30-Minute Creamy White Chicken Spaghetti

This creamy white chicken spaghetti is the kind of weeknight meal that feels like a treat without any fuss. Tender seared chicken, a garlicky Parmesan sauce, and al dente spaghetti come together in about half an hour.

It’s rich and satisfying, with a sauce that clings to every strand. You get restaurant comfort with the ease of a single skillet and one pot of pasta.

Why This Creamy Spaghetti Works

The sauce starts with a quick roux, which gives it a silky body that stays smooth as it simmers. That means no gloppy cornstarch texture, just a velvety garlic cream sauce.

Because you sear the chicken first and let it rest while the sauce comes together, the meat stays moist and slices neatly. Everything lands on the table hot and ready to eat.

Ingredients

• 8 oz spaghetti: cook it a minute shy of al dente, it will finish in the sauce
• 2 boneless, skinless chicken breasts (about 1 lb): thighs work too, just adjust cook time
• 1 tbsp olive oil: for searing
• 2 tbsp unsalted butter: adds richness to the sauce base
• 3 garlic cloves, minced: fresh garlic brings a warm, savory bite
• 2 tbsp all-purpose flour: thickens the sauce without heaviness
• 1 cup chicken broth: low-sodium lets you control the salt
• ½ cup heavy cream: creates the creamy body
• ½ cup freshly grated Parmesan cheese: plus more for serving
• Salt and black pepper: season at every step
• Red pepper flakes or fresh parsley, optional: for a little heat or color at the end

Variations / Substitutions

• Lighter sauce: swap half-and-half for heavy cream and reduce flour to 1½ tbsp; the sauce will be a bit thinner but still creamy
• Add greens: stir in a couple handfuls of baby spinach or frozen peas during the last minute of cooking for color and freshness
• Spicy kick: add a pinch of red pepper flakes with the garlic, or serve with extra on the side
• Cheese swap: Pecorino Romano gives a sharper, saltier edge if that’s what you have
• Gluten-free: use your favorite GF spaghetti and a measure-for-measure gluten-free flour blend

If you like a lighter tomato-based chicken pasta, try our Creamy Tomato Chicken Pasta.

How to Make Creamy White Chicken Spaghetti

Step 1: Cook the Spaghetti

Bring a large pot of salted water to a boil. Add 8 oz of spaghetti and cook it for about 7 minutes, or 1 minute less than the package says, until just al dente. Before draining, scoop out 1 cup of the starchy pasta water and set it aside.

The reserved water is your secret helper if the sauce needs thinning later. Drain the spaghetti and leave it in the colander while you work on the rest.

Step 2: Sear the Chicken

Season both sides of the 2 chicken breasts generously with salt and black pepper. Warm 1 tablespoon of olive oil in a large skillet over medium-high heat. Lay the chicken in the pan and cook for 5 to 6 minutes per side, until deeply golden and an instant-read thermometer reads 165°F at the thickest part.

You might see a nice brown crust forming. Move the chicken to a cutting board and let it rest, uncovered, while you build the sauce.

Step 3: Build the Cream Sauce

Using the same skillet, lower the heat to medium and melt the 2 tablespoons of butter. Add the 3 minced garlic cloves and stir constantly for about 30 seconds until fragrant but not browned. Whisk in the 2 tablespoons of flour and cook for 1 minute, whisking to keep it smooth and golden.

Slowly pour in the 1 cup of chicken broth while whisking, then add the ½ cup of heavy cream. Bring the mixture to a gentle simmer and cook, whisking often, for 2 to 3 minutes until it thickens just enough to coat the back of a spoon. Remove from the heat and stir in the ½ cup of grated Parmesan until melted.

Step 4: Toss and Serve

Slice the rested chicken against the grain into thin strips. Add the drained spaghetti and sliced chicken to the skillet with the sauce and toss everything together using tongs. If the sauce feels too thick, splash in a little pasta water, a tablespoon at a time, until it loosens to your liking.

Taste and add salt or pepper as needed. Serve right away in warm bowls with extra Parmesan and a sprinkle of red pepper flakes or parsley.

A Few Notes Before You Start

• Cook pasta under: Pull the spaghetti when it still has a little bite; it will absorb sauce and keep a better texture.
• Freshly grated cheese only: Pre-shredded Parmesan often has anti-caking agents that prevent it from melting into a smooth sauce. Grate yours straight from a block.
• Slice against the grain: Cutting the chicken perpendicular to the muscle fibers keeps each piece tender, not stringy.
• Rescue a too-thick sauce: A splash of the reserved pasta water will fix it instantly without diluting flavor.

Chicken cook times by thickness:

Storing Leftovers

• Refrigerate: Store in an airtight container for up to 4 days. The sauce will thicken as it cools.
• Reheating: Warm gently in a skillet with a splash of milk or broth, stirring often. Microwaving works too, just do it in short bursts and stir between them.

What to Serve with Creamy White Chicken Spaghetti

A crisp green salad with a lemon vinaigrette cuts through the richness of the cream sauce nicely. Garlic bread is a no-brainer for wiping up every last bit of sauce. For something green, roasted broccoli or asparagus work well, their edges get charred and complement the creamy pasta.

Frequently Asked Questions

Can I make this ahead of time?

You can cook the chicken and make the sauce a few hours ahead, then store them separately. Cook the spaghetti fresh and combine everything right before serving for the best texture.

Can I freeze white chicken spaghetti?

Cream-based sauces tend to separate when frozen and thawed. If you must, freeze the cooked, sliced chicken on its own and make the sauce fresh.

What if my sauce turns out too thin?

Keep simmering it for another minute or two to reduce and thicken. A small amount of extra Parmesan whisked in will also help, but add it off heat to avoid graininess.

Can I use milk instead of heavy cream?

You can, but the sauce will be less rich and slightly thinner. Use whole milk and consider adding an extra tablespoon of flour in the roux to help it thicken.

Creamy White Chicken Spaghetti Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 620

Ingredients Method Notes

Ingredients

  

• 8 oz spaghetti
• 2 boneless, skinless chicken breasts (about 1 lb)
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 3 garlic cloves, minced
• 2 tbsp all-purpose flour
• 1 cup chicken broth
• ½ cup heavy cream
• ½ cup freshly grated Parmesan cheese
• Salt and black pepper
• Red pepper flakes or fresh parsley, for serving (optional)

Method

 

1. Cook spaghetti in salted boiling water until just al dente, about 1 minute less than package directions. Reserve 1 cup pasta water, then drain.
2. Season chicken with salt and pepper. Heat oil in a large skillet over medium-high heat and sear chicken 5 to 6 minutes per side until golden and 165°F internal. Transfer to a cutting board.
3. In the same skillet, melt butter over medium heat. Add garlic and cook 30 seconds. Whisk in flour, cook 1 minute. Slowly whisk in broth and cream, then simmer 2 to 3 minutes until thickened. Off heat, stir in Parmesan.
4. Slice chicken against the grain. Add spaghetti and chicken to the skillet and toss with sauce, using reserved pasta water to loosen if needed. Serve hot with extra Parmesan and red pepper flakes.

Notes

The sauce will thicken as it sits, so serve it right away for the creamiest texture. If you need a couple of extra minutes, keep the skillet over very low heat and stir in a splash of pasta water to hold the consistency.