Blackened Chicken Alfredo Rigatoni

12 meals

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Ingredients

• 1,344g chicken breast
• 896g rigatoni
• 4–5 diced bell peppers
• 20g minced garlic
• 30g butter
• 800g 2% cottage cheese
• 180g Parmigiano Reggiano
• 120g 1/3-fat cream cheese
• 240ml fat-free milk
• Salt & pepper to taste
• Salt & pepper to taste
• 2 tbsp paprika
• 1 tbsp onion powder
• 2 tsp garlic powder
• 1 tsp black pepper
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 tsp cayenne pepper

Instructions

1. Boil the rigatoni following the package instructions. Before draining, set aside approximately 1/2 cup of the pasta water.
2. Coat the chicken thoroughly with the paprika, onion powder, garlic powder, black pepper, oregano, thyme, and cayenne. Cook the chicken until it is fully cooked through, then cut it into small pieces.
3. Melt butter in a large skillet over medium heat. Sauté the minced garlic and diced bell peppers for 5 to 7 minutes until the peppers are soft.
4. In a blender, combine the cottage cheese, Parmigiano Reggiano, cream cheese, and fat-free milk with salt and pepper. Blend until the mixture is smooth.
5. Pour the blended sauce into the skillet with the peppers and garlic. Heat the sauce until it is warm and creamy, adding some of the reserved pasta water if necessary to reach the desired consistency.
6. Add the cooked chicken and rigatoni to the skillet. Mix well to ensure everything is coated in sauce, then simmer for 2 to 3 minutes. Divide the mixture into 12 containers.