For day two of Pasta Week, I made Chicken Alfredo spaghetti. Yes I know you are supposed to use fettuccine for Chicken Alfredo but I had to make use of what is available at my pantry. Now here’s the thing when it comes to pasta preferences, I prefer having red sauce over white sauce. For that reason, that makes me feel a bit weird because most of the people I know and my family mostly prefers white sauce – it kinda makes me an odd ball. But whatever, all people have their own preferences, it just so happens my choice is not a popular one.
So here’s my first attempt on a cream based pasta, Chicken Alfredo Spaghetti. Sad to say that I wasn’t able to achieve the result that I wanted because the sauce decided to dry up on me. I guess I’m just so used to cooking red sauce pasta and need to learn how to make a cream based pasta. Though I was not successful, I will give cream based pasta another try but for now enjoy my second entry for Pasta Week. 🙂
Chicken Alfredo Spaghetti
What you’ll need
200 grams spaghetti
2 large skinless chicken breasts
4 tablespoons for butter
1 teaspoon of granulated garlic
1 teaspoon of granulated onion
1/8 teaspoon of salt and pepper
1 1/2 stick of butter
1 can of heavy cream
2 cups of grated parmesan cheese
2 tablespoons of olive oil
3 clove garlic, chopped
1 can of mushrooms, sliced
1 medium red bell pepper, chopped
2 sticks of celery, sliced
How to do it
1. Prepare the spaghetti: boil the pasta with two (2) liters of water, two (2) tablespoons of olive oil and 1 teaspoon of salt.
2. Season both sides of chicken with granulated garlic, onion, salt and pepper to taste.
3. Using a medium sized non-stick sauce pan, melt the butter over medium heat. Once the butter has melted add the seasoned chicken and cook until each side is golden brown.
4. Once the chicken is cooked, remove from heat and transfer it to a chopping board and cut into bite sized pieces.
5. Using the same pan, heat the olive oil over low heat. Sauté the garlic until golden brown. Add the chopped celery, mushrooms and red bell pepper and cook for four (4) minutes then it set aside.
6. Add the softened butter on a medium sized mixing bowl. With the help of your hand mixer or an electric mixer set it on low speed, beat the butter until smooth. Once it’s smooth add the cream and pamesan cheese, stir until it is well blended.
7. Immediately add the butter mixture once the pasta is done. Toss the spaghetti in the butter mixture, to coat it well use two (2) forks. Add the chicken breasts and the sautéed vegetables, mix well. Add salt and pepper, if needed. Enjoy. 🙂
Serves four (4) people. 🙂
How much did everything cost?
Spaghetti – Php 79.50
Skinless chicken breast – Php 96.82
Granulated garlic- Php 79.00
Onion powder- Php 67.50
Salt – Php 10.00
Pepper – Php 32.50
Butter – Php 104.00
Heavy cream – Php 64.50
Grated parmesan cheese- Php 97.50
Olive oil – Php 128.50
Garlic – Php 83.50
Canned mushrooms – Php 31.50
Red bell pepper – Php 34.50
Celery – Php 25.45
The home-schooled chef 