High Protein Grilled Chicken Alfredo Pasta

4 mins
Serves 4
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Directions

  1. 1Slice chicken breast into cubes, season with salt, Italian herbs, parsley, chilli flakes, garlic powder, paprika and olive oil. Mix until the color changes.
  2. 2Slice chicken breast into cubes, season with salt, Italian herbs, parsley, chilli flakes, garlic powder, paprika and olive oil. Mix until the color changes.
  3. 3Slice chicken breast into cubes, season with salt, Italian herbs, parsley, chilli flakes, garlic powder, paprika and olive oil. Mix until the color changes.
  4. 4Cook the chicken in light butter for 6-8 minutes until golden brown and crispy. Add some more butter and mix, then set the chicken aside.
  5. 5Cook the chicken in light butter for 6-8 minutes until golden brown and crispy. Add some more butter and mix, then set the chicken aside.
  6. 6Cook the chicken in light butter for 6-8 minutes until golden brown and crispy. Add some more butter and mix, then set the chicken aside.
  7. 7In the same pan, add chopped garlic and onion. Cook for 5 minutes, then add extra seasoning.
  8. 8In the same pan, add chopped garlic and onion. Cook for 5 minutes, then add extra seasoning.
  9. 9In the same pan, add chopped garlic and onion. Cook for 5 minutes, then add extra seasoning.
  10. 10Mix well, then add tomato sauce. Cook until it thickens.
  11. 11Mix well, then add tomato sauce. Cook until it thickens.
  12. 12Mix well, then add tomato sauce. Cook until it thickens.
  13. 13Add evaporated milk, light cream cheese and parmesan. Stir until it thickens.
  14. 14Add evaporated milk, light cream cheese and parmesan. Stir until it thickens.
  15. 15Add evaporated milk, light cream cheese and parmesan. Stir until it thickens.
  16. 16Add your cooked pasta and mix until creamy.
  17. 17Add your cooked pasta and mix until creamy.
  18. 18Add your cooked pasta and mix until creamy.
  19. 19Serve with the grilled chicken.
  20. 20Serve with the grilled chicken.
  21. 21Serve with the grilled chicken.

Ingredients

  • 800 g Cubed Chicken Breast
  • 800 g Cubed Chicken Breast
  • 800 g Cubed Chicken Breast
  • 1 tsp Salt
  • 1 tsp Salt
  • 1 tsp Salt
  • 2 tsp Italian Herbs
  • 2 tsp Italian Herbs
  • 2 tsp Italian Herbs
  • 1.5 tsp Parsley
  • 1.5 tsp Parsley
  • 1.5 tsp Parsley
  • 1 tsp Chilli Flakes
  • 1 tsp Chilli Flakes
  • 1 tsp Chilli Flakes
  • 1.5 tsp Garlic Powder
  • 1.5 tsp Garlic Powder
  • 1.5 tsp Garlic Powder
  • 1.5 tsp Paprika
  • 1.5 tsp Paprika
  • 1.5 tsp Paprika
  • 2 tsp Olive Oil
  • 2 tsp Olive Oil
  • 2 tsp Olive Oil
  • 20 g Light Butter
  • 20 g Light Butter
  • 20 g Light Butter
  • 210 g Uncooked Pasta
  • 210 g Uncooked Pasta
  • 210 g Uncooked Pasta
  • 520 g Cooked Pasta
  • 520 g Cooked Pasta
  • 520 g Cooked Pasta
  • 80 g Chopped White Onion
  • 80 g Chopped White Onion
  • 80 g Chopped White Onion
  • 4 Chopped Garlic Cloves
  • 4 Chopped Garlic Cloves
  • 4 Chopped Garlic Cloves
  • 1 tsp Salt
  • 1 tsp Salt
  • 1 tsp Salt
  • 1 tsp Italian Herbs
  • 1 tsp Italian Herbs
  • 1 tsp Italian Herbs
  • 1 tsp Parsley
  • 1 tsp Parsley
  • 1 tsp Parsley
  • 0.5 tsp Chilli Flakes
  • 0.5 tsp Chilli Flakes
  • 0.5 tsp Chilli Flakes
  • 1 tsp Paprika
  • 1 tsp Paprika
  • 1 tsp Paprika
  • 150 g Tomato Sauce
  • 150 g Tomato Sauce
  • 150 g Tomato Sauce
  • 300 ml Light Evaporated Milk
  • 300 ml Light Evaporated Milk
  • 300 ml Light Evaporated Milk
  • 130 g Light Cream Cheese
  • 130 g Light Cream Cheese
  • 130 g Light Cream Cheese
  • 30 g Grated Parmesan Cheese
  • 30 g Grated Parmesan Cheese
  • 30 g Grated Parmesan Cheese

Equipment

knifeglass dishfrying panwooden spatulawhisk