High Protein Grilled Chicken Alfredo Pasta

Serves 4
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Directions

  1. 1Slice your chicken breast into cubes.
  2. 2Season the chicken with salt, Italian herbs, parsley, chili flakes, garlic powder, paprika, and olive oil.
  3. 3Mix the chicken until the color changes.
  4. 4Cook the chicken in light butter for 6 to 8 minutes until golden brown and crispy.
  5. 5Add some more butter and mix, then set the chicken aside.
  6. 6In the same pan, add chopped garlic and onion.
  7. 7Cook the garlic and onion for 5 minutes.
  8. 8Add extra seasoning and mix well.
  9. 9Add tomato sauce and cook until it thickens.
  10. 10Add evaporated milk, light cream cheese, and Parmesan.
  11. 11Stir until the sauce thickens.
  12. 12Add your cooked pasta and mix until creamy and indulgent.
  13. 13Serve with the grilled chicken.

Ingredients

  • 800 g Raw Cubed Chicken Breast
  • 1 Tsp Salt
  • 2 Tsp Italian Herbs
  • 1.5 Tsp Parsley
  • 1 Tsp Chilli Flakes
  • 1.5 Tsp Garlic Powder
  • 1.5 Tsp Paprika
  • 2 Tsp Olive Oil
  • 20 g Light Butter
  • 210 g Uncooked Pasta (Fettuccine)
  • 80 g Chopped White Onion
  • 4 Garlic Cloves Chopped
  • 1 Tsp Salt
  • 1 Tsp Italian Herbs
  • 1 Tsp Parsley
  • 0.5 Tsp Chilli Flakes
  • 1 Tsp Paprika
  • 150 g Tomato Sauce / Passata
  • 300 ml Light Evaporated Milk
  • 130 g Light Cream Cheese
  • 30 g Grated Parmesan Cheese
  • Pasta Water

Equipment

Pan

Tips

  • Cook the chicken cubes on medium high heat, 3-4 mins then turn them over and cook for another 3 mins.
  • Once cooked, lower the heat, add a little more butter then mix it all in and set aside.
  • Cook the onion for 5-6mins till soft then add the spices. Mix it in for a min before adding the tomato sauce.
  • You want to let this sauce cook for at least 5mins on low heat till it bubbles and separates a little.
  • Add the milk and cream cheese on low heat, then keep stirring till combined and thick.
  • To reheat, place both chicken and pasta in a pan, low heat, cover with a lid for 5 mins. Add a little milk if sauce is too solid.