Grilled Chicken Alfredo Pasta

Serves 4
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Directions

  1. 1Cut the chicken breast into cubes.
  2. 2Season the chicken with salt, Italian herbs, parsley, chili flakes, garlic powder, paprika, and olive oil.
  3. 3Mix until the color changes.
  4. 4Cook the chicken in light butter for 6-8 minutes on medium-high heat until golden brown and crispy.
  5. 5Add a little extra butter and mix, then set the chicken aside.
  6. 6In the same pan, add chopped onion and garlic, and cook for 5-6 minutes until soft.
  7. 7Add extra seasoning: salt, parsley, Italian herbs, paprika, and chili flakes.
  8. 8Mix well, then add tomato sauce and cook for 5 minutes until thick.
  9. 9Add evaporated milk, light cream cheese, and parmesan cheese.
  10. 10Stir until the sauce thickens.
  11. 11Add the cooked pasta and mix until creamy and indulgent.
  12. 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

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