Buffalo Chicken Pasta With Cottage Cheese
Introducing your new favorite pasta dish, our Macro-Friendly Buffalo Chicken Pasta with Cottage Cheese. With 37g of protein and a delicious Buffalo kick, you'll find yourself making this one often.
Equipment
- 1 Medium pot
- 1 Blender
- 1 Medium bowl
- 1 Spoon
- 1 9x9 Casserole dish
Ingredients
- 3 cups penne pasta cooked
- 2 cups cooked chicken, shredded
- ½ cup light cottage cheese
- ½ cup nonfat plain greek yogurt
- 2 tbsp ranch seasoning (equivalent to 1 packet ranch seasoning mix)
- ⅓ cup Frank’s hot sauce
- ½ cup mozzarella cheese
- ½ cup sharp cheddar cheese
- green onions for topping (optional)
Instructions
- Preheat the oven to 375 degrees.
- Spray a 9 x 9 casserole dish with cooking spray and set aside.
- Cook your pasta as directed, preferably al dente. While the pasta cooks, blend your cottage cheese, greek yogurt, hot sauce, and ranch seasoning in a blender until smooth.
- In a medium bowl, combine the blended mixture and half of both cheeses. Mix until combined.
- Add the cooked pasta and shredded chicken to the sauce mixture. Stir until combined well.
- Pour the pasta mixture into the casserole dish and sprinkle the remaining cheese across the top of the pasta.
- Bake for about 15 minutes, or until the cheese is melted.
- After cooking, top with green onions. Serve and enjoy!
Notes
For a gluten-free option, use chickpea pasta. Make sure to not overcook the pasta, as it will break apart when preparing the casserole.
If making your own chicken breast, cook this first and shred prior to cooking the pasta.
Nutrition
Calories: 471kcalCarbohydrates: 50gProtein: 32.7gFat: 15.1g
Tried this recipe?Let us know how it was!