High Protein Grilled Chicken Alfredo Pasta
Equipment
Ingredients
Grilled Chicken
chicken breast (cubed, raw)
800 g
salt
1 tsp
Italian herbs
2 tsp
parsley (dried)
1.5 tsp
chili flakes
1 tsp
garlic powder
1.5 tsp
paprika
1.5 tsp
olive oil
2 tsp
light butter
20 g
Creamy Alfredo Pasta
fettuccine pasta (uncooked)
210 g
white onion (chopped)
80 g
garlic (chopped)
4 cloves
salt
1 tsp
Italian herbs
1 tsp
parsley (dried)
1 tsp
chili flakes
0.5 tsp
paprika
1 tsp
tomato sauce
150 g
light evaporated milk
300 ml
light cream cheese
130 g
parmesan cheese (grated)
30 g
Instructions
Prepare and season chicken
Cube the chicken breast and season with salt, Italian herbs, parsley, chili flakes, garlic powder, and paprika.
Grill the chicken
Cook seasoned chicken cubes on medium-high heat for 3-4 minutes, then flip and cook for another 3 minutes until fully cooked.
Finish chicken with butter
Lower heat, add light butter and mix thoroughly. Set aside while preparing the pasta sauce.
Cook the pasta
Cook fettuccine pasta according to package instructions until al dente. Drain and set aside.
Sauté onion and garlic
Cook chopped onion for 5-6 minutes until soft, then add garlic and cook for 1 minute.
Add spices and tomato sauce
Add salt, Italian herbs, parsley, chili flakes, and paprika to the onion mixture. Mix for 1 minute, then add tomato sauce and cook for 5 minutes until it bubbles and separates slightly.
Create creamy Alfredo sauce
Add evaporated milk and cream cheese on low heat, stirring continuously until combined and thickened. Add pasta water if sauce is too thick.
Combine pasta and chicken
Add cooked pasta to the Alfredo sauce and toss to coat. Top with grilled chicken and garnish with additional parmesan if desired.
Original recipe
Storage
Store chicken and pasta separately for best results. Reheat gently to prevent sauce from separating.
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