Description
A delicious creamy chicken and spaghetti dish that is easy to make and perfect for any occasion.
Ingredients
Scale
- 8 oz thin spaghetti
- 1½ – 2 cups cubed chicken (already cooked)
- 2½ – 3 cups chicken broth (I prefer reduced sodium)
- ½ cup heavy cream
- ⅔ cup whole milk
- 3 Tbsp fresh parsley, chopped
- 3–4 garlic cloves, minced
- 1 Tbsp butter
- ½ tsp cracked pepper
- ½ tsp sea salt
- ⅓ cup grated parmesan cheese
Instructions
- In a large skillet or pan, combine 2½ cup broth, along with all other ingredients except the parmesan.
- Heat at medium to bring to a light boil. When the liquid begins to boil, turn the heat down to medium low to low and allow to gently boil for about 8-10 minutes or until pasta is al dente, stirring frequently. If at any time the liquid seems to be absorbing too quickly, add an extra splash or two of broth.
- When the pasta is cooked al dente, remove the pot from the heat and stir in the parmesan until sauce is creamy. Add extra milk if the sauce is too thick.
- Serve immediately with extra parmesan and a sprinkle of parsley.
Notes
- Adjust seasoning to taste.
- Feel free to add vegetables like spinach or bell peppers for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Courses
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 540
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg