Cottage Cheese Chicken Parm Bowl
A fast, filling, and high-protein dinner that combines chicken, cottage cheese, and pasta for a cozy bowl meal.
Ingredients
Base
- 8 oz pasta (spaghetti, penne, or whole wheat) or 4 cups cooked cauliflower rice Pick your vibe.
Chicken
- 2 pieces boneless skinless chicken breasts (about 1 lb), pounded slightly for even cooking
- 1/2 cup panko breadcrumbs Use gluten-free if needed.
- 1/4 cup grated Parmesan
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- to taste salt + pepper
- 1 large egg For coating
- 1 tbsp milk For coating
- 1-2 tbsp olive oil or avocado oil For searing
Sauce & Cheese
- 1 cup cottage cheese (full-fat for creaminess) Blend if you want ultra-smooth.
- 1 cup marinara sauce Use your favorite jar or homemade.
- 1/2 cup shredded mozzarella Or more, as desired.
- to taste Fresh basil or parsley To finish.
Extras
- Lemon zest For brightness.
- Red pepper flakes If you like heat.
- Extra Parmesan For serving.
Instructions
Preparation
- Boil the pasta in salted water per package directions. If using cauliflower rice, steam or sauté until tender. Drain and set aside with a little olive oil so it doesn’t stick.
Bread the Chicken
- Mix panko, Parmesan, garlic powder, and Italian seasoning. Beat the egg + milk in another bowl. Dip each chicken breast in the egg, then press into the panko mix until coated.
Sear then Finish
- Heat oil in a skillet over medium-high. Sear chicken 3 minutes per side until golden. Transfer to a baking dish, spoon marinara over each breast, dollop blended cottage cheese, then sprinkle mozzarella on top.
- Bake at 400°F for 12–15 minutes, or until the internal temp hits 165°F.
Assemble the Bowls
- Slice the chicken and lay over pasta or cauliflower rice. Spoon extra sauce from the baking dish over everything, sprinkle fresh basil, lemon zest, and a pinch of red pepper flakes.
Notes
Store chicken and base separately in airtight containers for up to 4 days. Freeze cooked chicken (without pasta) wrapped in foil inside a freezer bag for up to 3 months. To reheat, use oven at 350°F for 15–20 minutes or microwave in 90-second bursts.