Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, rosey chicken spaghetti alfredo. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Chicken and spaghetti alfredo is a quick, yet decadent dish. In a large pot of boiling salted water, cook the spaghetti until al dente. This chicken alfredo spaghetti squash recipe is quick and easy to make.

Rosey Chicken Spaghetti Alfredo is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Rosey Chicken Spaghetti Alfredo is something which I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can have 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:

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

When done top with the Alfredo mixture and enjoy. In a large skillet over medium-high heat, heat oil. Add chicken and season with salt and pepper. Season the pasta with the garlic powder, seasoning salt, and black pepper.

Steps to make Rosey Chicken Spaghetti Alfredo:

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!

Chicken Alfredo pasta was my favorite "fancy" restaurant order as a kid — luxe sauce clinging to fettuccine topped with crispy chicken. In a large pot of boiling salted water, cook the spaghetti until al dente. Toss the pasta with the sauce in the skillet, the. Whilst the pasta is cooking, add the butter to the frying pan over a medium heat, scraping the bottom a little to get any of the browned bits. Chicken French sauce was like water and very bland, Alfredo sauce bland and sticky, tasted more like Mac and cheese than Alfredo.

So that’s going to wrap it up for this exceptional food rosey chicken spaghetti alfredo recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!