Buffalo Chicken Alfredo

Makes 2 servings · 45 min from scratch · about 25 min with the shortcut

Buffalo Chicken Alfredo

Calories
600
Protein
56 g
Carbs
56 g
Fat
16 g

Per serving, from scratch. Shortcut numbers are below.

Or use the shortcut

Ingredients

Chicken Or use the shortcut

  • 1 large boneless, skinless chicken breast (about ⅔ lb)
  • 1 tsp olive oil
  • Salt, pepper, garlic powder, onion powder and smoked paprika
  • Cooking spray

Sauce

  • 1 cup fat free milk
  • 5 light spreadable cheese wedges
  • ⅓ cup grated Parmesan
  • Salt, pepper and Italian seasoning
  • ½ white onion, diced
  • 2 garlic cloves, minced
  • 3 tbsp buffalo style hot sauce

Pasta

  • 4 oz fettuccine
  • Chopped parsley and grated Parmesan (optional)

Directions

  1. Prep the chicken. Slice the breast in half horizontally to make 2 thin cutlets. Rub them with the oil and season both sides with the spices. Refrigerate until you cook them.
    Shortcut: skip

  2. Make the sauce. Blend the milk, cheese wedges, Parmesan and a pinch of salt, pepper and Italian seasoning for 5 to 10 seconds.

  3. Boil the pasta. Cook the fettuccine as the package directs. Save ½ cup of the cooking water.

  4. Cook the chicken. Coat a skillet with cooking spray and set it over high heat. Cook the chicken 4 to 5 minutes per side, until it reaches 165°F. Move it to a plate.
    Shortcut: heat instead

  5. Make the base. Cook the onion, garlic and buffalo sauce in the same skillet over medium heat until the onion starts to brown. Return the chicken and turn it to coat. Set it aside again.

  6. Finish the sauce. Turn the heat to low and stir in the blended sauce. Toss in the drained pasta. Add pasta water if the sauce is too thick.

  7. Serve. Slice the chicken. Divide the pasta between 2 plates and top with the chicken, parsley and Parmesan.

Chicken Crumbles
Chicken Crumbles · Portside Proteins

Skip the cooking

Use 8 oz Chicken Crumbles instead

They come fully cooked and seasoned with garlic, sea salt and spice, so step 1 goes away. Thaw them in the fridge overnight. In step 4, heat them in the skillet over medium heat for 3 to 4 minutes, stirring, until they reach 165°F. Coat them in the buffalo base in step 5, then spoon them over the pasta.

Per serving: 640 cal · 61 g protein · 57 g carbs · 18 g fat.

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Nutrition per serving is estimated from USDA data and Portside label values.