Description
High Protein Honey Butter Chicken Alfredo Pasta is a rich and indulgent meal prep combining tender, golden chicken coated in a sweet and savory honey butter glaze with a creamy Tuscan garlic Alfredo pasta. This dish balances bold flavors with a light, fragrant creaminess, making it perfect for a satisfying high-protein dinner.
Ingredients
Honey Butter Chicken
- 1000g Raw Chicken Breast, small cubes
- 1.5 tsp Salt
- 1.5 tsp Chilli Flakes
- 2 tsp Parsley
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- 2 tsp Smoked Paprika
- 3 tsp Olive Oil
- 40g Reduced Fat Butter (for cooking + glaze)
- 20g Honey (for all the chicken)
- 15g Soy Sauce (for all the chicken)
- 2 tbsp Fresh Parsley, chopped (for garnish)
Tuscan Garlic Alfredo
- 30g Fresh Minced Garlic
- 150g Sundried Tomatoes, drained & chopped
- 1 tbsp Italian Herbs
- 1 tsp Salt
- 350-375g 1% Milk (or milk of choice)
- 200g 50% Fat Cream Cheese
- 60g Grated Parmesan Cheese
- 2 Pieces Parmesan Rind (Optional, outer layer for added flavor)
- 275g Uncooked Linguine or Fettuccine Pasta
- Fresh Parsley (for garnish)
Instructions
- Prepare the Chicken: Season the cubed raw chicken breast with salt, chilli flakes, parsley, garlic powder, onion powder, and smoked paprika. Heat olive oil over medium heat and cook the chicken in a single layer for 3-4 minutes on each side until golden brown and crispy.
- Glaze the Chicken: Lower the heat, then add the reduced fat butter, honey, and soy sauce to the pan. Stir the chicken for about 1 minute to evenly coat it in the sweet and savory glaze. Remove from heat and set aside.
- Cook Garlic and Sundried Tomatoes: In a separate pan over medium-low heat, cook the minced garlic and chopped sundried tomatoes for 3-4 minutes until fragrant. Add Italian herbs and salt, cooking for an additional minute to combine flavors well.
- Make Alfredo Sauce: Lower the heat and add the milk, cream cheese, grated parmesan cheese, and optional parmesan rind to the garlic and tomato mixture. Stir continuously for 2-3 minutes until the sauce slightly thickens and becomes creamy.
- Cook Pasta: While making the sauce, cook linguine or fettuccine pasta according to package instructions until al dente. Drain and add the cooked pasta to the Alfredo sauce, tossing to coat evenly.
- Combine and Garnish: Transfer the pasta and Alfredo sauce to serving plates and top with the honey butter chicken. Garnish with freshly chopped parsley for a burst of color and freshness. Serve immediately.
Notes
- Use reduced fat butter and 1% milk to keep the dish lighter while maintaining creaminess.
- Parmesan rind is optional but adds depth of flavor to the Alfredo sauce.
- Adjust chilli flakes to taste for desired spice level.
- Ensure chicken is cooked thoroughly and evenly for best texture.
- This recipe yields 5 servings, perfect for meal prep throughout the week.
