Ingredients

800g cubed chicken breast

1 tsp salt

2 tsp Italian herbs

1.5 tsp parsley

1 tsp chilli flakes (optional)

1.5 tsp garlic powder

1.5 tsp paprika

2 tsp olive oil (optional)

20g light butter (for cooking & finishing)

210g uncooked pasta (fettuccine preferred; about 520g cooked)

80g chopped white onion

4 garlic cloves, chopped

1 tsp salt

1 tsp Italian herbs

1 tsp parsley

0.5 tsp chilli flakes (optional)

1 tsp paprika

150g tomato sauce or passata

300ml light evaporated milk

130g light cream cheese

30g grated parmesan cheese

Optional: pasta water to thin the sauce if needed

Instructions

Step 1: Heat a pan over medium-high heat and cook the cubed chicken breasts for 3–4 minutes on each side until cooked through.

Step 2: Reduce heat to low, stir in the light butter, mix well, then set the chicken aside.

Step 3: In the same pan, sauté the chopped onions for 5–6 minutes until soft and translucent.

Step 4: Add the chopped garlic, salt, Italian herbs, parsley, chilli flakes (if using), and paprika. Stir for about one minute to release the flavors.

Step 5: Pour in the tomato sauce or passata and let it simmer gently on low heat for 5 minutes.

Step 6: Add the light evaporated milk and cream cheese to the sauce. Stir continuously as the cream cheese melts and the sauce thickens.

Step 7: Stir in the grated parmesan cheese until fully combined. If the sauce becomes too thick, add a little reserved pasta water to reach your desired consistency.

Step 8: Cook the pasta according to package instructions until al dente, then drain, reserving some pasta water.

Step 9: Combine the cooked pasta with the creamy sauce and grilled chicken. Toss well to coat everything evenly.

Step 10: Use this filling to assemble your pizza rolls by rolling it inside pizza dough or your choice of wraps, then bake as desired until golden and crisp.

Tips & Variations

For extra spice, increase the chilli flakes or add a dash of hot sauce to the sauce.

You can substitute grilled chicken with turkey or lean beef for variation.

If cream cheese isn’t available, Greek yogurt can be a lighter replacement to maintain creaminess.

Using fettuccine helps the sauce cling to the pasta, but any similar pasta shape works well.

FAQs

Can I make this recipe vegetarian?

Yes, you can replace the grilled chicken with sautéed mushrooms or a plant-based protein substitute to keep the dish vegetarian-friendly.

How can I make this recipe gluten-free?

Use gluten-free pasta and gluten-free pizza dough or wraps to adapt this recipe for a gluten-free diet.

Dinner

High Protein & Low Calorie Pepperoni Pizza Rolls Recipe

Introduction