This High Protein Marry Me Chicken is a lighter, protein-packed twist on the viral classic - made with cottage cheese instead of heavy cream or cream cheese! You still have a creamy, garlicky, tomato-infused sauce that coats tender chicken pieces but lower in calories and 45 grams of protein. Finished with parmesan, spinach, and sun-dried tomatoes.
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This is not only high in protein, but low in fat, as we have used fat free cottage cheese. Don't worry if you aren't usually a fan of cottage cheese, as it's all blended into the sauce with this healthy marry me chicken, and you can't even taste it!
It's the perfect weeknight meal, as it's ready in just 20 minutes and you can do some of the prep earlier in the day too.
Packed full of flavour, this high protein marry me chicken is kid approved too. I always get so many requests for high protein meals that the whole family will love, and this is just that!
It's super versatile too, and can be served so many different ways. Comfort food doesn't have to be heavy!
Looking for more quick, high protein meals? Check out our list of 15 High Protein Dinners Ready in Under 30 Minutes.
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Chicken - Use diced boneless skinless chicken breast to keep it lean. Boneless and skinless chicken thighs would have more flavour and be juicier though.
- Garlic - This needs to be freshly crushed, rather than frozen, as it is being blended into a sauce.
- Seasoning - Use an Italian seasoning blend.
- Tomato puree - This adds the colour to the sauce.
- Stock - Chicken stock or vegetable stock works well.
- Sun-dried tomatoes - Chop them up, or use a sun-dried tomato paste if you want the flavour, but not the texture.
- Cottage cheese - The star of the dish. Use a really good quality, thick, cottage cheese for best results. You need to use full fat for this recipe, so the sauce doesn't split. You can use fat free, but it is more likely to split. It will still taste good if it splits though. But you can avoid that by using a higher fat cottage cheese.
- Parmesan cheese - This makes the sauce extra creamy. You could use a mature cheddar instead.
- Spinach - An easy way to add a veggie boost. You could swap it for kale, but it would need longer cooking.
- Pasta - Any pasta shape will work here, so use whatever you have. Use wholewheat for added fibre.
- Herbs - Some fresh basil really finishes off the dish and goes well with the tomatoes.
Variations and Substitutions
Extra cheesy: Stir in a handful of mozzarella for extra cheese.
Spicy version: Add ½ teaspoon of chilli flakes or a dash of hot sauce to the creamy sauce.
Extra greens: Add kale, peas, or broccoli instead of spinach.
Fibre: Give this high protein marry me chicken a fibre boost by stirring some chickpeas in at the same time as the sauce.
Swap the protein: Use prawns, turkey, or tofu for a chicken-free twist. It's also really good with halloumi.
Vegetarian version: Skip the chicken and use sautéed mushrooms, butterbeans or lentils.
How To Make Marry Me Chicken with Cottage Cheese
- Step 1: Add the pasta to a pan of boiling water and simmer for 10 minutes.
- Step 2: At this point make up the stock and allow to cool. This is important so it doesn't split the sauce.
- Step 3: Heat the oil in a large heavy pan and add the chopped chicken and Italian seasoning.
- Step 4: Mix well and cook over a medium heat until browned on all sides, about 5-8 minutes. Once cooked, allow to cool slightly.
- Step 5: In a blender add the cooled stock, cottage cheese, garlic and tomato puree.
- Step 6: Blend until smooth.
- Step 7: Drain the pasta and allow to cool slightly then add to the slightly cooled chicken along with the spinach.
- Step 8: Pour in the sauce and add the sun-dried tomatoes and grated Parmesan.
- Step 9: Mix well and heat gently over a low heat. It is important to heat on low, so the sauce, doesn't split.
- Step 10: Serve topped with fresh basil.
Cottage Cheese Marry Me Chicken Serving Suggestions
This goes really well with pasta (like we have used) or you could leave the pasta out completely and use cooked rice. Use a wholewheat option for added fibre (or make our Brown Rice and Quinoa mix).
To give it extra creaminess, it is delicious loaded on top of mashed potatoes (without the pasta). Why not try our Slow Cooker Mashed Potatoes?
You could also just serve it with some crusty bread to scoop up all that amazing sauce.
Meal Prep and Storage
Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Warm gently on the stove or in the microwave. Add a splash of stock or water to loosen the sauce. Reheat it slowly so the sauce doesn't split.
Meal prep tip: Cook the sauce and chicken ahead, then reheat and stir in fresh spinach before serving. You can also divide it out into containers with rice or pasta and store for easy meals over the next couple of days.
Dannii's Top Tips
- Blend the sauce until silky smooth, as this removes the cottage cheese texture completely.
- Use sun-dried tomatoes in oil for richer flavor (drain before chopping).
- Don't overcook the sauce, as cottage cheese can thicken quickly, so loosen with extra stock as needed.
- Add the Parmesan gradually to avoid clumping.
- Depending on the moisture of your cottage cheese, you may have to add a little extra stock to loosen the sauce up.
Frequently Asked Questions
No! Once blended, the sauce tastes just like creamy tomato Alfredo - no tang or texture left.
You can, but the texture will be slightly thinner. Reduce the stock slightly if using yogurt.
More High Protein Pasta Recipes
If you've tried this cottage cheese marry me chicken recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
High Protein Marry Me Chicken with Cottage Cheese
Ingredients
- 200 g (7 oz) of Conchiglie pasta
- 180 ml (0.75 cups) of Chicken stock
- 1 tablespoon of Olive oil
- 450 g (1 lb) of Chicken breast - diced
- 1 tablespoon of Italian seasoning
- 300 g (1.5 cups) of Cottage cheese
- 1 Garlic cloves - crushed
- 2 tablespoon of Tomato puree
- 90 g (3 cups) of Spinach
- 6 Sun-dried tomatoes - diced
- 30 g (0.33 cups) of Parmesan - grated
- Fresh basil
Instructions
- Add 200 g of Conchiglie pasta to a pan of boiling water and simmer for 10 minutes.
- At this point make up 180 ml of Chicken stock and allow to cool. This is important so it doesn't split the sauce.
- Heat 1 tbsp of Olive oil in a large heavy pan and add 450 g of Chicken breast (chopped into chunks) and 1 tbsp of Italian seasoning.
- Mix well and cook until browned on all sides, about 5-8 minutes. Once cooked, allow to cool slightly.
- In a blender add the cooled stock, 300 g of Cottage cheese, 1 Garlic cloves and 2 tbsp of Tomato puree.
- Blend until smooth.
- Drain the pasta and allow to cool slightly then add to the slightly cooled chicken along with 90 g of Spinach.
- Add the sauce, 6 Sun-dried tomatoes and 30 g of Parmesan (grated).
- Mix well and heat gently over a low heat. It is important to heat on low, so the sauce, doesn't split.
- Serve topped with Fresh basil.
Recipe Video
Recipe Tips
- Blend the sauce until silky smooth, as this removes the cottage cheese texture completely.
- Use sun-dried tomatoes in oil for richer flavor (drain before chopping).
- Don't overcook the sauce, as cottage cheese can thicken quickly, so loosen with extra stock as needed.
- Add the Parmesan gradually to avoid clumping.
- Depending on the moisture of your cottage cheese, you may have to add a little extra stock to loosen the sauce up.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Hannah Sparks says
This was a great recipe, I used leftover chicken and stirred it into the sauce and pasta once cooked, delicious with the leftovers cold for lunch.
Kerry says
Wonderful recipe! I used protein rigatoni to make it even more protein-y, and it was just great. My husband loved it, and requested I double the sauce next time. Since the sauce takes just minutes to make that is no problem at all. Thanks, lady. :-)
Claire says
This is great - punches a lot of flavour for something so easy!
Lori says
I made this for the first time today. I had been seeing different recipes using the heavy cream, which I did not want. Needless to say, I was absolutely thrilled when I received your protein-packed recipe roundup email!
This is a gorgeous recipe and I will definitely make again. Thanks.
Charlotte Carey says
Love this recipe - I’ve made it a few times now, it’s great for a midweek meals and it is becoming a family favourite!