Chicken Spaghetti Alfredo

    30 minutes

    Delicious chicken tossed with hot cooked pasta, capsicum, onion and garlic in Alfredo sauce. Serve with a green salad.

    168 people made this

    Serves: 6 

    • 450g raw chicken tenders or strips
    • 1/4 cup (30g) plain flour
    • 1 tablespoon olive oil
    • 450g spaghetti
    • 1 tablespoon olive oil, divided
    • 1 green capsicum, cut into 1cm strips
    • 1 red capsicum, cut into 1cm strips
    • 1 yellow capsicums, cut into 1cm strips
    • 1 onion, chopped
    • 2 tablespoons chopped garlic
    • 1 1/2 cups (350ml) Alfredo sauce
    • 1/2 cup chopped fresh parsley

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Place chicken and flour in a large resealable plastic bag; seal bag and shake to coat. Heat 1 tablespoon oil in a large frypan over medium heat. Shake excess flour off chicken and saute in oil for 4 to 5 minutes each side, or until golden brown and cooked through (juices run clear). Remove from frypan and place in a medium bowl; set aside.
    2. Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain, reserving 2/3 cup cooking water, and return pasta to pot. Set aside pasta and cooking water.
    3. Wipe frypan with paper towel. Heat 1 teaspoon oil in frypan over medium heat. Add green capsicum, red capsicum, yellow capsicum, onion and garlic and saute for 3 minutes. Cover, reduce heat to low and cook 3 minutes more or until vegetables are tender.
    4. Stir in Alfredo sauce, cover and heat for 1 to 2 minutes. Remove from heat and add to reserved pasta in pot, then add reserved cooking water and chicken. Toss to mix, pour into serving bowls and sprinkle with fresh chopped parsley.

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    Reviews in English (143)


    This recipe almost has it right except for the Alfredo Sauce. In the resaturant not mentioned it is a white wine butter sauce. I make this all the time we LOVE it but I do it right! Sauted chicken strips in olive oil 1/4 cup with salt and pepper. Remove from pan leave bits in bottom. Add peppers and onion to pan and saute til tender not too soft, then also remove from pan. Add more olive oil if needed you need 1/4 cup then add 3-4 cloves of garlic minced saute til soft and slightly brown be careful not to burn. Add 3 T flour and wisk then add 1 cup dry white wine to deglaze pan scrapping all bits with wooden spoon. let reduce down on med heat. Add 1 can chicken broth when thick add 1/4 cup cold butter in pieces stir well. Check for seasoning may need addtnl salt and pepper. Add back in chicken and pepper&onions to rehaeat serve over fav pasta! yum yum and the real deal!  -  22 Feb 2009  (Review from Allrecipes USA and Canada)


    I love chicken scampi at the Italian restaurant chain and hated this one. The alfredo sauce is all wrong for the recipe. Try Chicken Scampi II. It tastes much more like the recipe at the Italian restaurant.  -  10 Mar 2002  (Review from Allrecipes USA and Canada)


    Great recipe, though I did make my own Alfredo sauce. (I hate that stuff in the jar! Ick!) I just mixed a few Tblsp of butter with a few Tblsp of flour and stired in a sauce pan untill crumbly. I then added about 2 cups of light cream (Heavy cream is better, but I always feel guilty *LoL*) I finished it off with a 1/4 good dry white wine, and 4 large crushed garlic cloves. Yum!!!  -  25 May 2006  (Review from Allrecipes USA and Canada)