Chicken Spaghetti: A Comforting, Creamy, and Flavorful Dish
This Chicken Spaghetti is SO EASY! Tender chicken and perfectly cooked spaghetti in a creamy, cheesy sauce that feels like a warm hug on a plate.
Servings: 4 servings
Ingredients
- 10 oz. uncooked spaghetti
- 12 oz. chicken breast or chicken thighs cut into pieces
- 2 tbsp. olive oil or butter
- 1 medium onion diced
- 3 medium garlic cloves minced
- 1 cup heavy cream or Half & Half
- ½ cup grated Parmesan
- ½ cup grated cheddar cheese
- 1 tsp. dried oregano
- ½ tsp. sea salt to taste
- ½ tsp. black pepper to taste
- ½ tsp. red pepper flakes to taste
Instructions
- Bring a large pot of salted water to a rolling boil. Add the 10 oz. of uncooked spaghetti and cook until just shy of al dente, about 1-2 minutes less than package instructions. Drain and set aside.
- Heat 2 tablespoons of olive oil or butter in a large skillet over medium-high heat. Add chicken pieces seasoned lightly with salt and pepper. Cook, stirring occasionally, until golden and cooked through, about 5-7 minutes. Transfer to a plate and set aside.
- In the same skillet, add diced onion and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for another 30 seconds until fragrant but not browned.
- Reduce heat to medium-low, pour in 1 cup heavy cream or Half & Half. Stir to combine with onions and garlic. Add 1 tsp. dried oregano, ½ tsp. sea salt, ½ tsp. black pepper, and ½ tsp. red pepper flakes. Let sauce simmer for 3-4 minutes until slightly thickened.
- Stir in ½ cup grated Parmesan and ½ cup grated cheddar cheese until melted and smooth. Return cooked chicken to skillet and stir to coat in cheesy sauce.
- Add cooked spaghetti to skillet and gently toss to coat pasta in creamy sauce. Cook together for another 1-2 minutes to meld flavors.
- Taste and adjust seasoning with salt, pepper, or red pepper flakes if needed. Serve hot, optionally garnished with extra Parmesan or fresh herbs.
Equipment
- Large Pot
- Large Skillet
- Wooden spoon or silicone spatula
- Cheese grater
- Knife and cutting board
- Colander
Notes
- Do not overcook the spaghetti; it should be slightly firm to avoid mushiness when simmered in sauce.
- Avoid browning the garlic to prevent bitterness in the sauce.
- Adjust salt gradually since cheeses add saltiness to the dish.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with added cream or milk if sauce thickens.
- Freeze portions for up to 2 months; thaw overnight before reheating.