Description
A comforting and incredibly flavorful pasta dish featuring tender chicken and spaghetti tossed in a rich, creamy, and intensely cheesy garlic Parmesan sauce. It’s a hearty meal that comes together relatively quickly, making it perfect for a satisfying weeknight dinner.
Ingredients
Scale
- 1 pound spaghetti or linguine
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- Salt and freshly ground black pepper to taste
- 1 tablespoon unsalted butter
- 5–6 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon red pepper flakes (optional, for a kick)
- 2 cups chicken broth (low-sodium recommended)
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese, plus more for serving
- 1/2 cup shredded mozzarella cheese
- 1/2 cup milk (dairy or non-dairy, if needed to thin sauce)
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- Cook the spaghetti according to package directions in a large pot of salted boiling water until al dente. Reserve about 1 cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken pieces with salt and pepper. Add chicken to the hot skillet and cook for 5-7 minutes, until golden brown and cooked through. Remove chicken from the skillet and set aside.
- Reduce heat to medium. Add butter to the same skillet. Once melted, add the minced garlic, Italian seasoning, and red pepper flakes (if using). Sauté for 1 minute until fragrant, being careful not to burn the garlic.
- Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly.
- Stir in the heavy cream. Bring the mixture to a gentle simmer again, then reduce heat to low.
- Gradually whisk in 1 cup of freshly grated Parmesan cheese until it’s completely melted and the sauce is smooth. Then stir in the shredded mozzarella cheese until melted. If the sauce is too thick, add a splash of milk or reserved pasta water until it reaches your desired consistency.
- Return the cooked chicken to the skillet with the sauce. Add the drained spaghetti to the skillet.
- Toss everything together until the spaghetti and chicken are thoroughly coated in the creamy sauce. If the sauce seems too thick, add more reserved pasta water a tablespoon at a time until it’s just right.
- Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese, if desired.
Notes
- Freshly grated Parmesan cheese melts much better and tastes superior to pre-grated Parmesan.
- For a vegetarian version, omit the chicken and add sautéed mushrooms, spinach, or roasted vegetables.
- To make it a complete meal, you can add some steamed broccoli or asparagus directly into the pasta during the last few minutes of cooking or serve on the side.
- Adjust the amount of garlic and red pepper flakes to your personal preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or broth to loosen the sauce.
Nutrition
- Serving Size: 1.5 cups (approx. 350-450g)
- Calories: 600-850 (highly variable based on specific ingredients and portion size)
- Sugar: 2-5g
- Sodium: 600-1200mg (varies with low-sodium ingredients vs. regular)
- Fat: 35-55g
- Saturated Fat: 20-30g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: 40-60g
- Fiber: 2-4g
- Protein: 35-45g
- Cholesterol: 150-250mg
Keywords: Chicken Spaghetti, Cheesy Pasta, Garlic Parmesan, Creamy Pasta, Easy Dinner, Weeknight Meal, Comfort Food