Creamy Chicken Alfredo Spaghetti

$- 8 oz spaghetti - 2 boneless, skinless chicken breasts - 2 tablespoons olive oil - Salt and pepper to taste - 3 cloves garlic, minced - 1 cup heavy cream - 1 cup grated Parmesan cheese - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - 1/4 teaspoon nutmeg - Fresh parsley, chopped (for garnish) To add depth to your Chicken Alfredo Spaghetti, consider these seasonings: - Salt enhances flavors. - Black pepper adds a little heat. - Nutmeg brings warmth to the sauce. You can mix and match these seasonings to fit your taste. Make it your own! Using fresh herbs like parsley not only looks nice but adds fresh flavor. Enjoy the process of making this dish as much as eating it! {{ingredient_image_1}} To start, boil a large pot of salted water. Add the spaghetti and cook it as per the package instructions. This usually takes about 8-10 minutes. Stir the spaghetti occasionally to prevent sticking. Once it’s al dente, drain it. Make sure to save about 1/2 cup of the pasta water for later use. Set the spaghetti aside in a bowl. While the spaghetti cooks, take your chicken breasts. Season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken. Cook for about 6-7 minutes on each side. The chicken should turn golden brown and be fully cooked. Remove the chicken from the skillet and let it rest for a few minutes. Then, slice it into strips. In the same skillet, lower the heat to medium. Add minced garlic and sauté it for about 30 seconds. It should smell fragrant but not burnt. Next, pour in the heavy cream. Bring the mixture to a gentle simmer, stirring often. Now, gradually stir in the grated Parmesan cheese. Add garlic powder, onion powder, and nutmeg. Keep stirring until the cheese melts and the sauce becomes creamy. If the sauce seems too thick, add some of that reserved pasta water to thin it out. Add the cooked spaghetti to the creamy sauce. Toss it gently until the spaghetti is well coated. Then, fold in the sliced chicken. Taste it and adjust the seasoning with more salt and pepper if needed. When ready to serve, plate the Chicken Alfredo Spaghetti into bowls. Finally, sprinkle fresh chopped parsley on top for a pop of color and flavor. Enjoy this rich and creamy dish! To make great Alfredo sauce, use fresh ingredients. Heavy cream gives a rich taste. Heat the pan first, then add minced garlic. Sauté for just 30 seconds. This brings out the flavor without burning it. Slowly stir in Parmesan cheese. It melts better this way. If the sauce is thick, add reserved pasta water. This keeps it creamy and smooth. Choose boneless, skinless chicken breasts for easier cooking. Season both sides with salt and pepper. Heat olive oil in the skillet before adding chicken. Cook for 6-7 minutes on each side. Use a meat thermometer to check for doneness. It should read 165°F. Let the chicken rest before slicing. This keeps it juicy. When cooking spaghetti, always use boiling salted water. This adds flavor to the pasta. Follow the package instructions for timing. Check for al dente texture. You want it firm to the bite. Save some pasta water before draining. This helps adjust the sauce later. Toss the spaghetti in the sauce while still warm for best results. Pro Tips Use Fresh Ingredients: Always opt for fresh garlic and high-quality Parmesan cheese for the best flavor in your Alfredo sauce. Rest Your Chicken: Let the cooked chicken rest for a few minutes before slicing to retain its juices and keep it tender. Adjust Creaminess: If the sauce is too thick, gradually add reserved pasta water until you achieve the desired consistency. Garnish for Flavor: Fresh parsley not only adds a pop of color but also enhances the dish's flavor profile when sprinkled on top before serving. {{image_2}} You can make Chicken Alfredo Spaghetti even better by adding veggies. Spinach, broccoli, and mushrooms work well. These vegetables add nutrients and color to your dish. To add them, cook the veggies in the same skillet after cooking the chicken. Just sauté them until tender, then move on to the sauce. If you want to switch up the protein, you have options. Shrimp, salmon, or even tofu can replace chicken. Each choice brings its own flavor. For instance, shrimp cooks quickly and adds a nice texture. Just remember to adjust cooking times for each protein to keep everything juicy and tender. You can also try different sauces if you’re feeling adventurous. A garlic butter sauce gives a rich taste. For a lighter option, a lemon sauce adds freshness. To make these sauces, simply replace the Alfredo sauce with your choice and follow the same steps. This lets you personalize your dish to fit your taste. You can store Chicken Alfredo Spaghetti in an airtight container. Let it cool down first. Keep it in the fridge for up to three days. Make sure to keep the sauce and pasta together for best taste. If you separate them, the pasta may dry out. To reheat your Chicken Alfredo Spaghetti, use a skillet over medium heat. Add a splash of water or cream to keep it moist. Stir it often until it's hot. You can also use a microwave. Place it in a bowl and cover it with a lid. Heat for one minute, then stir and heat again until warm. If you want to freeze Chicken Alfredo Spaghetti, use a freezer-safe container. It’s best to freeze it without the parsley. The dish lasts for up to two months in the freezer. When you are ready to eat it, thaw it in the fridge overnight. Reheat it as mentioned above for the best results. Yes, you can make Chicken Alfredo Spaghetti ahead of time. Cook the spaghetti and chicken as usual. Make the sauce and combine them. Store in an airtight container in the fridge. When ready to eat, reheat gently on the stove. Add a splash of water or cream to help the sauce. If you want to skip heavy cream, try using milk and butter. Mix 3/4 cup of milk with 1/4 cup of melted butter. You can also use coconut milk for a dairy-free option. This will change the flavor a little, but it still tastes good. To make Chicken Alfredo Spaghetti gluten-free, swap regular spaghetti for gluten-free pasta. Many brands offer great options made from rice, quinoa, or chickpeas. Just follow the package cooking instructions. The sauce and chicken remain the same. Yes, you can use different types of pasta. Fettuccine is a popular choice for Alfredo. Penne or rotini also work well. Choose any pasta you enjoy. Just cook according to the package instructions for best results. This blog post covered how to make Chicken Alfredo Spaghetti. We discussed the main and optional ingredients, as well as flavors that enhance the dish. I shared step-by-step instructions to ensure you succeed in cooking it. You also learned tips for a better sauce and ideas for variations. Store your leftovers safely and follow reheating tips for best flavor. Chicken Alfredo Spaghetti is a simple dish you can customize. Enjoy making it your own!$

Creamy Chicken Alfredo Spaghetti

A rich and creamy pasta dish featuring tender chicken and a delicious Alfredo sauce.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 600 kcal

Ingredients

8 oz spaghetti
2 pieces boneless, skinless chicken breasts
2 tablespoons olive oil
to taste salt and pepper
3 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
0.5 teaspoon garlic powder
0.5 teaspoon onion powder
0.25 teaspoon nutmeg
for garnish fresh parsley, chopped

Instructions

In a large pot of boiling salted water, cook the spaghetti according to package instructions. Drain and set aside, reserving about 1/2 cup of pasta water.
While the spaghetti is cooking, season the chicken breasts with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook for 6-7 minutes on each side until cooked through and golden brown. Remove from the skillet and let it rest for a few minutes before slicing into strips.
In the same skillet (do not clean), reduce the heat to medium and add minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn. Add the heavy cream and bring to a gentle simmer.
Gradually stir in the grated Parmesan cheese, garlic powder, onion powder, and nutmeg. Keep stirring until the cheese is melted and the sauce is creamy. If the sauce is too thick, add some of the reserved pasta water to achieve your desired consistency.
Add the cooked spaghetti to the sauce, tossing it gently until well coated. Incorporate the sliced chicken into the spaghetti. Adjust seasoning with salt and pepper if necessary.
Plate the Chicken Alfredo Spaghetti into bowls and sprinkle with fresh parsley for garnish.

Notes

For a lighter version, use half-and-half instead of heavy cream.

Keyword alfredo, chicken, creamy, pasta