Chicken Spaghetti: A Comforting, Creamy, and Flavorful Dish
A comforting, creamy chicken and spaghetti skillet with a cheesy, seasoned sauce.
Servings: 4 servings
Ingredients
Ingredients
- 10 oz.uncooked spaghetti
- 12 oz.chicken breast or chicken thighs cut into pieces
- 2 tbsp.olive oil or butter
- 1/2 mediumonion diced
- 3 mediumgarlic cloves minced
- 1 cupheavy cream or Half & Half
- 1/2 cupgrated Parmesan
- 1/2 cupgrated cheddar cheese
- 1 tsp.dried oregano
- 1/2 tsp.sea saltor to taste
- 1/4 tsp.black pepperor to taste
- 1/4 tsp.red pepper flakesor to taste
Instructions
Instructions
- Bring a large pot of water to a boil. Add the 10 oz. uncooked spaghetti and cook according to the package instructions (usually 8–10 minutes) until al dente. Before draining, reserve some of the pasta cooking water, then drain the pasta and set aside.
- While the pasta cooks, heat 2 tbsp. olive oil or butter in a large skillet over medium heat.
- Add the ½ medium diced onion to the skillet and cook 4–5 minutes, stirring occasionally, until the onion is softened and lightly golden.
- Add the 3 minced garlic cloves and cook about 30 seconds, until fragrant. Then add the 12 oz. chicken pieces, increase heat to medium-high, and cook 7–8 minutes, stirring occasionally, until the chicken is almost cooked through (no longer pink inside).
- Reduce the heat to low. Add 1 cup heavy cream (or Half & Half), ½ cup grated Parmesan, ½ cup grated cheddar, 1 tsp. dried oregano, ½ tsp. sea salt (or to taste), ¼ tsp. black pepper (or to taste), and ¼ tsp. red pepper flakes (or to taste). Stir to combine and bring the sauce to a gentle simmer until the cheeses melt and the sauce thickens slightly (about 1–2 minutes).
- Add the cooked spaghetti to the skillet and toss to coat evenly in the sauce. If the sauce is too thick, thin it by adding a little of the reserved pasta water, a splash at a time, until you reach the desired consistency.
- Taste and adjust seasoning if needed, then serve immediately.
Equipment
- Large Pot
- Large Skillet
Notes
Make It Spicier:Add extra red pepper flakes or a dash of cayenne pepper to bring in more heat.
Add More Seasonings: Use your favorite seasonings, such as paprika, onion powder, garlic powder, taco seasoning, etc.
Add Vegetables:Toss in spinach, tomatoes, mushrooms, bell peppers, or broccoli for added nutrition and texture.
Swap the Cheese:Instead of Parmesan and sharp cheddar cheese, try mozzarella, colby Jack, gouda, or pepper jack for a different taste.
Try a Different Protein:Instead of chicken, use shrimp, turkey, or even tofu for a vegetarian version. Rotisserie chicken can also be used in this recipe.
Use a Different Sauce Base:For a lighter version, swap the heavy cream with a combination of milk and a bit of cream cheese.
Make It Baked:Transfer the spaghetti mixture to a baking dish, top with extra cheese, and bake at 375°F for 10-15 minutes until bubbly and golden.
Add Herbs:Fresh basil, thyme, or parsley can enhance the flavors of the dish.
Add More Seasonings: Use your favorite seasonings, such as paprika, onion powder, garlic powder, taco seasoning, etc.
Add Vegetables:Toss in spinach, tomatoes, mushrooms, bell peppers, or broccoli for added nutrition and texture.
Swap the Cheese:Instead of Parmesan and sharp cheddar cheese, try mozzarella, colby Jack, gouda, or pepper jack for a different taste.
Try a Different Protein:Instead of chicken, use shrimp, turkey, or even tofu for a vegetarian version. Rotisserie chicken can also be used in this recipe.
Use a Different Sauce Base:For a lighter version, swap the heavy cream with a combination of milk and a bit of cream cheese.
Make It Baked:Transfer the spaghetti mixture to a baking dish, top with extra cheese, and bake at 375°F for 10-15 minutes until bubbly and golden.
Add Herbs:Fresh basil, thyme, or parsley can enhance the flavors of the dish.