Creamy Cottage Cheese Chicken Pasta

What if we told you that this creamy chicken pasta was made without a drop of heavy cream and still tastes AMAZING? Sounds like kitchen sorcery, right?! But it’s totally real and it’s all thanks to blended cottage cheese.

This Creamy Cottage Cheese Chicken Pasta is one of our favorite high-protein meals that feels indulgent but is secretly light and wholesome.

It’s loaded with juicy chunks of chicken, tender penne pasta, and a smooth, tomato-kissed sauce that clings to every bite. Finished with red pepper flakes and fresh basil, it looks (and tastes) like something you’d order at a restaurant, but it comes together in under 30 minutes, right in your own kitchen. It’s creamy, comforting, and a total weeknight HERO!

Helpful Tips & Variations

• Blend the cottage cheese until silky smooth. This is the most important step. A quick blend with broth turns it into a creamy, dreamy sauce, no lumps, no tang, just velvety goodness that clings to the pasta.
• Use freshly cooked chicken breast. Dice it small and cook it just until golden on the outside. You want it tender, not dry. Chicken tenders or thin-sliced breast work well too!
• Don’t overcook the tomatoes. They should soften and melt into the sauce a bit but still hold some shape.
• Add pasta water a little at a time. After you stir in the pasta, use reserved pasta water to adjust the sauce to your liking. It makes everything glossy and helps the sauce stick beautifully.
• Use whole wheat or chickpea penne for extra protein. Totally optional, but a great swap if you’re looking to boost nutrition even more.
• Finish with fresh basil and chili flakes. Add them after everything’s cooked, this keeps the basil bright and the chili flakes punchy.
• Want to bulk it up? Add finely chopped zucchini or mushrooms when cooking the chicken, just keep them small.

Ingredients

• 8 oz penne pasta (whole wheat or high-protein if you like)
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 small yellow onion, finely diced
• 1 pound boneless, skinless chicken breast, cut into small chunks
• 1 large ripe tomato, chopped
• 1 cup low-fat cottage cheese
• ¼ cup low-sodium chicken broth
• 2 tablespoons nutritional yeast (or grated parmesan, optional)
• ½ teaspoon red pepper flakes (more or less to taste)
• Salt and black pepper, to taste
• Handful of fresh basil leaves, for topping

How to Make Creamy Cottage Cheese Chicken Pasta

1. Boil the pasta. Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Reserve ½ cup of the pasta water, then drain and set aside.

2. Sauté the aromatics. In a large skillet, heat olive oil over medium heat. Add the minced garlic and diced onion. Cook for 2–3 minutes, until the onion is soft and fragrant, DON’T let the garlic brown.

3. Cook the chicken. Add the chicken breast chunks to the skillet. Season lightly with salt and pepper. Sauté for about 6–7 minutes, stirring occasionally, until the chicken is cooked through and lightly golden.

4. Add the tomato. Stir in the chopped tomato and cook for another 2–3 minutes, just until it begins to break down. You want it SOFT, but not mushy, it should still hold a little shape.

5. Blend the sauce. While the tomato cooks, add the cottage cheese, chicken broth, and nutritional yeast (or parmesan) to a blender. Blend until completely smooth, this is your creamy sauce base!

6. Make it creamy. Pour the blended sauce into the skillet with the chicken and tomato. Stir well to coat everything. Let it simmer for 1–2 minutes on LOW HEAT so the flavors combine.

7. Add the pasta. Toss in the cooked penne and stir gently until everything is well coated. If the sauce feels too thick, add a splash or two of the reserved pasta water and stir again until it’s glossy and smooth.

8. Finish and serve. Sprinkle in the red pepper flakes, taste and adjust salt if needed, and then top with fresh basil leaves. Serve warm and enjoy that silky, high-protein goodness!

Proper Storage

• To refrigerate: Let the pasta cool completely, then transfer it to an airtight container. It’ll keep in the fridge for up to 3 days.
• To reheat: Warm gently in a skillet over low heat or in the microwave, adding a splash of water or broth to loosen up the sauce. Stir occasionally until heated through.
• Freezing? We don’t recommend freezing this one. The cottage cheese–based sauce can separate after thawing, and the texture just doesn’t hold up as well… It’s best enjoyed fresh or within a few days!

Give this creamy chicken pasta a try and let us know how it turns out! It’s one of those meals that’s simple, comforting, and somehow still feels a little special.

If you make it, drop a comment below, we’d LOVE to hear how it went. And hey, if you liked this one, save the recipe and follow Panfetti on Pinterest so you don’t miss the next one!