Creamy Chicken Parm Pasta
an easy, high-protein dinner the whole family will love!!
one dinner the WHOLE family will love?
minimal cleanup?
full of nutrients & protein?
Yes… Yes… and YES!!
This pasta dish is out of this world and makes for the perfect meal prep! Here’s my recipe:
Creamy Chicken Parm Pasta
serves 6 | ready in 30 mins | 470 cals, 38g protein, 38g carbs, 18g fat
INGREDIENTS
12 oz Organic Bread of Heaven sourdough noodles
1½ lbs boneless, skinless chicken thighs, shredded or chopped
1½ cups cottage cheese
⅓ cup grated Parmesan cheese
1 tbsp arrowroot powder
2 cups marinara sauce (homemade or a quality organic brand)
1 zucchini, diced
½ yellow onion, diced
2 cups fresh spinach
1 tbsp olive oil or ghee
1 tbsp minced garlic
1 tsp garlic powder
¾ tsp Italian seasoning
Salt & pepper, to taste
Optional: shredded mozzarella or more parm for topping
Optional: fresh basil for garnish
INSTRUCTIONS
Cook the noodles in salted water until just tender. Drain and set aside.
While the noodles cook, sauté zucchini and onion in 1/2 tbsp oil over medium heat for 5–6 minutes, until softened. Add the garlic and sauté for another 1-2 mins before adding in spinach. Cook until wilted, then transfer to a plate and set aside.
In the same pan, add the remaining 1/2 tbsp oil and cook the diced chicken over medium heat. Season with salt, pepper, and Italian seasoning. Cook 6–8 minutes until golden and cooked through.
Meanwhile, blend the marinara, cottage cheese, arrowroot powder, Parmesan, garlic powder, salt, and pepper until smooth and creamy.
Once chicken is cooked, lower the temp (important or the cottage cheese will curd!) add the sautéed veggies and the blended cottage cheese sauce to the pan. Stir until everything is warmed through and creamy.
Add the cooked noodles and gently toss to coat.
Optional: top with shredded mozzarella or more parm, cover for a minute until melted.
Serve warm with fresh basil!
Want to lower calories & carbs?
Swap the sourdough noodles for cooked spaghetti squash! If doing this, i would pair this with a small cup of sauerkraut or a dollop of greek yogurt since you wont be getting the probiotics from the sourdough noodles!
Wanna make it freezer friendly?
Make as is, portion into individual airtight containers (or a large freezer-safe baking dish if feeding a crowd), label with name and date, and freezer for up to 2 months.
🔥To Reheat
Microwave: Reheat from frozen with a splash of bone broth or milk, covered, until hot (5–6 min, stirring halfway).
Oven: Transfer to an oven-safe dish, cover with foil, and bake at 350°F for 25–30 min, or until hot and bubbly.
Top with mozzarella when reheating if desired for a fresh melty layer!!
INGREDIENTS I RECOMMEND:
🍝 Organic Bread of Heaven Sourdough Fusilli Noodles
🥫 Primal Kitchens Marinara Sauce
Hope this one gives you an easy win in the kitchen, whether you make it fresh or pull it from the freezer on a busy night.
Thanks for hanging out with me again. I love sharing what’s working in my kitchen and hopefully giving you some new ideas to try in yours!