Creamy Cottage Cheese Pasta with Chicken and Basil Recipe
This Cottage Cheese Pasta recipe combines tender rigatoni with a creamy, flavorful sauce made from cottage cheese blended into marinara, sautéed chicken mince, and aromatic Italian seasonings. It’s a comforting, protein-packed meal that balances rich flavors with wholesome ingredients, perfect for a satisfying weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Scale
Main Ingredients
- 3 cups uncooked rigatoni pasta (penne, fusilli, or farfalle can be used as alternatives)
- 1 tbsp olive oil (alternatively avocado or flaxseed oil)
- 1 medium yellow onion, chopped (onion powder or flakes can substitute)
- 4 garlic cloves, minced (garlic powder or flakes as alternatives)
- 1 lb chicken mince (turkey mince or ground beef for richer taste; plant-based options include crumbled tofu or omitted)
- 2 tsp Italian seasoning
- A pinch of red pepper flakes (optional)
- 1 (24 oz) jar marinara sauce (store-bought, homemade, or tomato-basil sauce)
- ½ cup cottage cheese (ricotta or cream cheese as substitutes; for dairy-free, use plant-based ricotta or blended silken tofu with nutritional yeast)
- Salt, to taste
- Black pepper, to taste
Garnish
- Grated Parmesan cheese (nutritional yeast or Pecorino Romano for plant-based option)
- Fresh basil leaves
Instructions
- Cook the Pasta: Place rigatoni pasta in a large pot of boiling water and cook according to package instructions until al dente, which means the pasta should be slightly firm to the bite. Once cooked, drain the pasta and set it aside.
- Sauté Onion and Garlic: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add chopped onions and cook for 4-5 minutes until translucent. Then add minced garlic and sauté for 30 seconds until fragrant.
- Cook Chicken Mince: Add chicken mince, Italian seasoning, red pepper flakes (if using), salt, and black pepper to the skillet. Break the meat apart with a spatula and cook for 6-8 minutes until fully cooked and no longer pink.
- Prepare Cottage Cheese Marinara Sauce: While the chicken cooks, pour the marinara sauce and cottage cheese into a blender. Blend until the mixture is smooth and creamy, ensuring the sauce has a rich, velvety texture.
- Combine Sauce and Pasta: Once the chicken is cooked, pour the blended marinara cottage cheese sauce into the skillet. Add the cooked rigatoni pasta and stir thoroughly to evenly coat all the pasta and chicken with the sauce.
- Warm and Finish: Cook the combined ingredients for an additional 2-3 minutes until everything is heated through. This final step melds the flavors together perfectly.
- Garnish and Serve: Plate the pasta and garnish with freshly grated Parmesan cheese and fresh basil leaves. Serve immediately for the best flavor and texture.
Notes
- For a gluten-free version, substitute regular rigatoni with lentil or chickpea pasta.
- If you prefer a vegetarian option, omit the chicken and consider adding sautéed mushrooms or crumbled tofu.
- Adjust the amount of red pepper flakes depending on your spice preference.
- Cream cheese can be used instead of cottage cheese but will increase fat content and reduce protein.
- Plant-based ricotta or silken tofu blended with nutritional yeast is a good dairy-free alternative to cottage cheese.
- Do not overcook the pasta to prevent it from becoming mushy; al dente texture is ideal.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
Keywords: cottage cheese pasta, creamy pasta recipe, Italian pasta, chicken pasta, easy dinner recipe, healthy pasta, protein packed pasta
