Ingredients
- For the Chicken:
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 2 teaspoons Italian seasoning
- 1 lb boneless, skinless chicken breasts
- 2 tablespoons extra-virgin olive oil (for cooking chicken)
- For the Pasta:
- 16 oz dry penne pasta
- 2 tablespoons extra-virgin olive oil (for pasta)
- For the Sauce:
- 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 oz baby spinach
- Crushed red pepper flakes (optional, for garnish)
Instructions
- Season and Cook the Chicken: In a small bowl, mix the salt, pepper, paprika, and Italian seasoning. Rub the seasoning evenly over both sides of the chicken breasts. 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, until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and let it rest for 5 minutes before slicing it into thin strips.
- 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 instructions. Reserve ½ cup of the pasta water, then drain and toss the pasta with 2 tablespoons of olive oil in a large bowl to prevent sticking.
- Make the Alfredo Sauce: In a blender or food processor, combine the cottage cheese, milk, Parmesan cheese, garlic, and 1 teaspoon salt. Blend until smooth and creamy. Set aside.
- 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.
- Finish the Sauce: Pour the blended cottage cheese 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.
- Combine: Add the cooked pasta to the skillet with the sauce, tossing to coat the pasta in the creamy mixture. If the sauce is too thick, use the reserved pasta water to adjust the consistency.
- Serve: Plate the pasta and top with the sliced chicken. Garnish with crushed red pepper flakes for a little kick, if desired. Enjoy your creamy, protein-packed Cottage Cheese Pasta!
Notes
- For a more indulgent sauce, you can add extra Parmesan cheese or a splash of heavy cream.
- This dish works well with a side of roasted vegetables or a simple green salad.
- If you prefer a vegetarian version, you can skip the chicken or substitute it with a plant-based option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: undefined
- Method: undefined
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 459
- Sugar: 6g
- Sodium: 700mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg
