Bring a large pot of salted water to a boil and cook the high-protein pasta according to the package directions until it reaches an al dente texture. Be careful not to overcook, as the pasta will continue to soften slightly after being mixed with the dressing. Drain the pasta, rinse briefly under cool water to stop the cooking process, and allow it to cool completely.

While the pasta cooks, season the chicken breast with salt, black pepper, garlic powder, and a light sprinkle of smoked paprika. Cook the chicken in a skillet, grill pan, air fryer, or oven until it reaches an internal temperature of 165°F (74°C). Let it rest for at least five minutes before cutting it into bite-sized pieces to keep it juicy.

Add the cottage cheese, Greek yogurt, light mayonnaise, Dijon mustard, fresh lemon juice, garlic powder, onion powder, smoked paprika, salt, and black pepper to a blender or food processor. Blend for about one minute, or until the dressing becomes completely smooth, creamy, and lump-free.

Dice the cucumber into small, even pieces, halve the cherry tomatoes, finely chop the red onion, and chop the fresh parsley and dill. Preparing the vegetables in similar sizes helps create balanced bites throughout the salad.

Place the cooled pasta into a large mixing bowl. Add the diced grilled chicken, cucumber, tomatoes, red onion, parsley, and dill.

Pour the creamy cottage cheese dressing over all of the ingredients. Using a silicone spatula or large spoon, gently fold everything together until every piece of pasta, chicken, and vegetable is evenly coated with the dressing. Avoid stirring aggressively to prevent breaking the pasta.

Taste the salad and adjust the seasoning if necessary. Add an extra squeeze of fresh lemon juice, more black pepper, or a pinch of salt depending on your preference.

Cover the bowl tightly and refrigerate the pasta salad for at least 30 minutes before serving. This chilling time allows the dressing to thicken slightly and gives the flavors time to blend together beautifully.

Before serving, stir the salad once more to redistribute the dressing. If it has thickened too much in the refrigerator, mix in a tablespoon of Greek yogurt or a splash of milk until it reaches your preferred consistency.

Garnish with additional chopped parsley, fresh dill, cracked black pepper, or a light sprinkle of smoked paprika for extra color and flavor. Serve chilled and enjoy immediately, or portion into airtight meal-prep containers for convenient lunches throughout the week.