Rosey Chicken Spaghetti Alfredo. Cut the chicken into bite sizes, then add the chicken to the pasta, along with the tomatoes. Season the pasta with the garlic powder, seasoning salt, and black pepper. Add olive oil to skillet with the garlic, chicken, and all veggies.
When done top with the Alfredo mixture and enjoy.
In a large pot of boiling salted water, cook the spaghetti until al dente.
Toss the pasta with the sauce in the skillet, the.
You can have Rosey Chicken Spaghetti Alfredo using 15 ingredients and 7 steps. Here is how you cook it.
Ingredients of Rosey Chicken Spaghetti Alfredo
- Prepare 16 oz of spaghetti.
- Prepare 2 of boneless skinless chicken breasts (about 1 lb).
- Prepare 2 tbs of butter - divided.
- Prepare of salt & pepper.
- It's of onion powder.
- You need of garlic powder.
- You need of dried basil.
- Prepare of dried oregano.
- Prepare of dried parsley.
- Prepare of lemon pepper.
- It's 1/2 of small onion - finely diced.
- It's 1 (14.5 oz) of can diced tomatoes.
- You need 2 tbs of flour.
- Prepare 1 cup of milk.
- Prepare 1 jar of Alfredo sauce (your favorite brand).
Deglaze pan with chicken stock, add lemon juice and bring to boil; Add heavy cream, then add the cooked pasta and chicken. Add parmesan and stir until everything is well combined. Sprinkle the chicken alfredo with parsley and enjoy! Bring a large pot of lightly salted water to a boil.
Rosey Chicken Spaghetti Alfredo step by step
- 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!.
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