One Pot Chicken Alfredo Meal Prep for Fat Loss

Pat 1008g of chicken breast dry with paper towels on both sides to ensure proper browning.

Trim any large pieces of fat from the chicken breast if necessary.

Press 10g of garlic in a small bowl to prepare for sautéing.

Measure 500g of chicken broth into a measuring cup.

In a small bowl, add 24g of Better Than Bouillon chicken base to enhance sauce flavor.

In another small bowl, combine 84g of low-fat cream cheese and 112g of 2% cottage cheese.

In a separate small bowl, mix 3g of garlic powder and 2g of black pepper.

Set your slow cooker or a large pan to medium heat or use the sear/sauté setting if available. Add 10g of olive oil and spread it around to coat the surface.

Carefully lay the chicken breasts in the pan, ensuring maximum contact with the surface for even browning. Cook the first side for 3-4 minutes.

Flip the chicken breasts to brown the other side for another 4-5 minutes. Once browned, remove and place them back on a cutting board.

In the same pan, sauté the 10g of minced garlic in the residual oil for 30-40 seconds until fragrant, then remove and set aside in a bowl.

Pour about a third of the 500g chicken broth into the pan to deglaze, scraping up the crispy bits from the bottom to release flavor. Transfer this liquid to the slow cooker if using a separate pan.

Add the remaining chicken broth and 360g of 2% milk to the slow cooker.

Return the browned chicken breasts to the slow cooker along with any juices from the cutting board.

Add the prepared Better Than Bouillon, low-fat cream cheese, cottage cheese, garlic powder, and black pepper to the slow cooker around the chicken.

Set the slow cooker to low for 5-6 hours or high for 3-4 hours. Preferably cook on low to prevent dairy from curdling.

In a large shallow dish, add about 1 inch of room temperature water. Place 308g of fettuccine or linguine in the dish to soak for 3-24 hours. Break the pasta in half if the dish is too small.

After slow cooking, ensure the chicken has reached an internal temperature of 165°F. Set the slow cooker to high to maintain residual heat.

Remove the chicken from the slow cooker and set aside. Whisk the liquid in the slow cooker for 20-30 seconds to combine ingredients.

Prepare a slurry by mixing 20g of potato starch with 30g of water in a bowl until smooth. Add the slurry, 3g of salt, and 28g of grated Parmigiano Reggiano to the slow cooker. Whisk again to combine.

Remove the soaked pasta from the water, let it drip for 10-15 seconds, then add it to the slow cooker. Mix well and let it cook in the warm liquid for about 90 seconds until fully cooked.

Heat 300g of bagged broccoli in the microwave for about 30 seconds less than the package instructions to avoid overcooking, as it will soften more in the sauce.

Shred the cooked chicken into bite-sized pieces using a tool or by hand.

Add the shredded chicken and heated broccoli to the slow cooker. Mix everything gently with tongs to avoid breaking the noodles and ensure a restaurant-quality presentation.

Allow the chicken alfredo pasta to cool, then separate it into five containers for storage. Refrigerate until ready to eat.

To reheat, microwave a container for 2-3 minutes until warmed through. The sauce will thicken upon cooling and reheating.