Creamy Pasta with Chicken

~HIgh-protein recipe~

This wholesome and delicious dish combines the goodness of whole grains, lean protein, and fresh vegetables. Great for a nutritious meal, it’s also great for meal prep. Enjoy a balanced combination of flavors and textures with this high-protein pasta recipe.

Why You’ll Love This Recipe

1. High in protein to keep you full and support muscle recovery.
2. Wholesome carbs from wholegrain pasta for steady energy.
3. Creamy without heavy cream thanks to cottage cheese.
4. Meal-prep friendly – perfect for busy weekdays.
5. Customizable with easy swaps to fit your diet.

The Recipe

Ingredients:

• 200g wholegrain pasta (e.g., whole wheat penne, fusilli, or spaghetti)
• 250-300g boneless, skinless chicken breasts
• 1 tbsp olive oil
• 2 cloves garlic / minced
• 240g cherry tomatoes/ halved
• 300g cottage cheese
• ¼  cup grated Parmesan cheese
• ¼  cup fresh basil leaves
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp paprika
• Salt and pepper to taste
• Juice of 1 lemon

Instructions:

1. Marinate the Chicken: Season the chicken breasts with salt, pepper, paprika, dried oregano, dried basil, and lemon juice. Let the chicken marinate in the refrigerator while you prepare the tomatoes for the sauce.
2. Roast the Tomatoes:Preheat the oven to 350°F (175°C). Arrange the halved cherry tomatoes on a baking tray, drizzle with olive oil, and sprinkle with minced garlic. Roast in the preheated oven for 15-20 minutes, until the tomatoes are tender and caramelized. Set aside.
3. Cook the Chicken:In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the marinated chicken breasts and cook for 6-7 minutes on each side, or until fully cooked and no longer pink in the center.Remove the chicken from the skillet and let it rest for a few minutes. Then, slice it into strips and set aside.
4. Prepare the Pasta: Cook the wholegrain pasta according to the package instructions until al dente. Drain and set aside.
5. Make the Sauce: In a blender, combine the roasted cherry tomatoes, cottage cheese, fresh basil, a pinch of salt, and a splash of the pasta water. Blend until you achieve a smooth sauce.
6. Assemble the Dish: Add the cooked pasta to the skillet with the sauce. Toss to coat the pasta evenly. Add the sliced chicken and gently mix everything together. If needed, add a bit more pasta water to reach your desired consistency.
7. Serve: Serve the pasta warm, garnished with fresh basil leaves and an extra sprinkle of grated Parmesan cheese, if desired.

Tips:

• Vegan Option: Substitute the chicken with tofu or a plant-based protein, and use vegan cheese alternatives.

• Meal Prep: This dish is perfect for meal prep. Store leftovers in airtight containers in the refrigerator for up to 4 days.

Swaps

• Use zoodles or lentil pasta for lower-carb or extra protein.
• Sub with ricotta or plain yogurt for a different flavor.
• Replace with salmon, shrimp, or a plant-based protein.
• Try Pecorino Romano or vegan Parmesan.

Nutrition 

Approximate per serving: Calories: 520 kcal | Protein: 47g | Carbohydrates: 52g | Fat: 14g | Fiber: 9g

Dietary Info

Contains: Gluten (pasta), Dairy (cottage cheese, Parmesan) | Possible Allergens: Wheat, Milk | Not suitable for: Gluten-free or dairy-free diets (unless swaps are applied) | Gluten-Free Option: Use gluten-free pasta | Dairy-Free Option: Use vegan cheese alternatives or cashew cream.