Spaghetti with Alfredo Sauce and Chicken
Ingredients
The pasta and chicken
-
6
oz.
dry Spaghetti
-
8
oz.
boneless, skinless Chicken Breast
-
1
pinch
Salt
-
1
pinch
Black Pepper
-
1
tsp.
Italian Seasoning
-
1
tbsp.
Olive Oil
-
1
tbsp.
Unsalted Butter
The sauce
-
1
clove
Garlic (minced)
-
⅓
cup
Heavy Cream
-
2
tbsp.
Whipped Cream Cheese
-
1
cup
Reserved Pasta Water
-
⅓
cup
finely grated Parmesan Cheese
-
1
tbsp.
finely chopped fresh Parsley (for garnish)
Instructions
- Heat olive oil in a medium pan over medium heat and season the chicken with salt, pepper, and Italian seasoning.
- Cook the chicken until browned and cooked through, then remove and keep warm.
- Bring a large pot of salted water to a boil and cook spaghetti until al dente.
- In the same pan, melt butter and stir in minced garlic, cooking until fragrant.
- Add heavy cream and simmer until slightly thickened.
- Stir in cream cheese until fully combined.
- Transfer cooked spaghetti directly into the sauce and toss to coat.
- Remove from heat and stir in parmesan cheese, adding reserved pasta water as needed for consistency.
- Slice the chicken and serve on top of the pasta, garnished with parsley.
Nutrition Facts (estimated)
Servings
2
Calories
593
Total fat
30g
Total carbohydrates
50g
Total protein
40g
Sodium
600mg
Cholesterol
100mg
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