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This rustic Tuscan chicken pasta transforms humble cottage cheese into a silky, indulgent sauce that blankets tender chicken, sweet sun-dried tomatoes, and vibrant spinach. I discovered this clever trick during a pantry challenge when I was out of ricotta, and it's become my go-to weeknight dinner that feels like a restaurant meal without the fuss.
I first created this dish when entertaining unexpected guests with limited ingredients on hand. The cottage cheese substitution was born of necessity but received such rave reviews that it's now my signature pasta dish for casual dinner parties.
Ingredients
- Boneless skinless chicken breasts seasoned with quality Italian herbs creates the protein foundation
- Cottage cheese delivers creaminess with extra protein and less fat than traditional cream sauces
- Sun-dried tomatoes provide concentrated umami flavor and beautiful color contrast
- Fresh spinach adds nutrition and wilts perfectly into the warm sauce
- Heavy cream helps smooth out the cottage cheese texture for a silky finish
- Parmesan cheese brings authentic Italian depth and saltiness
- Italian seasoning blend saves time while delivering complex herbal notes
- Red pepper flakes add optional warmth that balances the creaminess
Step-by-Step Instructions
- Cook the Chicken
- Season chicken breasts thoroughly with Italian seasoning, garlic powder, salt and pepper on both sides. Heat olive oil in a large skillet until it shimmers before adding chicken. Cook without disturbing for 6 minutes until golden brown, then flip and cook another 7 minutes until internal temperature reaches 165°F. Rest chicken at least 5 minutes before slicing to keep juices inside.
- Cook the Pasta
- Bring water to a rolling boil before adding generous salt that should taste like seawater. Add pasta and stir immediately to prevent sticking. Cook until just al dente according to package directions, usually 8 to 10 minutes. Reserve half cup of pasta water before draining in case sauce needs thinning later.
- Prepare the Sauce
- Using the same chicken skillet retains all flavorful bits on the bottom. Add fresh olive oil and cook garlic just until fragrant but not brown. Add sun-dried tomatoes to rehydrate slightly in the oil, releasing their intense flavors into the base of your sauce.
- Combine Ingredients
- Lower heat before adding dairy components to prevent curdling. Stir cottage cheese and cream continuously as they warm. Add parmesan gradually while stirring to incorporate smoothly. The spinach will quickly wilt in the warm sauce, maintaining its bright color and nutrition.
- Assemble the Pasta
- Gently fold pasta and sliced chicken into the sauce rather than stirring vigorously. Allow components to mingle over low heat, giving pasta time to absorb some sauce flavors while everything warms through evenly.
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The first time I served this to my family, my picky daughter actually requested seconds and asked for the recipe to take to college with her. The cottage cheese was our little secret until she bragged to friends about her "healthy alfredo" pasta!
Making Ahead and Storage
This Tuscan chicken pasta can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. When reheating, add a splash of milk or chicken broth to revitalize the sauce as it tends to thicken when cold. For best results, reheat gently on the stovetop rather than microwave to prevent the sauce from separating.
Healthy Swaps and Modifications
For a lighter version, use low-fat cottage cheese and substitute half the heavy cream with unsweetened almond milk or additional pasta cooking water. You can also increase the vegetable content by adding diced zucchini, bell peppers, or mushrooms when cooking the sun-dried tomatoes. For a fiber boost, whole grain pasta works beautifully with this robust sauce.
Serving Suggestions
This versatile dish pairs wonderfully with a simple arugula salad dressed with lemon juice and olive oil to cut through the richness. A glass of medium-bodied Tuscan wine like Chianti complements the Mediterranean flavors perfectly. For a complete meal, serve with garlic bread to soak up every bit of the delicious sauce.
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Recipe FAQs
- → Can I use a different type of pasta?
Absolutely! While the recipe calls for penne, you can substitute any pasta shape you prefer. Fusilli, farfalle, or even fettuccine work well with this creamy sauce. For a healthier option, whole wheat or gluten-free pasta make excellent alternatives.
- → How can I make the sauce smoother?
If you prefer a smoother sauce without the cottage cheese texture, simply blend the cottage cheese in a food processor or blender before adding it to the skillet. This creates a silky smooth consistency while maintaining all the protein benefits and creamy flavor.
- → Can I make this dish ahead of time?
Yes! You can prepare this dish up to 2 days ahead. Store it in an airtight container in the refrigerator. When reheating, add a splash of milk or cream to refresh the sauce, as pasta tends to absorb liquid when stored. Warm gently on the stovetop or microwave until heated through.
- → What can I substitute for sun-dried tomatoes?
If you don't have sun-dried tomatoes, you can use fresh cherry tomatoes (halved), roasted red peppers, or even sautéed fresh tomatoes with a pinch of sugar. Each alternative will change the flavor profile slightly but will still create a delicious dish.
- → Is there a vegetarian version of this dish?
To make this vegetarian, simply omit the chicken and add extra vegetables like sautéed mushrooms, zucchini, or bell peppers. For added protein, include white beans or chickpeas. The creamy cottage cheese sauce already provides good protein content, making it a satisfying meatless meal.
- → What sides pair well with this pasta?
This Tuscan chicken pasta pairs beautifully with a simple green salad dressed with lemon vinaigrette, garlic bread, or roasted vegetables. For a complete Italian-inspired meal, serve with a side of bruschetta or a light antipasto platter.