The Alex Special Recipe

Cook spaghetti

Bring 4 qt water to a rolling boil in a large pot. Add 1 tbsp salt and the spaghetti. Cook according to package directions until al dente (usually 8–10 minutes). Reserve 1 cup pasta cooking water, then drain pasta and set aside, tossing with 1 tsp extra-virgin olive oil to prevent sticking.

Prepare chicken

Slice chicken breasts into 1/2-inch strips or bite-sized pieces. Season with 1 tsp salt, 1 tsp black pepper, and 1 tsp smoked paprika, pressing the seasoning into the meat.

Cook chicken

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add seasoned chicken in a single layer; cook 3–4 minutes per side until golden and just cooked through (internal temperature 165°F / 74°C). Remove chicken to a plate and tent with foil.

Sauté vegetables

In the same skillet over medium heat, add 1 tbsp butter if needed. Add 1/2 cup diced yellow onion and sauté 2–3 minutes until translucent. Add 1 cup sliced red bell pepper and 1 cup sliced mushrooms; cook 4–5 minutes until softened and mushrooms release liquid. Add 4 minced garlic cloves and 1/2 tsp crushed red pepper flakes; cook 30–45 seconds until fragrant.

Deglaze and build sauce

Push vegetables to the side and add 1/2 cup dry white wine to the pan to deglaze, scraping up browned bits. Simmer 1–2 minutes until wine reduces by about half.

Make alfredo base

Reduce heat to medium-low. Add 3 tbsp unsalted butter and 2 tsp flour to the pan, stirring 1 minute to cook the flour. Mince 1 clove garlic and add it now, stirring 30 seconds. Slowly whisk in 1 cup heavy cream and 1/2 cup chicken stock until smooth. Simmer gently 3–4 minutes until slightly thickened.

Finish sauce

Stir in 3/4 cup grated Parmesan until melted and incorporated. Add 1 tsp lemon juice, 1/4 cup marinara sauce, 1/2 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning. If sauce is too thick, thin with up to 1/2 cup reserved pasta water or additional chicken stock to reach a creamy consistency.

Return chicken and combine with pasta

Return the cooked chicken to the skillet and stir to coat with the sauce and vegetables. Add the drained spaghetti and toss gently to combine, adding reserved pasta water as needed to loosen and marry sauce to pasta (a few tablespoons up to 1/2 cup). Heat together 1–2 minutes until everything is hot.

Plate and garnish

Divide pasta among 4 plates (servings). Sprinkle with chopped fresh parsley and additional grated Parmesan if desired. Drizzle with 1 tsp extra-virgin olive oil and add optional crushed red pepper to taste for extra heat.