High-Protein Shells with Ground Chicken

Searching for a high-protein meal that comes together in just 30 minutes…look no further! These High-Protein Shells with Ground Chicken look and taste like something you’d find at an authentic Italian restaurant, but with 40 grams of protein per serving, you know you’re getting your money’s worth! This recipe is a part of my February Meal Prep Plan and is perfect to start your week off right, prepped and ready for a quick weeknight dinner.

high-protein shells with ground chicken ingredient notes:

Ground Chicken: Most traditional pasta sauces are cooked with ground beef, however I like to use ground chicken for a leaner protein alternative that often costs less. Ground chicken is also a great base protein since it soaks up the other flavors in the dish.

Brown Rice Shells : This recipe was developed using brown rice pasta as it is naturally gluten-free, and also high in fiber. The one I use is linked here, however use what you have on hand! You can also opt for regular pasta shells here, or a chickpea based pasta.

Marinara Sauce: Opting for a jarred marinara sauce here to save time, my personal favorite is this one. This recipe blends the marinara with cottage cheese for a protein boost and to create a creamier pink sauce. Blending with the cottage cheese also helps cut the acidity from the sauce.

Cottage Cheese: Adding cottage cheese to a meal is an easy way to boost the amount of protein in each serving. Blending it in helps disguise it from picky eaters! Here we use it to thicken up our marinara sauce, boost protein, and get that beautifully rich orange color.

High-Protein Shells with Ground Chicken

Recipe by Jenn Lueke

4.8 from 20 votes

Servings

Adjust servings

+

–

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Searching for a high-protein meal that comes together in just 30 minutes…look no further! These High-Protein Shells with Ground Chicken look and taste like something you’d find at an authentic Italian restaurant, but with 40 grams of protein per serving, you know you’re getting your money’s worth! This recipe is a part of my February Meal Prep Plan and is perfect to start your week off right, prepped and ready for a quick weeknight dinner.

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Ingredients

• 2 teaspoons dried oregano

• 1 teaspoon dried basil

• 1 teaspoon garlic powder

• 1 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

• 1/4 teaspoon red pepper flakes (optional)

• 12 ounces brown rice shells (I used this one)

• 1 tablespoon olive oil

• 1 pound ground chicken

• 24 ounces marinara sauce

• 1 cup 4% milkfat small-curd cottage cheese

• grated parmesan cheese, for topping (optional)

• fresh chopped basil leaves, for garnish (optional)

Directions

• In a small bowl, combine the oregano, basil, garlic powder, salt, black pepper, and red pepper flakes. Set aside.
• Bring a large pot of salted water to a boil and cook the shells according to package instructions, 9 to 12 minutes, depending on the brand. Drain and return to the pot. To prevent sticking, toss with a drizzle of olive oil.
• While the pasta cooks, heat the oil olive in a large skillet over medium-high heat. Add the ground chicken and cook, stirring often and breaking up into small pieces, until browned all over and fully cooked, 5 to 7 minutes.
• Add the spice mix and stir to coat the chicken in the spices. Continue cooking until fragrant, another 1 to 2 minutes. Remove the skillet from the heat and set aside.
• In a blender or food processor, blend the marinara sauce and cottage cheese until completely smooth, about 45 seconds. Transfer to the pot with the cooked shells and mix to combine. Add the ground chicken mixture and gently mix again.
• Serve between four bowls with grated parmesan cheese and chopped basil leaves (if using).

Notes

• Ground Chicken: You can also swap for ground beef or turkey.
• The shells I use! You can also opt for regular pasta shells here, or a chickpea based pasta.
• Store it: Refrigerate in a sealed container for up to 4 days. Freeze for up to 3 months.
• Reheat it: From the refrigerator, microwave until warm, 1 to 2 minutes. From the freezer, thaw in the refrigerator overnight, then microwave in 30-second increments until warm. Alternatively, reheat in a saucepan over medium heat until warm, about 10 minutes.

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