High Protein Grilled Chicken Alfredo Pasta
Ingredients
Grilled Chicken
chicken breast (cubed, raw)
800 g
salt
1 tsp
Italian herbs
2 tsp
parsley
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
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, paprika and olive oil.
Grill the chicken
Cook chicken cubes on medium-high heat for 3-4 minutes, then turn and cook another 3 minutes until fully cooked.
Finish chicken with butter
Lower the heat, add light butter and mix well. Set chicken aside.
Cook the pasta
Cook fettuccine pasta according to package instructions until al dente. Drain and set aside.
Sauté onion and garlic
In a pan, cook chopped onion for 5-6 minutes until soft, then add chopped garlic.
Add spices and tomato sauce
Add salt, Italian herbs, parsley, chili flakes and paprika to the onion mixture. Stir for 1 minute then add tomato sauce.
Simmer the sauce
Cook the sauce on low heat for 5 minutes until it bubbles and separates slightly.
Add milk and cream cheese
Add light evaporated milk and light cream cheese on low heat. Stir continuously until combined and thickened.
Finish the sauce
Stir in grated parmesan cheese. If sauce is too thick, add a splash of pasta water.
Combine chicken and pasta
Add the grilled chicken to the creamy Alfredo pasta and mix gently to combine.
Serve
Divide into 4 portions and serve hot.
Original recipe
Storage
Store chicken and pasta separately for best results. Reheat with a splash of milk to restore creaminess.
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