🔥 472 Calories | 💪 44g Protein | 🥑 9g Fat | 🍚 57g Carbs Makes 12 Meal Preps

Ingredients

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1,344g chicken breast * 896g rigatoni * 4–5 diced bell peppers * 20g minced garlic * 30g butter * 800g 2% cottage cheese * 180g Parmigiano Reggiano * 120g ⅓-fat cream cheese * 240ml fat-free milk * Salt & pepper to taste

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Chicken Seasoning

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2 tbsp paprika * 1 tbsp onion powder * 2 tsp garlic powder * 1 tsp black pepper * 1 tsp dried oregano * ½ tsp dried thyme * ½ tsp cayenne pepper

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Stage 1️⃣

Cook the rigatoni according to the package directions. Reserve about ½ cup of the pasta water before draining.

Stage 2️⃣

Season the chicken generously with the blackening seasoning. Cook until fully done, then dice into bite-sized pieces.

Stage 3️⃣

In a large skillet, melt the butter. Add the diced bell peppers and minced garlic. Cook until the peppers soften, about 5–7 minutes.

Stage 4️⃣

Blend together the cottage cheese, Parmigiano Reggiano, cream cheese, fat-free milk, salt, and pepper until completely smooth.

Stage 5️⃣

Pour the Alfredo sauce into the skillet with the peppers. Stir until warm and creamy. If needed, add a splash of the reserved pasta water to thin the sauce.

Stage 6️⃣

Add the cooked chicken and cooked rigatoni. Toss everything together until evenly coated in the sauce. Simmer for 2–3 minutes, then divide into 12 meal prep containers.

Reheat

Fridge: 1½–2 minutes Freezer: 3–4 minutes (add a splash of water before reheating)

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