High Protein Grilled Chicken Alfredo Pasta

Serves 4
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Directions

  1. 1Slice the 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 6-8 minutes over medium-high heat until golden brown and crispy.
  5. 5Add a little extra butter to the cooked chicken 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, and mix well.
  8. 8Add tomato sauce and cook for 5 minutes until it thickens.
  9. 9Add evaporated milk, light cream cheese, and Parmesan cheese.
  10. 10Stir until the sauce thickens.
  11. 11Add cooked pasta to the sauce and mix until creamy and indulgent.
  12. 12Serve the pasta 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
  • 520 g Cooked Pasta
  • 80 g Chopped White Onion
  • 4 Chopped Garlic Cloves
  • 1 Tsp Salt
  • 1 Tsp Italian Herbs
  • 1 Tsp Parsley
  • 0.5 Tsp Chilli Flakes
  • 1 Tsp Paprika
  • 150 g Tomato Sauce
  • 300 ml Light Evaporated Milk
  • 130 g Light Cream Cheese
  • 30 g Grated Parmesan Cheese

Equipment

KnifeCutting boardMixing bowlPanSpatulaWhiskTongsMeal prep containers

Tips

  • To reheat, place both chicken and pasta in a pan, low heat, cover with a lid for 5 minutes. Add a little milk if sauce is too solid.

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