Skinny Buffalo Chicken Alfredo Pasta
This lightened up buffalo chicken alfredo pasta tastes as creamy and flavorful as the heavier version thanks to cottage cheese. No butter or cream!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
- 1-2 boneless skinless chicken breasts, sliced into 3/4" thick strips
- 1-2 tsp cajun seasoning (or your preferred seasoning)
- 1 cup 1% milk
- 1/2 cup cottage cheese
- 1 tbsp cornstarch
- 1/2 tsp garlic powder
- 1/2 cup grated Parmesan cheese
- Salt and pepper
- 2 tbsp Frank's Red Hot Wings sauce (or to taste)
- 1/2 tsp dried basil
- 8 oz. fettuccine (or your preferred pasta)
- Pinch of salt
For the chicken: Preheat oven to 425 degrees F and line a baking sheet with foil. Spray foil with cooking spray. Place chicken strips on foil and season with cajun seasoning (or your desired seasoning). Cook for about 20 minutes, or until chicken is completely cooked through. Slice cooked chicken strips into pieces and set aside.
For the sauce: Add milk, cottage cheese, cornstarch, garlic powder, Parmesan cheese, and salt and pepper to a food processor and process until smooth. Pour sauce into a small saucepan set over medium-low heat and stir in Frank's Red Hot Wings sauce and dried basil. Stir so the hot sauce is evenly combined. Heat for about 10-12 minutes, stirring occasionally, until heated throughout and sauce has thickened slightly.
For the pasta: While sauce is heating, add 6 cups of water to a large pot and place over high heat until boiling. Add a bit of salt to boiling water and add fettuccine. Let pasta cook for about 12 minutes for al dente noodles, stirring occasionally.
Drain pasta and add it back to the pot. Pour in sauce and add sliced chicken. Stir so that sauce evenly coats chicken and noodles and serve.
Alfredo sauce recipe adapted from food.com
Calories: 381kcal | Carbohydrates: 48.4g | Protein: 33.7g | Fat: 6.1g | Saturated Fat: 2.7g | Cholesterol: 56mg | Sodium: 567mg | Potassium: 131mg | Fiber: 2g | Sugar: 5.3g | Calcium: 17% | Iron: 13%