Go Back

The Perfect Chicken Spaghetti

A comforting dish featuring tender chicken, creamy sauce, and perfectly cooked spaghetti, perfect for family gatherings or cozy dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Chicken
  • 8 oz spaghetti
  • 2 cups cooked chicken, shredded rotisserie chicken works great!
Creamy Sauce
  • 1 cup cream or a non-dairy alternative for a Halal-friendly version
  • 1 cup chicken broth low-sodium
  • 1 cup shredded cheese like mozzarella or cheddar
Vegetables and Seasoning
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, diced any color you prefer
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
Garnish
  • Fresh parsley for garnish optional

Method
 

Preparation
  1. Start by boiling a large pot of salted water. Add the spaghetti and cook until al dente according to package instructions (about 8-10 minutes). Drain and set aside.
  2. In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and garlic, sauté until fragrant (around 2 minutes). Toss in the diced bell pepper and cook for another 3 minutes.
  3. Pour in the cream and chicken broth into the skillet with the cooked vegetables. Stir in the Italian seasoning, salt, and pepper. Bring the mixture to a gentle simmer for about 5 minutes.
  4. Add the shredded chicken into the sauce, allowing it to warm through. Next, gently fold in the cooked spaghetti, making sure everything is evenly coated.
  5. Sprinkle the shredded cheese over the top of the pasta mixture. Cover the skillet and allow the cheese to melt for about 3-4 minutes.
  6. Once the cheese is melted and bubbly, give everything a good stir. Garnish with fresh parsley, if desired, and serve warm.

Notes

For a healthier option, consider using whole grain pasta. You can also swap the cream for a cashew cream or coconut cream for a dairy-free alternative. Avoid using too much liquid in your sauce; you want it creamy, but not soupy.