Mohamed Shili This delicious Joanna Gaines-inspired Chicken Alfredo is a creamy, comforting dish that’s perfect for a quick and easy dinner. Made with tender chicken, rich Alfredo sauce, and a hint of spice, it’s versatile enough to include pantry staples like spaghetti and fresh veggies. Customize it with broccoli or enjoy as is for a satisfying, crowd-pleasing meal!
Recipe Ingredients:
- 2 pounds skinless, boneless chicken breasts, cut into chunks
- salt and ground black pepper to taste
- 2 (16 ounce) packages thin spaghetti
- 4 (15 ounce) jars Alfredo sauce
- 2 tablespoons Italian seasoning
- 2 tablespoons garlic powder
- 2 tablespoons chopped onion
- 2 tablespoons chopped fresh basil
- 2 tablespoons salt
- 2 tablespoons ground black pepper
- 1 tablespoon onion powder
- ½ tablespoon cayenne pepper, or to taste
- 1 ½ cups shredded Parmesan cheese (Optional)
- 2 cups chopped broccoli (Optional)
How To Make Chicken Alfredo Recipe?
- Prepare the chicken: Season the chicken with salt and pepper. Heat a large skillet over medium-high heat, add the chicken, and cook until no longer pink and juices run clear, about 7–10 minutes.
- Cook the pasta: Bring a large pot of lightly salted water to a boil. Add the thin spaghetti and cook, stirring occasionally, until al dente (8–10 minutes).
- Make the sauce: While the pasta cooks, add the Alfredo sauce to the chicken. Stir in Italian seasoning, garlic powder, chopped onion, basil, salt, black pepper, onion powder, and cayenne. Bring the mixture to a slight boil, then stir in the Parmesan cheese (if using). Cook until the cheese melts and the sauce thickens, about 3–5 minutes.
- Prepare the broccoli (optional): If using broccoli, steam it. Place a steamer insert into a saucepan, add water just below the steamer’s base, and bring to a boil. Add the broccoli, cover, and steam until tender (2–6 minutes). Stir the broccoli into the sauce.
- Assemble and serve: Drain the cooked pasta and divide it into serving bowls. Spoon the Alfredo sauce and chicken mixture over the pasta.
Recipe Tips:
- Cook Chicken Evenly: Cut chicken into similar-sized chunks to ensure they cook evenly. Overcooked chicken can turn dry, so remove it from heat as soon as it’s cooked through.
- Season As You Go: Add salt, pepper, and spices at different stages (chicken, sauce, and pasta) to layer flavors instead of seasoning all at once.
- Don’t Overcook Pasta: Cook the spaghetti until it’s just al dente. Overcooked pasta can get mushy, especially when mixed with the warm Alfredo sauce.
- Thicken Sauce Properly: Let the sauce simmer gently after adding Parmesan cheese. If it’s too runny, cook it a little longer until it coats the back of a spoon.
- Steam Vegetables Separately: If adding broccoli, steam it separately and stir it into the sauce at the end. This keeps the broccoli vibrant and prevents it from turning soggy.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover Chicken Alfredo cool to room temperature. Store it in an airtight container and refrigerate for up to 3 days.
- Reheat: Place the Chicken Alfredo in a skillet over low heat. Stir occasionally and add a splash of milk or cream to keep the sauce creamy while reheating.
Nutrition Facts
- Calories: 650
- Total Fat: 29.75g
- Saturated Fat: 15.472g
- Cholesterol: 118mg
- Sodium: 763mg
- Potassium: 318mg
- Total Carbohydrate: 55.79g
- Dietary Fiber: 2.4g
- Sugars: 1.68g
- Protein: 37.99g
Check out More Recipes:
Joanna Gaines Chicken Alfredo
Description
This delicious Joanna Gaines-inspired Chicken Alfredo is a creamy, comforting dish that’s perfect for a quick and easy dinner. Made with tender chicken, rich Alfredo sauce, and a hint of spice, it’s versatile enough to include pantry staples like spaghetti and fresh veggies. Customize it with broccoli or enjoy as is for a satisfying, crowd-pleasing meal!
Ingredients
Instructions
- Prepare the chicken: Season the chicken with salt and pepper. Heat a large skillet over medium-high heat, add the chicken, and cook until no longer pink and juices run clear, about 7–10 minutes.
- Cook the pasta: Bring a large pot of lightly salted water to a boil. Add the thin spaghetti and cook, stirring occasionally, until al dente (8–10 minutes).
- Make the sauce: While the pasta cooks, add the Alfredo sauce to the chicken. Stir in Italian seasoning, garlic powder, chopped onion, basil, salt, black pepper, onion powder, and cayenne. Bring the mixture to a slight boil, then stir in the Parmesan cheese (if using). Cook until the cheese melts and the sauce thickens, about 3–5 minutes.
- Prepare the broccoli (optional): If using broccoli, steam it. Place a steamer insert into a saucepan, add water just below the steamer’s base, and bring to a boil. Add the broccoli, cover, and steam until tender (2–6 minutes). Stir the broccoli into the sauce.
- Assemble and serve: Drain the cooked pasta and divide it into serving bowls. Spoon the Alfredo sauce and chicken mixture over the pasta.
Notes
- Cook Chicken Evenly: Cut chicken into similar-sized chunks to ensure they cook evenly. Overcooked chicken can turn dry, so remove it from heat as soon as it’s cooked through.
- Season As You Go: Add salt, pepper, and spices at different stages (chicken, sauce, and pasta) to layer flavors instead of seasoning all at once.
- Don’t Overcook Pasta: Cook the spaghetti until it’s just al dente. Overcooked pasta can get mushy, especially when mixed with the warm Alfredo sauce.
- Thicken Sauce Properly: Let the sauce simmer gently after adding Parmesan cheese. If it’s too runny, cook it a little longer until it coats the back of a spoon.
- Steam Vegetables Separately: If adding broccoli, steam it separately and stir it into the sauce at the end. This keeps the broccoli vibrant and prevents it from turning soggy.
Joanna Gaines Chicken Alfredo
