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High Protein Chicken Parmesan Pasta Skillet

A one-pan chicken parmesan pasta skillet with protein pasta cooked in marinara, a creamy cottage cheese sauce, melted mozzarella and a crispy parmesan panko topping. About 55g protein per serving.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 5 servings
Calories: 545kcal

Ingredients

For the Topping

  • 1/2 tbsp olive oil
  • 1/2 cup panko breadcrumbs
  • 1/4 cup grated parmesan

For the Skillet

  • 1.5 lb boneless skinless chicken breast cut into 1-inch pieces
  • 1 tsp Italian seasoning
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt plus more to taste
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 4 cloves garlic minced
  • 2.5 cups marinara sauce about 20 oz
  • 2 cups low-sodium chicken broth plus more if needed
  • 8 oz protein penne or rigatoni uncooked
  • 3/4 cup cottage cheese blended smooth
  • 2 tbsp grated parmesan
  • 1 cup shredded mozzarella
  • fresh basil for serving

Instructions

  • Toast the panko in 1/2 tbsp olive oil in a large deep skillet over medium heat, stirring, 2 to 3 minutes until golden. Transfer to a bowl, stir in 1/4 cup parmesan and wipe out the skillet.
  • Pat the chicken dry and toss with Italian seasoning, paprika, salt and pepper. Heat 1 tbsp oil over medium-high, sear the chicken 2 minutes without stirring, then 2 to 3 minutes more until golden. Remove to a plate.
  • Reduce heat to medium, cook the garlic 30 seconds, then add marinara and broth, scraping up the browned bits.
  • Bring to a boil, stir in the pasta, cover and simmer on medium-low 10 to 12 minutes, stirring every 2 to 3 minutes, until the pasta is tender. Add a splash of broth if it gets dry.
  • Return the chicken and juices and simmer 3 to 4 minutes until it reaches 165°F. Reduce heat to low and stir in the blended cottage cheese and 2 tbsp parmesan.
  • Top with mozzarella, cover 2 to 3 minutes until melted (or broil 2 minutes in an oven-safe skillet).
  • Sprinkle with the parmesan panko and fresh basil right before serving.

Notes

  • Pat the chicken dry so it browns instead of steaming.
  • Protein pasta cooks faster, start tasting at 9 minutes.
  • Keep the heat low after adding cottage cheese so it stays smooth.
  • Add the panko just before serving so it stays crunchy.
  • Keeps 4 days in the fridge. Freeze without the topping for up to 2 months.
  • Regular pasta works too, protein drops to about 47g per serving.