Hi, I am Clara. Today, I’m gonna show you how to make rosey chicken spaghetti alfredo recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Rosey Chicken Spaghetti Alfredo Recipe
Rosey Chicken Spaghetti Alfredo is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Rosey Chicken Spaghetti Alfredo is something that I have loved my whole life. They are nice and they look fantastic.
To bewith this recipe, we have to prepare a few ingredients. You can cook rosey chicken spaghetti alfredo using 15 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Rosey Chicken Spaghetti Alfredo:
- Prepare 16 oz spaghetti
- Prepare 2 boneless skinless chicken breasts (about 1 lb)
- Prepare 2 tbs butter - divided
- Get salt pepper
- Prepare onion powder
- Prepare garlic powder
- Prepare dried basil
- Take dried oregano
- Take dried parsley
- Take lemon pepper
- Get 1/2 small onion - finely diced
- Prepare 1 (14.5 oz) can diced tomatoes
- Take 2 tbs flour
- Make ready 1 cup milk
- Prepare 1 jar Alfredo sauce (your favorite brand)
Steps to make Rosey Chicken Spaghetti Alfredo:
- Cut chicken to 1/4thick 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!
So that’s going to wrap it up with this distinctive dish rosey chicken spaghetti alfredo recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Let’s cook!
