Garlic Parmesan Chicken Alfredo

123 mins
Serves 5
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Directions

  1. 1Prepare the Garlic Parmesan Chicken 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 Garlic Parmesan Chicken 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 Garlic Parmesan Chicken 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 16oz boneless, skinless chicken thighs in the prepared marinade for a few minutes.
  5. 5Marinate the 16oz boneless, skinless chicken thighs in the prepared marinade for a few minutes.
  6. 6Marinate the 16oz boneless, skinless chicken thighs in the prepared marinade for a few minutes.
  7. 7Prepare the Stealth Health Alfredo sauce by blending 2% cottage cheese, 1% milk, fresh Parmigiano Reggiano, salt, pepper and garlic powder in a blender until completely smooth.
  8. 8Prepare the Stealth Health Alfredo sauce by blending 2% cottage cheese, 1% milk, fresh Parmigiano Reggiano, salt, pepper and garlic powder in a blender until completely smooth.
  9. 9Prepare the Stealth Health Alfredo sauce by blending 2% cottage cheese, 1% milk, fresh Parmigiano Reggiano, salt, pepper and garlic powder in a blender until completely smooth.
  10. 10Air fry or bake the marinated chicken at 375 for 12 minutes.
  11. 11Air fry or bake the marinated chicken at 375 for 12 minutes.
  12. 12Air fry or bake the marinated chicken at 375 for 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 some pasta water to thin it out.
  20. 20Toss the cooked pasta with the Alfredo sauce and some pasta water to thin it out.
  21. 21Toss the cooked pasta with the Alfredo sauce and some pasta water to thin it out.
  22. 22Top with the sliced chicken and enjoy.
  23. 23Top with the sliced chicken and enjoy.
  24. 24Top with the sliced chicken and enjoy.

Ingredients

  • 10 g olive oil
  • 10 g olive oil
  • 10 g olive oil
  • 2 tbspn white wine vinegar
  • 2 tbspn white wine vinegar
  • 2 tbspn 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 ovenknifelarge pan