Description

This creamy Tuscan Chicken Pasta with cottage cheese is a healthy twist on a classic comfort food dish. Made with tender chicken, sun-dried tomatoes, fresh spinach, and a rich, high-protein cottage cheese sauce, it delivers all the indulgent flavor of traditional Alfredo-style pastas—without the heavy cream. Blending the cottage cheese creates a velvety, satisfying texture that coats every bite of pasta perfectly. Ready in under 40 minutes, this one-pan pasta dinner is perfect for weeknights, meal prep, or impressing guests with a wholesome yet indulgent Italian-inspired dish.

Ingredients

Scale

For the Chicken:

2 boneless skinless chicken breasts
1 tablespoon olive oil
1 teaspoon Italian seasoning
½ teaspoon garlic powder
Salt and pepper to taste

For the Pasta:

8 ounces penne or any pasta of your choice
1 tablespoon olive oil
3 cloves garlic minced
1 cup sun-dried tomatoes chopped
2 cups fresh spinach roughly chopped
1 cup cottage cheese
½ cup heavy cream
¼ cup grated Parmesan cheese
1 teaspoon Italian seasoning
½ teaspoon red pepper flakes optional
Salt and pepper to taste

Instructions

Cook the Chicken:

Preheat a large skillet over medium-high heat and add 1 tablespoon of olive oil.

Season the chicken breasts with Italian seasoning, garlic powder, salt, and pepper.

Cook the chicken in the skillet for about 6-7 minutes per side, or until fully cooked and no longer pink inside.

Remove the chicken from the skillet, let it rest for a few minutes, then slice it into thin strips or bite-sized pieces.
Cook the Pasta:

While the chicken is cooking, bring a large pot of salted water to a boil.

Cook the pasta according to the package instructions until al dente. Drain and set aside.
Prepare the Sauce:

In the same skillet used for the chicken, add 1 tablespoon of olive oil over medium heat.

Add the minced garlic and cook for about 1 minute until fragrant.

Add the chopped sun-dried tomatoes and cook for another 2-3 minutes.
Combine Ingredients:

Reduce the heat to low and add the cottage cheese, heavy cream, grated Parmesan cheese, Italian seasoning, and red pepper flakes (if using) to the skillet.

Stir well to combine and cook until the mixture is heated through and slightly thickened, about 3-4 minutes.

Add the chopped spinach and cook until wilted, about 1-2 minutes.

Season the sauce with salt and pepper to taste.
Assemble the Pasta:

Add the cooked pasta and sliced chicken to the skillet, tossing everything together until well coated with the sauce.

Cook for another 2-3 minutes until everything is heated through.
Serve:

Transfer the Tuscan chicken pasta to serving plates or a large serving dish.

Garnish with additional grated Parmesan cheese and fresh basil or parsley, if desired.

Serve immediately and enjoy!

Notes

Pasta: Penne, fettuccine, or rigatoni work best to hold the sauce. For gluten-free, use rice or legume-based pasta.
Cottage Cheese: Use full-fat for maximum creaminess, or low-fat for a lighter version. Blend until smooth before heating.
Additions: Feel free to include mushrooms, roasted red peppers, or artichoke hearts for added flavor and nutrition.
Storage: Store in an airtight container in the fridge for up to 4 days. Reheat gently with a splash of milk or pasta water to maintain sauce texture.
Meal Prep Tip: Cook the chicken and blend the sauce ahead of time. Combine with pasta just before serving or storing.
Make it Spicy: Add red pepper flakes or a spoonful of Calabrian chili paste while sautéing the garlic.
Dairy-Free Option: Use plant-based cottage cheese and vegan Parmesan, and replace milk with a non-dairy alternative.