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Cottage Cheese Pasta with Tomato, Arugula and Chicken

Cottage cheese pasta sauce with chicken garnished with basil and parmesan on a marble plate with a fork.
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This Cottage Cheese Pasta with Tomato, Arugula and Chicken is quick and easy to make and full of incredible flavors! Seared seasoned chicken pieces and pasta get tossed in a creamy cottage cheese pasta sauce that’s made with sweet cherry tomatoes, arugula, fresh basil and Parmigiano Reggiano cheese! Ready in 35 minutes, this high protein pasta dish is perfect for busy weeknights!

Ingredients

Scale

Chicken:

  • 9 ounces / 250 grams Chicken Breast, boneless, skinless – sliced into bite-sized pieces
  • ½ teaspoon Kosher Salt (use a little than half the amount if using fine sea salt), to taste
  • ¼ teaspoon freshly cracked Black Pepper
  • ¼ teaspoon Italian Seasoning
  • ¼ teaspoon ground Garlic Powder
  • ⅛ teaspoon Paprika
  • 1 teaspoon Olive Oil, for cooking

Cottage Cheese Pasta with Tomato, Arugula and Chicken:

  • 2 small / 38 grams Asian Red Shallots (or use 2 regular shallots or red onion) – finely chopped
  • 2-3 cloves / 15 grams Garlic – minced
  • 4-5 pieces / 15 grams fresh Red Chilies (optional, I used Thai Bird’s Eye red chilies but any variety can be used, omit for milder dish – note 1*)
  • 4 ounces / 227 grams Cherry Tomatoes – halved
  • ½ cup / 10 grams Fresh Basil Leaves, loosely packed
  • 2.5 cups / 64 grams fresh Arugula (rocket) – loosely packed
  • ¼ cup / 20 grams freshly grated Parmigiano Reggiano Cheese (or Parmesan cheese)
  • 5 ounces / 140 grams uncooked medium-sized Shells Pasta (conchiglie rigate pasta, or use any short-cut pasta shape)
  • ½ tablespoon Olive Oil, for cooking
  • ½ teaspoon Kosher Salt, to taste
  • ½ teaspoon freshly cracked Black Pepper, to taste
  • ¾ teaspoon Italian Seasoning
  • ¼ teaspoon Dried Thyme
  • ½ – 1 teaspoon Crushed Red Pepper Flakes, to taste
  • ½ teaspoon Smoked Paprika (hot or sweet)
  • ¼ teaspoon ground Cayenne (optional), to taste
  • ½ cup / 113 grams Whole Milk Cottage Cheese (4% fat, or use low-fat cottage cheese – note 2)
  • 1 teaspoon Sherry Vinegar
  • 2-4 tablespoons reserved Pasta Cooking Water, if and as needed
  • To Serve: reserved Parmigiano Reggiano cheese (plus more to taste if desired), reserved fresh basil 

Instructions

Prep:

  1. Season the chicken: Slice the chicken into bite-sized pieces and add to a medium bowl. Season with kosher salt, black pepper, Italian seasoning, garlic powder and paprika. Mix to coat, set aside.
  2. Prepare the rest of the ingredients: Chop/slice the shallots, garlic, red chilies (if using), cherry tomatoes as indicated in the ‘ingredients’ section. Slice ½ tablespoon of basil for garnish and set aside the rest for the cottage cheese pasta sauce. Wash the arugula if needed. Use a block grater to grate the Parmigiano Reggiano cheese.

Cottage Cheese Pasta with Tomato, Arugula and Chicken:

  1. Cook the chicken. Heat 1 teaspoon of olive oil in a medium deep skillet/sauté pan or over medium-high heat. Add the seasoned chicken pieces and spread them out in the pan. Allow to sear for 1 minute, then flip the pieces and sear the other side for another minute or so. Sauté for 2 minutes until browned and just cooked. Transfer to a clean bowl and set aside.
  2. Sauté the aromatics and seasonings: Add the shallots and sauté for 40 seconds until just starting to soften. Then add the garlic and chilies and sauté for 30 seconds until fragrant. Stir in ½ teaspoon kosher salt, black pepper, Italian seasoning, dried thyme, crushed red pepper flakes, smoked paprika and ground cayenne.
  3. Add the cherry tomatoes, arugula and basil: Add the cherry tomatoes and mix until just starting to soften. Add the arugula and fresh basil and mix until the just wilted. Switch off the heat.
  4. Blend: Transfer the aromatic and veggies mixture to a high-speed blender (see note 3 if using a food processor). Add 2 tablespoons of the Parmigiano Reggiano cheese, the cottage cheese, and sherry vinegar. Blend until smooth and creamy. Taste and adjust seasoning if needed.
  5. Cook the pasta: Cook the shells pasta al-dente in a large pot of boiling salted water according to package instructions. Reserve ½ cup of pasta cooking water, then drain and return the pasta back to the pot.
  6. Toss cooked pasta with the sauce: Add the creamy cottage cheese pasta sauce, cooked chicken, to the pot with the pasta. Mix until the sauce is creamy, adding pasta water if needed, and it coats everything evenly.
  7. Serve: Divide evenly onto plates and garnish with the reserved grated Parmigiano Reggiano cheese (plus more if desired) and sliced fresh basil. Serve immediately.

Equipment

Notes

  1. Fresh Red Chilies. Use more or less to tailor this dish to your heat level preference. Leave them out completely for a milder dish or if dining with children. Same for the ground cayenne and crushed red pepper flakes.
  2. Cottage Cheese: I used small curd whole milk cottage cheese but low-fat (2%) will work too. The flavor may just be slightly more tangy and a little less creamy than if using 4% cottage cheese.
  3. Blender vs. Food Processor. Either will work but a blender will yield a smoother and creamier sauce.
  4. Storage. 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 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. 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.
  5. Double the recipe. This recipe makes enough for 2 adult sized servings but can easily be scaled up for meal prep or to feed a family. Click the ‘2x’ button at the top of the recipe card to display double the ingredient amounts to make 4 servings. Use a larger pot to cook pasta so that there is enough space to toss the sauce and chicken with the pasta.
  6. See the ‘Variations’ section in the post above if you’d like to customize this recipe for specific dietary needs and flavor variations.

Nutrition

Find it online: https://thatspicychick.com/cottage-cheese-pasta-tomato-arugula-chicken/