Lemon-Garlic Chicken Pasta, Cottage Cheese Sauce

Method

1. Bring 3 quarts of water and 3 tbsp Diamond Crystal kosher salt to a boil. Blend the cottage cheese, yogurt, half the Parmigiano, 1 tbsp lemon juice and ½ tsp salt for 1 full minute, until completely smooth with no curds.
2. Toss the chicken with 1 tsp salt, the paprika and the black pepper. Heat 1 tbsp oil in a 12-inch skillet over medium-high heat until shimmering, then sear the chicken in one layer, undisturbed, for 4 minutes.
3. Flip and cook 2 to 3 minutes more, until golden and 165°F inside. Move to a plate.
4. Boil the pasta 1 minute short of the package time. Ladle out 1½ cups of the pasta water, then drain.
5. Lower the skillet to medium-low and cook the remaining 1 tbsp oil and the garlic for 30 seconds. Add the spinach in two handfuls with ¼ cup pasta water, letting the first wilt before the second, then stir in the pasta, about 1 minute in all.
6. Whisk ½ cup hot pasta water into the blended sauce, then pour it over the pasta and toss for 1 minute over low heat. Take the pan off the heat and fold in the chicken, the lemon zest, 2 tbsp lemon juice and the rest of the Parmigiano, loosening with pasta water until creamy.