Looking for a creamy, comforting meal that doesn’t require heavy cream? This Cottage Cheese Pasta is the perfect mix of richness and freshness, featuring a velvety sauce, tender chicken, and vibrant spinach.
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What is Cottage Cheese Pasta?
Cottage cheese pasta is a lighter twist on classic creamy pasta dishes, offering a similar luscious texture without relying on heavy cream or traditional Alfredo sauces. Instead, cottage cheese is blended with milk and parmesan to create a smooth, tangy base that perfectly coats the pasta. It’s the kind of sauce that feels indulgent but doesn’t leave you feeling weighed down.
This recipe pairs the creamy sauce with savory, seasoned chicken and nutrient-packed spinach for a well-rounded meal. The addition of spices like smoked paprika and Italian seasoning gives the dish a subtle warmth and depth of flavor that will have you coming back for seconds. Plus, the recipe is super versatile — it’s equally perfect for a quick weeknight dinner as it is for an impressive weekend meal.
Ingredients You Need
- Black Pepper – A small pinch of black pepper brings out the flavor of the other seasonings and enhances the dish’s overall taste.
- Smoked Paprika – Adds a smoky warmth to the chicken and complements the creamy pasta beautifully.
- Italian Seasoning – We love using this mix because it provides an herby, aromatic layer that ties the dish together.
- Boneless, Skinless Chicken Breast – Opt for thin-cut chicken or pound it slightly so that it cooks evenly and comes out perfectly tender.
- Extra-Virgin Olive Oil – We use oil to cook the chicken and coat the pasta — it adds a silky texture and subtle fruity flavor.
- Dry Penne Pasta – This noodle’s tubular shape holds onto the creamy sauce, making every bite perfectly coated.
- Cottage Cheese – Blended to create a smooth base, cottage cheese adds a light tanginess to the sauce.
- Whole Milk – We combine milk with cottage cheese to create a creamy, pourable sauce consistency.
- Freshly Shredded Parmesan Cheese – This cheese melts into the sauce, giving it creaminess and a nutty flavor.
- Garlic Cloves – Fresh garlic infuses the sauce with a mild, aromatic kick.
- Unsalted Butter – We use butter to make the roux which gives the sauce a rich base.
- All-Purpose Flour – Flour helps to thicken the sauce for that perfectly creamy texture.
- Baby Spinach – This veggie wilts down into the sauce, adding a pop of color and a boost of nutrients.
- Crushed Red Pepper Flakes (optional) – Sprinkle these over the pasta for a little heat if you’re in the mood for spice.
How to Make Cottage Cheese Pasta
- Season the Chicken. Combine black pepper, smoked paprika, Italian seasoning, and sea salt in a small bowl. Rub the mixture evenly over the chicken.
- Cook the Chicken. Drizzle olive oil into the skillet. Then, sear the chicken on both sides until golden brown and cooked through. Transfer the chicken to a plate and allow it to rest before slicing it.
- Cook the Pasta. Boil the penne in salted water according to package directions. Before draining, set aside some of the pasta water. Then, prevent the noodles from sticking together by tossing them with a little olive oil.
- Blend the Sauce. Add the cottage cheese, milk, parmesan, and garlic to a blender. Pulse the ingredients together until the mixture is silky smooth.
- Make the Roux. Melt the butter in the same skillet that was used for the chicken. Then, whisk in flour and continue to cook briefly.
- Finish the Sauce. Add the blended cottage cheese mixture to the pan with the flour and butter and simmer until thickened, stirring often. Toss in spinach and stir until wilted.
- Combine Everything. Place the cooked pasta in the skillet with the sauce. If the sauce is too thick, thin it out with the pasta water.
- Serve. Spoon the pasta and sauce onto a plate and place the sliced chicken on top. Add crushed red pepper flakes, if desired, and serve.
Variations
- Protein – Try shrimp, turkey, or even crispy tofu for a different protein.
- Vegetarian – Skip the chicken altogether and double the spinach or add mushrooms for a hearty meat-free version.
- Pasta – Fusilli, rigatoni, or shells would all work beautifully to hold onto the sauce.
- Veggies – Broccoli florets or roasted cherry tomatoes can add extra flavor and texture.
- Spiciness – Stir crushed red pepper flakes or cayenne pepper powder directly into the sauce for some heat.
- Herbs – Add fresh parsley or basil for an aromatic finishing touch!
Can I Store Leftovers?
Yes, you can! It’s best to store the pasta separately from the sauce, though, so it retains its texture.
Leftovers can be stored for up to 2 days in the fridge, but the sauce may thicken slightly as it cools. Reheat gently on the stovetop or in the microwave with a splash of water or milk to revive its creamy texture.
You can also freeze the sauce on its own for up to 1 month. Thaw it overnight in the fridge and reheat it before combining it with freshly cooked pasta.
Common Questions about Cottage Cheese Pasta
This dish has blown up recently because it’s super creamy and packed with protein! Plus, when you blend the cottage cheese, it creates this incredibly smooth sauce that many people can’t even tell isn’t traditional cream sauce.
The game-changer is blending the cottage cheese until it’s silky smooth — a good blender or food processor works wonders here! Adding a splash of pasta water helps create that ultra-smooth texture, and the heat from the pasta helps melt everything together beautifully.
When blended properly, the cottage cheese takes on a rich, creamy flavor that’s more similar to Alfredo sauce than what you might expect! The pasta and seasonings help transform the cottage cheese into something entirely new and surprisingly rich and velvety.
Shapes with ridges or curves like rotini, penne, or fusilli are perfect because they catch and hold onto the creamy sauce! The little grooves and twists become perfect pockets for the sauce to cling to, making every bite amazing.
More Creamy Pasta Recipes
There’s nothing quite like a warm bowl of pasta in a deliciously creamy sauce — we can’t get enough! If you’re like us, check out some of our other rich pasta recipes!
Cottage Cheese Pasta Recipe
Ingredients
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 2 teaspoons Italian seasoning
- 1 pound boneless skinless chicken breast
- 2 Tablespoons extra-virgin olive oil for chicken
- 16 ounces dry penne pasta
- 2 Tablespoons extra-virgin olive oil for pasta
- 2 cups whole milk or 2% small curd cottage cheese we love Good Culture
- 2 cups whole milk
- 1 cup freshly shredded Parmesan cheese
- 2 small garlic cloves finely chopped
- 4 Tablespoons unsalted butter
- 2 Tablespoons all-purpose flour
- 6 ounces baby spinach
- Crushed red pepper flakes optional
Instructions
Season the Chicken:
- In a small bowl, mix the salt, black pepper, paprika, and Italian seasoning. Rub the seasoning evenly over both sides of the chicken breasts.1 teaspoon sea salt, 1/2 teaspoon black pepper, 1/2 teaspoon smoked paprika, 2 teaspoons Italian seasoning, 1 pound boneless
Cook the Chicken:
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5–7 minutes per side, or until golden brown and cooked through (internal temperature of 165°F). Remove the chicken from the skillet and let it rest for 5 minutes before slicing it into thin strips.2 Tablespoons extra-virgin olive oil
Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the penne and cook until just shy of al dente, about 1 minute less than the package directions. Reserve 1/2 cup of the pasta water, then drain and toss the pasta with 2 tablespoons of olive oil in a large bowl to prevent sticking.16 ounces dry penne pasta, 2 Tablespoons extra-virgin olive oil
Make the Alfredo Sauce:
- In a blender or food processor, combine cottage cheese, milk, Parmesan, garlic, and 1 teaspoon salt. Blend until smooth and creamy. Set aside.2 cups whole milk or 2% small curd cottage cheese, 2 cups whole milk, 1 cup freshly shredded Parmesan cheese, 2 small garlic cloves
Prepare the Roux:
- In the same skillet used for the chicken, melt the butter over medium heat. Stir in the flour and cook for 1 minute to remove the raw flour taste.4 Tablespoons unsalted butter, 2 Tablespoons all-purpose flour
Finish the Sauce:
- Pour the blended sauce into the skillet with the roux. Simmer over medium heat, stirring frequently, until thickened, about 4–5 minutes. Add the spinach and stir until wilted.6 ounces baby spinach
Combine:
- Add the cooked pasta to the skillet, tossing to coat in the sauce. Use the reserved pasta water to adjust the sauce’s consistency if it becomes too thick.
Serve:
- Plate the pasta and top with the sliced chicken. Sprinkle with crushed red pepper flakes for a little kick, if desired.Crushed red pepper flakes
Equipment
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This has quickly become a staple in our weeknight rotation and is a fave with our kids and adults alike!