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 4–5 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.
Chef's Tips
Blend the sauce until completely smooth before it goes anywhere near the pan — cottage cheese doesn't break down further once it's mixed with pasta, so any graininess at the blending stage is permanent in the final dish.Add the reserved pasta water back into the sauce gradually rather than all at once. The starch in it is what makes the sauce cling to the pasta, and you want to judge the glossy, coating consistency as you go rather than guessing upfront.Keep the heat low once the sauce and pasta are combined. A protein-based sauce like this can turn grainy or split if it's pushed too hot for too long, so gentle tossing off high heat is what keeps it smooth.
Storage & Reheating
Refrigerate for up to 4 days in an airtight container. Freezing isn't recommended — the cottage cheese sauce is likely to separate and turn grainy once thawed, so this one's best kept fresh.To reheat, warm gently in a pan over low-medium heat or in the microwave in short bursts, stirring in a small splash of water or milk as needed to loosen the sauce back to its original consistency. Avoid reheating on high heat, which risks splitting the sauce.