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5 from 1 vote

Creamy Cottage Cheese Pesto Pasta

Protein pasta with creamy blended cottage cheese pesto, crispy baked chicken breast, parmesan, and pistachios.
Prep Time5 minutes
Cook Time25 minutes
Total Time5 minutes
Course: Healthy Pasta Recipes
Cuisine: American
Keyword: chicken pesto pasta, cottage cheese pasta, cottage cheese pesto, high protein pasta with cottage cheese, pesto pasta with chicken
Servings: 6 Servings
Calories: 420kcal
Author: Mason Woodruff

Ingredients

  • 1/2 cup Basil Pesto
  • 3/4 cup Low Fat Cottage Cheese
  • 12 oz dry Protein Pasta
  • 1/2 cup Reserved Pasta Water
  • 16 oz Frozen Lightly Breaded Chicken Breast

Optional Garnishes

  • Grated Parmesan
  • Black Pepper
  • Chopped Pistachios

Instructions

  • Bake or air fry the frozen chicken breast according to the package instructions.
  • While the chicken cooks, bring a pot of water to a boil. Salt the water and cook the pasta.
  • Use a food processor or immersion blender to blend the cottage cheese and pesto together and set aside.
  • Before draining the cooked pasta, reserve about 1 cup of the pasta water. Drain the pasta and add it back to the pot (no heat). Fold in the blended cottage cheese sauce before gradually stirring in 1/4 to 1/2 cup of pasta water to make a creamy sauce.
  • Salt to taste before serving the pasta with chopped or sliced chicken. Garnish with parmesan, black pepper, and chopped pistachios.

Notes

I used Trader Joe's basil pesto and Brami protein pasta fusilli (from Whole Foods or Costco). This pasta has 200 calories, 12g protein, 36g carbs, 2g fat, and 5g fiber per 2 oz (dry weight) serving.
For the chicken, I used Kirkland Signature lightly breaded chicken breast chunks from Costco. You can use other frozen chicken breast bites, strips, or filets from brands like Tyson, Perdue, or Just Bare.

Nutrition

Calories: 420kcal | Carbohydrates: 46g | Protein: 30g | Fat: 14g | Fiber: 5g