Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, rosey chicken spaghetti alfredo. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Rosey Chicken Spaghetti Alfredo is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Rosey Chicken Spaghetti Alfredo is something which I have loved my entire life.
Chicken and spaghetti alfredo is a quick, yet decadent dish. In a large pot of boiling salted water, cook the spaghetti until al dente. I have a delicious cheesy chicken alfredo with a twist today!
To get started with this particular recipe, we must prepare a few components. You can have rosey chicken spaghetti alfredo using 15 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Rosey Chicken Spaghetti Alfredo:
- Prepare 16 oz spaghetti
- Get 2 boneless skinless chicken breasts (about 1 lb)
- Get 2 tbs butter - divided
- Get salt & pepper
- Get onion powder
- Prepare garlic powder
- Prepare dried basil
- Prepare dried oregano
- Prepare dried parsley
- Prepare lemon pepper
- Get 1/2 small onion - finely diced
- Make ready 1 (14.5 oz) can diced tomatoes
- Get 2 tbs flour
- Get 1 cup milk
- Take 1 jar Alfredo sauce (your favorite brand)
How to Make Chicken Alfredo Spaghetti Squash Boats. There is a full recipe card below. Combine: Scoop chicken alfredo sauce on top of each spaghetti squash shell. Use a fork to combine the sauce and squash strands.
Instructions to make Rosey Chicken Spaghetti Alfredo:
- Cut chicken to 1/4" thick slices. Melt 1 tbs butter in a deep sided sautée pan over medium high heat. While making the sauce cook pasta to package directions, drain and set aside if done before sauce (reserve about 1/2 cup of the pasta water in case the sauce seems too thick at the end).
- Add chicken to pan, season with any of the seasonings listed that you'd like (I used 1-2 dashes of everything). Cook chicken completely, stirring frequently. About 7 minutes. When done transfer to a small bowl. Set aside.
- Melt second tbs of butter in pan. Add onion. Cook 2 minutes. Add can of tomatoes. Cook until juices have reduced and thickened, stirring frequently. About 2 minutes.
- Stir flour into onion and tomato (it will turn pastey, that's ok). Cook about 1 minute. Wisk in milk and Alfredo sauce. Bring sauce to a simmer, cook until thickens slightly, wisking frequently. About 5-7 minutes.
- Return chicken to sauce. Stir to incorporate and reheat for a minute or so. Turn off heat. Add pasta to sauce and toss or stir gently to coat.
- Note: If sauce seems too thick for your liking stir in some reserved pasta water a couple tbs at a time. If too thin, let dish sit for a few minutes, it will thicken some.
- Serve with a crisp side salad and/or garlic bread. Garnish with grated parmesan and/or chopped parsley. Enjoy!
Chicken fettuccine Alfredo has always been one of my favorite comfort foods. Growing up, I would've had it every day if I could! Fortunately, there's an easy low carb version that I make these days. This healthy chicken Alfredo recipe with spaghetti squash totally satisfies that comfort food craving. Enter today's Paleo spaghetti squash chicken Alfredo!
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