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–+ servings
A skillet filled with creamy high protein pasta, chunks of chicken, spinach, and sun-dried tomatoes, topped with grated Parmesan cheese.

High Protein Pasta

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This high protein pasta recipe packs in 60 grams of protein per serving! Inspired by marry me chicken, it's creamy, cheesy, and DELISH.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4 servings
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Ingredients
  

  • 8 ounces high protein pasta such as Banza
  • 1 tablespoon olive oil or neutral cooking oil of choice
  • 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon Italian seasoning
  • 1 (16-ounce) container low-fat cottage cheese 2 cups
  • ½ cup grated Parmesan cheese plus additional for serving
  • ½ cup milk I used 2%
  • 1 garlic clove roughly chopped, about 1 teaspoon
  • ½ cup chopped sun-dried tomatoes; pat dry if packed in oil; if dehydrated cover with boiling water to rehydrate, then drain and pat dry
  • 2 cups spinach roughly chopped or torn
  • ½ cup chopped fresh basil

Instructions
 

  • Bring a large pot of salted water to a boil. Cook pasta according to al dente according to package instructions. RESERVE 1 CUP OF THE PASTA COOKING LIQUID (don't forget!), then drain. Rinse the pasta well so it doesn't become gummy (if using regular wheat/semolina pasta, no need to rinse it).
  • Meanwhile, heat the oil in a large skillet over medium-high. Add the chicken, Cajun seasoning, and Italian seasoning. Stir to combine, then saute the chicken until golden on all sides and cooked through, about 4 minutes. Turn off the heat.
    Chunks of seasoned, cooked chicken breast are being sautéed in a pan, with a black spatula visible on the left side. The chicken pieces have a golden-brown sear on the outside.
  • In a blender or food processor, combine the cottage cheese, Parmesan cheese, milk, and garlic. Blend until smooth.
    A top-down view of a food processor filled with cottage cheese, grated parmesan cheese, and a clove of garlic on a gray countertop.
  • To the pan with the chicken, add the cooked noodles and sundried tomatoes. Pour the cottage cheese sauce over the top. Warm gently over low, thinning with the reserved pasta water if needed.
    Cooked penne high protein pasta, pieces of seasoned chicken, and small bits of sun-dried tomato are in a skillet, partially mixed, ready for further cooking or serving.
  • Stir in the spinach a few handfuls at a time, allowing it to wilt. Sprinkle with basil and enjoy hot with additional Parmesan to taste.

Notes

  • Adapted from my Marry Me Chicken Lasagna Roll Ups
  • Alternative cooking method (as seen in the video): Rather than dicing and sauteing the chicken pieces, pound them into an even thickness (breasts only; thighs do not need to be pounded), season the outsides with the Cajun seasoning and Italian seasoning, then sear it in olive oil on the stove top over medium-high heat for about 3 minutes per side, until cooked through. Remove to a plate. To the now-empty skillet, add the sauce, cooked pasta, spinach, and sun-dried tomatoes. Stir to combine and wilt the spinach. Dice or slice the chicken and serve on top of the finished pasta.
  • TO STORE: Refrigerate leftovers in an airtight container for 3 to 4 days. In my experience, protein pastas get mushy when frozen and thawed, so I don't recommend freezing this recipe.
  • TO REHEAT: Warm up leftover high protein pasta in the microwave or in a skillet over medium heat with a splash of water to loosen up the sauce.

Nutrition

Serving: 1(of 4)Calories: 543kcalCarbohydrates: 48gProtein: 60gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 89mgPotassium: 1200mgFiber: 11gSugar: 15gVitamin A: 2802IUVitamin C: 12mgCalcium: 311mgIron: 8mg
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