Begin by bringing a large pot of salted water to a rolling boil over high heat. Add the high protein pasta and cook according to the package instructions until al dente, usually around 8-10 minutes. Before draining, reserve 1 cup of the pasta water, then drain the rest and set the cooked pasta aside in the colander.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add bite-sized chunks of boneless, skinless chicken seasoned with Cajun and Italian spices. Sauté for about 4-6 minutes, stirring occasionally, until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F (75°C). Remove the skillet from heat.

In a blender, combine the low-fat cottage cheese, grated Parmesan, milk, and minced garlic clove. Blend on high until the mixture is completely smooth and creamy. If the sauce is too thick, add a bit of the reserved pasta water until you achieve your desired consistency. Set aside the sauce to combine with the chicken and pasta later.

Return the skillet with the cooked chicken back to low heat. Gently fold in the cooked pasta and sun-dried tomatoes, then pour the creamy mixture over the top. Stir everything together, allowing the sauce to warm the ingredients through, about 2-3 minutes. If needed, add more reserved pasta water to ensure the sauce evenly coats the pasta.

Once everything is warmed through, add in the fresh spinach and stir until it wilts down, which should take about 1 minute. Finally, mix in the freshly chopped basil for a burst of flavor. Serve the High Protein Chicken Pasta with Sun-Dried Tomatoes hot, garnishing with extra Parmesan cheese to taste.