Creamy Chicken Spaghetti Recipe – Easy, Homemade & Delicious
This easy homemade Chicken Spaghetti recipe requires no heavy sauce and is made from scratch with simple, whole ingredients. Juicy chicken, tender spaghetti, butter, and Parmesan come together for a creamy, flavorful dish. Perfect for a quick dinner!
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This chicken spaghetti recipe came together as an option to satisfy my spaghetti loving daughter and my husband who isn’t the biggest fan of the red sauce. I wanted something that would be a little lighter (no heavy sauce) but also has great flavor. This quick easy from scratch dinner ended up being the perfect fit! While not the lowest in calories or carbs, it is all made using great ingredients your body will love!
What You’ll Love About This Chicken Spaghetti Recipe:
Ingredients & Substitutions
- Chicken breast – Lean protein that makes the dish hearty and adds the needed protein for blood sugar balance.
- Spaghetti pasta – Organic for a healthier choice, can swap for whole wheat or gluten-free.
- Butter & Olive oil – For a rich, smooth texture.
- Pasta water – Adds creaminess and binds the sauce.
- Garlic powder, Salt, Pepper – Simple seasonings for maximum flavor.
- Parmesan cheese – Aged cheese for a salty, umami kick.
Step-by-Step Instructions
Cook the Chicken
- Melt butter in a large, deep pan — a 12-inch cast iron skillet is ideal for even heat and unbeatable flavor. I LOVE THIS ONE!
- Generously season the chicken breasts with salt and pepper. Sear in the hot butter until golden and halfway cooked through — you want that rich, browned crust.
- Transfer to a cutting board and slice into 1-inch pieces. Return the chicken to the skillet and finish cooking until no longer pink in the center and lightly caramelized on the edges.
Cook the Spaghetti
- Boil the spaghetti in well-salted water — it should taste like the sea.
- Cook until al dente, then reserve 1 cup of the starchy pasta water before draining. This liquid gold is your sauce base.
Bring It All Together
- In the same skillet with the cooked chicken, add the hot, drained spaghetti, the remaining butter, and olive oil.
- Sprinkle in garlic powder, season with salt and pepper to taste, and pour in the reserved pasta water. Toss everything together until the noodles are silky and coated in a light, buttery sauce that clings beautifully.
- Finish with freshly grated Parmesan — don’t skimp — and serve immediately.
Tips for the Best Chicken Spaghetti
- Use freshly grated Parmesan for the best flavor.
- Reserve extra pasta water to adjust sauce consistency.
- Add veggies like broccoli, spinach or mushrooms for extra nutrition.
- Try whole wheat pasta for added fiber.
Serving Suggestions
- Serve with a fresh green salad or roasted vegetables.
- Pair with some HOMEMADE SOURDOUGH BREAD for a heartier meal.
Storage & Reheating Instructions
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a pan with a splash of water or broth to maintain creaminess.
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on instagram @my.colorado.kitchen
Chicken Spaghetti
Yield:
8 Servings
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
This easy homemade Chicken Spaghetti recipe requires no heavy sauce and is made from scratch with simple, whole ingredients. Juicy chicken, tender spaghetti, butter, and Parmesan come together for a creamy, flavorful dish. Perfect for a quick dinner!
Ingredients
- 1 lb. Chicken Breasts
- 1 17oz Package of Organic Spaghetti
- 4 Tbsp Butter - Divided
- 2 Tbsp Olive Oil
- 1 Cup Pasta Water (from cooking the pasta)
- 1/2 tsp Garlic Powder
- Salt and Pepper to Taste
- Fresh Parmesan Cheese (to top - optional)
Instructions
Cook the Chicken
- Melt 2 Tbsp butter in a large, deep pan — a 12-inch cast iron skillet is ideal for even heat and unbeatable flavor.
- Generously season the chicken breasts with salt and pepper. Sear in the hot butter until golden and halfway cooked through — you want that rich, browned crust.
- Transfer to a cutting board and slice into 1-inch pieces. Return the chicken to the skillet and finish cooking until no longer pink in the center and lightly caramelized on the edges.
Cook the Spaghetti
- Boil the spaghetti in well-salted water — it should taste like the sea.
- Cook until al dente, then reserve 1 cup of the starchy pasta water before draining. This liquid gold is your sauce base.
Bring It All Together
- In the same skillet with the cooked chicken, add the hot, drained spaghetti, the remaining butter (2 Tbsp), and olive oil.
- Sprinkle in garlic powder, season with salt and pepper to taste, and pour in the reserved pasta water. Toss everything together until the noodles are silky and coated in a light, buttery sauce that clings beautifully.
- Finish with freshly grated Parmesan — don’t skimp — and serve immediately.
Notes
Tips for the Best Chicken Spaghetti
- Use freshly grated Parmesan for the best flavor.
- Reserve extra pasta water to adjust sauce consistency.
- Add veggies like broccoli, spinach or mushrooms for extra nutrition.
- Try whole wheat pasta for added fiber.
Storage & Reheating Instructions
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a pan with a splash of water or broth to maintain creaminess.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 292Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 64mgSodium: 140mgCarbohydrates: 23gFiber: 1gSugar: 1gProtein: 22g
Nutrition facts are calculated automatically and are approximate.
