@kristenproductfinds: High-Protein Garlic Parmesan Chicken Linguine Creamy Asiago Alfredo Servings: 4 Prep Time: 10 minutes Cook Time: 25 minutes Protein Boost: ~40–50g per serving (using high-protein pasta) Ingredients Pasta • 12 oz high-protein linguine (Barilla Protein+, Banza, etc.) • ½ cup reserved pasta water Chicken • 1½ lbs boneless skinless chicken breasts or thighs, cut bite-size • 2 tbsp olive oil • 2 tbsp butter (divided) • 1 tsp garlic powder • 1 tsp Italian seasoning • ½ tsp paprika • Salt & pepper to taste Sauce • 1 small onion, finely diced • 3 cloves garlic, minced • 2 tbsp all-purpose flour • 1 cup low-sodium chicken broth • 1½ cups heavy cream • 4 oz cream cheese, softened • ¾ cup freshly grated Parmesan • ¾ cup freshly grated Asiago • ½ cup shredded mozzarella • ¼ tsp nutmeg (optional but recommended) • Salt & pepper to taste Instructions 1. Cook Pasta Cook high-protein linguine in salted water until al dente. Reserve ½ cup pasta water, then drain. 2. Cook Chicken Season chicken with garlic powder, Italian seasoning, paprika, salt, and pepper. Heat olive oil and 1 tbsp butter in a large skillet over medium-high. Cook chicken 3–4 minutes per side until golden and cooked through. Remove and set aside. 3. Build the Base Reduce heat to medium. Add remaining 1 tbsp butter. Sauté onion for 3 minutes until soft. Add garlic and cook 30 seconds. 4. Make the Sauce Sprinkle flour over onions and stir for 1 minute. Slowly whisk in chicken broth, then heavy cream. Simmer 3–4 minutes until slightly thickened. 5. Add Cheese Whisk in cream cheese until smooth. Reduce heat to low. Stir in Parmesan, Asiago, mozzarella, nutmeg, salt, and pepper until melted and creamy. 6. Combine Return chicken to skillet. Add cooked pasta and toss to coat. Add reserved pasta water a little at a time until the sauce is silky. 7. Serve Garnish with parsley and extra Parmesan. Serve hot. #highproteinpasta #proteinpasta #whatsfordinner #Recipe #Foodie

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