Crispy Hot Honey Chicken Alfredo
Hunt4shredz cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Braden Hamilton on SeeMeCook
A high-protein twist on Alfredo featuring air-fried chicken thighs tossed in a spicy-sweet hot honey glaze over a creamy yogurt and cottage cheese sauce.
- Time
- 40 minutes
- Equipment
- Stovetop, air fryer, and blender
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten, dairy, and eggs
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Crispy Chicken
- 680 g
- 30 g
- 100 g
- 90 g
- 50 g
- 15 g
- 6 g
- 10 g
Hot Honey
- 85 g
- 60 g
Pasta
High Protein Alfredo Sauce
- 245 g
- 115 g
- 50 g
- 9 g
- 5 g
- 14 g
- 60 g
- 180 g
Weights are estimates. Together, the ingredients weigh about 2.02 kg before cooking, which is about 505 g per serving.
Steps
Season the chicken thighs with salt, pepper, Italian seasoning, and garlic powder.
Prepare the dredging station: place flour in one bowl, beaten eggs in a second, and a mixture of panko, parmesan, parsley, Italian seasoning, garlic powder, salt, and pepper in a third.
Dredge each chicken thigh in the flour, dip into the egg, and then coat thoroughly in the panko mixture.
Air fry the chicken at 400°F (200 °C) (200°C (400 °F)) for 14–16 minutes, flipping the thighs halfway through the cooking time.
While the chicken cooks, add honey and hot sauce to a pan over medium heat. Simmer until the sauce is slightly thickened.
Once the chicken is done, toss the crispy thighs in the hot honey sauce until well coated.
Cook the protein fettuccine according to the package instructions. Before draining, reserve at least 3/4 cup of the starchy pasta water.
In a blender, combine the Greek yogurt, cottage cheese, parmesan, garlic cloves, chicken bouillon, and skim milk. Blend until completely smooth.
Melt the light butter in a skillet over low heat.
Remove the skillet from the heat and stir in the blended yogurt and cheese mixture.
Slowly whisk in the reserved pasta water until the sauce reaches a creamy consistency. CRITICAL: Do NOT let the sauce boil or simmer after adding the yogurt mixture, as the high heat will cause it to curdle.
Toss the cooked pasta with the alfredo sauce and serve immediately topped with the hot honey chicken.
Notes
To prevent the sauce from curdling, ensure you remove the skillet from the heat before adding the yogurt/cottage cheese mixture and never let it return to a boil. The author notes this recipe is a result of trial and error regarding sauce stability.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 808
- Protein
- 70 g
- Carbs
- 84 g
- Fat
- 21 g
- Fiber
- 5 g
Where the calories come from
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