Chipotle Chicken & Bacon Alfredo

Creamy, smoky chipotle Alfredo made with blended cottage cheese, tender air-fried chicken thighs, and crispy bacon tossed with protein penne. Finished with chives and chili flakes.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Season boneless skinless chicken thighs with a mix of salt, garlic powder, onion powder, paprika, and chili powder. Air fry at 190°C (375°F) for 12–15 minutes until fully cooked. Let rest, then dice.

Step 2

Boil protein penne in salted water according to package instructions. Drain and set aside.

Step 3

Blend 2% cottage cheese, evaporated fat-free milk, Parmigiano Reggiano, chipotle peppers, adobo sauce, salt, and pepper until smooth and creamy.

Step 4

In a nonstick pan over medium heat, cook center-cut bacon until crispy. Remove and drain excess grease.

Step 5

With heat off, return the diced chicken to the bacon pan. Add cooked pasta and pour in Alfredo sauce. Stir to combine.

Step 6

Garnish with crispy bacon, chopped chives, and red chili flakes. Divide into 4 servings, and enjoy. Store leftovers in freezer-safe containers.