Recipe: Yummy Rosey Chicken Spaghetti Alfredo

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. Learn how to make easy, healthy chicken Alfredo with spaghetti squash!

I have a delicious cheesy chicken alfredo with a twist today! This spaghetti squash chicken alfredo is the perfect paleo alternative to a classic! Spaghetti squash has been a staple vegetable ever since going gluten-free in college. You can cook Rosey Chicken Spaghetti Alfredo using 15 ingredients and 7 steps. Here is how you cook that.

Ingredients of Rosey Chicken Spaghetti Alfredo

It's 16 oz of spaghetti.
Prepare 2 of boneless skinless chicken breasts (about 1 lb).
You need 2 tbs of butter - divided.
It's of salt & pepper.
It's of onion powder.
It's of garlic powder.
It's of dried basil.
Prepare of dried oregano.
Prepare of dried parsley.
Prepare of lemon pepper.
Prepare 1/2 of small onion - finely diced.
It's 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).

Enter today's Paleo spaghetti squash chicken Alfredo! 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.

Rosey Chicken Spaghetti Alfredo instructions

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!.

It is a wonderful alternative to produce low-carb dishes. I wouldn't describe the taste of spaghetti squash as a true pasta substitute. I do not view most veggie pasta (zucchini noodles, sweet potato noodles, etc.) alternatives in that way. 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. Chicken Alfredo pasta was my favorite "fancy" restaurant order as a kid — luxe sauce clinging to fettuccine topped with crispy chicken.