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Greek style Spaghetti Chicken Alfredo

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I’ve been looking in my recipes file to find more easy recipes  to post and, of course, I have a lot of pasta recipes which I have never posted as well as a lot of chicken recipes, as we don’t eat beef/veal, pork or lamb often but still have a few of them as well.

Alfredo sauce, is a white creamy sauce traditionally made with butter and parmesan cheese.  It takes its name from the owner of a restauranteur who first made this sauce named Alfredo.  The classic dish is usually served with fettucine, but I  used ingredients I had at home and made it with spaghetti and used Greek cheeses.  I would have normally used olive oil but I had leftover clarified butter which I used but did add some olive oil as well.  If you use butter, you don’t have to clarify it.

I am sure you all love most of you love Greek feta and Greek yoghurt, but I can assure you that the other Greek cheeses are equally delicious.  Apart from graviera, which I used very often, I used kasseri, which is a cheese made with ewe’s and goat milk that melts and we use to top pizza.

Greek style Spaghetti Chicken Alfredo, recipe by Ivy

Preparation time: 15 minutes

Cooking time: 20 minutes

Serves: 5

Ingredients:

500 grams spaghetti
1 tablespoon clarified butter
500 grams chicken breasts, cut into thin pieces
2 tablespoons olive oil
1 garlic clove, finely chopped
1 onion, finely chopped
Salt and freshly grated black pepper
1 cup white dry wine
1 fresh cream 17% (250 ml)
100 ml Greek Yoghurt
½ tsp mustard
½ cup graviera
½ cup kasseri  cheese
100 grams feta
A few tablespoons finely chopped parsley.

Directions:

Heat the clarified butter in a sautéing pan and sauté the chicken on both sides.  Remove the chicken and add the olive oil and sauté the onion and garlic, until translucent.

Add the chicken back, add the wine, salt and pepper and cook with the lid on for 10 minutes.

Meantime cook spaghetti in salted water, according to package instructions, about 5 minutes.

Mix mustard in the yoghurt and add to the chicken, as well as all the cheeses and fresh cream.

Remove the spaghetti straight in the sautéing pan, adding about half cup pasta water and mix well.

Serve with freshly ground black pepper and some parsley on top.

Kopiaste and Kali Orexi,



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alison

Tuesday 24th of May 2011

looks so creamy! My recent post SALATA DE MORCOV CARROT SALAD

Valerie

Wednesday 18th of May 2011

Hi Ivy - I love how you have made this Italian dish more Greek with the ingredients :)

Peter G

Tuesday 17th of May 2011

Another fantastic pasta dish Ivy! Bautiful! My recent post Eating Out in Hong Kong

Erica

Monday 16th of May 2011

What a wonderful variation of this popular dish!Love all those flavors...looks creamy and delicious. My recent post Posta Negra Colombian-Style Black Beef

Jamie

Sunday 15th of May 2011

Oh Ivy I have to make this! A creamy pasta sauce is fabulous but the flavors and cheeses you have added are sensational and must make this a super flavorful dish. Perfect! My recent post SWEET &amp SOUR OSSOBUCO AND RICOTTA TART

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