High Protein Grilled Chicken Alfredo Pasta
High Protein Meal Prep
Indulgent yet macro-friendly chicken Alfredo pasta with perfectly grilled chicken breast and creamy sauce.
Equipment
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
Season the chicken
Cube the chicken breast and season with salt, Italian herbs, parsley, chili flakes, garlic powder, paprika, and olive oil.
Grill the chicken
Cook the seasoned chicken cubes on medium-high heat for 3-4 minutes, then flip and cook for another 3 minutes until done.
Finish the chicken
Lower the heat, add light butter, mix it in, and set the chicken aside.
Cook the pasta
Cook the fettuccine pasta according to package instructions until al dente.
Sauté the aromatics
Cook the chopped onion for 5-6 minutes until soft, then add the chopped garlic and spices.
Build the sauce base
Add tomato sauce and let it cook for at least 5 minutes on low heat until it bubbles and separates a little.
Create the creamy sauce
Add evaporated milk and cream cheese on low heat, stirring continuously until combined and thick.
Finish the sauce
Add grated Parmesan cheese and mix until melted. Add pasta water if sauce is too thick.
Combine and serve
Toss the cooked pasta with the creamy Alfredo sauce and serve with the grilled chicken on top.
Original recipe
Storage
Store chicken and pasta separately for best texture. Reheat together in pan with lid
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