High Protein Meal Prep Crispy Buffalo Chicken Alfredo
Equipment
Ingredients
Chicken Coating
Boneless & Skinless Chicken Breast (thinly sliced, raw)
1200 g
Garlic Powder
1 tsp
Salt
1 tsp
Olive Oil
1 tsp
Eggs (whisked)
4 piece
Breadcrumbs (herb & garlic)
200 g
Alfredo Sauce
Garlic Cloves (diced)
4 piece
Fat Free Evaporated Milk (fat free)
600 ml
Italian Herb Seasoning Mix
1.5 tsp
Salt
1 tsp
Parmesan Cheese (freshly grated)
40 g
Buffalo Sauce
100 ml
Light Laughing Cow Cheese Wedges
6 piece
Pasta
Fettuccine Pasta (dry)
540 g
Chicken Coating Oil
Light Cooking Oil Spray
1 spray
Chicken Finishing
Buffalo Sauce
30 ml
Instructions
Prepare and season chicken
Slice chicken breasts thinly and season with garlic powder, salt, and olive oil.
Prepare egg wash and breadcrumbs
Whisk eggs in a bowl and measure out the breadcrumbs for coating.
Coat chicken pieces
Dip each chicken piece in egg wash, then coat with breadcrumbs. Weigh breadcrumbs before and after for accurate macros.
Air fry chicken
Lightly spray coated chicken with cooking oil and air fry until crispy and golden.
Cook pasta
Boil fettuccine pasta in salted water according to package directions until al dente.
Prepare alfredo sauce base
Sauté diced garlic in a pan, then add evaporated milk, Italian seasoning, and salt.
Finish alfredo sauce
Add buffalo sauce, parmesan cheese, and light cheese wedges. Stir until smooth and creamy.
Combine pasta and sauce
Add cooked pasta to the alfredo sauce and toss to coat evenly.
Finish chicken and serve
Coat cooked chicken with remaining buffalo sauce. Serve sliced chicken over creamy pasta.
Original recipe
Storage
Store chicken and pasta separately. Reheat chicken in air fryer at 180°C for 3-4 minutes. Add splash of milk when reheating pasta to restore creamy texture.
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