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High Protein Grilled Chicken Alfredo Pasta
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High Protein Grilled Chicken Alfredo Pasta

45 minServes 4Nutri-Score B€€
from @jalalsamfit82 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken breast (cubed)Meat800 g
  • salt (for the chicken)Spices1 piece
  • Italian herbs (for the chicken)Spices2 pieces
  • parsley (dried, for the chicken)Spices1.5 pieces
  • chilli flakes (for the chicken, optional)Spices1 piece
  • garlic powder (for the chicken)Spices1.5 pieces
  • paprika (for the chicken)Spices1.5 pieces
  • olive oil (optional)Pantry2 pieces
  • light butter (for cooking and after cooking)Dairy20 g
  • fettuccine (uncooked)Grains210 g
  • white onion (chopped)Produce80 g
  • garlic (cloves, chopped)Produce4 pieces
  • salt (for the sauce)Spices1 piece
  • Italian herbs (for the sauce)Spices1 piece
  • parsley (dried, for the sauce)Spices1 piece
  • chilli flakes (for the sauce, optional)Spices0.5 pieces
  • paprika (for the sauce)Spices1 piece
  • tomato passata (tomato sauce)Pantry150 g
  • light evaporated milkDairy300 ml
  • light cream cheeseDairy130 g
  • parmesan cheese (grated)Dairy30 g

per serving

Nutrition

580kcal

Carbs
50 g
Proteins
59 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Saucepan
  • Mixing bowl
  • Colander

step by step

Method

  1. Season the chicken

    • Place the cubed chicken breast in a bowl.
    • Add the salt, Italian herbs, parsley, chilli flakes, garlic powder, paprika and olive oil.
    • Mix well so every piece is coated.
    Step 1

  2. Cook the chicken

    • Heat a pan over medium-high heat with a little of the light butter.
    • Add the chicken cubes and cook for 3-4 min, then turn them over and cook for another 3 min.
    • Lower the heat, add a little more butter and mix it all in, then set aside.
    Step 2

  3. Cook the pasta

    • Boil the fettuccine in salted water until al dente.
    • Drain, keeping a little pasta water aside.
    Step 3

  4. Soften the onion and garlic

    • In a pan, cook the chopped onion for 5-6 min until soft.
    • Add the chopped garlic and cook for 1 min.
    Step 4

  5. Build the sauce

    • Add the salt, Italian herbs, parsley, chilli flakes and paprika and mix for 1 min.
    • Add the tomato passata and let it cook on low heat for at least 5 min until it bubbles and separates slightly.
    • Add the evaporated milk and cream cheese on low heat, stirring until combined and thick.
    • Stir in the grated parmesan.
    Step 5

  6. Combine and serve

    • Add the cooked pasta and chicken to the sauce and toss to coat.
    • Loosen with a little pasta water if the sauce is too thick.
    • Serve or portion into meal prep containers.
    Step 6
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