Description

This Cottage Cheese Pasta recipe offers a creamy, flavorful twist on classic Alfredo by incorporating protein-rich cottage cheese into the sauce. The dish features tender seared chicken breasts served over penne pasta tossed in a velvety cottage cheese and Parmesan sauce with fresh spinach, seasoned with Italian herbs and a hint of smoked paprika. Perfect for a comforting yet nutritious meal that’s quick to prepare and delightful to eat.

Ingredients

Scale

Seasonings & Spices

1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
2 teaspoons Italian seasoning
Crushed red pepper flakes (optional)

Protein

1 pound boneless skinless chicken breast

Oils & Fats

2 Tablespoons extra-virgin olive oil (for chicken)
2 Tablespoons extra-virgin olive oil (for pasta)
4 Tablespoons unsalted butter

Pasta

16 ounces dry penne pasta

Dairy & Cheese

2 cups small curd cottage cheese (whole milk or 2%)
2 cups whole milk
1 cup freshly shredded Parmesan cheese

Other

2 small garlic cloves, finely chopped
2 Tablespoons all-purpose flour
6 ounces baby spinach

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Instructions

Season the Chicken: In a small bowl, mix together the sea salt, black pepper, smoked paprika, and Italian seasoning. Evenly rub this seasoning blend over both sides of the boneless skinless chicken breasts to ensure full flavor penetration.
Cook the Chicken: Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat. Add the seasoned chicken breasts and cook for 5 to 7 minutes per side, until golden brown and the internal temperature reaches 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 pasta and cook until just shy of al dente, approximately one minute less than the package instructions. Reserve 1/2 cup of the pasta cooking water, drain the pasta, and toss it with 2 tablespoons of extra-virgin olive oil in a large bowl to prevent sticking.
Make the Alfredo Sauce: In a blender or food processor, combine the small curd cottage cheese, whole milk, freshly shredded Parmesan cheese, finely chopped garlic, and 1 teaspoon of sea salt. Blend until smooth and creamy. Set this cottage cheese sauce aside.
Prepare the Roux: In the same skillet used for the chicken, melt the unsalted butter over medium heat. Stir in the all-purpose flour and cook for 1 minute, whisking constantly to remove the raw flour taste and form a smooth roux.
Finish the Sauce: Slowly pour the blended cottage cheese sauce into the skillet containing the roux. Simmer over medium heat, stirring frequently, until the sauce thickens, about 4 to 5 minutes. Add the baby spinach and stir gently until the spinach wilts completely.
Combine: Add the cooked pasta to the skillet with the sauce and toss well to evenly coat the pasta. If the sauce is too thick, gradually add some of the reserved pasta water to adjust the desired consistency.
Serve: Plate the creamy pasta mixture and arrange the sliced chicken strips on top. Sprinkle with crushed red pepper flakes if you desire a subtle spicy kick. Serve immediately for best flavor and texture.

Notes

Use small curd cottage cheese for a smoother, less grainy texture in the sauce.
Resting the chicken after cooking helps retain moisture and ensures juicy slices.
Reserve pasta water to adjust sauce consistency as it helps the sauce cling better to the pasta.
To make this recipe vegetarian, omit the chicken and add sautéed mushrooms or roasted vegetables.
For a lower-fat version, use low-fat milk and reduced-fat Parmesan, and substitute butter with olive oil for the roux.