High-Protein Chicken Alfredo

Ingredients

• For the Air-Fried Chicken:
• 3 medium boneless skinless chicken breasts (450g)
• 1/4 cup oat flour (30g)
• 1 egg (50g)
• 1 1/2 cups crushed cornflakes (60g)
• 1/2 tsp garlic powder (2g)
• 1/2 tsp onion powder (2g)
• 1/2 tsp black pepper (1g)
• 1/2 tsp sea salt (2g)
• Olive oil spray (2ml)
• For the Elevated Alfredo:
• 1 jar light Alfredo sauce (15 oz, 425g)
• 2 oz lite cream cheese (56g)
• 1/3 cup grated parmesan cheese (30g)
• 1/2 tsp onion powder (2g)
• 1/2 tsp garlic powder (2g)
• 1/2 tsp black pepper (1g)
• For the Pasta:
• 6 oz fettuccine (170g, dry weight), preferably high-protein or whole grain
• Optional fresh parsley for garnish

Instructions

1. 1Prep the Chicken: Season chicken breasts with salt, pepper, garlic powder, and onion powder. Place oat flour in one bowl, beaten egg in another, and crushed cornflakes in a third.
2. 2Bread the Chicken: Coat each chicken breast in oat flour, dip in egg, then press into crushed cornflakes to coat fully. Spray both sides with olive oil spray.
3. 3Air Fry the Chicken: Preheat air fryer to 400°F (200°C). Place chicken breasts in a single layer and cook 10-12 minutes, flipping halfway, until crispy and internal temp is 165°F (74°C). Rest, then slice.
4. 4Cook the Pasta: While chicken cooks, boil fettuccine according to package directions. Drain and set aside.
5. 5Make the Sauce: In a saucepan over low-medium heat, add Alfredo sauce, lite cream cheese, parmesan, onion powder, garlic powder, and black pepper. Whisk until smooth and hot.
6. 6Combine & Serve: Toss pasta with Alfredo sauce. Plate hot, top with sliced cornflake-crusted chicken, and sprinkle with parsley if desired.