Creamy, spicy, cheesy, and cozy—this Cottage Cheese Cajun Chicken Pasta Bake is one of my go-to comfort meals when I want something hearty but still a little lighter.
The cottage cheese melts into the sauce and makes everything super creamy without using heavy cream.
It’s the kind of dish you make once and immediately add to your regular rotation.
What You’ll Need
- 8 oz penne pasta
- 1 tablespoon olive oil
- 2 boneless skinless chicken breasts, diced
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cloves garlic, minced
- 1/2 cup diced yellow onion
- 1 red bell pepper, diced
- 1 cup low-fat cottage cheese
- 1/2 cup plain Greek yogurt
- 1/4 cup chicken broth
- 1 cup shredded mozzarella cheese (divided)
- 1/4 cup grated Parmesan cheese
- 1 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons chopped fresh parsley
Why I Love This Recipe
This recipe came out of a Sunday fridge clean-out when I had leftover cottage cheese and some chicken I needed to use. I didn’t want a heavy cream-based pasta, so I tried blending cottage cheese into the sauce. Game-changer. It’s creamy, high-protein, and doesn’t feel like a gut bomb.
- Creamy without heavy cream
- Full of flavor thanks to Cajun seasoning
- Cottage cheese melts in so you don’t even notice it’s there
- Super satisfying
- Great for meal prep or leftovers
Makes
Serves: 4-6
Total Time: 45 minutes
Macros (Per Serving — Based on 6 servings)
- Calories: 390
- Protein: 35g
- Carbs: 32g
- Fat: 15g
- Fiber: 3g
Why This Recipe Works (Quick Science)
Blending cottage cheese with Greek yogurt creates a creamy, tangy base that melts smoothly into the pasta without curdling. The protein in both helps it cling to the pasta, while the mozzarella binds everything together. The Cajun seasoning builds depth with spices like paprika, garlic powder, and cayenne. Cooking the chicken first lets it brown for flavor, while using chicken broth thins the sauce just enough without watering it down.
Pro Tips
- Use freshly grated cheese for best melt—pre-shredded often has anti-caking agents.
- Blend the cottage cheese for extra smooth texture if you’re sensitive to curds.
- Save a bit of pasta water to loosen the sauce if needed.
- Don’t skip sautéing the veggies—they build flavor into the sauce.
- Want more heat? Add a little more red pepper flakes.
Tools You’ll Need
- Large skillet
- Pot for boiling pasta
- Colander
- Mixing spoon
- 9×13 baking dish
- Knife + cutting board
- Measuring cups and spoons
Substitutions & Variations
- Pasta: Use any short pasta like rotini or rigatoni.
- Cottage cheese: Ricotta works too, but will be richer.
- Chicken: Swap with cooked shrimp or sausage.
- Greek yogurt: Use sour cream or more cottage cheese if needed.
- Mozzarella: Monterey Jack or cheddar also work.
Make Ahead Tips
- Cook chicken and pasta ahead of time and refrigerate until ready.
- Mix sauce and store separately; combine and bake when ready.
- Fully assemble, cover, and refrigerate up to 24 hours ahead—add 10 mins to bake time.
How to Make Cottage Cheese Cajun Chicken Pasta Bake
Step 1: Cook the Pasta
Boil 8 oz penne pasta in salted water according to package directions. Drain and set aside.
Step 2: Cook the Chicken
Heat 1 tbsp olive oil in a large skillet over medium heat. Add 2 diced boneless skinless chicken breasts, 1 tbsp Cajun seasoning, 1/2 tsp salt, and 1/2 tsp pepper. Cook until browned and cooked through, about 6–7 minutes.
Step 3: Add Veggies
Add 1/2 cup diced onion, 1/2 cup diced red bell pepper, and 3 cloves minced garlic to the pan. Sauté for 4–5 minutes until softened.
Step 4: Make the Sauce
In a bowl, mix 1 cup low-fat cottage cheese, 1/2 cup plain Greek yogurt, 1/4 cup chicken broth, 1/2 cup shredded mozzarella, 1/4 cup Parmesan, 1 tsp smoked paprika, and 1/4 tsp red pepper flakes (optional). Stir until combined.
Step 5: Mix It All Together
In a large bowl, combine the cooked pasta, chicken-veggie mixture, and the sauce. Stir well to coat everything.
Step 6: Transfer to Baking Dish
Pour everything into a greased 9×13 baking dish. Spread evenly. Sprinkle the remaining 1/2 cup mozzarella over the top.
Step 7: Bake
Bake at 375°F (190°C) for 20–25 minutes, until bubbly and golden on top.
Step 8: Garnish and Serve
Remove from oven and let sit 5 minutes. Sprinkle 2 tbsp chopped parsley on top and serve hot.
Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the microwave or oven at 350°F until warm.
- Add a splash of broth or milk when reheating to keep it creamy.
- This one doesn’t freeze well because of the dairy-based sauce—it can get grainy.
Common Mistakes
- Not seasoning the chicken enough. Cajun spice is key here.
- Overcooking the pasta. Slightly underdone pasta holds up better when baked.
- Using watery cottage cheese. If yours is very runny, strain it a bit.
- Not mixing the sauce well. Make sure it’s smooth before adding.
- Skipping the resting time. Let it sit 5 minutes after baking so it sets up.
What to Serve With
- Garlic bread or cheesy toast
- A crisp green salad with balsamic dressing
- Roasted broccoli or asparagus
- Corn on the cob
- Iced tea or lemon water for a refreshing drink
FAQ
Can I use whole wheat pasta?
Yes, just cook it al dente. It adds more fiber.
Can I skip the Greek yogurt?
You can swap it with more cottage cheese or use sour cream.
How spicy is it?
It’s mild-medium. Use less Cajun or skip the red pepper flakes for less heat.
Can I make it vegetarian?
Sure! Use mushrooms or chickpeas instead of chicken.
Do I have to blend the cottage cheese?
Nope! But if you want a smoother texture, you totally can.
Hope you love this recipe as much as I do! If you try it, leave a comment and let me know how it turned out—or if you made any fun swaps!