Garlic Parmesan Chicken Alfredo

22 mins
Serves 5
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Directions

  1. 1Prepare the marinade by mixing olive oil, white wine vinegar, garlic powder, oregano, onion powder, crushed red pepper, salt, pepper, honey, and Parmigiano Reggiano in a bowl.
  2. 2Prepare the marinade by mixing olive oil, white wine vinegar, garlic powder, oregano, onion powder, crushed red pepper, salt, pepper, honey, and Parmigiano Reggiano in a bowl.
  3. 3Prepare the marinade by mixing olive oil, white wine vinegar, garlic powder, oregano, onion powder, crushed red pepper, salt, pepper, honey, and Parmigiano Reggiano in a bowl.
  4. 4Marinate the chicken thighs in the prepared marinade for a few minutes.
  5. 5Marinate the chicken thighs in the prepared marinade for a few minutes.
  6. 6Marinate the chicken thighs in the prepared marinade for a few minutes.
  7. 7Prepare the Alfredo sauce by blending cottage cheese, milk, Parmigiano Reggiano, salt, pepper, and garlic powder in a blender until smooth.
  8. 8Prepare the Alfredo sauce by blending cottage cheese, milk, Parmigiano Reggiano, salt, pepper, and garlic powder in a blender until smooth.
  9. 9Prepare the Alfredo sauce by blending cottage cheese, milk, Parmigiano Reggiano, salt, pepper, and garlic powder in a blender until smooth.
  10. 10Air fry or bake the marinated chicken at 375 until cooked through (approximately 12 minutes).
  11. 11Air fry or bake the marinated chicken at 375 until cooked through (approximately 12 minutes).
  12. 12Air fry or bake the marinated chicken at 375 until cooked through (approximately 12 minutes).
  13. 13Slice the cooked chicken into strips.
  14. 14Slice the cooked chicken into strips.
  15. 15Slice the cooked chicken into strips.
  16. 16Cook the linguine according to package directions.
  17. 17Cook the linguine according to package directions.
  18. 18Cook the linguine according to package directions.
  19. 19Toss the cooked pasta with the Alfredo sauce and a bit of pasta water to thin it out.
  20. 20Toss the cooked pasta with the Alfredo sauce and a bit of pasta water to thin it out.
  21. 21Toss the cooked pasta with the Alfredo sauce and a bit of pasta water to thin it out.
  22. 22Top the pasta with the sliced chicken and serve.
  23. 23Top the pasta with the sliced chicken and serve.
  24. 24Top the pasta with the sliced chicken and serve.

Ingredients

  • 10 g olive oil
  • 10 g olive oil
  • 10 g olive oil
  • 2 tbsp white wine vinegar
  • 2 tbsp white wine vinegar
  • 2 tbsp white wine vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon garlic powder
  • 1 teaspoon garlic powder
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon dried oregano
  • 0.25 teaspoon onion powder
  • 0.25 teaspoon onion powder
  • 0.25 teaspoon onion powder
  • 0.25 teaspoon crushed red pepper
  • 0.25 teaspoon crushed red pepper
  • 0.25 teaspoon crushed red pepper
  • 0.25 teaspoon salt
  • 0.25 teaspoon salt
  • 0.25 teaspoon salt
  • 0.25 teaspoon pepper
  • 0.25 teaspoon pepper
  • 0.25 teaspoon pepper
  • 10 g honey
  • 10 g honey
  • 10 g honey
  • 20 g finely grated Parmigiano Reggiano
  • 20 g finely grated Parmigiano Reggiano
  • 20 g finely grated Parmigiano Reggiano
  • 16 oz boneless skinless chicken thighs
  • 16 oz boneless skinless chicken thighs
  • 16 oz boneless skinless chicken thighs
  • 350 g 2% cottage cheese
  • 350 g 2% cottage cheese
  • 350 g 2% cottage cheese
  • 80 g 1% milk
  • 80 g 1% milk
  • 80 g 1% milk
  • 85 g fresh Parmigiano Reggiano
  • 85 g fresh Parmigiano Reggiano
  • 85 g fresh Parmigiano Reggiano
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch garlic powder
  • 1 pinch garlic powder
  • 1 pinch garlic powder
  • 320 g linguine
  • 320 g linguine
  • 320 g linguine

Equipment

bowlblenderair fryer or ovenknifefrying pan