Chikfila-Inspired Pasta Dish
Chikfila-Inspired Pasta Dish
Ingredients
For the Chicken
- 800 g chicken thigh, or 1 rotisserie chicken
- 1 salt, as needed
- 1 pepper, as needed
- 1 garlic powder, as needed
- 1 onion powder, as needed
- 1 paprika, as needed
For the Pasta and Sauce
- 16 oz Barilla protein pasta, 1 box
- 330 g fat free cottage cheese
- 100 mL fat free milk
- 20 g garlic paste
- 150 g gold sauce
- 50 g pasta water
For Garnish
- 1 parsley, as needed, for garnish
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the Barilla protein pasta and cook according to package directions until al dente. Reserve 50g of pasta water before draining the pasta.
⏱️ 10 min
- 2
While the pasta cooks, heat a large pan over medium-high heat. Add the 800g of chicken thigh to the pan. Season generously with salt, pepper, garlic powder, onion powder, and paprika.
⏱️ 2 min
- 3
Cook the chicken, flipping occasionally, until it is golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
⏱️ 10 min
- 4
Once cooked, remove the chicken from the pan and let it rest for a few minutes. Then, shred the chicken using two forks or your hands.
⏱️ 3 min
- 5
In a blender, combine the 330g fat free cottage cheese, 100mL fat free milk, 20g garlic paste, 150g gold sauce, and the reserved 50g pasta water. Blend until the mixture is completely smooth and creamy.
⏱️ 3 min
- 6
Pour the blended sauce into the same pan used for the chicken (no need to clean it). Heat the sauce over medium heat, stirring occasionally, until it begins to gently simmer.
⏱️ 2 min
- 7
Add the cooked and drained pasta to the pan with the simmering sauce. Add the shredded chicken to the pasta and sauce.
⏱️ 1 min
- 8
Mix all ingredients thoroughly in the pan until the pasta and chicken are evenly coated with the creamy sauce.
⏱️ 2 min
- 9
Serve the Chikfila-inspired pasta dish immediately, garnished with fresh parsley as needed. This recipe yields 5 meal preps.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chikfila-Inspired Pasta Dish
For the Chicken
- 800 g chicken thigh, or 1 rotisserie chicken
- 1 salt, as needed
- 1 pepper, as needed
- 1 garlic powder, as needed
- 1 onion powder, as needed
- 1 paprika, as needed
For the Pasta and Sauce
- 16 oz Barilla protein pasta, 1 box
- 330 g fat free cottage cheese
- 100 mL fat free milk
- 20 g garlic paste
- 150 g gold sauce
- 50 g pasta water
For Garnish
- 1 parsley, as needed, for garnish
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the Barilla protein pasta and cook according to package directions until al dente. Reserve 50g of pasta water before draining the pasta.
⏱️ 10 min - 2
While the pasta cooks, heat a large pan over medium-high heat. Add the 800g of chicken thigh to the pan. Season generously with salt, pepper, garlic powder, onion powder, and paprika.
⏱️ 2 min - 3
Cook the chicken, flipping occasionally, until it is golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
⏱️ 10 min - 4
Once cooked, remove the chicken from the pan and let it rest for a few minutes. Then, shred the chicken using two forks or your hands.
⏱️ 3 min - 5
In a blender, combine the 330g fat free cottage cheese, 100mL fat free milk, 20g garlic paste, 150g gold sauce, and the reserved 50g pasta water. Blend until the mixture is completely smooth and creamy.
⏱️ 3 min - 6
Pour the blended sauce into the same pan used for the chicken (no need to clean it). Heat the sauce over medium heat, stirring occasionally, until it begins to gently simmer.
⏱️ 2 min - 7
Add the cooked and drained pasta to the pan with the simmering sauce. Add the shredded chicken to the pasta and sauce.
⏱️ 1 min - 8
Mix all ingredients thoroughly in the pan until the pasta and chicken are evenly coated with the creamy sauce.
⏱️ 2 min - 9
Serve the Chikfila-inspired pasta dish immediately, garnished with fresh parsley as needed. This recipe yields 5 meal preps.
⏱️ 2 min