Eggy Alfredo Spaghetti with Garlic Chicken

Eggy Alfredo Spaghetti with Garlic Chicken

You know those nights when you don’t know what to make and you’re sick of looking through recipes? Yeah, that was me last night. I’m all about going through my Pinterest listings or sifting through the million of magazine clippings I have for a little inspiration, but I just wasn’t feeling it last night.

Oh yeah, and I hadn’t been to the grocery store in over a week.

So I checked the freezer…and found some flash frozen chicken breasts. Ok, those go into some water to quick thaw. I always have pasta, so I pulled some spaghetti out of the pantry.

Now I LOVE alfredo sauce but there are days when it’s just too heavy. Mr. W loves hard italian cheeses. Pecorino, Romano, Reggiano, if it ends in an o and you have to grate it, he’s on board. It seemed like a natural choice, but I didn’t want to just throw it in with some olive oil and I didn’t have any fresh herbs around beyond parsley, so it needed something more.

I’d been craving spaghetti carbonara lately (which is funny because I’ve never had it) but I didn’t have all the ingredients for that either.

Sooooo…..this recipe is what happens when a couple things sound yummy and you can’t really make any of them.

I give you…

Eggy Alfredo Spaghetti with Garlic Chicken


  • 1 pound of pasta
  • 2 pounds of chicken breast
  • 6 T butter (divided)
  • 3 T olive oil
  • 1/2 c Land O Lakes Fat Free Half n Half
  • 1 c of your favorite Italian cheese ending in “o”
  • 2 eggs
  • 3 cloves of garlic
  • reserved pasta water

Set your water to boil.

Dice up your garlic and add it to a skillet with 2 T of butter and the olive oil. Bring the heat up to medium high until the garlic starts to simmer (but doesn’t burn, you just want to flavor the fats.) Once it’s up to heat, put your chicken breasts in and sautee them, flipping once until they’re mostly done. (About 10 minutes total.)

While the chicken is cooking, add your pasta to the water. While pasta and chicken cook, whisk together your half n half, cheese (I used half shredded romano and half grated pecorino) eggs and salt and pepper to taste.

Remove chicken from pan and slice thinly across the bias. (If it’s not quite done, toss it back in the pan and it will finish up quickly while you do the last few steps.) Drain pasta, reserving about 1/2 cup of the liquid. Melt remaining butter in the pasta pan over medium low heat, then add in the cheese mixture. Stir until it’s mostly creamy (but understand it will stay a bit lumpy if you are using grated cheeses) adding some pasta water if you need to thin it out a bit.

Toss with pasta, throw your chicken on top and garnish with whatever fresh chopped herbs you like best. I had parsley, so we went with that.

I’ll fully admit, it’s not my favorite thing I’ve ever made, but slightly freezer burned chicken breasts will do that to a meal. The next time around, we decided we’d grill the chicken and that we might add a little bit more butter to the sauce. (So if you try either of those things, let me know.) Either way, it was tasty enough that the kids asked me to make it again and to pack it in their bentos the next day.)

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