Creamy Cottage Cheese Pesto Pasta
Creamy Cottage Cheese Pesto Pasta is a quick high-protein dinner made with blended cottage cheese and basil pesto.The sauce becomes silky using reserved pasta water.Serve with crispy chicken and parmesan for a satisfying meal.
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 cheese
- Black pepper
- Chopped pistachios
Instructions
- Bake or air fry the frozen chicken breast according to the package instructions until fully cooked and golden.
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions.
- While the pasta cooks, blend the cottage cheese and basil pesto using a food processor or immersion blender until smooth.
- Before draining the pasta, reserve about 1 cup of pasta water. Drain the pasta and return it to the pot with the heat turned off.
- Add the blended pesto cottage cheese sauce and gently stir to coat the pasta.
- Gradually add 1/4 to 1/2 cup of the reserved pasta water while stirring until the sauce becomes creamy and silky.
- Season with salt to taste.
- Slice or chop the cooked chicken and serve it over the pasta. Garnish with grated Parmesan, black pepper, and chopped pistachios.
Notes
This dish pairs beautifully with a simple green salad or roasted vegetables. You can also swap the chicken for grilled turkey slices or roasted vegetables for a vegetarian version.