Lighter Creamy Chicken Alfredo Pasta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lighter Creamy Chicken Alfredo Pasta

YOUR SOLIN GENERATED RECIPE

Lighter Creamy Chicken Alfredo Pasta

Enjoy a refined twist on the classic chicken alfredo pasta, featuring tender, grilled chicken breast tossed with whole wheat pasta in a velvety light cream sauce enriched with garlic and a touch of almond milk. This dish offers a comforting yet balanced flavor, perfect for a wholesome dinner.

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NUTRITION

450kcal
Protein
47.5g
Fat
10.8g
Carbs
41.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup cooked Whole Wheat Pasta

2 oz Light Cream Cheese

1/4 cup Unsweetened Almond Milk

1 clove Garlic

1 cup Spinach (optional)

Salt and Pepper to taste

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PREPARATION

  • 1

    Season the chicken breast lightly with salt and pepper. In a non-stick skillet, cook the chicken over medium heat until fully cooked and no longer pink, about 5-6 minutes per side. Once done, slice into strips.

  • 2

    Meanwhile, cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 3

    In the same skillet, add a crushed garlic clove and sauté for about 30 seconds until fragrant.

  • 4

    Reduce the heat and add the light cream cheese along with the unsweetened almond milk. Stir continuously until a smooth, creamy sauce forms.

  • 5

    Toss the cooked whole wheat pasta into the skillet to coat with the sauce. Fold in the sliced chicken and gently mix until evenly distributed.

  • 6

    Optionally, add a handful of fresh spinach and allow it to wilt slightly in the sauce. Adjust salt and pepper to taste.

  • 7

    Serve warm and enjoy your lighter, creamy chicken alfredo pasta.

Lighter Creamy Chicken Alfredo Pasta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lighter Creamy Chicken Alfredo Pasta

YOUR SOLIN GENERATED RECIPE

Lighter Creamy Chicken Alfredo Pasta

Enjoy a refined twist on the classic chicken alfredo pasta, featuring tender, grilled chicken breast tossed with whole wheat pasta in a velvety light cream sauce enriched with garlic and a touch of almond milk. This dish offers a comforting yet balanced flavor, perfect for a wholesome dinner.

NUTRITION

450kcal
Protein
47.5g
Fat
10.8g
Carbs
41.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup cooked Whole Wheat Pasta

2 oz Light Cream Cheese

1/4 cup Unsweetened Almond Milk

1 clove Garlic

1 cup Spinach (optional)

Salt and Pepper to taste

PREPARATION

  • 1

    Season the chicken breast lightly with salt and pepper. In a non-stick skillet, cook the chicken over medium heat until fully cooked and no longer pink, about 5-6 minutes per side. Once done, slice into strips.

  • 2

    Meanwhile, cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 3

    In the same skillet, add a crushed garlic clove and sauté for about 30 seconds until fragrant.

  • 4

    Reduce the heat and add the light cream cheese along with the unsweetened almond milk. Stir continuously until a smooth, creamy sauce forms.

  • 5

    Toss the cooked whole wheat pasta into the skillet to coat with the sauce. Fold in the sliced chicken and gently mix until evenly distributed.

  • 6

    Optionally, add a handful of fresh spinach and allow it to wilt slightly in the sauce. Adjust salt and pepper to taste.

  • 7

    Serve warm and enjoy your lighter, creamy chicken alfredo pasta.