Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, rosey chicken spaghetti alfredo. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Rosey Chicken Spaghetti Alfredo is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Rosey Chicken Spaghetti Alfredo is something that I’ve loved my entire life.

Chicken and spaghetti alfredo is a quick, yet decadent dish. In a large pot of boiling salted water, cook the spaghetti until al dente. 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.

To begin with this recipe, we have to first prepare a few components. You can have rosey chicken spaghetti alfredo using 15 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Rosey Chicken Spaghetti Alfredo:

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

It's simple and quick with just the touch of a button on your blender. The chicken is juicy and flavorful and the spaghetti squash is cooked just right (not mushy!) What You Need to Make Paleo Chicken Alfredo. The Alfredo sauce is cashew based. Oh, chicken alfredo: It's the classic pasta we just can't seem to get enough of.

Instructions 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!

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. The spaghetti squash keeps this healthy chicken alfredo focused on whole foods and totally gluten-free. It's super quick and easy to whip up! Keto Spaghetti Squash Chicken Alfredo Recipe.

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