Chicken Spaghetti Alfredo

Chicken Spaghetti Alfredo


167 people made this

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


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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