Chicken Alfredo
Info
Serving size: 4 Meals Prep time: 15 min Cooking time: 20 min
Macros
| Carbs (g) | Proteins (g) | Fats (g) | Cals (kcal) | |
|---|---|---|---|---|
| Chicken Breast | 0 | 53 | 6 | 284 |
| Fettucine | 44 | 7 | 1 | 207 |
| Parmesan | 0.5 | 2 | 1 | 20 |
| Cream Cheese | 3 | 2 | 9 | 100 |
| Egg | 0.2 | 2 | 1.5 | 23 |
| 47.7 | 66 | 18.5 | 634 |
Ingredients
- One chicken breast
- One serving of fettucine (or pasta of choice)
- One egg
- Cream Cheese → we may want to try this with cottage cheese… way better macros
- 1/4 cup Bread crumbs
- 1 tbsp Paprika
- 2 tbsp Garlic powder
- Salt & Black Pepper
- 2 tbsp Parmesan
Kitchen Items
- Air fryer
- Pot
- Saucepan
- Strainer
Preparation
- Butterfly chicken to approx 3/4 in thickness
- Season chicken with garlic powder, paprika, salt and pepper
- Prepare a breading station (egg and bread crumbs)
- Bread the chicken and place in air fryer to cook for 15-18mins on 380F
While the chicken is cooking we prepare the pasta:
- Bring the pot to a boil and place fettucine in
- Cook for ~8min (depending on your pasta)
- Save some 1/2 cup of the pasta water to the side
- Strain pasta out and leave on the side
- Pour pasta water, cream cheese, parmesan, (OPTIONAL: add milk to the sauce pan) into a saucepan and reheat until sauce thickens and cream cheese is melted
- Once sauce is thickened, add pasta back in
- Once pasta is warm and coated, serve
- Top with some more black pepper