Cottage Cheese Pasta Recipe

5 from 1 vote

Make this cottage cheese pasta dish with grilled chicken for a creamy, protein-packed comfort food the whole family will love!

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: American

Keyword: cottage cheese pasta, cottage cheese sauce pasta

Servings: servings

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

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

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

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

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

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

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.

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