Step-by-Step Guide to Prepare Andrew Copley Rosey Chicken Spaghetti Alfredo

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, rosey chicken spaghetti alfredo. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Rosey Chicken Spaghetti Alfredo is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Rosey Chicken Spaghetti Alfredo is something that I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can cook rosey chicken spaghetti alfredo using 15 ingredients and 7 steps. Here is how you cook that.

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. Get 2 tbs butter - divided
4. Take salt & pepper
5. Make ready onion powder
6. Make ready garlic powder
7. Get dried basil
8. Make ready dried oregano
9. Take dried parsley
10. Make ready 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. Make ready 1 cup milk
15. Prepare 1 jar Alfredo sauce (your favorite brand)

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!

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