High Protein Chicken Alfredo Mac& Cheese

Season the diced chicken breast with salt, garlic powder, smoked paprika, Italian herb seasoning mix, and olive oil; toss to coat evenly.

Heat a lightly oiled pan over medium‑high heat and cook the seasoned chicken for 8–10 minutes, stirring occasionally, until golden brown and cooked through.

Reduce the heat to low, add light butter and chopped parsley, stir until the butter melts and the parsley is fragrant, then set the chicken aside.

In the same pan, add the diced onion and garlic; sauté until softened, about 2–3 minutes.

Pour in the fat‑free evaporated milk, then add smoked paprika, black pepper, Italian herb seasoning, and a pinch of salt; bring to a gentle simmer.

Stir in the light cream cheese, grated cheddar, mozzarella, and parmesan cheese; continue stirring until the sauce is smooth and creamy.

While the sauce simmers, cook the macaroni pasta according to the package directions, then drain.

Combine the cooked pasta with the cheese sauce, mixing until the pasta is fully coated.

Fold the cooked chicken back into the pasta and sauce mixture, ensuring even distribution.

Divide the chicken mac and cheese into 5 equal portions and serve.