Description

This Sweet and Spicy Crispy Chicken Alfredo Meal Prep is a deliciously creamy and bold meal featuring perfectly crispy chicken coated in a sweet and spicy glaze paired with rich Alfredo pasta. Designed for easy meal prepping, this recipe yields four satisfying meal prep bowls that balance comforting Italian flavors with a kick of heat from sriracha and honey sweetness. Ready in under an hour, it’s perfect for make-ahead lunches or dinners.

Ingredients

Scale

For the Crispy Chicken

1 lb boneless, skinless chicken breasts, cubed
1/2 cup cornstarch
1/2 cup flour
2 eggs, beaten
Oil for frying

Sweet & Spicy Glaze

1/3 cup honey
2 tbsp soy sauce
1 tbsp sriracha (adjust to heat preference)
1 tbsp ketchup
1 tsp garlic powder
1 tsp cornstarch + 1 tbsp water (slurry)

For the Alfredo Pasta

8 oz fettuccine or tagliatelle, cooked
2 tbsp butter
2 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
Salt and pepper to taste
Optional: red pepper flakes and parsley for garnish

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Instructions

Make the Chicken: Cube the boneless, skinless chicken breasts into uniform pieces to ensure even cooking.
Coat the Chicken: Toss the chicken cubes in a mixture of cornstarch and flour. Next, dip each piece into the beaten eggs, then coat again in the flour and cornstarch mixture to build a crispy outer layer.
Fry Chicken: Heat oil in a deep pan or skillet over medium-high heat. Fry the coated chicken pieces in hot oil until they become crispy and golden brown, about 4-6 minutes. Drain the fried chicken on paper towels to remove excess oil.
Prepare the Glaze: In a small saucepan, combine honey, soy sauce, sriracha, ketchup, and garlic powder. Bring the mixture to a simmer over medium heat, stirring occasionally.
Thicken the Glaze: Mix cornstarch and water to create a slurry. Stir the slurry into the simmering glaze and cook until the sauce thickens, about 1-2 minutes.
Coat the Chicken: Toss the fried chicken pieces in the thickened sweet and spicy glaze, ensuring each piece is evenly coated.
Cook Alfredo Sauce: In a skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Pour in heavy cream and let it simmer gently for 2-3 minutes to thicken slightly.
Add Cheese: Stir grated Parmesan cheese into the simmering cream sauce until melted and smooth. Season with salt and pepper to taste.
Toss Pasta: Add the cooked fettuccine or tagliatelle to the Alfredo sauce. Toss to coat the pasta thoroughly in the creamy sauce.
Assemble Bowls: Divide the creamy Alfredo pasta evenly between 4 meal prep containers.
Add Chicken: Top each container of pasta with the sweet and spicy crispy chicken pieces.
Garnish and Store: Garnish with red pepper flakes and chopped parsley if desired. Allow to cool, then cover and refrigerate for meal prep.

Notes

Adjust the amount of sriracha in the glaze to suit your preferred heat level.
Ensure the oil is hot enough before frying chicken to achieve maximum crispiness without excessive oil absorption.
Use freshly grated Parmesan for the best flavor and creamy texture in the Alfredo sauce.
These meal prep bowls stay fresh refrigerated for up to 4 days; reheat thoroughly before serving.
For a gluten-free option, substitute flours and pasta with gluten-free alternatives.