Ingredients
- 12 oz (340 g) dry pasta
- 1 lb (450 g) boneless, skinless chicken breast, diced
- 1 cup cottage cheese
- ½ cup grated Parmesan cheese
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- ¼ teaspoon black pepper
- ½ teaspoon salt, or to taste
- ½ cup reserved pasta water, as needed
- 2 tablespoons chopped fresh parsley or basil, optional
Instructions
- Cook the pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain.
- Season the diced chicken with Italian seasoning, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat. Cook the chicken for 6–8 minutes until browned and cooked through to 165°F (74°C).
- Blend the cottage cheese and Parmesan with a splash of pasta water until smooth.
- Add the garlic to the skillet and cook for 30 seconds.
- Reduce the heat to low. Add the pasta and cottage cheese sauce, tossing gently.
- Add more pasta water as needed until the sauce reaches your preferred consistency.
- Warm gently, garnish with herbs, and serve.
Notes
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1. Blend the cottage cheese for a smoother sauce.
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2. Do not boil the sauce after adding it to the pasta.
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3. Add cooked spinach or mushrooms if desired.
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4. Refrigerate leftovers for up to 3 days.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast, Dinner, Lunch
- Method: Slow Cooking
- Cuisine: American