Chicken Confetti Spaghetti
Add a burst of vibrant color and irresistible creaminess to your dinner table with this Chicken Confetti Spaghetti recipe! Tender slices of golden-browned chicken breast mingle with al dente spaghetti in a luscious Parmesan cream sauce, perfectly complemented by a medley of diced green, red, and yellow bell peppers, shredded carrot, and sweet peas. This one-pan wonder combines the richness of heavy cream and the bold flavor of Italian seasoning to create a comforting yet elegant meal. Quick to prepare in just under an hour, this dish is ideal for busy weeknights or delighting guests with its eye-catching "confetti" of fresh, nutrient-packed vegetables. Garnish with chopped parsley for a fragrant finish, and savor every creamy, colorful bite!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 12 ounces spaghetti
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 1 large carrot, shredded
- 1 cup frozen peas
- 2 teaspoons minced garlic
- 1.5 cups heavy cream
- 0.5 cup chicken broth
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
While the pasta cooks, season the chicken breasts on both sides with a sprinkle of salt, black pepper, and half of the Italian seasoning.
In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and cook for 5-6 minutes per side, or until golden brown and fully cooked (internal temperature of 165°F/74°C). Remove from the skillet and let rest for 5 minutes. Then, slice the chicken into thin strips or bite-sized pieces.
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the diced green, red, and yellow bell peppers, shredded carrot, and frozen peas to the skillet. Cook for 4-5 minutes, stirring frequently, until the vegetables are tender-crisp.
Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer and let cook for 3-4 minutes, allowing the sauce to thicken slightly.
Stir in the grated Parmesan cheese, the remaining Italian seasoning, salt, and black pepper. Mix until the cheese is fully melted and the sauce is smooth.
Add the cooked spaghetti to the skillet and toss to coat in the sauce. Gently fold in the sliced chicken.
Taste and adjust seasoning as needed. If desired, garnish with fresh parsley before serving.
Serve hot and enjoy your colorful, flavorful Chicken Confetti Spaghetti!
Nutrition Facts
Calories |
3272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.7 g | 255% | |
| Saturated Fat | 107.5 g | 538% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 802 mg | 267% | |
| Sodium | 4740 mg | 206% | |
| Total Carbohydrate | 165.6 g | 60% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 32.8 g | ||
| Protein | 175.4 g | 351% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1117 mg | 86% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2787 mg | 59% | |
*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.
