Lightly spray a large nonstick pan with olive oil and heat over medium heat. Add the chicken and cook for about 4-5 minutes per side, or until fully cooked and golden brown. Remove the chicken from the pan and set it aside on a cutting board.

Add the milk, cottage cheese, grated Parmesan cheese, salt, and pepper to a blender and blend until completely smooth. Set the sauce aside.

Reduce the heat to medium-low and add the light butter to the same pan. Add the diced onion and sauté until soft and translucent. Then, stir in the crushed garlic and one teaspoon of chopped fresh parsley and sauté briefly until fragrant, being careful not to burn the garlic.

Lower the heat to low and slowly pour the blended sauce into the pan, stirring gently to combine. For a thicker sauce, stir in a cornstarch slurry made with 1½ teaspoons cornstarch and 1½ teaspoons cold water.

Return the cooked chicken to the pan and spoon the sauce over the top. Let everything warm together over low heat for a few minutes, just until heated through. Make sure to heat the dish over low heat so the cottage cheese doesn’t separate, and so the sauce stays smooth and creamy.

Serve warm, sprinkle with the remaining chopped parsley, and add additional grated Parmesan if desired.