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Creamy Chicken Tomato Pasta Bake with Miso & Cottage Cheese

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This creamy chicken tomato pasta bake brings rich Italian flavor with a few modern upgrades. Tender shredded chicken is simmered in a spiced tomato base, then mixed with perfectly cooked pasta and a velvety cheese blend featuring cottage cheese, cream cheese, and Parmigiano Reggiano. A surprise hit of white miso adds depth, while chili flakes bring gentle heat. It’s balanced, hearty, and made for serious comfort cravings.

Ingredients

Scale

Tomato Chicken Base:

80 oz chicken breast (cooked and shredded)

56 oz peeled tomatoes (crushed or blended)

4 tbsp tomato paste

4 tbsp minced garlic

3 tbsp coarse salt (adjust to taste)

2 tbsp Italian seasoning

2 tsp black pepper

2 tsp onion powder

2 tsp red chili flakes

1 oz finely grated Parmigiano Reggiano

Cheese Sauce:

21 oz pasta (rigatoni, penne, or shells work well)

21 oz 2% cottage cheese

16 oz fat-free milk

7 oz 1/3 fat cream cheese

10½ oz freshly grated Parmigiano Reggiano

2 tbsp white miso paste

Instructions

Cook pasta: Boil pasta in salted water until just al dente. Drain and set aside.

Make tomato chicken sauce: In a large pot, heat garlic, chili flakes, and tomato paste for 1–2 minutes. Add peeled tomatoes, seasoning, and simmer for 20 minutes. Stir in shredded chicken and 1 oz Parmigiano Reggiano. Let it thicken slightly.

Blend cheese sauce: In a blender, combine cottage cheese, milk, cream cheese, miso, and half the Parmigiano until smooth. Warm gently in a pan if needed.

Combine & bake: Toss pasta with the tomato-chicken sauce and cheese mixture. Transfer to a large greased baking dish. Top with remaining Parmigiano.

Bake at 375°F for 25–30 minutes, until golden and bubbling. Let rest 5 minutes before serving.

Nutrition

Find it online: https://thecomfortspoon.com/creamy-chicken-tomato-pasta-bake-with-miso-cottage-cheese/