and pan fry the chicken until cooked through and a thermometer reads 165F when inserted into the thickest part. Cover and keep warm.
In a blender or food processor, combine the roasted garlic cloves, cottage cheese, and cashew milk. Blend until smooth and creamy.
In a saucepan, melt the ghee over medium heat. Add the blended cottage cheese mixture and stir.
Gradually add the grated Parmesan cheese while stirring continuously. Keep stirring until the cheese is melted and the sauce is smooth.
Season the sauce with salt and pepper to taste and nutmeg. Continue to cook and stir the sauce for a few more minutes until heated through and well combined. Remove from the heat.
Serve the cottage cheese alfredo sauce over your favorite pasta, vegetables, or protein. Toss to combine and coat everything in the creamy sauce. Top with sliced chicken and fresh chopped parsley or basil, if desired.