Ingredients:

  • 1 lb chicken breast, cut into 1-inch cubes
  • 1 tsp Italian seasoning
  • 0.5 tsp garlic powder
  • 0.5 tsp sea salt
  • 0.5 tsp black pepper
  • 1 tbsp olive oil
  • 16 oz chickpea pasta or high-protein penne
  • 1 cup cottage cheese, blended smooth
  • 0.5 cup shredded parmesan cheese
  • 0.5 cup shredded mozzarella cheese
  • 2 tbsp butter
  • 4 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 0.5 tsp red pepper flakes (optional)
  • 1 tbsp balsamic vinegar
  • 0.5 cup reserved pasta water

Instructions:

  1. Season cubed chicken with Italian seasoning, garlic powder, salt, and pepper. Let sit at room temperature for 5 minutes.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering. Sear chicken in batches without crowding, cooking until golden and opaque, about 4-5 minutes per side until internal temperature reaches 165°F. Remove to a plate and set aside.
  3. Blend cottage cheese until completely smooth. Set aside.
  4. Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente, about 2 minutes less than recommended. Reserve 0.5 cup pasta water before draining.
  5. In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in crushed tomatoes, oregano, basil, and red pepper flakes. Simmer for 10 minutes.
  6. Remove skillet from heat. Stir in blended cottage cheese, parmesan, mozzarella, and balsamic vinegar. Add reserved pasta water and toss until cheeses melt into a velvety sauce.
  7. Add cooked pasta and seared chicken to the sauce. Toss everything together over low heat until well coated, heated through, and pasta finishes cooking. Serve immediately.