High Protein Buffalo Chicken Pasta
A creamy, cheesy high protein buffalo chicken pasta made with shredded chicken, cottage cheese, and Greek yogurt for a bold, comforting dinner that fits your macros.
Equipment
- Blender
- Mixing Bowl
- Skillet
Ingredients
- 8 oz protein pasta such as rigatoni penne, or shells
- 2 1/2 cups cooked shredded chicken
- 1 cup cottage cheese
- 1/2 cup plain Greek yogurt
- 1/3 to 1/2 cup buffalo sauce depending on heat preference
- 3/4 cup shredded mozzarella
- 1/4 cup blue cheese crumbles optional
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/2 cup reserved pasta water
- 2 tablespoons buffalo sauce for finishing
Instructions
- Cook and shred chicken however you prefer. Cook pasta in well-salted water until al dente. Before draining, reserve 1/2 cup of the pasta water.
- In a blender, combine cottage cheese, Greek yogurt, buffalo sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Blend for 30 to 45 seconds until completely smooth and creamy.
- In a large skillet over medium-low heat, add the shredded chicken and pour in the blended buffalo sauce. Stir gently and add a splash of reserved pasta water to loosen the sauce. Let it warm through for 2 to 3 minutes without boiling.
- Add the drained pasta directly into the skillet and toss to coat. Stir in shredded mozzarella. Add additional pasta water (2 tbsp at a time) as needed until the sauce becomes glossy and creamy.
- Finish with a drizzle of buffalo sauce and blue cheese if using before serving.
Nutrition
Calories: 336kcalCarbohydrates: 24gProtein: 33gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 63mgSodium: 755mgPotassium: 301mgFiber: 3gSugar: 2gVitamin A: 216IUVitamin C: 0.04mgCalcium: 171mgIron: 1mg
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