Chicken alfredo in any version is a hit in our house. I don’t make it as much as I once did, as 7 years ago we had a young hockey player who played for the Saint John SeaDog hockey team billet at our home. Can you guess what he wanted for dinner before every practice and game. I happily obliged and quickly learned how to make chicken alfredo for one. Well, more like two, he was a growing young man.
Like many of my recipes, I change-up this recipe depending on what I have in the kitchen for ingredients. Sometimes I add the cooked and cubed chicken breast and mix it in the sauce and pour it over the pasta. Which can be any type of pasta you prefer. Most times I mix the pasta and sauce together and serve with a breast of chicken and a vegetable on the side. Or chop sauteed asparagus or broccoli into bite size pieces and mix with the cubed chicken, pasta, and sauce all together top with extra cheese and place under the broiler for a minute or two until the cheese is bubbly and melted. Serve and take in the glory as everyone yells “Your awesome” Yes, you will be a dinnertime super hero.
For a lighter version of this recipe I have recently started using spaghetti squash. It’s guilt free, mild in taste, and has a similar texture to spaghetti once baked. And I am willing to bet that if you didn’t tell your little (or big) selective eater they would never know, especially if you asked if they wanted extra cheese on top 😉 Win, Win, in my book. This recipe takes 1 hr to prepare from start to table.
Easy Chicken Alfredo with Spaghetti Squash or Pasta
Ingredient list: Serves 4
- 1 medium to large (2-3lb) spaghetti squash
- 1/4 cup (62.5ml) of water for the squash pan
- * if using pasta measure 1 lb uncooked cooked into a pot of boiling salted water and cook to al dente
- 12 small boneless skinless chicken thighs or 4 chicken breasts
- 2 tsp olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 cup (62.5 ml) of butter
- 2 cloves of garlic finely minced or 1 tsp minced garlic from a jar
- 1/4 cup (34 grams) flour (all purpose or gluten free)
- 1 – 1/4 cups (300ml) milk (I used 2 %Lacteeze )
- 1 cup (125 grams) parmesan cheese
- 1/4 – 1/2 tsp salt
- 1/8 tsp fresh black pepper
- pinch of ground nutmeg
Season with Sea salt and pepper and place in the oven to roast until cooked thoroughly. The chicken should be cooked for 25 minutes longer or when the inside temperature reaches 165°. I add to the oven when the time shows 20 minutes left on the timer for the squash cooking time. This gives me 5 minutes to prep the squash before the chicken needs to be removed from the oven. Once the timer goes off I remove the squash and start a 5 minute timer so that I don’t forget the chicken.
Stir to combine and heat the butter until bubbly and hot. If your butter is starting to brown, the heat may be too high. Remove the pan from the heat and turn the temperature down. Don’t stop stirring the butter.
Remove the squash from the oven and place on a plate. Don’t forget to reset the oven for 5 minutes to finish cooking the chicken. If you would like a vegetable on the side like steamed broccoli, or grilled asparagus, start now. This will give the squash a couple of minutes to cool for easier handling. For this dish I sautéed asparagus in a 1/2 tsp of oil and seasoned with salt and pepper for 5 minutes over med/high heat.
My husband says I have hands of steel as I can pick up the hottest things liked boiled eggs. However, I recommend you use a dish towel to hold the squash in place while you gently use a fork to release the squash strands from its skin.
Ding Ding! the oven timer is ringing. Remove the chicken from the oven. Time to plate and serve.