Rosey Chicken Spaghetti Alfredo
Rosey Chicken Spaghetti Alfredo

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, rosey chicken spaghetti alfredo. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Rosey Chicken Spaghetti Alfredo is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Rosey Chicken Spaghetti Alfredo is something that I’ve loved my entire life. They are nice and they look wonderful.

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To get started with this particular recipe, we have to prepare a few components. You can have rosey chicken spaghetti alfredo using 15 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Rosey Chicken Spaghetti Alfredo:
  1. Take 16 oz spaghetti
  2. Make ready 2 boneless skinless chicken breasts (about 1 lb)
  3. Prepare 2 tbs butter - divided
  4. Make ready salt & pepper
  5. Prepare onion powder
  6. Make ready garlic powder
  7. Take dried basil
  8. Get dried oregano
  9. Take dried parsley
  10. Prepare lemon pepper
  11. Make ready 1/2 small onion - finely diced
  12. Get 1 (14.5 oz) can diced tomatoes
  13. Make ready 2 tbs flour
  14. Take 1 cup milk
  15. Take 1 jar Alfredo sauce (your favorite brand)

Add olive oil to skillet with the garlic, chicken, and all veggies. Cook until chicken is completely cooked through. Drain and add back to skillet. When done top with the Alfredo mixture and enjoy.

Steps to make Rosey Chicken Spaghetti Alfredo:
  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serve with a crisp side salad and/or garlic bread. Garnish with grated parmesan and/or chopped parsley. Enjoy!

Chicken Alfredo has been a firm favourite in our family for many years. It's easy, quick and works with so many pasta shapes (bow-tie, spaghetti, fettuccine, etc.). Summer Squash Chicken Alfredo "I was looking for a copycat of a frozen dinner we used to buy, and this was it! Chicken Zucchini Alfredo "This was a fantastic recipe! Lasagna Alfredo In a large skillet over medium-high heat, heat oil.

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