Rosey Chicken Spaghetti Alfredo. Chicken and spaghetti alfredo is a quick, yet decadent dish. In a large pot of boiling salted water, cook the spaghetti until al dente. Here is your favorite cheesy chicken Alfredo pasta recipe in simple and easy steps.

Of course there are tons of jarred pasta sauces you can buy, but making Get experimental with the noodles: fettuccini is a classic, but angel hair or spaghetti would work just fine! Just make sure whatever pasta you choose. Spaghetti squash boats with chicken in creamy Alfredo sauce is comfort food made lighter by replacing traditional pasta with tender spaghetti squash and heavy cream with not less creamy but so much healthier Greek yogurt. You can have Rosey Chicken Spaghetti Alfredo using 15 ingredients and 7 steps. Here is how you cook that.

Ingredients of Rosey Chicken Spaghetti Alfredo

Prepare 16 oz of spaghetti.
It's 2 of boneless skinless chicken breasts (about 1 lb).
You need 2 tbs of butter - divided.
Prepare of salt & pepper.
You need of onion powder.
It's of garlic powder.
You need of dried basil.
Prepare of dried oregano.
It's of dried parsley.
You need of lemon pepper.
Prepare 1/2 of small onion - finely diced.
Prepare 1 (14.5 oz) of can diced tomatoes.
It's 2 tbs of flour.
It's 1 cup of milk.
It's 1 jar of Alfredo sauce (your favorite brand).

Come and try our delicious recipe for spaghetti alfredo. It reminds of the anxiety I get slicing whole pineapple! Tastes so good, but is it worth all of the work? Add additional salt and pepper to taste if needed.

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!.

Serve the chicken and cream sauce over the spaghetti squash. Chicken Alfredo pasta was my favorite "fancy" restaurant order as a kid — luxe sauce clinging to fettuccine topped with crispy chicken. Enjoy chicken alfredo lightened-up in these cheesy spinach-loaded spaghetti squash boats! Team Spaghetti Squash all the things is BACK. And fancy that, it's covered in chicken alfredo and cheeeeeese.