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This homemade Tuscan chicken pasta turns basic cottage cheese into a smooth, luxurious sauce coating juicy chicken, tangy sun-dried tomatoes, and fresh spinach. I stumbled upon this smart hack during a kitchen challenge when ricotta wasn't available, and it's now my favorite quick dinner that tastes fancy but doesn't need much work.
I originally whipped up this meal when surprise visitors showed up and my pantry was nearly empty. Using cottage cheese was just my desperate solution, but everyone loved it so much that it's become my go-to pasta for casual get-togethers.
Ingredients
- Boneless skinless chicken breasts with Italian herbs make up the main protein element
- Cottage cheese brings creaminess plus added protein with lower fat than standard cream-based sauces
- Sun-dried tomatoes pack intense flavor and pop with bright color
- Fresh spinach boosts nutrition and softens perfectly into the hot sauce
- Heavy cream transforms cottage cheese into silky smoothness
- Parmesan cheese adds classic Italian flavor and natural saltiness
- Italian seasoning blend delivers multiple herb flavors without extra measuring
- Red pepper flakes give a touch of heat that cuts through the richness if you want it
Step-by-Step Instructions
- Cook the Chicken
- Cover chicken breasts with Italian seasoning, garlic powder, salt and pepper completely. Heat olive oil in a big skillet until hot then drop in chicken. Let it sit untouched for 6 minutes to get golden, flip and cook another 7 minutes until it hits 165°F inside. Let chicken rest for 5 minutes before cutting so it stays juicy.
- Cook the Pasta
- Get water bubbling hard before adding enough salt to make it taste like ocean water. Drop in pasta, stir right away so it won't stick together. Cook until barely tender following package times, usually 8-10 minutes. Save half cup of the cooking water before draining in case your sauce needs thinning.
- Prepare the Sauce
- Use the same pan where you cooked chicken to keep all those tasty bits. Add fresh olive oil and cook garlic until you can smell it but before it browns. Toss in sun-dried tomatoes to soften slightly in the oil, letting their flavors mix into your sauce base.
- Combine Ingredients
- Turn heat down before adding milk products so they don't curdle. Keep stirring cottage cheese and cream as they warm up. Sprinkle in parmesan bit by bit while mixing to blend smoothly. The spinach will quickly soften in the warm sauce while keeping its bright green color.
- Assemble the Pasta
- Carefully mix pasta and sliced chicken into sauce without stirring too hard. Let everything hang out over low heat, giving pasta time to soak up some flavor while everything warms through evenly.
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The first time this hit my dinner table, my super-picky kid actually asked for more and wanted the directions to take to her dorm room. We kept the cottage cheese our secret until she started bragging to her friends about her "healthy creamy" pasta!
Making Ahead and Storage
You can fix this Tuscan chicken pasta up to 2 days early and keep it in a sealed container in your fridge. When warming it up, pour in a bit of milk or chicken broth to bring the sauce back to life since it gets thicker when cold. For best results, warm it slowly on the stove instead of using the microwave so the sauce stays together nicely.
Healthy Swaps and Modifications
Want a lighter meal? Try using low-fat cottage cheese and swap half the heavy cream for unsweetened almond milk or some of that saved pasta water. You can throw in more veggies like chopped zucchini, bell peppers, or mushrooms when you're cooking the sun-dried tomatoes. For extra fiber, this hearty sauce works great with whole grain pasta too.
Serving Suggestions
This flexible dish goes really well with a basic arugula salad dressed with just lemon juice and olive oil to balance the richness. A glass of medium Tuscan wine like Chianti really brings out the Mediterranean flavors. To make it a complete meal, add some garlic bread on the side to mop up all that wonderful sauce.
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Recipe FAQs
- → Can I use a different type of pasta?
You bet! The recipe mentions penne, but any pasta shape works great. Try spirals, bow ties, or even flat noodles with this velvety sauce. Want something healthier? Brown rice or corn pasta are great stand-ins too.
- → How can I make the sauce smoother?
If you don't love the small lumps in cottage cheese, just toss it in your blender before you mix it into your pan. This gives you that silky texture but keeps all the protein goodness and rich taste.
- → Can I make this dish ahead of time?
For sure! You can cook this up to 2 days early. Pop it in a sealed container in your fridge. When you're ready to eat, add a tiny bit of milk to loosen things up since pasta soaks up sauce while sitting. Just warm it slowly on your stove or zap it in the microwave till it's hot.
- → What can I substitute for sun-dried tomatoes?
No oil-packed tomatoes on hand? Try small fresh tomatoes cut in half, jarred red peppers, or even regular tomatoes cooked down with a tiny bit of sugar. Your dish will taste a bit different but still turn out super tasty.
- → Is there a vegetarian version of this dish?
To make this without meat, just skip the chicken and throw in extra veggies like cooked mushrooms, summer squash, or colorful peppers. Want more protein? Add some white beans or garbanzos. The cottage cheese sauce already packs plenty of protein, so you'll still get a filling meal.
- → What sides pair well with this pasta?
This Tuscan chicken pasta tastes amazing with a basic green salad with lemon dressing, some crunchy garlic toast, or oven-roasted veggies. For a complete Italian dinner night, add some tomato-topped bread or a small plate of olives and cheeses.