High Protein Creamy Chicken Alfredo

A lightened chicken Alfredo with a blended milk and cream cheese sauce.

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Recipe Info
Servings: 4
Prep: 15m
Cook: 20m
Total: 35m
Ingredients
  • 600g chicken breast, cut in half lengthways
  • 2 tbsp garlic powder
  • 2 tbsp Italian herbs
  • 2 tbsp paprika
  • 2 tsp onion powder
  • Salt and pepper
  • 2-4 tsp olive oil
  • 240g uncooked pasta
  • 2 tsp salt
  • 400ml low-fat milk
  • 200g light cream cheese
  • 40g Parmesan or shredded mozzarella, plus extra to garnish
  • 2 tsp Italian herbs
  • 1 cup pasta water
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • Parsley, to garnish
Instructions
  1. Mix the marinade ingredients (garlic powder, Italian herbs, paprika, onion powder, salt, pepper, oil) and coat the chicken. Cook for 5 minutes on each side over medium heat. Trim off the mini fillet and flatten the larger pieces between two sheets of cling film with a rolling pin so they cook evenly.
  2. Cook the pasta for 8 minutes, then remove some of the pasta water before draining.
  3. Blend the sauce ingredients (milk, cream cheese, Parmesan, Italian herbs, pasta water) until smooth.
  4. Cook the chicken in a pan with a little oil for 5 minutes on each side, then set aside.
  5. In the same pan, soften the chopped onion and garlic.
  6. Add the blended sauce, bring to the boil and reduce slightly.
  7. Add the pasta and chicken back in.
  8. Serve topped with Parmesan and parsley.
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