Chicken and Mushroom Pasta
Blended cottage cheese is doing all the work here, giving you a genuinely creamy, protein-packed sauce without needing thickened cream or a jar of anything.
Blending it smooth before it goes anywhere near the pan matters, because cottage cheese won’t break down further once it’s mixed with hot pasta, any graininess at the blending stage is permanent. Reserved pasta water loosens it out gradually until it’s glossy and clinging properly.
Chicken, mushrooms and spinach folded through, five containers, and a genuinely high-protein pasta that doesn’t taste like it’s missing anything.
Chicken and Mushroom Pasta Meal Prep
CHICKEN MUSHROOM PASTA Ā· CHICKEN Ā· MEAL PREP Ā· EASY
A creamy sauce with real protein behind it
Blending the cottage cheese properly before it hits the pan is what gives this sauce a smooth, restaurant-style texture instead of the slightly lumpy result you'd get just stirring it in raw.
Adding the reserved pasta water gradually rather than all at once means you're building the exact glossy consistency you want, not guessing and ending up with something too thick or too thin.
It's a proper creamy pasta that just happens to carry a lot more protein than the usual version, without tasting like a compromise.
Chicken and Mushroom Pasta Meal Prep
Ingredients
High-Protein Creamy Sauce
- 200 g High-Protein Cottage Cheese or Cream Cheese
- 80 g Parmesan Cheese Grated
- 100 g Reserved Pasta Water
- Salt To Taste
- Cracked Black Pepper To Taste
Pasta
- 500 g Pasta of Choice Fusilli, Penne or Rigatoni
Garlic Chicken
- Spray Oil
- 800 g Chicken Breast Diced
- 6 g Garlic Powder
- 6 g Dried Italian Herbs
- 4 g Smoked Paprika
- Salt To Taste
- Cracked Black Pepper To Taste
Vegetables
- 20 ml Extra Virgin Olive Oil
- 250 g Swiss Brown (Cremini) Mushrooms Sliced
- 4 Garlic Cloves Minced
- 120 g Baby Spinach
Garnish (Optional)
- Parmesan Cheese Grated
- Flat Leaf Parsley Chopped
- Cracked Black Pepper
Method
Cook the Pasta
- Bring a large pot of well-salted water to the boil. Cook the pasta until al dente. Reserve at least 1 cup (250ml) of the pasta water, then drain and set aside.
Blend the Sauce
- Add the cottage cheese, parmesan, black pepper and 100ml (100g) of pasta water to a blender. Blend until completely smooth and creamy. Set aside.
Cook the Chicken
- Heat a large pan over medium-high heat with spray oil. Add the chicken and season with garlic powder, Italian herbs, smoked paprika, salt and pepper. Cook for 4-5 minutes, until golden and cooked through. Remove from the pan and set aside.
Cook the Veg
- In the same pan, add extra-virgin olive oil and the mushrooms. Cook for 4ā5 minutes until softened and lightly golden. Add the garlic and cook for 30 seconds until fragrant. Add the spinach and allow it to wilt.
Build the Sauce
- Reduce the heat to low. Pour the blended cottage cheese sauce into the pan and stir gently. Add extra pasta water as needed until the mixture is smooth, glossy, and creamy.
Combine
- Add the chicken back to the pan, followed by the cooked pasta. Toss gently until everything is evenly coated. Taste and adjust seasoning if needed.
Serve & Portion
- Serve one bowl for presentation. Divide the remaining pasta evenly into 5 meal-prep containers. Finish with extra parmesan and flat-leaf parsley, if using.
Why blend the cottage cheese instead of just stirring it in?ā
Cottage cheese has a naturally lumpy curd texture. Blending it fully smooth before it goes anywhere near the pasta is what turns it into a genuinely creamy sauce rather than something grainy.
Can I use cream cheese instead of cottage cheese?ā
Yes, it's listed as an option in the ingredients for exactly that reason. You'll lose some of the extra protein cottage cheese brings, but the method stays the same.
Why keep the heat low once the sauce and pasta are combined?ā
A protein-based sauce like this can turn grainy or split if it's pushed too hot for too long. Gentle heat and gentle tossing is what keeps it smooth and glossy.
Can I use a different pasta shape?ā
Yes, fusilli, penne and rigatoni are all suggested for a reason, they hold onto the sauce well. Anything with texture or ridges works better than a smooth, thin pasta here.
