Steps to Prepare Favorite Rosey Chicken Spaghetti Alfredo
by Cordelia Hogan
Hey everyone, it’s Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, rosey chicken spaghetti alfredo. It is one of my favorites food recipes. This time, I am going to make it a 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 simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Rosey Chicken Spaghetti Alfredo is something which I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook rosey chicken spaghetti alfredo using 15 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Rosey Chicken Spaghetti Alfredo:
Get 16 oz spaghetti
Make ready 2 boneless skinless chicken breasts (about 1 lb)
Prepare 2 tbs butter - divided
Take salt & pepper
Get onion powder
Get garlic powder
Make ready dried basil
Make ready dried oregano
Prepare dried parsley
Make ready lemon pepper
Make ready 1/2 small onion - finely diced
Prepare 1 (14.5 oz) can diced tomatoes
Get 2 tbs flour
Get 1 cup milk
Prepare 1 jar Alfredo sauce (your favorite brand)
Steps 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!
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