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- 8 oz spaghetti - 2 tablespoons extra-virgin olive oil - 1 lb boneless chicken breast, thinly sliced - 4 cloves garlic, finely minced - 1 teaspoon dried Italian herbs (basil, oregano, thyme) - 1 cup heavy cream - 1 cup low-sodium chicken broth - 1 cup cherry tomatoes, halved - ½ cup grated Parmesan cheese - Salt and freshly cracked pepper to taste - Fresh basil leaves - Extra grated Parmesan cheese - Crushed red pepper flakes - Large pot for cooking spaghetti - Large skillet for sautéing and sauce - Wooden spoon or spatula for mixing - Measuring cups and spoons - Cutting board and knife for slicing chicken and garlic {{ingredient_image_2}} Start by boiling salted water in a large pot. Add 8 oz of spaghetti to the pot. Cook it until it's al dente, following the package instructions. Once it's ready, drain the spaghetti. Be sure to save ½ cup of the pasta water for later. Set the spaghetti aside on a plate. Next, heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium-high heat. Season 1 lb of thinly sliced boneless chicken breast with salt, pepper, and 1 teaspoon of dried Italian herbs. Place the chicken in the skillet and cook it for 5-7 minutes. You want it to be golden brown and reach 165°F (75°C). Once cooked, take the chicken out and place it on a plate. Lower the heat to medium and add 4 finely minced garlic cloves to the same skillet. Sauté the garlic for about 1 minute. Stir it often until it becomes fragrant and golden. Be careful, as burnt garlic can taste bitter. Then, pour in 1 cup of heavy cream and 1 cup of low-sodium chicken broth. Stir to mix everything well. Bring the mixture to a gentle simmer. Reduce the heat to medium-low to let the flavors blend. Add 1 cup of halved cherry tomatoes to the sauce. Let them cook for about 3-4 minutes. They should soften and release their juices. Next, stir in the sautéed chicken and ½ cup of grated Parmesan cheese. Mix until the cheese melts and creates a creamy texture. Gently add the cooked spaghetti to the skillet. Toss everything together so that the pasta is well coated with the creamy sauce. If the sauce seems thick, add some of the reserved pasta water to reach your desired consistency. Taste it and add more salt and pepper if needed. Remove the skillet from heat. Serve your creamy garlic chicken spaghetti in bowls. Garnish each portion with fresh basil leaves and extra grated Parmesan cheese if you like. Enjoy your meal! To cook spaghetti just right, start with a big pot. Fill it with water and add salt. This helps the pasta taste good. Bring the water to a boil. Add the spaghetti and cook it until it is al dente. This means it should be firm but not hard. Check the package for cooking time. When done, drain the spaghetti but save some pasta water. This water helps if your sauce gets too thick. Seasoning makes a dish shine. Use salt and pepper on the chicken before cooking. This adds flavor right away. When you make the sauce, add the dried Italian herbs. These herbs give a nice taste. Stir the sauce often to mix in the flavors. Taste the sauce before serving. You may want to add more salt or pepper to make it just right. One big mistake is burning the garlic. Sauté it on medium heat and watch it closely. If it burns, your sauce will taste bad. Another mistake is overcooking the chicken. Use a meat thermometer to check if it’s done. It should reach 165°F (75°C). Lastly, don’t skip saving the pasta water. It can save a dry sauce and help it stick to the pasta. Pro Tips Use Fresh Garlic: Freshly minced garlic adds a vibrant flavor that dried garlic cannot replicate. Always prefer fresh for the best taste. Don’t Overcook the Chicken: Ensure the chicken is cooked just until golden and reaches 165°F. Overcooking can lead to dry, tough meat. Adjust Sauce Consistency: If your sauce is too thick, gradually add reserved pasta water until you reach your desired creaminess without diluting the flavor. Garnish with Fresh Herbs: Enhance the dish's aroma and flavor by garnishing with fresh basil or parsley before serving for a pop of color and freshness. {{image_4}} You can easily add vegetables to your chicken spaghetti. This adds color, flavor, and nutrition. Try adding bell peppers, zucchini, or spinach. Just chop them and add them to the skillet after the garlic. Sauté them until tender before adding cream and broth. You can also toss in peas or broccoli for a nice crunch and fresh taste. These veggies pair well with the creamy sauce. If you want to switch up the protein, I have great options. You can use shrimp instead of chicken. Just cook the shrimp until pink and add them to the sauce. For a vegetarian option, substitute the chicken with chickpeas or tofu. Both will soak up the flavors of the sauce. You can also try using turkey or even cooked sausage for a heartier dish. Do you like a little heat? You can easily spice up your chicken spaghetti. Add crushed red pepper flakes to the garlic as it cooks. This gives the dish a nice kick. If you want more heat, try diced jalapeños or a splash of hot sauce. Just remember to taste as you go, so you don’t overpower the creamy flavor. To keep your chicken spaghetti fresh, let it cool completely. Place it in an airtight container. You can store it in the fridge for up to 3 days. Make sure to label the container with the date. This helps you track how long it has been stored. When you’re ready to eat, take out the leftovers. You can reheat them on the stove or in the microwave. For the stove, add a splash of chicken broth or water to the skillet. Heat over low until warm. For the microwave, cover the bowl and heat in 30-second bursts, stirring in between. This way, the pasta stays creamy and does not dry out. If you want to save chicken spaghetti for later, freezing is a great option. Use freezer-safe containers or bags. Make sure to remove as much air as possible. You can freeze it for up to 2 months. When you’re ready to eat, thaw it in the fridge overnight before reheating. This keeps the texture and flavor intact. Yes, you can use whole wheat spaghetti. It adds a nutty flavor and extra fiber. Just cook it as you would regular spaghetti. Keep an eye on the cooking time. Whole wheat may need a few extra minutes. You can use half-and-half or Greek yogurt. If you want a lighter option, try unsweetened almond milk. These substitutes may change the creaminess a bit, but they still taste good. You can store chicken spaghetti in the fridge for three to four days. Make sure to keep it in an airtight container. This keeps the dish fresh and tasty. Yes, you can make this chicken spaghetti in advance. Just store it in the fridge after it cools down. Reheat it on the stove or in the microwave when you’re ready to eat. Absolutely! This chicken spaghetti is great for meal prep. You can make a big batch and divide it into portions. It reheats well and stays delicious for several days. This blog post covered all the steps to make a tasty chicken spaghetti. We looked at the ingredients, cooking methods, and handy tips. You learned ways to tweak the recipe with different veggies and proteins. Plus, we discussed how to store leftovers and reheating tips to keep your meal fresh. Cooking can be fun and simple. Now, grab your ingredients and start your cooking adventure! Enjoy every bite, and remember to share this recipe with friends.

Creamy Garlic Chicken Spaghetti

A deliciously creamy spaghetti dish with sautéed chicken, garlic, and cherry tomatoes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Ingredients
  

  • 8 oz spaghetti
  • 2 tablespoons extra-virgin olive oil
  • 1 lb boneless chicken breast, thinly sliced
  • 4 cloves garlic, finely minced
  • 1 teaspoon dried Italian herbs (basil, oregano, thyme)
  • 1 cup heavy cream
  • 1 cup low-sodium chicken broth
  • 1 cup cherry tomatoes, halved
  • 0.5 cup grated Parmesan cheese (plus extra for garnish)
  • to taste salt and freshly cracked pepper
  • for garnish fresh basil leaves

Instructions
 

  • In a large pot, bring salted water to a boil. Add the spaghetti and cook according to the package directions until al dente. Once done, drain the spaghetti, reserving ½ cup of the pasta water for later. Set the spaghetti aside.
  • In a large skillet, heat the olive oil over medium-high heat. Season the sliced chicken breast generously with salt, pepper, and the dried Italian herbs. Add the chicken to the skillet and cook for 5-7 minutes, or until it turns golden brown and reaches an internal temperature of 165°F (75°C). Once cooked, remove the chicken from the skillet and transfer it to a plate.
  • In the same skillet, lower the heat to medium and add the minced garlic. Sauté the garlic for about 1 minute, stirring constantly, until it becomes fragrant and golden. Take care not to burn it, as burnt garlic can impart a bitter flavor.
  • Carefully pour in the heavy cream and chicken broth while stirring to combine. Bring the mixture to a gentle simmer, then reduce the heat to medium-low, allowing the flavors to meld together.
  • Incorporate the halved cherry tomatoes into the sauce, letting them simmer for approximately 3-4 minutes until they soften and release their juices. Stir in the sautéed chicken and grated Parmesan cheese, mixing until the cheese melts into the sauce, creating a deliciously creamy texture.
  • Gently add the cooked spaghetti to the skillet, tossing everything together until the pasta is well coated with the sauce. If the sauce appears too thick, gradually add some of the reserved pasta water until you achieve your desired consistency. Taste and adjust the seasoning with more salt and pepper if needed.
  • Remove the skillet from heat. Serve the creamy garlic chicken spaghetti on plates or in bowls, garnishing each portion with fresh basil leaves and additional grated Parmesan cheese if desired.

Notes

For an even more inviting look, consider drizzling a bit of extra virgin olive oil over the top and adding a sprinkle of crushed red pepper flakes for a pop of color.
Keyword chicken, creamy, garlic, pasta, spaghetti