High Protein Buffalo Chicken Pasta Recipe

This creamy, spicy High Protein Buffalo Chicken Pasta is made with tender chicken breast, blended cottage cheese, and tangy hot sauce, and is ready in just 25 minutes. Blending the sauce ingredients creates a velvety texture that coats every noodle perfectly without relying on heavy cream. I make this recipe weekly for meal prep because it stays moist and flavorful for days.

What I Learned Making This

I used to be skeptical about using cottage cheese as a pasta sauce base, fearing it would be grainy or bland. However, I learned that blending it with buffalo sauce and spices completely transforms the texture into something indistinguishable from a heavy cream sauce.

The biggest mistake I made early on was overheating the sauce after adding it to the pan, which caused the dairy to separate slightly. Now, I always turn the heat down to low before combining the sauce with the pasta, ensuring it stays smooth and glossy.

High Protein Buffalo Chicken Pasta Ingredients

• 8 oz (225g) protein pasta or whole wheat pasta
• 1 lb (450g) boneless, skinless chicken breast, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and black pepper to taste
• For the Sauce:
• 1 cup (225g) low-fat cottage cheese
• 1/2 cup (120ml) buffalo hot sauce (like Frank’s RedHot)
• 1 tbsp ranch seasoning mix
• 1/4 cup (60ml) chicken broth or reserved pasta water
• 1/2 cup (50g) shredded mozzarella cheese
• Chopped green onions for garnish

How To Make High Protein Buffalo Chicken Pasta

1. Cook the Pasta: Boil the pasta in salted water according to package instructions until al dente, reserving half a cup of pasta water before draining.
2. Sear the Chicken: While the pasta cooks, heat olive oil in a large skillet over medium-high heat and cook the seasoned chicken cubes for 6-8 minutes until golden and cooked through.
3. Blend the Sauce: In a blender or food processor, combine the cottage cheese, buffalo sauce, ranch seasoning, and chicken broth, blending on high speed until completely smooth and creamy.
4. Combine and Serve: Reduce the skillet heat to low, pour the blended sauce over the chicken, stir in the cooked pasta and mozzarella cheese, and toss gently until the cheese melts and the sauce coats everything.

Recipe Tips

• Blend thoroughly: Ensure you blend the cottage cheese mixture for at least 30 seconds to remove all curds, otherwise the sauce will have a grainy texture.
• Control the heat: Dairy-based sauces can curdle if boiled, so keep the heat very low when you add the sauce to the skillet.
• Adjust the spice: If you are sensitive to heat, swap half the buffalo sauce for a little tomato sauce or extra broth to mellow the flavor.
• Shred cheese yourself: Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly into your sauce.

What To Serve With Buffalo Chicken Pasta

Since this dish is rich and spicy, I like to serve it with crisp, cooling sides like celery sticks and carrot batons with a light ranch dip. Roasted broccoli or green beans also work well to add fiber and cut through the creamy heat of the sauce.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave with a splash of water or milk to loosen the sauce, as it will thicken while cooling.

FAQs

Can I use Greek yogurt instead of cottage cheese?
Yes, Greek yogurt works as a substitute, but it has a tangier flavor and curdles more easily than cottage cheese, so be very careful with the heat.

Is this recipe gluten-free?
It is naturally gluten-free if you use gluten-free pasta and double-check that your ranch seasoning and buffalo sauce are certified gluten-free.

Can I freeze this dish?
I do not recommend freezing this pasta, as the cottage cheese sauce tends to separate and become grainy when thawed and reheated.

Nutrition

• Calories: 480
• Total Fat: 14g
• Saturated Fat: 5g
• Cholesterol: 85mg
• Sodium: 1150mg
• Total Carbohydrate: 45g
• Protein: 42g

Try More Recipes:

• Creamy Buffalo Chicken Pasta Recipe
• Buffalo Chicken Pasta Bake Recipe
• Buffalo Chicken Dip Pasta Recipe

High Protein Buffalo Chicken Pasta

Recipe by Emily Mitchell

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Total time

25

minutes

High Protein Buffalo Chicken Pasta features creamy, spicy sauce, tender chicken, and al dente noodles ready in just 25 minutes. This easy weeknight meal uses blended cottage cheese for a rich texture without the guilt.

Ingredients

• 8 oz (225g) protein pasta or whole wheat pasta

• 1 lb (450g) boneless, skinless chicken breast, cut into 1-inch cubes

• 1 tbsp olive oil

• 1 tsp garlic powder

• 1 tsp onion powder

• Salt and black pepper to taste

• For the Sauce:

• 1 cup (225g) low-fat cottage cheese

• 1/2 cup (120ml) buffalo hot sauce (like Frank’s RedHot)

• 1 tbsp ranch seasoning mix

• 1/4 cup (60ml) chicken broth or reserved pasta water

• 1/2 cup (50g) shredded mozzarella cheese

• Chopped green onions for garnish

Directions

• Cook the Pasta: Boil the pasta in salted water according to package instructions until al dente, reserving half a cup of pasta water before draining.
• Sear the Chicken: While the pasta cooks, heat olive oil in a large skillet over medium-high heat and cook the seasoned chicken cubes for 6-8 minutes until golden and cooked through.
• Blend the Sauce: In a blender or food processor, combine the cottage cheese, buffalo sauce, ranch seasoning, and chicken broth, blending on high speed until completely smooth and creamy.
• Combine and Serve: Reduce the skillet heat to low, pour the blended sauce over the chicken, stir in the cooked pasta and mozzarella cheese, and toss gently until the cheese melts and the sauce coats everything.