Chicken Spaghetti Alfredo

This is a tasty mock alfredo recipe (it's "mock" because it's basically a white sauce, but hey that's okay right?!). I really liked it. My kids were not too enthused by it probably because of the herbs in the sauce so I might make it again with our the dried herbs.

Chicken Spaghetti Alfredo

3 boneless, skinless chicken breasts
1 bottle Italian dressing
1 tablespoon oil (olive or canola)
1 lb. spaghetti noodles (or other pasta of choice)
1/2 cup butter
1/2 cup flour
1/4 cup cream
1 1/4 cups skim milk (if you have 2% milk you can use 1 1/2 cups and leave out the cream)
1 1/2 cups chicken broth
1 teaspoon parsley flakes
1 teaspoon dry oregano
1/2 teaspoon garlic salt
3/4 cup grated Parmesan


Marinate chicken breast in Italian dressing for 2-3 hours. Remove chicken from marinate and wipe off excess marinade on the chicken with a paper towel. Heat oil in a skillet and brown the chicken breasts on both sides. Finish cooking the chicken in a baking dish in a 350 degree oven until they are cooked through. When chicken is done cut it into pieces, cover with foil and set aside until you are ready to add it to the sauce.

Boil spaghetti according to package directions, drain and set aside.

Meanwhile while chicken and spaghetti are cooking melt butter in a saucepan. Add flour and whisk until smooth over low heat. Add cream, milk, chicken broth, parsley oregano and garlic salt. Stir constantly and bring to a boil over medium heat. Boil for 2 minutes, sauce should be thickened. Remove from heat and add Parmesan. Add cooked chicken pieces to the sauce and serve over spaghetti. Can add more Parmesan to top individual servings.