How to Customize this Recipe
This simple dinner idea can be customized in a plethora of ways. I use chicken breasts in this recipe because I adore chicken alfredo. In addition, you could use steamed broccoli or fresh spinach in your shrimp alfredo!
If you decide to use shrimp, use 8 ounces. Toss them all in the olive oil and cook for one to two minutes on each side, or until cooked through. Season with salt, pepper, and Italian seasoning (a big pinch of each will do).
I would stir in the steamed broccoli or fresh spinach into the sauce approximately three minutes prior to serving. (Note: The broccoli will be extremely tough and unpleasant to eat if it is not cooked [steamed] before stirring it in. ).
If you like a little spice, I’ve also added red pepper flakes to this alfredo pasta recipe—just add 1/4 teaspoon when you stir in the garlic for an extra burst of flavor!
This recipe yields a delicious garlicky alfredo sauce that tastes much better than anything from a jar, no matter how you customize it. .
This recipe has become a family favorite, and I sincerely hope you enjoy it as much as we do! It was actually a big hit during Week Three of my recent Instagram post, “Thursday Night Pasta Series.” This recipe perfectly captures the essence of comfort food and is far superior to store-bought alfredo sauce. In contrast to the jarred version, you truly know what’s in it!
How to Make Spaghetti with Alfredo Sauce (with Chicken)
- Heat olive oil in a medium pan over medium heat. Season the chicken breasts with Italian seasoning, salt, and pepper on both sides.
- For 4 ounces of chicken breasts, cook for 2 to 3 minutes on each side, or until browned and cooked through. chicken breasts; larger breasts should be cooked for 4–5 minutes on each side, or until they are browned and the internal temperature reaches 165 F. After moving the chicken to a chopping board, cover it with foil.
- Bring a large pot of salted water to a boil. Add the dry spaghetti and cook it as directed on the package, deducting approximately one minute, until it reaches al dente. The pasta should be cooked until it’s about the same time as the Alfredo sauce; if it cooks faster, save one cup of the pasta water, drain, and set both aside.
- Restart the medium-low heat in the pan where the chicken was cooked while the pasta is boiling.
- Use two tablespoons of butter instead of one when making a recipe without chicken. Melt the butter in the pan and then add the minced garlic. Add any browned bits from the pan to the melted butter by scraping it in. In the event that this recipe calls for no chicken, melt two tablespoons of butter in a pan over medium-low heat. Then, add the minced garlic, a pinch of each of the salt and pepper, and half a teaspoon of Italian seasoning. Make sure the pasta is boiling as well.) Fry the garlic in the melted butter for about a minute, or until it becomes fragrant and soft. ).
- Stir in heavy cream. Simmer on low heat until slightly thickened (about 2-3 minutes. ).
- Slowly stir in cream cheese until melted and fully combined.
- Pasta should be moved straight from the water pot into the pan of Alfredo sauce using tongs. Toss to mix it in with the alfredo sauce.
- Turn the heat off from under the pan. Add a small pinch of salt and pepper, along with the parmesan cheese, and toss until thoroughly mixed. Two tablespoons at a time, add a small amount of pasta water, and toss until the sauce is smooth and the consistency suits your taste. (It’s not necessary to use all of the pasta water. ) Season with more salt and pepper to taste.
- Serve the chicken breast over the pasta after slicing it into thin strips. Garnish with a sprinkling of fresh parsley (if desired).
Creamy pasta with juicy chicken and tomatoes!
Coming up is Valentine’s Day, when everyone plans to spend a lot of money on dishes they can prepare at home. For me, there’s no point in wasting money on something I can make myself. Before I started becoming creative, my husband and I used to spend more than $60 on a basic dinner at the Olive Garden years ago. I know there are plenty of people who have it easy, and for them, sixty dollars might not seem like much, but since I’m a wife and mother with expenses, I’d prefer to use my sixty dollars for something other than a meal.
A few weeks ago, I created this incredibly simple Chicken Alfredo Spaghetti recipe. As usual, I had a ton of spaghetti pasta in my cabinets, and I also had a few jars of alfredo sauce that I had purchased from Target for $1 apiece. I thought I should give you all a recipe for chicken alfredo since Valentine’s Day is soon. There’s no need to blow all of your cash on eating out and hiring a babysitter. You have the ability to prepare your own Valentine’s Day meal at home!
Typically, when you hear the word “chicken alfredo,” you think of fettucini pasta. For this dish, you can certainly use any type of pasta you like. I simply adore spaghetti, and as I’ve already indicated, I always have some on hand. This meal combines traditional spaghetti with chicken alfredo. I used tomatoes to give them a bright color and a flavorful, sweet kick.
This recipe called for boneless, skinless chicken breasts. But if you don’t like white meat, you can use skinless, boneless chicken thighs.
View a few photos of this dish after it was prepared.
The pasta without additional sauce is shown above, and the pasta with additional sauce is shown below.
