I love making this high-protein creamy roasted red pepper pasta when I want something comforting yet balanced. It’s rich, velvety, and packed with flavor while still giving me a solid protein boost.
Why You’ll Love This Recipe
I enjoy how this dish combines creamy texture with nutritious ingredients. The roasted red peppers bring a slightly sweet, smoky flavor, while the added protein makes it more filling. I also like that it feels indulgent without being overly heavy, and it comes together fairly quickly.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
8 oz pasta (penne or rigatoni) 1 tablespoon olive oil 3 cloves garlic, minced 1 jar (12 oz) roasted red peppers, drained 1/2 cup cottage cheese 1/2 cup Greek yogurt 1/4 cup grated Parmesan cheese 1/2 cup milk 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon paprika 1/2 teaspoon Italian seasoning 1 cup cooked chicken breast, diced (optional for extra protein) 2 tablespoons fresh basil, chopped (optional)
directions
I start by cooking the pasta according to the package instructions until al dente. I reserve about 1/2 cup of pasta water, then drain the rest.
While the pasta cooks, I heat olive oil in a skillet over medium heat and sauté the garlic for about 1 minute until fragrant.
In a blender, I combine the roasted red peppers, cottage cheese, Greek yogurt, Parmesan cheese, milk, salt, pepper, paprika, and Italian seasoning. I blend until the sauce becomes smooth and creamy.
I pour the sauce into the skillet with the garlic and let it warm gently for a few minutes, stirring occasionally.
I add the cooked pasta to the sauce and toss everything together. If the sauce feels too thick, I add a splash of the reserved pasta water to loosen it.
If I’m using chicken, I stir it in at this stage and let it heat through.
I finish with fresh basil on top before serving.
Servings and timing
I usually get about 3–4 servings from this recipe.
I sometimes skip the chicken and add chickpeas or white beans for a vegetarian protein boost. When I want extra veggies, I mix in spinach or mushrooms. I also like using whole wheat or high-protein pasta for even more nutrition. For a spicier version, I add a pinch of red pepper flakes.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days.
When reheating, I warm the pasta gently on the stovetop or in the microwave, adding a splash of milk or water to keep the sauce creamy.
FAQs
Can I make this vegetarian?
Yes, I simply skip the chicken or replace it with beans or lentils.
Can I use fresh roasted peppers instead of jarred?
Yes, I roast fresh red peppers and blend them the same way.
Is this sauce really high in protein?
Yes, the cottage cheese, Greek yogurt, and optional chicken all add a good amount of protein.
Can I freeze this pasta?
I can freeze it, but the texture of the creamy sauce may change slightly when reheated.
What pasta works best?
I prefer penne or rigatoni because they hold the sauce well.
Conclusion
I find this high-protein creamy roasted red pepper pasta to be a perfect mix of comfort and nutrition. It’s creamy, flavorful, and satisfying while still being easy to prepare, making it a great addition to my regular meal rotation.
A creamy and flavorful roasted red pepper pasta packed with protein from cottage cheese, Greek yogurt, and optional chicken, creating a balanced and comforting meal.
Ingredients
8 oz pasta (penne or rigatoni)
1 tablespoon olive oil
3 cloves garlic, minced
1 jar (12 oz) roasted red peppers, drained
1/2 cup cottage cheese
1/2 cup Greek yogurt
1/4 cup grated Parmesan cheese
1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon Italian seasoning
1 cup cooked chicken breast, diced (optional)
2 tablespoons fresh basil, chopped (optional)
Instructions
Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water and drain the rest.
Heat olive oil in a skillet over medium heat and sauté garlic for about 1 minute until fragrant.
In a blender, combine roasted red peppers, cottage cheese, Greek yogurt, Parmesan cheese, milk, salt, pepper, paprika, and Italian seasoning. Blend until smooth.
Pour the sauce into the skillet with garlic and warm gently for a few minutes.
Add cooked pasta to the sauce and toss to coat evenly.
If the sauce is too thick, add some reserved pasta water to loosen it.
Stir in cooked chicken if using and heat through.
Garnish with fresh basil and serve warm.
Notes
Use whole wheat or high-protein pasta for extra nutrition.
Chickpeas or white beans can replace chicken for a vegetarian option.
Add spinach or mushrooms for more vegetables.
Adjust consistency with pasta water or milk as needed.
Reheat with a splash of liquid to maintain creaminess.
