Creamy High-Protein Pastawith Chicken

Cook the pasta in salted boiling water until al dente, about 8‑10 minutes; reserve 1 cup of the cooking water, then drain.

Heat 1 tbsp olive oil in a large skillet over medium‑high heat. Add the cubed chicken, season with salt, pepper, and 1 tsp Italian herbs, and sauté until golden and cooked through, about 5‑6 minutes. Transfer the chicken to a plate and set aside.

In the same skillet, add the chopped shallot and minced garlic; sauté for 1‑2 minutes until fragrant, being careful not to brown.

While the aromatics cook, blend the cottage cheese with the ½ lemon juice, ½ lemon zest, and a splash (about 30 ml) of the reserved pasta water in a blender or food processor until smooth and silky.

Return the cooked pasta and chicken to the skillet, pour in the cottage‑cheese sauce, and reduce the heat to low. Stir gently, adding more reserved pasta water as needed to achieve a creamy consistency, about 2‑3 minutes.

Season with additional salt and pepper to taste, garnish with fresh basil or arugula, and optionally sprinkle chili flakes or grated Parmesan before serving.