Cheddar Chicken Spaghetti
Creamy, cheesy, and utterly satisfying, Cheddar Chicken Spaghetti is a hearty comfort food dish that’s perfect for weeknight dinners or special occasions. This mouthwatering recipe combines tender spaghetti, seasoned golden chicken breasts, and a velvety, homemade cheddar cheese sauce infused with Parmesan for a rich, decadent flavor. Prepared with a quick roux and a touch of paprika for depth, this dish comes together in just 45 minutes. Finished with fresh parsley for a burst of color and freshness, this one-pot wonder will leave your family craving seconds. Perfect for cheese lovers and fans of easy yet elegant pasta recipes!
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Recipe Information
Ingredients
- 12 ounces spaghetti
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 2 cups sharp cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- 0.5 teaspoon paprika
- 2 tablespoons fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
Season the chicken breasts with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon paprika.
In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and cook for 5-6 minutes on each side, or until fully cooked and golden brown. Remove from the skillet and let rest. Once cooled slightly, slice or shred the chicken into bite-sized pieces.
In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually whisk in the chicken broth and milk, ensuring no lumps form. Cook for 3-4 minutes, stirring constantly, until the sauce starts to thicken.
Lower the heat and stir in the shredded cheddar cheese and Parmesan cheese. Stir until the cheese has fully melted and the sauce is smooth. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Add the cooked spaghetti to the skillet with the cheese sauce and gently toss to coat the pasta evenly.
Add the sliced or shredded chicken to the skillet, folding it into the pasta and sauce. Cook for another 2-3 minutes to ensure everything is heated through.
Garnish with freshly chopped parsley and serve immediately.
Nutrition Facts
Calories |
744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.4 g | 54% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 1386 mg | 60% | |
| Total Carbohydrate | 36.6 g | 13% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 4.0 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 615 mg | 47% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 541 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
