Cottage Cheese Pasta with Tomato, Arugula and Chicken

Looking for more high protein cottage cheese recipes? Try my Easy Skillet Lasagna, this Healthy Buffalo Chicken Salad, or Cottage Cheese Overnight Oats next!

About This Recipe

This Cottage Cheese Pasta with Tomato, Arugula and Chicken recipe was inspired by my Creamy Zucchini Pasta Sauce. 

Instead of ricotta cheese, we’re blending up some briefly sautéed aromatics, peppery arugula, and sweet juicy cherry tomatoes with protein-packed cottage cheese, Parmigiano Reggiano cheese, and a small splash of sherry vinegar to make an incredibly flavorful and creamy pasta sauce!

While I like to sear some seasoned sliced chicken breast pieces to toss with the sauce and pasta for extra protein, you can serve it up with another simple protein like cooked shrimp, air fryer salmon fillets, air fryer chicken breast slices, or baked spicy chicken meatballs. Or simply toss through some shredded rotisserie chicken from the store for a quick and tasty option.

Sprinkle on some more Parmigiano Reggiano cheese and fresh basil to finish and you’ll have yourself a nutritious and high protein easy weeknight dinner!

This cottage cheese pasta with chicken is perfect busy weeknights and ready in just 35 minutes. I think you’re going to love it!

Ingredient Notes and Substitutes

• Chicken: I’ve used sliced boneless skinless chicken breasts and seasoned with kosher salt, black pepper, Italian seasoning, garlic powder and a pinch of paprika. Use boneless skinless chicken thighs if preferred.
• Olive Oil: Or use any other cooking oil you like.
• Aromatics: Shallots (substitute with regular shallots or red onion), garlic, and fresh red chilies. I used Thai Bird’s Eye red chilies for a kick of heat but any variety will work. Omit the chilies for a milder flavor.
• Veggies: We have fresh arugula (rocket) and cherry tomatoes for a sweet, tomato flavor with a small hint of tang. You could use baby spinach or baby kale for a less peppery flavor than arugula. Substitute fresh chopped tomatoes or canned chopped tomatoes if desired.
• Fresh Basil Leaves: Adds sweet herbaceous notes to the cottage cheese pasta sauce.
• Parmigiano Reggiano Cheese (or Parmesan cheese): Use freshly grated cheese from a block because it tastes better!
• Seasonings and Spices: Kosher salt, black pepper, Italian seasoning, ground cayenne, crushed red pepper flakes, and smoked paprika (use hot or sweet). Use less or leave out the cayenne and chili flakes if you prefer a milder dish or if dining with children.
• Pasta: I used medium-sized shells pasta with ridges (conchiglie rigate) but any short-cut shape or noodle-type pasta will work. Tubular pasta like penne, rigatoni and paccheri mezze like in my Spicy Vodka Pasta would hold the cottage cheese pasta sauce really well. Whole wheat pasta (whole grain) or gluten-free pasta can be used too.
• Whole Milk Cottage Cheese: A great source of protein makes our pasta sauce creamy and rich tasting once blended. I used full-fat cottage cheese but 2% low-fat cottage cheese will work too. Either small curd or regular is fine since we’ll be blending it up.
• Sherry Vinegar: Adds a hint of acidity, sweetness and a nutty flavor to the sauce! It’s a type of wine vinegar made from sherry wine and is produced in Andalusia, Spain. The best substitute would be white wine vinegar but start with just ½ teaspoon. Alternatively, you can substitute with 1 teaspoon balsamic vinegar for a delicious, but sweeter flavored take on this dish.
• Pasta Cooking Water: Save some to use as needed to help loosen up the sauce so that it clings perfectly to the pasta.
• To Serve: Reserved Parmigiano Reggiano cheese and sliced basil. Or some chopped parsley or any other fresh herbs you have on hand would work.

Full ingredient list and amounts are in the recipe card below.

How to Make Cottage Cheese Pasta Sauce with Tomato, Arugula and Chicken

Below is a step-by-step overview on how to make this recipe. Keep scrolling down to get to the recipe card below with the full recipe and detailed instructions!

Serving Suggestions

This Cottage Cheese Pasta with Chicken is a well-balanced and satisfying complete meal on its own with veggies blended into the protein-packed cottage cheese sauce, pasta for carbohydrates, and chicken for more protein. However, you can serve it with some garlic bread or salted baguette slices and/or a simple side green salad if desired.

Storing and Reheating Leftovers

• Cottage cheese pasta sauce: The cottage cheese pasta sauce can be stored in the fridge for 3 days in an airtight sealed container. It can be frozen in a freezer-friendly container or zipper bag for up to 3 months. Thaw overnight in the fridge and gently reheat in a pan on the stovetop over medium heat or until warm throughout, adding a splash of chicken/veggie broth or water if needed. You may also need to add a splash of pasta cooking water to loosen up the sauce when you mix with cooked pasta too.

• Cottage cheese pasta: Leftover cottage cheese pasta already tossed with the sauce can be stored in an airtight sealed container in the fridge for 3-4 days. Reheat in the microwave on high for 2 minutes, stirring halfway through until hot throughout.

Variations

• Gluten-free. Use any gluten-free pasta of choice. Or use chickpea pasta such as Banza, which will boost the protein content further.
• Vegetarian. Use a vegan parmesan made without animal rennet. Serve with a plant-based protein of choice or toss through some crispy pan-fried tofu cubes.
• Vegan. Use silken tofu instead of cottage cheese and a vegan parmesan cheese. Alternatively, try using full fat coconut milk instead of the cottage cheese. Serve with a vegetarian protein source like tofu, tempeh, seitan, etc. 
• Use store-bought rotisserie chicken. Or any leftover cooked chicken you have on hand to shave off a couple of minutes from the cook time. 
• Serve with a different protein. Cooked ground turkey, lean ground beef, Italian sausage, air fryer salmon fillets, sautéed shrimp or prawns would all taste great!
• Use a different grated cheese. Try Pecorino Romano or Grana Padano instead of Parmigiano Reggiano.
• Make it with baby spinach or kale. The sauce will have a mild, earthy flavor instead of slightly peppery from arugula. 
• Use a different type of pasta. Shells, rigatoni, penne, paccheri mezze and other tubular pasta shapes are great with this sauce. You can use a noodle-type pasta like fettuccine, pappardelle, spaghetti, bucatini, linguini, fusilli lunghi bucati, etc.

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