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Simple Cottage Cheese Chicken Pasta

Cozy and creamy pasta with tender chicken and a luscious cottage cheese sauce, perfect for a fast and nourishing weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1 lb chicken cut into bite-sized cubes
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp paprika
  • 1/2 tsp Italian seasoning
  • 2 tbsp olive oil for cooking chicken and tossing pasta
For the Pasta
  • 16 oz pasta penne or fusilli recommended
For the Sauce
  • 2 cups cottage cheese blended smooth
  • 2 cups milk to thin the sauce
  • 1 cup Parmesan cheese freshly grated
  • 2 cloves garlic minced
  • 2 tbsp butter for roux
  • 2 tbsp all-purpose flour for roux
  • 8 oz fresh spinach tossed into sauce
  • 1/2 tsp salt for sauce
  • 1/4 tsp red pepper flakes optional
  • pinch ground nutmeg to enhance sauce

Equipment

  • Large Pot
  • Large Skillet
  • Blender
  • Whisk

Method
 

  1. Step 1: Season the chicken cubes with salt, pepper, paprika, and Italian seasoning. Ensure they are well coated.
  2. Step 2: Cook pasta in a large pot of salted boiling water for one minute less than package instructions. Drain, reserving ½ cup pasta water. Toss pasta with a bit of olive oil to prevent sticking.
  3. Step 3: Heat olive oil in a large skillet over medium-high heat. Cook the chicken for about 5 to 7 minutes per side until golden and cooked through. Remove and let rest.
  4. Step 4: In a separate skillet, melt butter over medium heat. Whisk in flour and cook for about 1 minute without browning.
  5. Step 5: In a blender, combine cottage cheese, milk, Parmesan, and minced garlic with ½ teaspoon salt. Blend until smooth.
  6. Step 6: Slowly pour blended mixture into roux whisking constantly. Simmer for 4 to 5 minutes until sauce thickens. Stir in fresh spinach and cook until wilted, about 1 to 2 minutes. Add a pinch of nutmeg.
  7. Step 7: Fold drained pasta into sauce. Add reserved pasta water as needed to reach desired consistency.
  8. Step 8: Serve pasta topped with rested chicken. Sprinkle with red pepper flakes if desired. Serve immediately.

Notes

Swap cottage cheese for ricotta for a different creamy texture. Use kale or Swiss chard instead of spinach for variation. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently, adding milk or pasta water to loosen sauce.