Alfredo Chicken Pasta

📊 Macros per Meal (2 servings total)

542 calories
65 g protein
47 g carbohydrates
12 g fat

Prep time: 10 minutes
Cook time: 20–25 minutes
Serves: 2

🛒 Ingredients

Chicken Marinade:

• Chicken breast halves (about 300 g raw weight)
• 1 tablespoon garlic powder
• 1 tablespoon Italian herbs
• 1 tablespoon paprika
• 1 teaspoon onion powder
• 1 teaspoon salt and black pepper
• 1–2 teaspoons olive oil

Pasta:

• 120 g uncooked pasta (about 240 g cooked weight)
• 1 teaspoon salt

Cream Sauce:

• 200 ml low-fat milk
• 100 g light cream cheese (I use the lightest version of Philadelphia cream cheese)
• 20 g grated Parmesan or mozzarella cheese
• 1 teaspoon Italian herbs
• ½ cup pasta water
• ½–1 chopped onion
• 3–4 cloves garlic, minced

Garnish with parsley and Parmesan cheese.

Method

Step 1 – Bring a pot of water to a boil, add salt, then add the pasta and cook for about 8 minutes. Once cooked, reserve ½ cup of the pasta water, then drain the rest.

Step 2 – Slice the chicken and season it with garlic powder, Italian herbs, paprika, onion powder, salt, black pepper, and olive oil. Mix well until evenly coated.

Step 3 – Prepare the sauce. In a blender, add milk, cream cheese, Parmesan, Italian herbs, and pasta water (add salt if needed). Blend until smooth.

Step 4 – Heat a pan over medium heat and cook the chicken for about 5 minutes on each side, then set it aside.

Step 5 – Add the chopped onion and fresh garlic to the pan and cook until fragrant. Add the sauce and let it gently simmer. Add the cooked pasta and chicken, let it simmer for 3–5 minutes, then garnish with parsley and Parmesan cheese