20 Creamy Chicken and Cottage Cheese Delicious Recipes

Hey there, home cooks! Have you ever craved that perfect combination of creamy comfort and protein-packed goodness? Get ready to fall in love with chicken and cottage cheese in ways you never imagined. From quick weeknight dinners to impressive weekend meals, these 20 recipes will transform your kitchen routine. Let’s dive into some seriously delicious creations that will have everyone asking for seconds!

Chicken and Cottage Cheese Stuffed Peppers

Haven’t we all stared at those bell peppers in the fridge, wondering how to make them the star? Here’s a protein-packed twist that transforms ordinary peppers into a satisfying meal. Chicken and cottage cheese create a creamy filling that bakes up beautifully.

Ingredients

For the filling:
– 1 lb ground chicken
– 1 cup cottage cheese
– 1/2 cup shredded mozzarella cheese
– 1/4 cup finely chopped onion
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper

For assembly:
– 4 large bell peppers (any color)
– 1 tbsp olive oil
– 1/2 cup marinara sauce

Instructions

1. Preheat your oven to 375°F.
2. Cut bell peppers in half lengthwise and remove all seeds and membranes.
3. Brush pepper halves with 1 tablespoon olive oil, both inside and out.
4. Place peppers cut-side up on a baking sheet lined with parchment paper.
5. In a skillet over medium heat, cook 1/4 cup chopped onion until translucent, about 3-4 minutes.
6. Add 2 minced garlic cloves and cook for 30 seconds until fragrant.
7. Add 1 pound ground chicken, breaking it up with a spoon as it cooks.
8. Cook chicken until no pink remains, about 6-8 minutes.
9. Drain any excess liquid from the skillet.
10. Transfer cooked chicken mixture to a mixing bowl.
11. Add 1 cup cottage cheese, 1/2 cup shredded mozzarella, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the bowl.
12. Mix all ingredients thoroughly until well combined.
13. Spoon the filling mixture evenly into the prepared pepper halves, packing it down lightly.
14. Top each stuffed pepper with 2 tablespoons of marinara sauce.
15. Bake at 375°F for 25-30 minutes until peppers are tender and filling is heated through.
16. Let rest for 5 minutes before serving.

Expect tender-crisp peppers giving way to a surprisingly creamy, protein-rich filling. The cottage cheese melts into the chicken, creating a moist texture without being heavy. Serve these alongside a simple green salad or over cauliflower rice for a complete low-carb meal that feels indulgent yet wholesome.

Creamy Chicken and Cottage Cheese Pasta Bake

Satisfying comfort food doesn’t need to be complicated. This creamy pasta bake combines tender chicken with rich cottage cheese for a protein-packed family meal that comes together in one dish. Simple ingredients create impressive flavor with minimal effort.

Ingredients

For the pasta and chicken:
– 12 oz penne pasta
– 1 lb boneless, skinless chicken breasts, cubed
– 1 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper

For the sauce:
– 16 oz cottage cheese
– 1 cup heavy cream
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 2 cloves garlic, minced
– 1 tsp dried basil
– 1/2 tsp onion powder

For topping:
– 1/2 cup panko breadcrumbs
– 2 tbsp melted butter

Instructions

1. Preheat your oven to 375°F.
2. Cook the penne pasta according to package directions until al dente, about 9 minutes.
3. Drain the pasta and set aside.
4. Heat olive oil in a large skillet over medium-high heat.
5. Season chicken cubes with salt and pepper.
6. Cook chicken for 6-8 minutes until golden brown and internal temperature reaches 165°F.
7. In a large bowl, combine cottage cheese, heavy cream, mozzarella, Parmesan, garlic, basil, and onion powder.
8. Tip: Use full-fat cottage cheese for the creamiest texture.
9. Add the cooked pasta and chicken to the cheese mixture.
10. Stir until everything is evenly coated.
11. Transfer the mixture to a 9×13 inch baking dish.
12. In a small bowl, mix panko breadcrumbs with melted butter.
13. Tip: For extra crunch, toast the breadcrumbs in a dry pan for 2 minutes before mixing with butter.
14. Sprinkle the breadcrumb mixture evenly over the pasta.
15. Bake for 25-30 minutes until bubbly and golden brown.
16. Tip: Let the bake rest for 5 minutes before serving to allow the sauce to thicken.

Perfectly creamy with a satisfying crunch from the golden topping, this pasta bake delivers comfort in every bite. The cottage cheese melts into a velvety sauce that clings beautifully to each piece of pasta. Try serving it with a simple green salad to balance the richness, or add a sprinkle of fresh herbs right before serving for a bright finish.

Spicy Chicken and Cottage Cheese Quesadillas

You’ve probably got leftover chicken and some cottage cheese sitting in your fridge right now. Spicy chicken and cottage cheese quesadillas transform those ingredients into a satisfying meal in minutes. This protein-packed twist on classic quesadillas delivers creamy texture with a kick.

Ingredients

For the Filling
– 2 cups cooked shredded chicken
– 1 cup cottage cheese
– 1/2 cup shredded Monterey Jack cheese
– 1/4 cup chopped pickled jalapeños
– 1 tsp chili powder
– 1/2 tsp garlic powder
– 1/4 tsp salt

For Assembly
– 4 large flour tortillas
– 2 tbsp vegetable oil

Instructions

1. Combine shredded chicken, cottage cheese, Monterey Jack cheese, pickled jalapeños, chili powder, garlic powder, and salt in a medium bowl.
2. Mix thoroughly until all ingredients are evenly distributed.
3. Heat a large skillet over medium heat for 2 minutes.
4. Place one tortilla in the dry skillet and cook for 30 seconds per side to lightly toast.
5. Remove the tortilla and repeat with remaining tortillas.
6. Spread 1/4 of the chicken mixture evenly over one half of each tortilla.
7. Fold the empty half over the filling, pressing gently.
8. Add 1/2 tablespoon vegetable oil to the skillet over medium heat.
9. Place one filled quesadilla in the skillet and cook for 3 minutes.
10. Flip the quesadilla using a spatula and cook for another 3 minutes until golden brown and crispy.
11. Remove from skillet and repeat with remaining quesadillas, adding oil as needed.
12. Let quesadillas rest for 2 minutes before cutting into wedges.

Just out of the skillet, these quesadillas offer a satisfying contrast between the crispy tortilla exterior and the creamy, slightly tangy filling. The cottage cheese melts into the chicken, creating a rich texture that balances the jalapeño heat perfectly. Serve them with a dollop of cool sour cream or alongside a crisp green salad for a complete meal.

Garlic Herb Chicken and Cottage Cheese Casserole

Ready for a protein-packed dinner that comes together with minimal effort? This garlic herb chicken and cottage cheese casserole delivers creamy comfort without the fuss. You’ll love how the simple ingredients transform into a satisfying one-dish meal.

Ingredients

For the chicken base:
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
– 2 tbsp olive oil
– 3 cloves garlic, minced
– 1 tsp dried oregano
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper

For the cottage cheese mixture:
– 2 cups full-fat cottage cheese
– 2 large eggs
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley

For topping:
– 1/2 cup panko breadcrumbs
– 2 tbsp melted butter

Instructions

1. Preheat your oven to 375°F.
2. Heat olive oil in a large oven-safe skillet over medium-high heat.
3. Add chicken cubes in a single layer, working in batches if needed to avoid crowding.
4. Cook chicken for 4-5 minutes until lightly browned on all sides.
5. Add minced garlic and cook for 30 seconds until fragrant.
6. Sprinkle oregano, thyme, salt, and pepper over the chicken.
7. Stir to coat evenly and remove skillet from heat.
8. In a medium bowl, combine cottage cheese, eggs, Parmesan, and parsley.
9. Mix thoroughly until the cottage cheese breaks down slightly and ingredients are well incorporated.
10. Spread the cottage cheese mixture evenly over the chicken in the skillet.
11. In a small bowl, combine panko breadcrumbs with melted butter.
12. Sprinkle the buttered breadcrumbs evenly over the cottage cheese layer.
13. Transfer the skillet to the preheated oven.
14. Bake for 25-30 minutes until the topping is golden brown and the center is set.
15. Let the casserole rest for 5 minutes before serving.

Deliciously creamy with a satisfying crunch from the golden topping, this casserole offers a perfect texture contrast. The garlic and herbs infuse every bite while the cottage cheese creates a rich, protein-dense base. Try serving it over zucchini noodles for a low-carb option or alongside roasted vegetables for a complete meal.

Chicken and Cottage Cheese Spinach Roll-Ups

Even the pickiest eaters will love these protein-packed roll-ups. They combine tender chicken with creamy cottage cheese and fresh spinach in a satisfying package. Perfect for weeknight dinners or meal prep.

Ingredients

For the filling:

• 2 cups cooked shredded chicken
• 1 cup cottage cheese
• 2 cups fresh spinach, chopped
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt

For assembly and baking:

• 8 large flour tortillas
• 1 tablespoon olive oil
• 1 cup marinara sauce
• 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F.
2. Combine shredded chicken, cottage cheese, chopped spinach, garlic powder, black pepper, and salt in a large bowl.
3. Mix thoroughly until all ingredients are evenly distributed.
4. Place one tortilla on a clean work surface.
5. Spoon 1/2 cup of the chicken mixture onto the lower third of the tortilla.
6. Spread the mixture evenly across the tortilla, leaving a 1-inch border at the edges.
7. Roll the tortilla tightly away from you, tucking in the filling as you go.
8. Repeat with remaining tortillas and filling.
9. Brush a 9×13 inch baking dish with olive oil.
10. Arrange the roll-ups seam-side down in the prepared dish.
11. Pour marinara sauce evenly over the top of the roll-ups.
12. Sprinkle shredded mozzarella cheese over the sauce.
13. Cover the dish with aluminum foil.
14. Bake for 20 minutes at 375°F.
15. Remove the foil and bake for another 10 minutes until cheese is golden and bubbly.
16. Let rest for 5 minutes before serving.

Creamy cottage cheese melts into the chicken filling, creating a surprisingly smooth texture against the crisp tortilla edges. The spinach adds fresh flavor that cuts through the richness perfectly. Serve these roll-ups with extra marinara for dipping or slice them into pinwheels for an impressive appetizer.

Cheesy Chicken and Cottage Cheese Stuffed Mushrooms

Just when you think stuffed mushrooms can’t get better, this cheesy chicken version proves otherwise. Juicy mushrooms get filled with a creamy cottage cheese and shredded chicken mixture that bakes to perfection. They’re the ultimate crowd-pleasing appetizer that disappears fast.

Ingredients

For the mushroom preparation:

• 16 large white mushrooms (about 1 pound)
• 2 tablespoons olive oil
• 1/2 teaspoon salt

For the filling:

• 1 cup cooked shredded chicken
• 1 cup cottage cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat your oven to 375°F.
2. Wipe 16 large white mushrooms clean with a damp paper towel.
3. Remove and finely chop the mushroom stems, setting the caps aside.
4. Heat 2 tablespoons olive oil in a skillet over medium heat.
5. Sauté the chopped mushroom stems for 5 minutes until softened.
6. Transfer the sautéed stems to a mixing bowl.
7. Add 1 cup cooked shredded chicken to the bowl.
8. Mix in 1 cup cottage cheese, 1/2 cup shredded mozzarella, and 1/4 cup grated Parmesan.
9. Stir in 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
10. Fold in 2 tablespoons chopped fresh parsley until well combined.
11. Arrange the mushroom caps on a baking sheet, cavity side up.
12. Sprinkle the mushroom caps lightly with salt.
13. Spoon the filling mixture generously into each mushroom cap, mounding it slightly.
14. Bake at 375°F for 20-25 minutes until the mushrooms are tender and the tops are golden brown.
15. Let the stuffed mushrooms rest for 5 minutes before serving.

Notably creamy from the cottage cheese with a satisfying savory chicken flavor, these mushrooms offer both tender texture and cheesy richness. Serve them warm alongside a crisp green salad for a complete light meal, or arrange them on a platter with fresh herb garnish for entertaining. The Parmesan creates a beautifully browned crust that contrasts wonderfully with the soft filling.

Chicken and Cottage Cheese Alfredo Lasagna

Zesty yet comforting, this lasagna layers creamy cottage cheese with tender chicken in a rich Alfredo sauce. Forget traditional ricotta—cottage cheese brings extra protein and a subtle tang. You’ll get all the decadence without the heaviness of traditional lasagna.

Ingredients

For the chicken filling:

• 2 cups cooked shredded chicken
• 1 cup whole milk cottage cheese
• 1 large egg
• 1/2 tsp garlic powder
• 1/4 tsp black pepper

For the Alfredo sauce:

• 2 cups heavy cream
• 1/2 cup unsalted butter
• 1 cup grated Parmesan cheese
• 1/2 tsp salt

For assembly:

• 9 no-boil lasagna noodles
• 1 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F.
2. Combine 2 cups shredded chicken, 1 cup cottage cheese, 1 egg, 1/2 tsp garlic powder, and 1/4 tsp black pepper in a medium bowl. Tip: Use a fork to break up any large cottage cheese curds for smoother texture.
3. Melt 1/2 cup butter in a saucepan over medium heat.
4. Pour 2 cups heavy cream into the melted butter and whisk to combine.
5. Bring the cream mixture to a gentle simmer, stirring constantly.
6. Reduce heat to low and whisk in 1 cup Parmesan cheese until completely melted.
7. Stir in 1/2 tsp salt and remove sauce from heat.
8. Spread 1/2 cup Alfredo sauce evenly in a 9×13 inch baking dish.
9. Arrange 3 lasagna noodles over the sauce in a single layer.
10. Spread half of the chicken-cottage cheese mixture over the noodles.
11. Pour 3/4 cup Alfredo sauce over the chicken layer.
12. Repeat layers: 3 noodles, remaining chicken mixture, and 3/4 cup sauce.
13. Top with final 3 noodles and remaining Alfredo sauce.
14. Sprinkle 1 cup mozzarella cheese evenly over the top. Tip: Leave a 1/2-inch border around the edges to prevent cheese from sticking to the dish.
15. Cover tightly with foil and bake at 375°F for 30 minutes.
16. Remove foil and bake uncovered for 15 more minutes until cheese is golden brown. Tip: Let rest for 10 minutes before cutting to allow layers to set.

Perfectly layered noodles hold their structure while the cottage cheese creates pockets of creamy texture throughout. The Alfredo sauce soaks into every component, making each bite rich without being overly heavy. Present individual squares topped with fresh parsley or serve alongside roasted asparagus for a complete meal.

Baked Chicken and Cottage Cheese Meatballs

Crafting tender meatballs gets a protein boost with this clever cottage cheese addition. These baked chicken meatballs come together quickly for a satisfying weeknight meal. Skip the frying pan for easy cleanup and consistent results.

Ingredients

For the meatballs:
– 1 lb ground chicken
– 1 cup whole milk cottage cheese
– 1/2 cup panko breadcrumbs
– 1 large egg
– 2 tbsp grated Parmesan cheese
– 1 tsp garlic powder
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper

For baking:
– 2 tbsp olive oil

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine ground chicken, cottage cheese, panko breadcrumbs, egg, Parmesan cheese, garlic powder, oregano, salt, and pepper.
3. Mix gently with your hands until just combined—overmixing creates tough meatballs.
4. Scoop 2-tablespoon portions of the mixture and roll into 1.5-inch balls.
5. Arrange meatballs on the prepared baking sheet, spacing them 1 inch apart.
6. Drizzle olive oil evenly over all meatballs.
7. Bake for 18-22 minutes until internal temperature reaches 165°F and exteriors are golden brown.
8. Let meatballs rest on the baking sheet for 5 minutes before serving—this helps them retain moisture.

Fresh from the oven, these meatballs boast a surprisingly light texture with subtle tang from the cottage cheese. Serve them over zucchini noodles for a low-carb option, or tuck into sub rolls with marinara sauce. Their mild flavor makes them perfect for meal prep throughout the week.

Chicken and Cottage Cheese Stuffed Zucchini Boats

Zucchini boats transform this humble vegetable into a satisfying main dish. These chicken and cottage cheese stuffed versions deliver protein-packed flavor in every bite. They’re perfect for weeknight dinners when you want something wholesome but quick.

Ingredients

For the zucchini boats:

• 4 medium zucchini
• 2 tbsp olive oil
• 1/2 tsp salt

For the filling:

• 1 lb ground chicken
• 1 cup cottage cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp black pepper

For topping:

• 1/4 cup marinara sauce
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 400°F.
2. Slice each zucchini in half lengthwise.
3. Scoop out the centers of each zucchini half using a spoon, leaving 1/4-inch thick shells. Tip: Save the scooped zucchini flesh for adding to the filling.
4. Brush the zucchini boats with 1 tablespoon olive oil.
5. Sprinkle the zucchini boats with 1/4 teaspoon salt.
6. Place the zucchini boats cut-side up on a baking sheet.
7. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat.
8. Add the ground chicken to the hot skillet.
9. Cook the chicken for 6-8 minutes, breaking it up with a spatula, until no pink remains.
10. Transfer the cooked chicken to a mixing bowl.
11. Add the cottage cheese, mozzarella, Parmesan, garlic powder, oregano, black pepper, and remaining 1/4 teaspoon salt to the bowl.
12. Mix all filling ingredients until well combined. Tip: The cottage cheese will create a creamy binder that keeps the filling moist during baking.
13. Spoon the filling mixture evenly into the prepared zucchini boats.
14. Top each stuffed zucchini boat with 1 tablespoon marinara sauce.
15. Bake at 400°F for 20-25 minutes until the zucchini is tender when pierced with a fork.
16. Check for doneness at 20 minutes – the zucchini should yield easily to a knife but still hold its shape.
17. Remove from the oven and sprinkle with chopped parsley.
18. Let rest for 5 minutes before serving. Tip: Resting allows the filling to set and makes the boats easier to handle.

Hearty and satisfying, these zucchini boats offer a creamy interior contrasted by tender-crisp vegetable shells. The cottage cheese melts into the chicken filling, creating a surprisingly rich texture without heavy cream. Serve them alongside a simple green salad or over cauliflower rice for a complete low-carb meal.

Lemon Pepper Chicken and Cottage Cheese Salad

Ready for a protein-packed lunch that comes together in minutes? This lemon pepper chicken and cottage cheese salad delivers bright, zesty flavors with minimal effort. Perfect for meal prep or a quick healthy dinner.

Ingredients

For the chicken:
– 1 lb boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 tbsp lemon pepper seasoning
– 1/2 tsp salt

For the salad:
– 4 cups mixed greens
– 1 cup cottage cheese
– 1/2 cup cherry tomatoes, halved
– 1/4 cup red onion, thinly sliced
– 2 tbsp fresh lemon juice
– 1 tbsp chopped fresh dill

Instructions

1. Preheat a skillet over medium-high heat and add 2 tbsp olive oil.
2. Pat chicken breasts dry with paper towels to ensure proper browning.
3. Season both sides of chicken evenly with 1 tbsp lemon pepper seasoning and 1/2 tsp salt.
4. Place chicken in the hot skillet and cook for 6-7 minutes without moving to develop a golden crust.
5. Flip chicken and cook for another 6-7 minutes until internal temperature reaches 165°F.
6. Transfer chicken to a cutting board and let rest for 5 minutes to retain juices.
7. While chicken rests, combine 4 cups mixed greens, 1/2 cup cherry tomatoes, and 1/4 cup red onion in a large bowl.
8. Whisk together 2 tbsp fresh lemon juice and 1 tbsp chopped fresh dill in a small bowl.
9. Pour dressing over salad greens and toss gently to coat evenly.
10. Divide dressed salad between two plates and top each with 1/2 cup cottage cheese.
11. Slice rested chicken against the grain into 1/2-inch thick pieces.
12. Arrange sliced chicken over each salad portion.

Crisp greens contrast beautifully with the creamy cottage cheese and juicy chicken. The lemon pepper seasoning provides a zesty kick that cuts through the richness. Try serving it with crusty bread for a complete meal that satisfies both hunger and flavor cravings.

Chicken and Cottage Cheese Enchiladas

Humble chicken and cottage cheese create surprisingly creamy enchiladas that come together in under an hour. These protein-packed roll-ups deliver comfort without the guilt. You’ll appreciate how the cottage cheese melts into a smooth, rich filling.

Ingredients

For the filling:

– 2 cups shredded cooked chicken
– 1 cup cottage cheese
– 1/2 cup shredded Monterey Jack cheese
– 1/4 cup chopped cilantro
– 1 tsp ground cumin
– 1/2 tsp garlic powder

For assembly:

– 8 corn tortillas
– 2 cups red enchilada sauce
– 1 cup shredded Monterey Jack cheese
– Cooking spray

Instructions

1. Preheat your oven to 375°F.
2. Combine shredded chicken, cottage cheese, 1/2 cup Monterey Jack, cilantro, cumin, and garlic powder in a large bowl.
3. Warm corn tortillas in a dry skillet for 15 seconds per side to prevent cracking.
4. Spoon 1/4 cup filling onto each tortilla.
5. Roll tortillas tightly around the filling.
6. Spread 1/2 cup enchilada sauce in a 9×13 inch baking dish.
7. Arrange rolled tortillas seam-side down in the dish.
8. Pour remaining 1 1/2 cups sauce over the enchiladas.
9. Sprinkle 1 cup Monterey Jack cheese evenly over the top.
10. Bake at 375°F for 20 minutes until cheese is bubbly and golden.
11. Let rest for 5 minutes before serving to set the filling.

Just out of the oven, these enchiladas offer a perfect contrast between the crisp-edged tortillas and the molten cheese topping. The cottage cheese filling becomes remarkably smooth while keeping the chicken moist. Serve them topped with fresh avocado slices or a drizzle of crema for extra richness.

Herbed Chicken and Cottage Cheese Stuffed Tomatoes

Filling tomatoes with savory ingredients creates an impressive yet simple dish. These herbed chicken and cottage cheese stuffed tomatoes deliver protein-packed flavor in every bite. They’re perfect for weeknight dinners or casual entertaining.

Ingredients

For the filling:
– 4 large beefsteak tomatoes
– 2 cups cooked shredded chicken
– 1 cup small-curd cottage cheese
– 1/4 cup grated Parmesan cheese
– 2 tbsp chopped fresh basil
– 1 tbsp chopped fresh oregano
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper

For topping:
– 1/4 cup panko breadcrumbs
– 2 tbsp melted butter

Instructions

1. Preheat your oven to 375°F.
2. Slice the top 1/4 inch off each tomato.
3. Use a spoon to scoop out the seeds and pulp, leaving a 1/2-inch thick shell.
4. Tip: Lightly salt the inside of each tomato shell and place them upside down on paper towels for 10 minutes to drain excess moisture.
5. In a medium bowl, combine shredded chicken, cottage cheese, Parmesan, basil, oregano, garlic powder, salt, and pepper.
6. Mix until all ingredients are evenly distributed.
7. Spoon the chicken mixture into the prepared tomato shells, packing it firmly.
8. In a small bowl, combine panko breadcrumbs with melted butter.
9. Sprinkle the buttered breadcrumbs evenly over the top of each stuffed tomato.
10. Place the tomatoes in a baking dish just large enough to hold them upright.
11. Bake at 375°F for 25-30 minutes until the tomatoes are tender and the topping is golden brown.
12. Tip: Check at 20 minutes – if the breadcrumbs are browning too quickly, loosely tent with foil.
13. Remove from oven and let rest for 5 minutes before serving.
14. Tip: For extra crispy topping, broil for the final 1-2 minutes, watching carefully to prevent burning.

Moist cottage cheese keeps the chicken filling creamy while the tomatoes become tender. The herbed combination pairs well with crusty bread to soak up any juices. Try serving these over a bed of quinoa or alongside roasted vegetables for a complete meal.

Chicken and Cottage Cheese Tikka Masala

Vibrant and protein-packed, this Chicken and Cottage Cheese Tikkа Masala transforms classic Indian flavors into a quick weeknight dinner. Using cottage cheese instead of heavy cream keeps it light while maintaining that rich, spiced sauce. You’ll have a restaurant-worthy dish ready in under 30 minutes.

Ingredients

For the chicken marinade:

• 1 lb boneless chicken breast, cut into 1-inch cubes
• 1/2 cup plain Greek yogurt
• 1 tbsp garam masala
• 1 tsp turmeric
• 1 tsp salt

For the sauce:

• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 1 cup tomato puree
• 1 cup cottage cheese
• 1/2 cup water
• 1 tsp cumin
• 1/2 tsp cayenne pepper
• 1/4 cup fresh cilantro, chopped

Instructions

1. Combine chicken cubes, Greek yogurt, garam masala, turmeric, and salt in a bowl.
2. Marinate chicken for 15 minutes at room temperature.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
4. Add marinated chicken in a single layer, cooking for 4 minutes without moving.
5. Flip chicken and cook for another 4 minutes until internal temperature reaches 165°F.
6. Transfer chicken to a plate, keeping juices in the skillet.
7. Add remaining 1 tbsp olive oil to the same skillet over medium heat.
8. Sauté onion for 5 minutes until translucent and edges begin to brown.
9. Add garlic and ginger, cooking for 1 minute until fragrant.
10. Stir in tomato puree, cumin, and cayenne pepper, scraping browned bits from pan bottom.
11. Simmer sauce for 5 minutes until thickened and darkened in color.
12. Blend cottage cheese with 1/2 cup water in a blender until completely smooth.
13. Pour cottage cheese mixture into sauce, stirring continuously to prevent curdling.
14. Return cooked chicken to the skillet, simmering for 2 minutes to heat through.
15. Stir in chopped cilantro just before serving. This creamy sauce clings perfectly to the tender chicken, creating a balanced dish that’s neither too heavy nor too spicy. Try serving it over cauliflower rice for a low-carb option, or with naan to soak up every last bit of the flavorful sauce.

Chicken and Cottage Cheese Stuffed Bell Peppers

Looking for a protein-packed dinner that comes together fast? These stuffed peppers combine lean chicken with creamy cottage cheese for a satisfying meal. Perfect for meal prep or busy weeknights.

Ingredients

For the filling:
– 1 lb ground chicken
– 1 cup cottage cheese
– 1/2 cup cooked quinoa
– 1/4 cup chopped fresh parsley
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper

For assembly:
– 4 large bell peppers
– 1 cup marinara sauce
– 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F.
2. Cut bell peppers in half lengthwise and remove seeds and membranes.
3. Arrange pepper halves cut-side up in a 9×13 inch baking dish.
4. Brown ground chicken in a skillet over medium-high heat for 6-8 minutes, breaking it into small pieces.
5. Transfer cooked chicken to a large bowl and let cool for 5 minutes.
6. Add cottage cheese, cooked quinoa, parsley, garlic powder, salt, and pepper to the bowl with chicken.
7. Mix filling ingredients thoroughly until well combined.
8. Spoon the chicken mixture evenly into each pepper half, packing it down lightly.
9. Pour marinara sauce over the stuffed peppers, covering the filling completely.
10. Sprinkle shredded mozzarella evenly over the top of each pepper.
11. Cover the baking dish tightly with aluminum foil.
12. Bake covered at 375°F for 25 minutes.
13. Remove foil and continue baking for another 10-15 minutes until cheese is golden and peppers are tender.
14. Let rest for 5 minutes before serving to allow filling to set.

Serve these peppers hot from the oven when the cheese is perfectly melted and bubbly. The cottage cheese creates a surprisingly creamy texture that balances the lean chicken beautifully. Try serving over cauliflower rice for a complete low-carb meal, or top with fresh basil for a bright finish.

Creamy Chicken and Cottage Cheese Soup

Even the chilliest fall evenings call for something comforting and protein-packed. This creamy chicken and cottage cheese soup delivers both with minimal fuss. You’ll have a satisfying meal ready in under an hour.

Ingredients

• For the base:
  • 1 tbsp olive oil
  • 1 lb boneless, skinless chicken breasts, cubed
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
• For the vegetables:
  • 2 large carrots, sliced
  • 2 celery stalks, chopped
• For the creamy finish:
  • 1 cup cottage cheese
  • 1/2 cup heavy cream
  • 1 tsp dried thyme
  • 1/2 tsp black pepper
  • 1/2 tsp salt

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium-high heat.
2. Add 1 lb cubed chicken breasts and cook for 6-8 minutes until no longer pink. Tip: Don’t overcrowd the pot to ensure proper browning.
3. Remove chicken from pot and set aside.
4. Add diced onion and minced garlic to the same pot.
5. Sauté for 3-4 minutes until fragrant and translucent.
6. Pour in 4 cups chicken broth, scraping any browned bits from the bottom.
7. Add sliced carrots and chopped celery to the broth.
8. Bring to a boil, then reduce heat to medium-low.
9. Simmer for 15 minutes until vegetables are tender but still firm.
10. Return cooked chicken to the pot.
11. Stir in 1 cup cottage cheese until fully incorporated. Tip: Use full-fat cottage cheese for the creamiest texture.
12. Add 1/2 cup heavy cream, 1 tsp dried thyme, 1/2 tsp black pepper, and 1/2 tsp salt.
13. Simmer for 5 more minutes without boiling. Tip: Avoid boiling after adding dairy to prevent curdling.
14. Remove from heat and let stand for 2 minutes before serving.

Outstandingly creamy yet surprisingly light, this soup gets its velvety texture from blended cottage cheese rather than heavy roux. The chicken stays tender while the vegetables provide subtle crunch. For a fresh twist, top with chopped chives or serve alongside crusty bread for dipping.

Chicken and Cottage Cheese Stuffed Shells

Comfort food gets a protein-packed upgrade with these stuffed shells. Chicken and cottage cheese create a creamy filling that bakes into tender pasta pockets. This dish delivers restaurant-quality flavor with straightforward preparation.

Ingredients

For the filling:
– 12 jumbo pasta shells
– 2 cups cooked shredded chicken
– 1 ½ cups whole milk cottage cheese
– 1 large egg
– ½ cup grated Parmesan cheese
– 1 teaspoon dried oregano
– ½ teaspoon garlic powder
– ¼ teaspoon black pepper

For the sauce and assembly:
– 24 ounces marinara sauce
– 1 cup shredded mozzarella cheese
– 2 tablespoons chopped fresh basil

Instructions

1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Cook 12 jumbo pasta shells for 9 minutes until pliable but firm.
4. Drain shells immediately and arrange them in a single layer on a baking sheet to prevent sticking.
5. In a medium bowl, combine 2 cups shredded chicken, 1 ½ cups cottage cheese, and 1 large egg.
6. Mix in ½ cup Parmesan cheese, 1 teaspoon oregano, ½ teaspoon garlic powder, and ¼ teaspoon black pepper until fully incorporated.
7. Spread 1 cup marinara sauce evenly across the bottom of a 9×13 inch baking dish.
8. Fill each cooked shell generously with the chicken mixture using a tablespoon.
9. Arrange stuffed shells in a single layer over the sauce in the baking dish.
10. Pour remaining marinara sauce over the stuffed shells, covering them completely.
11. Sprinkle 1 cup shredded mozzarella cheese evenly over the top.
12. Cover the baking dish tightly with aluminum foil.
13. Bake at 375°F for 25 minutes until sauce is bubbling around the edges.
14. Remove foil and bake for an additional 10 minutes until cheese is golden brown.
15. Let rest for 5 minutes before serving to allow the filling to set.
16. Garnish with 2 tablespoons chopped fresh basil.

Hearty shells emerge from the oven with bubbling cheese and tender pasta that holds its shape. The cottage cheese melts into a creamy texture that complements the shredded chicken perfectly. Serve alongside garlic bread for dipping into the rich tomato sauce, or add a crisp green salad for contrast.

Chicken and Cottage Cheese Breakfast Scramble

Perfect for busy mornings, this protein-packed scramble comes together in minutes. Packed with lean chicken and creamy cottage cheese, it keeps you satisfied for hours. Skip the boring breakfast routine with this savory upgrade.

Ingredients

– For the scramble base: 2 large eggs, 1/4 cup whole milk cottage cheese, 1/4 tsp black pepper, 1/4 tsp salt
– For cooking: 1 tbsp olive oil, 1/2 cup cooked shredded chicken breast
– For finishing: 1 tbsp chopped fresh chives

Instructions

1. Heat 1 tbsp olive oil in a non-stick skillet over medium heat for 1 minute.
2. Add 1/2 cup cooked shredded chicken breast to the skillet.
3. Cook chicken for 2 minutes, stirring occasionally, until lightly browned and heated through.
4. Crack 2 large eggs directly into the skillet with the chicken.
5. Immediately break yolks with a spatula and scramble eggs with the chicken for 1 minute.
6. Add 1/4 cup whole milk cottage cheese to the skillet.
7. Sprinkle in 1/4 tsp salt and 1/4 tsp black pepper.
8. Continue scrambling mixture for 2-3 minutes until eggs are fully cooked but still moist.
9. Remove skillet from heat and stir in 1 tbsp chopped fresh chives.
10. Serve immediately while hot.

Creamy cottage cheese creates pockets of tangy richness throughout the fluffy eggs. The shredded chicken adds satisfying texture while keeping the dish light. Try serving over toasted whole-grain English muffins or wrapped in warm tortillas for a breakfast burrito variation.

Chicken and Cottage Cheese Stuffed French Bread

Looking for a comforting meal that comes together fast? Loaded with protein and perfect for feeding a crowd, this stuffed bread delivers big flavor with minimal effort. Let’s get cooking.

Ingredients

• For the bread:
  • 1 large French bread loaf (about 16 inches long)
  • 2 tbsp olive oil
• For the filling:
  • 2 cups cooked shredded chicken
  • 1 cup cottage cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp black pepper
  • 1/4 tsp salt

Instructions

1. Preheat your oven to 375°F.
2. Slice the French bread loaf in half lengthwise.
3. Use a serrated knife to carefully hollow out both bread halves, leaving a 1/2-inch thick shell. (Tip: Save the removed bread for breadcrumbs.)
4. Brush the insides of both bread halves with 2 tbsp olive oil.
5. In a large bowl, combine 2 cups shredded chicken, 1 cup cottage cheese, 1 cup mozzarella, 1/2 cup Parmesan, 1 tsp garlic powder, 1 tsp oregano, 1/2 tsp black pepper, and 1/4 tsp salt.
6. Mix thoroughly until all ingredients are evenly distributed.
7. Divide the filling mixture evenly between the two bread halves.
8. Press the filling down firmly into the bread shells. (Tip: Packing it tightly prevents empty pockets.)
9. Place both stuffed bread halves on a baking sheet.
10. Bake at 375°F for 20-25 minutes until the cheese is melted and bubbly and the bread edges are golden brown. (Tip: For extra crispness, broil for the final 2 minutes.)
11. Remove from oven and let rest for 5 minutes before slicing.
12. Slice into 2-inch portions and serve immediately.

Melted cheeses create a creamy interior that contrasts with the crisp bread shell. The cottage cheese adds subtle tang while keeping the chicken moist. Serve with marinara for dipping or pair with a simple green salad for a complete meal.

Chicken and Cottage Cheese Stuffed Eggplant

Perfect for weeknight dinners, this stuffed eggplant combines lean protein with creamy texture. Preparing the eggplant properly ensures it holds the filling without becoming mushy. You’ll appreciate how the cottage cheese keeps everything moist.

Ingredients

• For the eggplant:
  • 2 medium eggplants
  • 2 tablespoons olive oil
  • 1 teaspoon salt
• For the filling:
  • 1 pound ground chicken
  • 1 cup cottage cheese
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper

Instructions

1. Preheat your oven to 400°F.
2. Slice both eggplants in half lengthwise.
3. Scoop out the flesh from each eggplant half, leaving 1/4-inch thick shells. Tip: A sharp spoon works best for scooping without tearing the skin.
4. Chop the scooped eggplant flesh into 1/2-inch pieces.
5. Brush the inside of each eggplant shell with 1 tablespoon olive oil.
6. Sprinkle the shells with 1/2 teaspoon salt.
7. Place the shells cut-side up on a baking sheet.
8. Bake the shells for 15 minutes at 400°F until slightly softened.
9. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat.
10. Add the ground chicken to the hot skillet.
11. Cook the chicken for 6-8 minutes, breaking it apart with a spatula, until no pink remains.
12. Add the chopped eggplant flesh to the skillet with the chicken.
13. Sprinkle the mixture with garlic powder, oregano, black pepper, and remaining 1/2 teaspoon salt.
14. Cook the mixture for 5-7 minutes until the eggplant pieces are tender.
15. Remove the skillet from heat and let it cool for 5 minutes. Tip: Cooling prevents the cottage cheese from curdling when mixed in.
16. Stir the cottage cheese and Parmesan cheese into the chicken mixture.
17. Divide the filling evenly among the four pre-baked eggplant shells.
18. Return the stuffed eggplants to the 400°F oven.
19. Bake for 20-25 minutes until the filling is hot and the eggplant edges are golden brown. Tip: The filling should reach 165°F internally for food safety.

Buttery soft eggplant contrasts with the slightly grainy cottage cheese texture. The Parmesan creates a savory crust that balances the mild chicken flavor. Serve alongside roasted vegetables or over a bed of quinoa for a complete meal.

Chicken and Cottage Cheese Stuffed Crepes

Gently folded crepes transform into satisfying meals when stuffed with savory chicken and creamy cottage cheese. This protein-packed filling creates a balanced dish perfect for brunch or dinner. Simple ingredients come together for impressive results that feel both comforting and fresh.

Ingredients

For the crepes:

• 1 cup all-purpose flour
• 2 large eggs
• 1 1/4 cups whole milk
• 2 tablespoons melted butter
• 1/4 teaspoon salt

For the filling:

• 2 cups cooked shredded chicken
• 1 cup cottage cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper

For baking:

• 1/4 cup grated Parmesan cheese
• 2 tablespoons butter, cut into small pieces

Instructions

1. Whisk together 1 cup flour, 2 eggs, 1 1/4 cups milk, 2 tablespoons melted butter, and 1/4 teaspoon salt in a medium bowl until smooth.
2. Heat a nonstick skillet over medium heat and lightly grease with butter.
3. Pour 1/4 cup batter into the center of the hot skillet, immediately tilting to spread batter evenly.
4. Cook the crepe for 60-90 seconds until edges lift easily and bottom develops light golden spots.
5. Flip the crepe using a thin spatula and cook for another 30 seconds on the second side.
6. Transfer cooked crepe to a plate and repeat with remaining batter, stacking crepes with parchment between them.
7. Combine 2 cups shredded chicken, 1 cup cottage cheese, 1/2 cup mozzarella, 1/4 cup parsley, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper in a bowl.
8. Spoon 1/3 cup filling along the center of each crepe, leaving 1-inch borders on both ends.
9. Fold both sides of the crepe over the filling, creating a neat rectangular package.
10. Arrange stuffed crepes seam-side down in a greased 9×13-inch baking dish.
11. Sprinkle 1/4 cup Parmesan cheese evenly over the crepes and dot with 2 tablespoons butter pieces.
12. Bake at 375°F for 20-25 minutes until cheese melts and crepes develop crispy edges.

Soft crepes contrast with the creamy, textured filling that stays moist from the cottage cheese. Serve these warm with a simple green salad for a complete meal, or drizzle with hot sauce for extra kick. The subtle tang from the cottage cheese balances perfectly with the savory chicken and melted cheeses.

Summary

Kick your weeknight dinners up a notch with these 20 creamy chicken and cottage cheese recipes! They’re packed with protein, flavor, and comfort. We hope you found your new favorite. Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest so your friends can enjoy it too!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.