High Protein Marry Me Chicken
About this recipe
This High Protein Marry Me Chicken is a creamy, delicious dish that's perfect for meal prep. With a focus on high protein and lower fat, it's a great option for anyone looking to eat healthier without sacrificing flavor.
In just 25 minutes, you can whip up this macro-friendly recipe that features chicken breast and cottage cheese, making it both satisfying and nutritious.
Ingredient notes
- 500 g (1.1 lbs) of shell pasta is used, but you can substitute with any pasta of your choice.
- 800 g (1.7 lbs) of boneless and skinless chicken breast is diced into small to medium-sized pieces for even cooking.
- 400 g (2 cups) of high protein cottage cheese is used instead of cream for a healthier option.
- 200 g (7 oz) of washed baby spinach can be omitted if you prefer a different green or no greens at all.
Tips from Chef Jack Ovens's video
- To ensure even cooking, try to cut the chicken into consistent sizes.
- Blend the sauce until smooth to achieve a creamy texture without using cream.
- When cooking the pasta, remember to cook it for 3 minutes less than the package instructions to avoid overcooking once mixed with the sauce.
No life story here — the video and the recipe are the whole point. All credit to Chef Jack Ovens: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Place a pot of water over high heat and bring it to a boil.
- 2
Slice 800 g of boneless and skinless chicken breast into thick strips lengthwise, then dice into small to medium-sized pieces.
- 3
In a bowl, combine the diced chicken with 1 Tbsp of dried Italian herbs, a pinch of salt, and cracked black pepper (about 20 cracks). Set aside.
- 4
In a blender, combine 400 g of cottage cheese, 180 ml of chicken stock, 1 tsp each of onion powder, garlic powder, and smoked paprika, 50 g of grated Parmigiano Reggiano, and 100 g of drained sun-dried tomatoes. Blend until smooth.
- 5
Once the water is boiling, season it with salt and add 500 g of shell pasta. Cook for 3 minutes less than the package instructions.
- 6
In a large pot or high-rimmed pan over medium-high heat, add 20 ml of sun-dried tomato oil and the seasoned chicken. Cook for about 5 to 6 minutes until just cooked through, allowing it to build a crust.
- 7
Drain the pasta and add it to the pan with the chicken, along with the creamy sauce from the blender. Turn the heat down to low and mix well, cooking for about 2 minutes.
- 8
Add 200 g of washed baby spinach to the pan and continue cooking for roughly 1 minute until wilted. Adjust seasoning if necessary, adding more cracked black pepper if desired.
- 9
Serve the chicken mixture in containers, garnishing with extra grated Parmigiano Reggiano if desired. Let cool for 15 to 20 minutes before sealing the containers.
Heads up — we had to guess a little:
- The quantity for Sun Dried Tomato Oil is inferred from the tablespoon measurement provided in the caption.
Credit where it's due: this recipe was transcribed from Chef Jack Ovens's original video on YouTube. Follow them there — it's their dish.
Are you Chef Jack Ovens? Claim this page or ask us to take it down. Your call, always.
