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A bowl of protein pasta bone broth with tender chicken pieces and wilted spinach, topped with fresh parsley.

Protein Pasta Cooked in Bone Broth

This protein pasta cooked in bone broth is a simple but powerful way to boost both flavor and protein in a classic pasta dish. Cooking pasta directly in rich bone broth infuses every bite with savory depth while adding extra nutrients. Finished with tender chicken and a light creamy sauce, this meal is quick, satisfying, and perfect for a high protein dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta
  • 8 ounces dry pasta
  • 3 cups chicken bone broth
For the Chicken and Sauce
  • 1 pound boneless skinless chicken breast diced
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cloves garlic minced
  • 1/2 cup low fat cottage cheese
  • 1/2 cup grated parmesan cheese
  • 1/2 cup spinach
  • 1/2 cup reserved broth from cooking
  • 2 tablespoons chopped fresh parsley

Equipment

  • Large pot
  • Skillet

Method
 

  1. In a large pot, bring chicken bone broth to a boil. Add pasta and cook according to package timing, stirring occasionally, until tender. Reserve 1/2 cup of the broth before draining any excess if needed.
  2. While pasta cooks, heat olive oil in a skillet over medium heat. Add diced chicken, garlic powder, salt, and black pepper. Cook for 6 to 8 minutes until fully cooked and reaches an internal temperature of 165°F.
  3. Add minced garlic to the skillet and cook for 1 minute until fragrant.
  4. Reduce heat to low. Add cooked pasta directly into the skillet along with a splash of reserved broth.
  5. Stir in cottage cheese and parmesan cheese until melted and creamy. Add more reserved broth as needed to loosen the sauce.
  6. Add spinach and cook for 1 to 2 minutes until wilted.
  7. Remove from heat and garnish with chopped parsley before serving.

Notes

Store leftovers in the refrigerator for up to 3 days. Reheat with a splash of broth to maintain a creamy texture.