Recipe: Tasty Rosey Chicken Spaghetti Alfredo

Rosey Chicken Spaghetti Alfredo. Rosey Chicken Spaghetti Alfredo step by step. Today, we are making Chicken Alfredo Spaghetti, or in simpler words, white sauce pasta. Chicken French sauce was like water and very bland, Alfredo sauce bland and sticky, tasted more like Mac and cheese than Alfredo.

Rosey Chicken Spaghetti Alfredo It is easy to pull together and kid friendly. I love to serve it with Cheese Garlic Bread and Bacon Wrapped Asparagus. My son is absolutely in love with this pasta. You can cook Rosey Chicken Spaghetti Alfredo using 15 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Rosey Chicken Spaghetti Alfredo

  1. You need 16 oz of spaghetti.
  2. It’s 2 of boneless skinless chicken breasts (about 1 lb).
  3. You need 2 tbs of butter – divided.
  4. Prepare of salt & pepper.
  5. It’s of onion powder.
  6. Prepare of garlic powder.
  7. You need of dried basil.
  8. It’s of dried oregano.
  9. Prepare of dried parsley.
  10. Prepare of lemon pepper.
  11. Prepare 1/2 of small onion – finely diced.
  12. Prepare 1 (14.5 oz) of can diced tomatoes.
  13. Prepare 2 tbs of flour.
  14. Prepare 1 cup of milk.
  15. You need 1 jar of Alfredo sauce (your favorite brand).

He says that I have one up on the Olive Garden. In a large pot of boiling salted water, cook the spaghetti until al dente. Toss the pasta with the sauce in the skillet, the. Add olive oil to skillet with the garlic, chicken, and all veggies.

Rosey Chicken Spaghetti Alfredo step by step

  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!.

Cook until chicken is completely cooked through. Drain and add back to skillet. When done top with the Alfredo mixture and enjoy. Bring a large pot of lightly salted water to a boil. This is not meant to be an authentic Italian pasta.