Spicy Chicken Alfredo
Directions
- 1Cook chicken with Cajun seasoning, paprika, lemon pepper, garlic powder, and Italian seasoning until golden brown and reach an internal temperature of 165 Fahrenheit.
- 2Boil pasta according to package directions.
- 3In a pan, melt light butter and olive oil, sauté chopped onions and garlic.
- 4Add onion seasoning, garlic powder, and nutmeg.
- 5Add 250 ml of evaporated milk and 100 ml of chicken stock and stir.
- 6Add 100 g of reduced fat cream cheese and stir until melted and smooth. Let it simmer for 3-5 minutes.
- 7Add 50 g of shredded Parmesan and 40 g of low moisture mozzarella and stir until melted.
- 8Add cooked pasta and chicken to the sauce and toss to combine. Add a little pasta water if the sauce is too thick.
- 9Divide into 5 servings.
Ingredients
- 2 lbs cubed chicken
- 9.5 oz Barilla protein angel hair pasta
- 250 ml 2% evaporated milk
- 40 g low moisture mozzarella
- 50 g shredded Parmesan
- 100 ml chicken stock
- 0.5 white onion, chopped
- 4 cloves garlic, chopped
- 0 Italian seasoning
- 0 lemon pepper
- 0 garlic powder
- 0 Cajun seasoning
- 0 paprika
- 0 light butter
- 0 olive oil
- 100 g reduced fat cream cheese
Equipment
large potlarge skilletpan