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Creamy Chicken Alfredo pasta dish, a featured image for a recipe article.

BEST High Protein Chicken Alfredo

This high-protein Chicken Alfredo recipe delivers exceptional flavor and texture while maximizing protein content. The key is understanding the emulsion process of the sauce and using quality ingredients like freshly grated Parmesan Reggiano to achieve a creamy, non-greasy result.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 lb fettuccine pasta or your favorite high-protein pasta
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1 cup freshly grated Parmesan Reggiano cheese, plus more for serving
  • 1/2 cup reserved pasta water
  • 1/4 cup chopped fresh parsley
  • Salt to taste
  • Freshly ground black pepper to taste
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder

Equipment

  • large pot
  • large skillet
  • mixing bowl
  • whisk
  • measuring cups and spoons
  • Grater
  • knife
  • cutting board
  • colander

Method
 

  1. Prepare the Chicken: In a bowl, toss the chicken cubes with olive oil, Italian seasoning, garlic powder, salt, and pepper.
  2. Cook the Chicken: Heat a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Set aside.
  3. Cook the Pasta: Cook the fettuccine according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
  4. Make the Alfredo Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Be careful not to burn the garlic.
  5. Create the Emulsion: Pour in the heavy cream and bring to a simmer, stirring constantly. Reduce the heat to low and gradually whisk in the Parmesan cheese until melted and smooth.
  6. Combine and Adjust: Add the cooked pasta to the sauce and toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency. Stir in the cooked chicken.
  7. Season and Serve: Season with salt and pepper to taste. Garnish with fresh parsley and extra Parmesan cheese. Serve immediately.

Notes

Use freshly grated Parmesan Reggiano for the best flavor and emulsifying properties. Warm the heavy cream before adding the cheese to prevent clumping. Add pasta water gradually to achieve desired sauce consistency. For a richer flavor, consider adding a pinch of nutmeg to the Alfredo sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days.