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Creamy Chicken Spaghetti

One-Pot Creamy Chicken Spaghetti Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 580
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken thighs
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 3 garlic cloves, minced
  • 1 ½ cups low sodium chicken broth
  • 1 cup whole milk
  • 8 oz dry spaghetti
  • 4 oz cream cheese, softened
  • ½ cup grated parmesan
  • ¾ tsp salt, divided
  • ½ tsp black pepper
  • 1 tsp dried Italian seasoning
  • ¼ tsp red pepper flakes (optional)
  • 2 tbsp chopped fresh parsley

Method
 

  1. Pat chicken dry, season with ½ tsp salt, pepper, and Italian seasoning. Heat oil over medium high and sear for about 4 minutes per side until golden. Transfer to a plate (chicken will not be fully cooked).
  2. Reduce heat to medium, melt butter, and sauté garlic and red pepper flakes for 1 minute until fragrant.
  3. Add broth, milk, and spaghetti (broken in half). Bring to a boil, then lower to medium low, cover, and cook 10 minutes, stirring occasionally, until pasta is al dente and liquid is mostly absorbed.
  4. Remove from heat. Stir in cream cheese and parmesan until smooth. Return chicken and juices to the pan, fold together, and let sit 2 minutes. Adjust salt, garnish with parsley, and serve.

Notes

If the sauce looks thin right after you stir in the cheese, let the pot sit off the heat for a couple of minutes. It thickens as it cools. Leftover pasta thickens further in the fridge; reheat with a splash of milk to bring back the creamy texture.