I love a good chicken alfredo. It's always a favorite of mine when I go to any Italian restaurant.
I decided to recreate this classic dish with a high-protein twist for those of us with health and fitness goals we're working toward!
Now you can enjoy the taste of this traditional creamy pasta in a more macro-friendly way!
You are just six simple steps away from making this classic dish! Well, that and maybe a trip to the grocery store.
Make it at home as dinner for the family or as a meal prep for your week! I know you'll love it.
High-Protein Chicken Alfredo
Servings: 4
Prep Time: 20 minutes
Cook Time: 20 minutes
INGREDIENTS:
6 oz Protein Pasta
6 oz Boneless, Skinless, Chicken Breast
1 1/2 Cups Full Fat Cottage Cheese
1/2 Cup Skim Milk
1 1/2 Tsp Italian Seasoning
1/2 Cup Parmesan Cheese
1/2 Tsp Black Pepper
1/4 Tsp Salt
1 1/2 Tbsp Unsalted Butter
1 Tbsp Minced Garlic
1 Tsp Corn Starch
DIRECTIONS:
For this recipe, you'll need:
• Large Pot
• Strainer/Colander
• Grill Pan
• Meat Thermometer
• 2 Forks (To Shred the Chicken)
• Small Blender
• Medium Skillet
• Spatula
1. Cook the pasta in a large pot according to the directions on the package. Once the pasta is fully cooked, strain it and set aside.
2. Cook the chicken in a pan on the stove until the internal temperature reaches 165℉. You can also use a pressure cooker or crockpot if you prefer a different method for cooking your chicken. Once the chicken is cooked, let it cool, then use 2 forks to shred it.
3. In a blender, blend the cottage cheese, milk, Italian seasoning, parmesan cheese, pepper, and salt until smooth.
4. In a medium skillet over medium heat, add the unsalted butter. Once the butter is melted, add the garlic and cook for 2-3 minutes.
5. Add the cottage cheese mixture from the blender to the pan and stir in the cornstarch. Keep stirring the mixture until it thickens slightly for the sauce.
6. Mix in the cooked pasta and shredded chicken to serve and enjoy!
MACROS PER SERVING:
Calories: 405
Protein: 35g
Carbs: 36g
Fat: 14g
Fiber: 4g
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