Ingredients

Directions

1. Prepare the Chicken: Preheat oven to 400°F. Coat chicken breasts in egg wash, then dip into a mixture of panko, Parmesan, garlic powder, paprika, salt, and pepper. Place on a lined baking sheet, spray lightly with olive oil spray, and bake for 20–25 minutes until golden and cooked through. Slice into strips.
2. Cook the Pasta: Bring a pot of salted water to boil and cook the high-protein pasta until al dente. Drain and set aside.
3. Make the Sauce: In a skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant. Lower heat and stir in ricotta, milk, and Parmesan. Whisk until smooth and creamy. Season with salt and pepper.
4. Assemble the Dish: Toss cooked pasta in the Alfredo sauce until well coated. Plate pasta, top with sliced crispy chicken, sprinkle with turkey bacon crumbles, and garnish with parsley.
5. Serve: Add an extra dusting of Parmesan if desired.

Tips for Meal prep

Preheat oven to 400°F (200°C). If carrots are thick, slice in half or quarters lengthwise.

Whisk honey, olive oil, garlic, salt, and pepper together.

Toss carrots with glaze in oven dish, single layer.

Roast 20 min, toss, then roast 15–20 minutes more, until golden and tender.

Serve with leftover glaze from the pan and a sprinkle of fresh herbs.