HOW TO MAKE SPAGHETTI ALFREDO RECIPES

Steps:

• Preheat oven to 400°. Drizzle cut sides of spaghetti squash with 1 tablespoon oil and season with salt and pepper. Place halves cut side down on a large baking sheet. Roast until tender, 30 to 35 minutes.  Let cool slightly, then use a fork to scrape squash strands into a large bowl. Keep boat halves.  Meanwhile, make alfredo sauce: Season chicken with salt and pepper on both sides. In a large skillet over medium heat, heat 2 tablespoons oil. Add chicken and cook until golden and cooked through, 8 minutes per side. Remove from skillet and let rest 5 minutes, then slice chicken into bite-sized pieces.  To same skillet, heat remaining tablespoon oil. Add garlic and cook until fragrant, 1 minute. Add milk and broth and bring to a simmer. Add heavy cream and Parmesan and return to a simmer. Season with salt, pepper, and red pepper flakes. Simmer until thickened, 3 to 5 minutes.  To bowl with spaghetti squash strands, add chicken and alfredo sauce and toss together. Divide squash between boat halves and top with mozzarella.  Bake until warmed through and cheese is melty, 15 minutes.  Garnish with parsley before serving.

Steps:

• In a large skillet over medium-high heat, heat oil. Add chicken and season with salt and pepper. Cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then slice.  Add milk, broth, and garlic to skillet. Season with salt and pepper and bring to a simmer. Add fettuccine, stirring frequently for about 3 minutes. Let cook until al dente, 8 minutes more.  Stir in heavy cream and Parmesan until combined. Simmer until sauce thickens.  Remove from heat and stir in sliced chicken. Garnish with parsley.