Serves 15
Directions
- 1Flatten out the chicken breasts.
- 2Season the chicken breasts generously with salt and blackening seasoning.
- 3Add olive oil and butter to a pan.
- 4Place the seasoned chicken breasts in the hot pan and let them sit for about 5 minutes to form a blackened crust.
- 5Repeat the cooking process on both sides of the chicken until a beautiful blackened crust is formed.
- 6Remove the cooked chicken from the pan and set it aside.
- 7Immediately add diced sweet onions and diced bell peppers to the same pan.
- 8Add minced garlic and butter to the vegetables and cook until caramelized.
- 9Add Dijon mustard to the caramelized vegetables and mix well.
- 10Toss in the diced cooked chicken from earlier.
- 11Reduce the heat to low and pour over the blended high-protein cheese sauce, which is made from 2% blended cottage cheese, parmigiano reggiano, 1/3 fat cream cheese, fat-free milk, salt, and pepper.
- 12While the sauce is simmering, cook 2 pounds of rigatoni pasta for about 80% of the time shown on the box.
- 13Save about 1.5 cups of starchy pasta water.
- 14Add the cooked pasta to the pan with the chicken and sauce.
- 15Mix everything thoroughly.
- 16Add a handful of chives and 60g of mozzarella cheese to the pasta.
- 17Simmer on low for 15-20 minutes until the sauce thickens and the cheese is melted and gooey.
- 18Portion out the Blackened Chicken Alfredo into containers for meal prep.
Ingredients
- 1344 g chicken breast, salted
- Blackened or Cajun Seasoning
- 20 g Olive Oil
- 15 g Butter
- 2 diced sweet onions
- 4 diced bell peppers
- 10 cloves minced garlic
- 30 g butter
- 30 g Dijon mustard
- 896 g rigatoni
- 2 cups starchy pasta water
- 800 g 2% blended cottage cheese
- 180 g parmigiano reggiano
- 120 g 1/3 fat cream cheese
- 240 ml fat free milk
- Salt
- pepper
- handful chives
- 60 g Mozzarella
- 2 tablespoons paprika
- 1 tablespoon onion powder
- 2 teaspoons garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 0.5 teaspoon cayenne
Equipment
pantongsspatulablendercutting boardcolandercontainers
Tips
- When selecting a "blackened" or "Cajun" seasoning, it is recommended to find one where the first/primary ingredient is paprika and contains no salt.
- The meal can be stored frozen for up to 3-4 months and reheated in 5 minutes with a splash of milk or broth.
Related recipes
Pâtes aux courgettes
Italian · Dinner
Creamy Pumpkin Gnocchi
Italian · Dinner
Cacio e pere pasta
Italian · Dinner
Million Dollar Ravioli Lasagna
Italian · Dinner
Garlic butter chimichurri steak bites
Italian · Dinner
One Pan Creamy Bacon Ranch Chicken and Gnocchi
Italian · Dinner
One Pot Tortellini Bake
Italian · Dinner
Dump & Bake Marry Me Meatball Orzo
Italian · Dinner
Seared Gnocchi With Garlic, Tomato & Mozzarella
Italian · Dinner
Arrabbiata pasta
Italian · Dinner
Italian Penicillin Soup
Italian · Dinner
Roasted Red Pepper Pasta
Italian · Dinner