Chipotle Chicken Alfredo Pasta

I cannot stop eating this pasta. Not only is it one of the richest, creamiest, easiest, most flavorful pasta dishes I’ve ever made, it also packs in over 60 grams of protein. If you get a fettuccine alfredo at , it’s 1,310 calories.

Why You’ll Love This

Not only is it one of the richest, creamiest, easiest, most flavorful pasta dishes I’ve ever made, it also packs in over 60 grams of protein. Alfredo pasta can be really high calorie and not macro-friendly at all unless you make it like this. This is chipotle chicken alfredo pasta. Super high protein, super low calorie, and has one secret ingredient that is a game changer for making incredibly delicious, creamy pasta sauces. This is my favorite meal in meal prep right now and you should absolutely make this.

Ingredients

• 12 ounces of chicken thighs
• Taco seasoning
• Smoked paprika
• Garlic powder
• Salt
• 160 grams of protein penne pasta
• 150 grams of 2% cottage cheese
• 85 grams of fat-free evaporated milk
• A quarter cup or 28 grams of Parmesan cheese
• Chipotles and adobo sauce (one whole chili pepper, one tablespoon of the adobo sauce)
• Onion powder

Instructions

1. Fill up a pot with water and throw it on your stove top, high heat, let it come to a boil.
2. Take 12 ounces of chicken thighs and trim the fat off of them to save some calories.
3. Pat them down dry with a paper towel.
4. Add all these seasonings onto your chicken thighs.
5. Flip the pieces and add the same seasonings on the other side until the chicken changes color.
6. Spread those seasonings. Make sure every single nook and cranny is covered.
7. Take all of your pieces of chicken and add them to an air fryer basket. Make sure they don’t overlap.
8. Air fry at 400 degrees Fahrenheit for 15 to 20 minutes until fully cooked.
9. Measure out 160 grams of protein penne pasta.
10. Add your pasta into the pot and stir, stir, stir to avoid it sticking together.
11. Boil for 10 to 12 minutes.
12. Add in 150 grams of 2% cottage cheese to the blender.
13. Shake the life out of a can of fat-free evaporated milk, then crack it open.
14. Pour only 85 grams of it into the blender.
15. Add in a quarter cup or 28 grams of Parmesan cheese.
16. Remove one whole chili pepper from this can and add it to the blender.
17. Add one tablespoon of the adobo sauce that’s in the can.
18. Add in some garlic powder, paprika, onion powder, salt.
19. Lid on, and blend.
20. Give that pasta another mix, mix, mix, and make sure there’s no clumping in there, otherwise the pasta sticks together.
21. Remove chicken and slice it up into strips.
22. Add the sauce in your pasta.
23. Stir this around.
24. Pour your pasta in a bowl, top it with sliced chicken.

Cooking Tips

If the chicken doesn’t change color, you did not season it enough.

You need a really good blender to smoothen the cottage cheese until there are absolutely no clumps.

Don’t wash it, don’t wash it. We want the starch to stay on there. So pasta sauce sticks.

Pan, three out of 10. Not any higher than that.

Instead of cutting your chicken like this for small strips, cut them like this. You’ll just get nice, long strips of chicken. It just looks so much prettier.

Every tube of pasta better get injected, penetrated deep with the sauce. Every hole needs to be filled.

Serving Suggestions

If you wanna add vegetables to this dish, I’m not gonna do it today, but if you want to, my favorite are corn and red bell peppers. Saute them, then add the sauce, then add the pasta.

Shells is a great pasta option because it has little cups and each little cup gets freaking filled with sauce to the very top.

Make it look pretty and get your greens in and you’re done.

Per serving, this recipe makes two servings, 625 calories, 63 grams of protein, 65 grams of carbs, and 14 grams of fat. I lost over a hundred pounds and gained lots of muscle to transform my physique. All the recipes that help me do this is in my cookbook.