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Honey Butter Chicken Alfredo Pasta

Name: Honey Butter Chicken Alfredo Pasta
Cook time: 4 min
Total time: 4 min
Ingredients: 1000 g chicken breast, boneless skinless, raw; 9 g salt, dry; 4.1 g chili powder, dry; 1 g parsley, dried, dry; 6.2 g garlic powder, dry; 4.8 g onion powder, dry; 4.6 g paprika, dry; 14 g olive oil, as sold; 40 g butter, light, as sold; 20 g honey, as sold; 15 g soy sauce, reduced sodium, as sold; 7.6 g fresh parsley, chopped, raw; 30 g garlic, raw; 150 g sun-dried tomatoes in oil, drained; 3 g italian herbs, dry; 6 g salt, dry; 362 g milk, 1% low fat, as sold; 200 g cream cheese, light (low fat), as sold; 60 g parmesan cheese, grated, as sold; 200 g water, as sold; 275 g pasta, dry (uncooked)

774 kcal64.3 g protein64.7 g carbs28.5 g fat5 servings

Ingredients (raw weights)

1000 g chicken breast, boneless skinless, raw
9 g salt, dry
4.1 g chili powder, dry
1 g parsley, dried, dry
6.2 g garlic powder, dry
4.8 g onion powder, dry
4.6 g paprika, dry
14 g olive oil, as sold
40 g butter, light, as sold
20 g honey, as sold
15 g soy sauce, reduced sodium, as sold
7.6 g fresh parsley, chopped, raw
30 g garlic, raw
150 g sun-dried tomatoes in oil, drained
3 g italian herbs, dry
6 g salt, dry
362 g milk, 1% low fat, as sold
200 g cream cheese, light (low fat), as sold
60 g parmesan cheese, grated, as sold
200 g water, as sold
275 g pasta, dry (uncooked)

Steps

Cook chicken on medium heat for 3-4 mins each side in a single layer till golden brown and crispy
Lower the heat, then add extra butter, honey and soy sauce. Mix for 1 mins till beautifully coated
Garnish with Parsley
Cook minced garlic and chopped sundried tomatoes on medium low heat for 3-4 mins till fragrant. Then add Italian Herbs & salt. Cook 1 extra minute
Lower the heat then add milk, cream cheese & parmesan
Stir for 2-3 mins till slightly thickened then add cooked pasta of choice

Recipe by @jalalsamfit · original post. Creator states 635 kcal and 60 g protein per serving.

Macros per serving calculated from USDA FoodData Central using raw weights. Serving ≈ 462 g cooked (estimated – replace with your own weighed number). Log by weight: (your portion g ÷ total cooked batch g) × 5 servings.