(recipe in description) 584g Protein, Low Calorie Creamy Chicken Fettuccine Alfredo

👉 Click link in bio to finally get lean without restrictions
😡 Are you SUBSCRIBED

✳️ Macros (makes 8 servings):
~495 Cals | ~25g Net Carbs | ~8g Fat | ~73g Protein

👉 The skillet shown is not the full recipe, it makes 8 containers/servings that I showed

👉 Macros are based on Banza Fettuccine & Kirkland Chicken Breast

✳️ Ingredients for Chicken:
1814g (4 lbs) Chicken Breast, Cubed

✳️ Ingredients for Chicken Seasoning:
6g (1 tbsp) Smoked Paprika
6g (1 tbsp) Italian Herbs
6g (1 tbsp) Garlic Powder
2g (1 tsp) Salt
2g (1 tsp) Chilli Flakes (optional)
2 tsp Olive Oil

✳️ Ingredients for Pasta:
456g (8 servings) Banza Fettuccine or Regular Fettuccine

✳️ Ingredients for Alfredo Sauce:
400mL (1¾ Cup) Fat Free Evaporated Milk
175g (¾ Cup) Fat Free Cream Cheese
225g (1 Cup) Plain Non-Fat Greek Yogurt
80g (¾ Cup) Grated Parmesan Cheese
100g (1 Medium) White Onion, Finely Diced
1½ tbsp Minced Garlic
2g (1 tsp) Italian Herbs
2g (1 tsp) Parsley
2g (1 tsp) Paprika
2g (1 tsp) Salt
1g (½ tsp) Chilli Flakes (optional)

✳️ Ingredients for Topping (*optional*):
Parmesan Cheese, Shredded to Taste
Italian Herbs (ie: parsley)
Olive Oil Drizzle

👉 Everything that is optional is NOT included in da macros

✳️ Directions:
1. Cook fettuccine according to package instructions.
2. Season chicken with chicken seasoning and coat well.
3. Sear chicken in a large skillet with olive oil on medium-high heat until deeply golden on all sides, about 10-12 minutes. Set aside.
4. In the same skillet, sauté onion until caramelised. Add garlic and cook until fragrant. Add seasoning.
5. Add evaporated milk and fat free cream cheese, stirring until smooth. Mix in Greek yogurt.
6. Stir in Parmesan until melted. Add pasta water gradually until sauce is thick and glossy.
7. Toss hot pasta into sauce until every strand is coated.
8. Divide into 8 portions, top with chicken, finish with optional toppings. Then enjoy!