Chicken Spaghetti with Garlic Alfredo Sauce

Chicken Spaghetti with Garlic Alfredo Sauce

There’s nothing better than a thick and creamy Alfredo sauce over pasta, throw in a little chicken and you are set.  The freshly diced tomatoes and basil add a great layer of flavor and summer freshness to this dish.  I toasted a baguette to go with the pasta and it was perfect for cleaning up that extra sauce on the plate.  You could also combine the pasta with the sauce and the chicken and make a casserole.  Any way you dish it up you will love this!

Chicken Spaghetti with Garlic Alfredo Sauce


1 1/2 pounds chicken breasts, cooked and shredded

1 pound spaghetti, cooked according to package directions

2 tablespoons butter

1 clove garlic, grated

2 tablespoons flour

1/2 teaspoon sea salt

2 cups milk

2 oz cream cheese

1 cup parmesan cheese, grated, divided

1/2 teaspoon sea salt

1/2 cup tomatoes, chopped

1/4 cup basil leaves, cut into ribbons

Cooking Directions:

In a large saucepan, melt butter and add grated garlic.  Cook for about 2 minutes over medium-high heat.  Whisk in flour  and salt, stirring constantly about 3 minutes.  Add milk and cream cheese, and continue stirring until cream cheese is melted and sauce is thickened and smooth, about 5 minutes.  Stir in 2/3 cup parmesan cheese and remove from heat.

Add spaghetti to plate and top with Alfredo sauce and chicken.  Garnish with a few tomatoes, basil ribbons and a little parmesan cheese.



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