TASTIEST High Protein Creamy Chicken Alfredo Meal Prep ONLY 500 Calories

Ingredients

• 2 pieces Chicken Breast (skinless, boneless, sliced into thin strips)
• 1 tsp Italian Herbs (dried blend)
• 1/2 tsp Paprika (sweet paprika)
• 1/2 tsp Garlic Salt
• 1/4 tsp Black Pepper (freshly ground)
• 1 tbsp Olive Oil (extra‑virgin recommended)
• 1 cup Low‑Fat Milk (2% or 1% milk)
• 4 oz Light Cream Cheese (softened)
• 1/2 cup Parmesan Cheese (freshly grated)
• 2 cloves Garlic (minced)
• 1/4 cup Onion (diced)
• 1/4 cup Pasta Water (reserved from cooking pasta)
• 8 oz Whole Wheat Pasta (penne or fettuccine, cooked al dente)

Instructions

1. Slice and Season Chicken

   Place the chicken breasts on a cutting board, slice into thin strips, then drizzle with olive oil and sprinkle Italian herbs, paprika, garlic salt, black pepper, and a pinch of salt. Toss until the chicken is evenly coated and the color changes slightly.

   Time: PT5M

2. Cook the Chicken

   Heat the skillet over medium‑high heat. Add the seasoned chicken strips and cook 3‑4 minutes per side until golden brown and cooked through. Transfer to a plate and set aside.

   Time: PT8M

   Temperature: medium-high

3. Blend the Alfredo Sauce

   In a blender combine low‑fat milk, light cream cheese, grated Parmesan, Italian herbs, a pinch of salt, pepper, and the reserved pasta water. Blend until completely smooth.

   Time: PT3M

4. Sauté Garlic and Onion

   In the same skillet used for the chicken, add a tiny drizzle of olive oil if needed, then add minced garlic and diced onion. Cook for about 1 minute until fragrant.

   Time: PT1M

   Temperature: medium

5. Cook the Sauce

   Pour the blended sauce into the skillet with garlic and onion. Stir continuously over medium heat until the sauce thickens, about 5 minutes.

   Time: PT5M

   Temperature: medium

6. Cook the Pasta

   While the sauce is thickening, bring a large pot of salted water to a boil. Add the whole‑wheat pasta and cook according to package directions until al dente, usually 9‑10 minutes. Reserve 1/4 cup of the pasta water before draining.

   Time: PT10M

   Temperature: boiling

7. Combine Everything

   Add the cooked pasta to the skillet with the thickened sauce, toss to coat evenly. Return the cooked chicken strips to the pan, mix gently until everything is heated through.

   Time: PT2M

8. Portion and Serve

   Divide the chicken alfredo into four equal portions. Serve immediately or let cool and store for meal‑prep.

   Time: PT1M

Nutrition Facts

Calories

500

Protein

35 g

Carbohydrates

45 g

Fat

15 g

Fiber

5 g