Quick, high-protein chicken alfredo

I’ve tried this chicken Alfredo recipe a few times now, and it’s become one of my go-to meals for busy weeknights. Using Barilla Protein+ pasta makes a big difference—not only does it cook quickly in about 8-10 minutes, but it also adds extra protein and fiber, which helps keep me full longer. I love that it's made from durum wheat and legumes, giving a good nutritional boost compared to regular pasta. When cooking the chicken thighs, I like to add a bit of paprika or Italian seasoning along with salt, pepper, and garlic powder to give the meat a bit more depth of flavor. For the sauce, Bertolli Alfredo is creamy and rich but not overpowering, which lets the chicken and pasta shine. One tip I’d recommend is to toss in some fresh or frozen broccoli with the pasta when boiling. It cooks quickly and adds a fresh, green crunch to the dish. You can drain everything together, then mix with the chicken and Alfredo sauce. It’s a simple way to add veggies and increase the meal’s nutritional value. I also enjoy experimenting with other protein sources, like swapping chicken thighs for chicken breasts or even adding sautéed mushrooms for extra umami. The recipe is very flexible based on what you have on hand. This meal is not only high in protein but also comforting and satisfying, perfect for maintaining a healthy lifestyle or prepping for a summer bod. I always feel good eating it, knowing it’s a balanced and flavorful dinner that doesn't take much time to prep or cook.