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Chicken Spaghetti: Cozy Weeknight Win
Print Recipe

Chicken Spaghetti

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes

Ingredients

  • 1 pound about 450 g boneless, skinless chicken thighs or breasts
  • 8 ounces 225 g spaghetti or any long pasta
  • 2 cups chicken broth
  • 1 cup cream or milk for extra creaminess, use half-and-half
  • 1 cup shredded cheddar or a mixed melty cheese blend
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1 cup canned diced tomatoes optional for a little tang
  • 2 tablespoons olive oil
  • 1 teaspoon paprika optional, for color
  • Salt and pepper to taste
  • Chopped parsley or green onions for garnish

Instructions

  • Cook the pasta in salted water until al dente. Drain and set aside. Pro tip: a little undercooking now saves you from mushy dreams later.
  • Sauté the onion and garlic in olive oil over medium heat until fragrant and translucent, about 3–4 minutes. Don’t rush—flavor loves a spa day too.
  • Add the chicken. Cook until it’s no longer pink in the middle, about 6–8 minutes depending on thickness. If you’re using breasts, slice them to speed things up.
  • Stir in the broth, cream, and tomatoes if using. Bring to a light simmer and let the flavors mingle for 5 minutes. Season with salt, pepper, and paprika.
  • Add the cooked pasta and most of the cheese. Toss gently to coat the noodles in the creamy sauce. Let it simmer a few minutes until the cheese melts and everything is cozy together.
  • Taste and adjust seasonings. If the sauce feels too thick, splash in a little more broth or cream. If it’s too thin, let it simmer a touch longer.
  • Garnish with parsley or green onions, sprinkle with remaining cheese, and serve hot.