This high-protein chicken pasta bake with cottage cheese combines tender chicken, penne, spinach, cherry tomatoes, and a creamy blended cottage cheese sauce under a golden mozzarella topping. It is an easy, comforting dinner that also works well for meal prep.
Why You’ll Love This Chicken Pasta Bake
- Chicken and cottage cheese add satisfying protein.
- Blended cottage cheese makes a creamy sauce without heavy cream.
- Spinach and cherry tomatoes add color and freshness.
- Leftovers reheat well for lunch.
Ingredients
- 12 oz (340 g) dry penne pasta
- 1 lb (450 g) boneless, skinless chicken breast, cooked and diced
- 1½ cups (340 g) cottage cheese
- ½ cup (120 ml) milk, plus a splash if needed
- 1 cup (110 g) shredded part-skim mozzarella, divided
- ¼ cup (25 g) grated Parmesan
- 2 cups baby spinach
- 1 cup cherry tomatoes, halved
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- Salt and black pepper, to taste
- 1 teaspoon olive oil, for the baking dish
How to Make High-Protein Chicken Pasta Bake
1. Cook the pasta
Heat the oven to 375°F (190°C). Boil penne in salted water until 1–2 minutes shy of al dente. Drain, reserving ½ cup of pasta water.
2. Blend the cottage cheese sauce
Blend cottage cheese, milk, Parmesan, garlic, Italian seasoning, paprika, and a little black pepper until smooth. Add a splash of reserved pasta water if the sauce is too thick.
3. Combine the filling
In a large bowl, toss the pasta with fully cooked chicken, spinach, tomatoes, and the blended sauce. Add a little pasta water if needed to coat the pasta evenly. Taste and adjust seasoning.
4. Assemble and bake
Lightly oil a 9×13-inch baking dish. Transfer the mixture to the dish, sprinkle mozzarella evenly over the top, and bake for 20–25 minutes, until bubbling and golden in spots. The center should reach 165°F (74°C).
5. Rest and serve
Let the pasta rest for 5–10 minutes before serving so the sauce settles. Serve warm with a green salad.
Tips for a Creamy, Not Dry, Pasta Bake
Use cottage cheese blended until silky rather than leaving large curds. Slightly undercook the pasta because it continues cooking in the oven. Add reserved pasta water gradually to loosen the sauce before baking, and avoid leaving the casserole in the oven after the center is hot.
Variations and Substitutions
Swap penne for rigatoni or another short pasta. For extra vegetables, add cooked mushrooms or zucchini. If using frozen spinach, thaw and squeeze out excess moisture first. You can substitute cooked turkey breast for chicken, although the flavor and nutrition will differ.
Storage and Reheating
Refrigerate leftovers in shallow airtight containers within two hours and eat within 3–4 days. Reheat to 165°F (74°C), adding a small splash of water or milk to restore creaminess. Freeze individual portions for longer storage and thaw safely in the refrigerator before reheating.
Frequently Asked Questions
Can I use raw chicken in this pasta bake?
Cook the chicken fully before mixing it with the pasta. This recipe uses cooked chicken for predictable baking time and even heating.
Does cottage cheese make the sauce grainy?
Blending cottage cheese thoroughly with milk creates a smoother texture. Avoid overbaking, which can make dairy sauces separate.
Can I make this recipe ahead?
Yes. Assemble the casserole, cover and refrigerate promptly, then bake until the center reaches 165°F (74°C). A cold casserole may take longer than the stated baking time.
Can I use high-protein pasta?
Yes. Chickpea or lentil pasta works, but follow its package directions and undercook slightly before baking.
How do I keep leftovers creamy?
Reheat gently with a splash of milk or water, stirring if practical, until heated throughout.
Is this the same as cottage cheese baked ziti?
No. This version uses chicken, spinach, and a blended white cottage cheese sauce. Our high-protein cottage cheese baked ziti uses turkey and marinara for a tomato-based variation.