Lemon Herb Cottage Cheese Pasta with Crispy Chicken

Ingredients

For the Crispy Parmesan Chicken:

• 2 large chicken breasts (about 1.5 pounds), butterflied
• Kosher salt and black pepper, to taste
• ½ cup all-purpose flour
• 4 ounces Parmesan cheese, grated (2 cups total), divided
• 1 large egg
• ¼ cup olive oil

For the Lemon Cottage Cheese Sauce:

• 1 cup Knudsen cottage cheese
• 1 cup milk (whole or 2%)
• 2 teaspoons cornstarch
• 1 lemon, zested and juiced
• 3 cloves garlic, whole
• Kosher salt and black pepper, to taste

For the Pasta and Vegetables:

• 8 ounces mafalde pasta (or penne, rigatoni, or pasta of choice)
• 1 pound asparagus, tough ends trimmed, cut into 1-inch pieces
• 8 ounces sugar snap peas, cut into 1-inch pieces
• 6 cloves garlic, chopped
• 4 tablespoons unsalted butter
• Lemon zest strips, for garnish

Instructions

1. Prepare the Chicken Butterfly each chicken breast by slicing horizontally through the middle, opening it like a book to create 2 thin cutlets per breast (4 cutlets total). Place each cutlet between two pieces of plastic wrap or parchment paper and pound with a meat mallet or rolling pin to an even ¼-inch thickness. Season both sides generously with salt and black pepper. Set aside.
2. Cook the Pasta Bring a large pot of salted water to a boil. Add the mafalde pasta and cook until al dente, about 1 minute less than the package directions recommend. Before draining, scoop out and reserve 2 cups of the starchy pasta water (this is crucial for the sauce!). Drain the pasta and set aside.
3. Bread the Chicken Set up your breading station: On a large plate, mix together the flour and 1 cup of the grated Parmesan cheese. In a shallow bowl, whisk the egg until smooth. Working with one cutlet at a time, dredge it in the flour-Parmesan mixture, coating both sides and shaking off excess. Dip the floured cutlet into the whisked egg, coating completely and letting excess drip off. Dredge again in the flour-Parmesan mixture for a double coating. Place on a clean plate and repeat with remaining cutlets.
4. Fry the Chicken Heat the olive oil in a large skillet over medium heat until shimmering. Working in 2 batches to avoid overcrowding, add 2 breaded cutlets to the skillet. Cook for 3-4 minutes per side until deep golden brown, crispy, and cooked through (internal temperature should reach 165°F). Transfer cooked cutlets to a cutting board to rest. Repeat with the remaining 2 cutlets. Don't wipe out the skillet!
5. Cook the Vegetables In the same skillet (with all those delicious browned bits), add the asparagus pieces and sugar snap peas. Sauté over medium heat for about 4 minutes, stirring occasionally, until the vegetables are tender-crisp and bright green. Add the chopped garlic and cook for 1 more minute, stirring constantly, until fragrant. The garlic should be golden but not burned.
6. Make the Cottage Cheese Sauce While the vegetables cook, add the cottage cheese, milk, cornstarch, lemon zest, lemon juice, 3 whole garlic cloves, salt, and pepper to a blender. Blend on high speed for 45-60 seconds until the sauce is completely smooth with no lumps or cottage cheese curds visible. The sauce should be silky and pourable. Set aside.
7. Combine Everything Add the blended cottage cheese sauce, butter, drained pasta, and the remaining 1 cup of grated Parmesan to the skillet with the vegetables. Toss everything together over medium heat, stirring constantly. Gradually add reserved pasta water, ¼ cup at a time, until the sauce is thick, glossy, and coating every piece of pasta. This should take 3-4 minutes. The sauce should cling to the pasta and look creamy and luxurious.
8. Slice Chicken and Serve Slice the rested crispy chicken cutlets into strips. Divide the pasta among 4 serving plates or bowls. Arrange the sliced chicken on top of each portion. Garnish with fresh lemon zest strips for brightness and color. Serve immediately while hot and enjoy!