Ingredients (4 Servings)

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700g Chicken Breast (2 chicken breasts cut into thinner fillets - 4 pieces total)

1 tbsp Italian Herbs

1 tbsp Smoked Paprika or regular Paprika

1 tbsp Garlic Powder

1 tsp Salt & Pepper

2 tsp Olive Oil

560g Cooked Spaghetti Pasta

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Garnish with Parsley

Alfredo Sauce

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3-4 Garlic Cloves Chopped

½ Medium Onion Chopped

300ml Low fat Milk or regular Milk

150g Light Cream Cheese (Brand: Philadelphia)

40g Parmesan

1 tsp Italian Herbs, Salt, Pepper

50-70ml Pasta Water

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📝 Important cooking notes:

When seasoning the chicken make sure you cover both sides evenly

Cook the chicken on medium low heat for 3-4 mins on each side. You don’t want the seasoning to burn

When adding the alfredo sauce to the pan, make sure the heat is on low. Stir gently till it thickens then add the cooked pasta

Checklist

STEP 1 - First slice your chicken breasts into thinner fillets then season both sides with Italian herbs, smoked paprika, garlic powder, salt, pepper and olive oil. Mix well and set aside

STEP 2 - Next cook your pasta, in a pot add water, salt and bring to a boil. Add the pasta and cook for for 8 mins then remove pasta water and drain the rest

STEP 3 - Make the Alfredo sauce. In a blender cup add milk, cream cheese, parmesan, Italian herbs, salt, pepper and pasta water

STEP 4 - Next get a pan on medium heat and cook the chicken for 3-4 mins each side till golden brown then set aside. Make sure the spices don't burn

STEP 5 - In the same pan add chopped garlic and onion.Cook for 2 mins then add the Alfredo sauce on low heat. Use a whisk and keep stirring for a few mins till it thickens

STEP 6 - Add your cooked spaghetti give it a good mix till well combined. Serve with the sliced chicken, garnish with parsley and more sauce then ENJOY!