Cheesy Chicken Spaghetti
A comforting and creamy dish featuring tender chicken, spaghetti noodles, and a rich, cheesy sauce. Packed with flavor and perfect for family dinners, this one-pot meal is easy to prepare and sure to be a crowd-pleaser.
Equipment
- Large pot or skillet
- Mixing bowls
- Tongs or spatula
- Knife and cutting board (for chopping ingredients)
- Measuring cups and spoons
- Colander (for draining pasta)
Ingredients
- For the Dish:
- 8 ounces spaghetti broken into halves for easier cooking
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts or thighs (cut into bite-sized pieces)
- 1 medium onion diced
- 2 garlic cloves minced
- 1 red bell pepper sliced, optional
- 1 cup chicken broth
- 1 cup heavy cream or half-and-half for a lighter option
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Cook the Spaghetti :
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
- Cook the Chicken :
- Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 5–7 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables :
- In the same skillet, add the diced onion, minced garlic, and sliced red bell pepper (if using). Sauté for 3–4 minutes, or until softened.
- Make the Sauce :
- Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer.
- Stir in the shredded cheddar cheese and grated Parmesan cheese until melted and smooth. Add the smoked paprika, Italian seasoning, salt, and pepper. Mix well.
- Combine Everything :
- Return the cooked chicken to the skillet and add the drained spaghetti. Toss everything together until the chicken and pasta are evenly coated with the cheesy sauce.
- Serve :
- Divide the cheesy chicken spaghetti into serving bowls. Garnish with chopped fresh parsley if desired. Serve hot.
Notes
For extra flavor, use rotisserie chicken instead of raw chicken and stir it in at the end to heat through.
Substitute heavy cream with coconut milk for a dairy-free option.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave, adding a splash of milk or broth to loosen the sauce.
Double the recipe if you’re feeding a larger crowd.
Substitute heavy cream with coconut milk for a dairy-free option.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave, adding a splash of milk or broth to loosen the sauce.
Double the recipe if you’re feeding a larger crowd.