Garlic Butter Chicken Spaghetti

This creamy garlic butter chicken spaghetti combines tender chicken and roasted vegetables with a luscious sauce, creating a comforting dinner that comes together in under 40 minutes. It’s perfect for busy weeknights when you want something hearty but straightforward.

I first made this on a chilly evening when I needed something cozy and quick. Now it’s a go to dish that everyone asks for because of how comforting and satisfying it is.

Ingredients

• Spaghetti: 12 ounces spaghetti pasta for the perfect al dente base
• Chicken: One pound chicken breast or thighs cut into bitesized cubes for juicy, tender meat thighs add extra flavor but breast is leaner
• Seasonings: Salt, black pepper, garlic powder, and paprika for seasoning that builds a flavorful crust on the chicken
• Olive oil: Two tablespoons olive oil for cooking and extra for roasting the vegetables, choose a quality extra virgin for best taste
• Butter: Four tablespoons butter as the richness in the sauce, preferably unsalted for control over seasoning
• Dairy: One cup heavy cream and three quarters cup whole milk to create the creamy, smooth sauce
• Cheese: One cup shredded cheddar or mozzarella cheese to melt into the sauce and give it cheesy comfort fresh shredded yields best texture
• Garlic: Four cloves garlic minced to infuse every bite with robust garlic flavor
• Vegetables: Two cups mixed vegetables like zucchini, bell peppers, and carrots chopped and roasted for sweetness and texture
• Optional garnishes: fresh parsley for brightness, cracked black pepper for bite, and red pepper flakes for heat

Instructions

Roast Vegetables:

Preheat oven to 425 degrees Fahrenheit. Toss chopped vegetables with olive oil, salt, and pepper on a baking sheet. Roast for 20 to 25 minutes until golden and caramelized, stirring halfway through for even cooking.

Cook Pasta:

Bring a large pot of salted water to a rolling boil. Add spaghetti and cook until just al dente according to package instructions. Reserve half a cup of pasta water for the sauce then drain the rest.

Cook Chicken:

Season chicken cubes generously with salt, pepper, garlic powder, and paprika. Heat two tablespoons olive oil in a large skillet over mediumhigh heat. Add chicken and cook uncovered for six to eight minutes, turning occasionally until the pieces are golden and cooked through. Remove from skillet and set aside.

Make the Sauce:

Turn the heat down to medium. Add butter to the same skillet and let it melt completely. Add minced garlic and cook while swirling the pan gently for thirty to fortyfive seconds until fragrant and just softened. Avoid letting the garlic burn as that will make the sauce bitter. Pour in the heavy cream and whole milk, stirring to deglaze the pan and scrape up any browned bits for extra flavor. Let the mixture simmer gently for two to three minutes until the sauce thickens just a bit. Remove the skillet from heat before adding the shredded cheese. Stir gradually to melt it into a smooth creamy sauce. If it feels too thick, thin it out carefully with a few tablespoons of the reserved pasta water until you reach your desired consistency.

Combine and Serve:

Return the cooked chicken to the skillet along with the roasted vegetables and drained spaghetti. Toss everything gently but thoroughly so the pasta is beautifully coated in the sauce and all the ingredients are warm throughout. Serve immediately. Garnish with chopped fresh parsley, cracked black pepper to taste, and a sprinkle of red pepper flakes if you like a bit of heat.

Garlic is my favorite ingredient here because it transforms simple butter into an aromatic base that carries the entire dish. I remember one dinner when the kids thought they had stumbled upon a restaurant quality meal, all because of how fragrant and satisfying the sauce was.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently with a splash of milk to loosen the sauce. Roasted vegetables may lose some crispness but the flavor remains excellent.

Ingredient Substitutions

You can swap the chicken for turkey or even cooked shrimp for a different protein option. Use any cheese that melts well such as fontina or gouda instead of cheddar or mozzarella. Heavy cream can be replaced with half and half for a lighter version but the sauce will be less rich.

Serving Suggestions

Pair this pasta with a crisp green salad dressed lightly with lemon and olive oil to balance the creamy richness. Warm crusty bread helps scoop up any leftover sauce for a comforting finish.

Let the dish rest a minute before serving so the flavors meld and the sauce thickens slightly. Enjoy warm with a sprinkle of fresh parsley.

Your Recipe Questions Answered

→ What type of chicken works best?

Boneless, skinless chicken breast or thighs cut into bite-sized cubes work well for even cooking.

→ How do I roast the vegetables properly?

Toss chopped vegetables with olive oil, salt, and pepper, then roast at 425°F until golden and caramelized, about 20-25 minutes.

→ Can I use other types of pasta?

Yes, feel free to substitute spaghetti with fettuccine, linguine, or your preferred pasta shape.

→ How do I prevent the garlic from burning in the sauce?

Cook minced garlic in melted butter over medium heat for 30-45 seconds, stirring constantly to avoid burning.

→ What can I use to thin the sauce if it's too thick?

Reserve some pasta water while cooking and add gradually to achieve desired sauce consistency.