Chicken Spaghetti with Cheesy Cream Sauce
Indulge in comfort food bliss with this Chicken Spaghetti with Cheesy Cream Sauce, a creamy, cheesy recipe that takes your pasta game to the next level! Tender spaghetti is perfectly coated in a rich, velvety sauce made with a blend of cheddar, mozzarella, and Parmesan cheeses, infused with fragrant garlic and Italian seasoning. Juicy, pan-seared chicken breast slices are folded into the dish for a protein-packed meal, while a sprinkle of fresh parsley provides a burst of color and freshness. Ready in under an hour, this hearty and flavorful pasta is perfect for busy weeknights or cozy weekends. Serve it piping hot and watch it become an instant family favorite! Keywords: chicken spaghetti, cheesy cream sauce, creamy pasta, easy chicken dinner, comfort food recipes.
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Recipe Information
Ingredients
- 12 oz spaghetti
- 2 lbs chicken breasts
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 3 tbsp butter
- 3 garlic cloves, minced
- 3 tbsp all-purpose flour
- 2.5 cups chicken broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 0.5 tsp paprika
- 1 tsp dried Italian seasoning
- 2 tbsp fresh parsley, chopped
Instructions
Cook the spaghetti according to package instructions in a pot of salted boiling water. Drain and set aside.
Season both sides of the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F. Remove from the skillet and let rest for 5 minutes before slicing into thin strips.
In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the butter and garlic mixture. Whisk together and let cook for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the chicken broth, followed by the heavy cream, ensuring no lumps. Cook, stirring frequently, until the sauce thickens, about 4-5 minutes.
Stir in the shredded cheddar cheese, mozzarella cheese, and Parmesan cheese. Mix until the cheeses are fully melted and the sauce is smooth. Add the paprika, Italian seasoning, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Add the cooked spaghetti to the skillet and toss to coat evenly in the cheesy cream sauce.
Gently fold in the sliced chicken, ensuring everything is well combined.
Sprinkle fresh parsley on top before serving.
Serve hot and enjoy this creamy, cheesy, and flavorful chicken spaghetti!
Nutrition Facts
Calories |
4941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 287.3 g | 368% | |
| Saturated Fat | 151.6 g | 758% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 1447 mg | 482% | |
| Sodium | 7618 mg | 331% | |
| Total Carbohydrate | 142.1 g | 52% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 5.0 g | ||
| Protein | 410.9 g | 822% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 3089 mg | 238% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 851 mg | 18% | |
*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.
