Cook the fettuccine

• Boil the fettuccine in salted water until al dente
• Reserve some pasta water before draining

Blend the creamy sauce base

• Add the cottage cheese, Parmesan Reggiano, cheese bread, garlic and pasta water to a blender
• Blend until smooth

Cook the chicken

• Season the chicken breast with garlic salt and pepper
• Sear in a pan with parsley until cooked through
• Take it off the pan and let it rest

Cook the mushrooms and build the sauce

• Add the mushrooms to the same pan
• Pour in the pasta sauce and a bit of pasta water
• Season with black pepper and parsley
• Stir in the fat free half and half

Combine and serve

• Let the sauce thicken up
• Toss the fettuccine and sliced chicken with the sauce and enjoy