Grilled Chicken Alfredo Pasta
Serves 4
Directions
- 1Cut the chicken breast into cubes.
- 2Season the chicken with salt, Italian herbs, parsley, chili flakes, garlic powder, paprika, and olive oil.
- 3Mix until the color changes.
- 4Cook the chicken in light butter for 6-8 minutes on medium-high heat until golden brown and crispy.
- 5Add a little extra butter and mix, then set the chicken aside.
- 6In the same pan, add chopped onion and garlic, and cook for 5-6 minutes until soft.
- 7Add extra seasoning: salt, parsley, Italian herbs, paprika, and chili flakes.
- 8Mix well, then add tomato sauce and cook for 5 minutes until thick.
- 9Add evaporated milk, light cream cheese, and parmesan cheese.
- 10Stir until the sauce thickens.
- 11Add the cooked pasta and mix until creamy and indulgent.
- 12Serve the pasta with the grilled chicken.
Ingredients
- 800 g 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 Buttet
- 210 g Uncooked Pasta
- 80 g White Onion
- 4 units Garlic Cloves
- 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
Equipment
KnifePanSpatulaWhiskTongs
Tips
- 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