High Protein Pasta
With 60 grams of protein per serving, this creamy High Protein Pasta recipe will help you crush your macro goals! A riff off of marry me chicken, it’s DELISH.
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Creamy dreamy pasta that packs a protein punch.
I’m always on the hunt for ways to work some more protein into my day, whether it’s Cottage Cheese Eggs for breakfast or Protein Ice Cream for dessert. This high protein pasta delivers 60 grams of protein per serving!
- The recipe is adapted from my Marry Me Chicken Lasagna Roll Ups, which was a reader favorite on Instagram.
- It’s got a rich, creamy cheese sauce that—surprise!—is secretly healthy. It’s filling without being heavy.
- With juicy Cajun seasoned chicken, sweet and tangy sun-dried tomatoes, tender spinach, and loads of fresh basil, this protein pasta is absolutely packed with flavor.
What Puts the Protein in This Pasta Recipe
I try to keep my kitchen stocked with high protein foods that I can put together into SUPER high protein meals. Here’s how this protein pasta packs it in:
- High-Protein Pasta. I love Banza, which is made with chickpea flour, but you can use any variety you like. Legume-based pastas are gluten-free, too.
- Chicken. Boneless, skinless chicken breasts or thighs are great sources of protein. I’ve made it both ways, and both are excellent (Ben votes thighs).
- Cottage Cheese. A protein champ you can sneak into just about anything! Blending it removes the curds and creates a smooth, creamy sauce. (I also use cottage cheese to make Cottage Cheese Queso.)
- Parmesan and Milk. Although the amount of protein in these is negligible, it still adds up!
How to Make High Protein Pasta
Boil the Pasta. Follow the package instructions and cook the pasta in salted water until it reaches al dente doneness. Reserve a cup of the cooking liquid, then drain and rinse.
Cook the Chicken. Add the chicken and seasonings to a skillet with oil and cook over medium-high heat until golden. Turn off the heat.
Make the Sauce. Blend the cheeses, milk, and garlic until smooth.
Sauce the Pasta. Add the pasta to the pan with the chicken, along with the sun-dried tomatoes and sauce. Warm over low heat, adding the reserved pasta water to reach the right consistency.
Finish. Stir in the spinach, followed by the basil. Serve protein pasta with additional Parmesan and ENJOY!
Recipe Variations
- Make It Meatless. For a vegetarian high protein pasta, add white beans, chickpeas, or plant-based sausage instead of chicken.
- Try Another Protein. Italian sausage, shrimp, or use up leftover Air Fryer Whole Chicken or rotisserie chicken.
- Veg It Up. Transfer the chicken to a plate, then cook sliced cremini mushrooms, zucchini, or any other veggies you like in the skillet before proceeding with the rest of the recipe.
More Protein-Packed Recipes to Try
- Start your day with a batch of Protein Pancakes, which are fabulously fluffy and tender.
- Cottage Cheese Pizza—who knew?! This one’s another recipe that readers loved when I posted it on Instagram!
- This rich Protein Hot Chocolate is a cozy and creamy way to hit your macro goals.
High Protein Pasta
Ingredients
- 8 ounces high protein pasta such as Banza
- 1 tablespoon olive oil or neutral cooking oil of choice
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tablespoon Cajun seasoning
- 1 teaspoon Italian seasoning
- 1 (16-ounce) container low-fat cottage cheese 2 cups
- ½ cup grated Parmesan cheese plus additional for serving
- ½ cup milk I used 2%
- 1 garlic clove roughly chopped, about 1 teaspoon
- ½ cup chopped sun-dried tomatoes; pat dry if packed in oil; if dehydrated cover with boiling water to rehydrate, then drain and pat dry
- 2 cups spinach roughly chopped or torn
- ½ cup chopped fresh basil
Instructions
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Bring a large pot of salted water to a boil. Cook pasta according to al dente according to package instructions. RESERVE 1 CUP OF THE PASTA COOKING LIQUID (don’t forget!), then drain. Rinse the pasta well so it doesn’t become gummy (if using regular wheat/semolina pasta, no need to rinse it).
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Meanwhile, heat the oil in a large skillet over medium-high. Add the chicken, Cajun seasoning, and Italian seasoning. Stir to combine, then saute the chicken until golden on all sides and cooked through, about 4 minutes. Turn off the heat.
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In a blender or food processor, combine the cottage cheese, Parmesan cheese, milk, and garlic. Blend until smooth.
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To the pan with the chicken, add the cooked noodles and sundried tomatoes. Pour the cottage cheese sauce over the top. Warm gently over low, thinning with the reserved pasta water if needed.
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Stir in the spinach a few handfuls at a time, allowing it to wilt. Sprinkle with basil and enjoy hot with additional Parmesan to taste.
Notes
- Adapted from my Marry Me Chicken Lasagna Roll Ups
- TO STORE: Refrigerate leftovers in an airtight container for 3 to 4 days. In my experience, protein pastas get mushy when frozen and thawed, so I don’t recommend freezing this recipe.
- TO REHEAT: Warm up leftover high protein pasta in the microwave or in a skillet over medium heat with a splash of water to loosen up the sauce.
Nutrition
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