High Protein Grilled Chicken Alfredo Pasta

Cut 800g of chicken breast into cubes.

Season the chicken with 1 teaspoon of salt, 1 tablespoon of Italian herbs, 1 tablespoon of dried parsley, 1 teaspoon of chili flakes, 1 teaspoon of garlic powder, 1 teaspoon of paprika, and 1 tablespoon of olive oil.

Mix the chicken thoroughly until the seasonings are evenly distributed and the color changes.

Heat 1 tablespoon of light butter in a large pan over medium-high heat. Add the seasoned chicken cubes and cook for 6-8 minutes until golden brown and crispy.

Add an additional 1 tablespoon of light butter to the cooked chicken and mix well. Set the cooked chicken aside.

In the same pan, add 1 medium chopped onion (approx. 150g) and 5 cloves of minced garlic (approx. 20g). Cook for 5-6 minutes until softened.

Add extra seasoning to the onion and garlic mixture: 0.5 teaspoon of salt, 0.5 tablespoon of dried parsley, 0.5 tablespoon of Italian herbs, 0.5 teaspoon of paprika, and 0.5 teaspoon of chili flakes. Mix well.

Pour in 150g of tomato sauce (passata) and cook for 5 minutes until the sauce thickens.

Add 300ml of evaporated milk, 130g of light cream cheese, and 30g of grated Parmesan cheese to the sauce.

Stir the sauce continuously until it thickens to your desired consistency.

Add 520g of cooked pasta to the sauce.

Mix the pasta thoroughly with the sauce until it is creamy and indulgent.