Chicken Alfredo Pasta
Indulge in a creamy Chicken Alfredo Pasta that’s not just delicious but also packed with protein to fuel your fitness journey! With tender chicken breast, rich parmesan cheese, and perfectly al dente fettuccine, this dish is a satisfying way to keep you on track while enjoying every bite. Get ready to elevate your mealtime with this quick and scrumptious recipe!
Prep
15
min
Cook
30
min
Serves
3
people
Level
beginner
📝 Ingredients
Serves 3🥬Fresh Produce(3)
- 4 cloves garlic
- Handful of parsley
- Pepper
🥩Meat & Seafood(1)
- 448g chicken breast (0.99 lbs)
🥛Dairy & Eggs(4)
- 14g butter (0.98 tbsp)
- 56g light cream cheese (1.98 oz)
- 180ml fairlife milk (6.08 fl oz)
- 50g parmesan cheese (1.76 oz)
🫙Pantry Staples(2)
- 1 tbsp olive oil (15 ml)
- 168g pasta (5.93 oz)
🧂Spices & Seasonings(6)
- 1 tbsp garlic powder (15 ml)
- 1 tsp garlic powder (5 ml)
- Salt
- 2 tbsp smoked paprika (30 ml)
- 1 1/2 tbsp thyme (22.5 ml)
- 1/2 tbsp thyme (7.5 ml)
Nutrition (per serving)
Calories
493
Protein
61g
Carbs
13g
Fat
22g
👨🍳 Instructions
- 1
Add olive oil and cook chicken till done.
- 2
Remove chicken, add butter, garlic, and your milk. Scrape the bottom then add cream cheese and seasonings, pasta and pasta water.
💡 Pro Tips
- ✓Pound your chicken breast to 3/4-inch uniform thickness before cooking, which reduces cooking time from 12-15 minutes to 6-8 minutes and prevents the exterior from overcooking while the center finishes.technique3/4-inch thickness | 6-8 minutes vs 12-15 minutes
- ✓Sear chicken at 375°F for exactly 4 minutes per side without moving it; this develops the Maillard reaction crust while the carryover heat (5°F additional rise after removal) brings internal temp to 165°F without drying out the protein.timing375°F | 4 minutes per side | 165°F target
- ✓Reserve 120ml of starchy pasta cooking water before draining; add it in 30ml increments to your sauce, as the 8% starch concentration emulsifies the fat-based Alfredo and prevents the sauce from breaking when cooled below 140°F.technique120ml total | 30ml increments | 8% starch concentration
- ✓Use a 2:1 ratio of butter to fairlight milk (approximately 28g butter to 180ml milk) because the higher fat content in whole milk-based products requires proportionally more butter to achieve proper sauce viscosity through emulsification.ingredient2:1 butter-to-milk ratio
- ✓Add grated Parmesan at the very end off-heat, stirring constantly for 45 seconds; temperatures above 160°F cause the casein proteins to clump and create a grainy texture rather than a smooth, creamy sauce.timingOff-heat | 45 seconds | below 160°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
3
people
Level
beginner
Share this recipe
Chicken Alfredo Pasta
Indulge in a creamy Chicken Alfredo Pasta that’s not just delicious but also packed with protein to fuel your fitness journey! With tender chicken breast, rich parmesan cheese, and perfectly al dente fettuccine, this dish is a satisfying way to keep you on track while enjoying every bite. Get ready to elevate your mealtime with this quick and scrumptious recipe!
📝 Ingredients
Serves 3🥬Fresh Produce(3)
- 4 cloves garlic
- Handful of parsley
- Pepper
🥩Meat & Seafood(1)
- 448g chicken breast (0.99 lbs)
🥛Dairy & Eggs(4)
- 14g butter (0.98 tbsp)
- 56g light cream cheese (1.98 oz)
- 180ml fairlife milk (6.08 fl oz)
- 50g parmesan cheese (1.76 oz)
🫙Pantry Staples(2)
- 1 tbsp olive oil (15 ml)
- 168g pasta (5.93 oz)
🧂Spices & Seasonings(6)
- 1 tbsp garlic powder (15 ml)
- 1 tsp garlic powder (5 ml)
- Salt
- 2 tbsp smoked paprika (30 ml)
- 1 1/2 tbsp thyme (22.5 ml)
- 1/2 tbsp thyme (7.5 ml)
Nutrition (per serving)
Calories
493
Protein
61g
Carbs
13g
Fat
22g
👨🍳 Instructions
- 1
Add olive oil and cook chicken till done.
- 2
Remove chicken, add butter, garlic, and your milk. Scrape the bottom then add cream cheese and seasonings, pasta and pasta water.
💡 Pro Tips
- ✓Pound your chicken breast to 3/4-inch uniform thickness before cooking, which reduces cooking time from 12-15 minutes to 6-8 minutes and prevents the exterior from overcooking while the center finishes.technique3/4-inch thickness | 6-8 minutes vs 12-15 minutes
- ✓Sear chicken at 375°F for exactly 4 minutes per side without moving it; this develops the Maillard reaction crust while the carryover heat (5°F additional rise after removal) brings internal temp to 165°F without drying out the protein.timing375°F | 4 minutes per side | 165°F target
- ✓Reserve 120ml of starchy pasta cooking water before draining; add it in 30ml increments to your sauce, as the 8% starch concentration emulsifies the fat-based Alfredo and prevents the sauce from breaking when cooled below 140°F.technique120ml total | 30ml increments | 8% starch concentration
- ✓Use a 2:1 ratio of butter to fairlight milk (approximately 28g butter to 180ml milk) because the higher fat content in whole milk-based products requires proportionally more butter to achieve proper sauce viscosity through emulsification.ingredient2:1 butter-to-milk ratio
- ✓Add grated Parmesan at the very end off-heat, stirring constantly for 45 seconds; temperatures above 160°F cause the casein proteins to clump and create a grainy texture rather than a smooth, creamy sauce.timingOff-heat | 45 seconds | below 160°F