Garlic Butter Chicken Spaghetti

This garlic butter chicken spaghetti brings together tender chicken cubes, golden roasted vegetables, and a creamy garlic sauce that perfectly coats every strand of spaghetti. It’s a dinner that feels both comforting and a bit special thanks to the roasted veggies’ caramelized sweetness and the rich, cheesy garlic cream sauce. This recipe elevates simple ingredients into a satisfying meal that’s ideal for cozy evenings when you want something hearty but not heavy.

I first made this on a busy weeknight and was amazed at how everyone ate every last bite. It quickly became a staple when I want comfort food that feels a little elevated.

Ingredients

• Twelve ounces of spaghetti: choose good quality durum wheat pasta for a firm texture that holds sauce well
• One pound of chicken breast or thighs cut into cubes: thighs add more flavor and stay tender while breasts keep it lean
• Salt: essential for seasoning to bring out the best flavors in all components
• Black pepper: freshly ground is best for brightness and a slight bite
• Garlic powder and paprika: these spices add warmth and subtle smoky depth to the chicken
• Two tablespoons olive oil: use extra virgin for roasting vegetables to enhance natural sweetness
• Four tablespoons butter: makes the sauce rich and silky
• Four cloves of garlic minced: fresh garlic is the star providing real punch and aroma
• One cup heavy cream and three quarters cup whole milk: create the perfect creamy sauce base that is indulgent but balanced
• One cup shredded cheddar or mozzarella: cheddar brings sharpness while mozzarella melts smoother blending them creates a nice balance
• Two cups mixed vegetables like zucchini bell peppers and carrots: roasting brings out caramelized sweetness and great texture
• Optional fresh parsley cracked black pepper and red pepper flakes: add fresh brightness and a touch of heat if you like

Instructions

Sear the Chicken:

Season the chicken cubes evenly with salt, black pepper, garlic powder and paprika. Heat two tablespoons of olive oil in a large skillet over medium high heat. Add the chicken pieces and cook for six to eight minutes, turning occasionally until they develop a golden crust and are cooked through. Remove the chicken from the skillet and set aside on a plate.

Roast the Vegetables:

Preheat your oven to four hundred twenty five degrees Fahrenheit. Toss the chopped mixed vegetables with a little olive oil, salt and pepper. Spread them in a single layer on a baking sheet, making sure the pieces are spaced out to avoid steaming. Roast for twenty to twenty five minutes until the vegetables are nicely browned and caramelized with a bit of crispness on the edges.

Cook the Spaghetti:

Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to the package instructions until al dente, meaning tender but still with some firmness to the bite. Before draining, keep about half a cup of the pasta water to adjust the sauce later if needed.

Make the Garlic Butter Sauce:

Lower heat to medium and melt the butter in the same skillet you cooked the chicken in. Add the minced garlic and sauté for thirty to forty five seconds, stirring constantly so the garlic becomes fragrant but does not brown or burn which would make it bitter. Pour in the heavy cream and milk while stirring to scrape up any delicious browned bits from the pan. Let this mixture simmer gently for two to three minutes until it thickens slightly and coats the back of a spoon.

Add Cheese to the Sauce:

Take the skillet off the heat and gradually whisk in the shredded cheese, stirring continuously until it melts completely creating a smooth creamy sauce. If the sauce feels too thick add a splash of the reserved pasta water to loosen it and get the perfect consistency.

Combine Everything:

Return the chicken to the skillet along with the roasted vegetables and drained spaghetti. Gently toss everything so the creamy garlic cheese sauce coats every bit and the dish heats through evenly.

Serve:

Dish out the spaghetti onto plates and garnish with fresh parsley, cracked black pepper and a pinch of red pepper flakes if you like a mild kick of heat.

One of my favorite parts is the roasted veggies each bite has that slightly caramelized flavor that makes a simple pasta meal feel special. I remember making this on a chilly evening and the whole family gathered around the table savoring every bit with smiles all around.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently, adding a small splash of milk or reserved pasta water to bring back the sauce to its creamy softness. Be careful not to overheat to prevent drying out the chicken.

Ingredient Substitutions

You can swap chicken thighs for breasts or even turkey breast cubes depending on what you have or prefer. Try different cheeses that melt well such as provolone or fontina for a unique twist. Vegetables are flexible too mushrooms broccoli or asparagus work beautifully roasted. For a dairy free version use coconut cream and a plant based cheese alternative.

Serving Suggestions

Pair this dish with a simple green salad dressed lightly with vinaigrette to balance out the richness of the sauce. A crisp glass of white wine such as Pinot Grigio complements the garlic and cheese flavors well. Garlic bread or crusty baguette is always a winner for soaking up any leftover sauce.

This garlic butter chicken spaghetti is a comforting, quick weeknight meal that feels a little elevated. Leftovers reheat well with a splash of milk or reserved pasta water to restore the sauce.

Common Questions About the Recipe

→ How do I get the vegetables nicely roasted?

Arrange vegetables in a single layer with space between pieces to avoid steaming. Roast at 425°F for 20-25 minutes until golden and caramelized.

→ What’s the best way to prevent garlic from burning?

Swirl garlic gently in melted butter over medium heat and cook just 30-45 seconds until fragrant but not browned to avoid bitterness.

→ Can I use different kinds of cheese for the sauce?

Yes, shredded cheddar or mozzarella both melt smoothly and add richness. Adding cheese gradually off the heat helps achieve a creamy texture.

→ Why save some pasta water before draining?

Reserved pasta water contains starch that can loosen and help bind the sauce to the spaghetti for a silkier finish.

→ How do I ensure chicken cooks evenly and stays tender?

Cut chicken into bite-sized cubes and cook in hot olive oil over medium-high heat for 6-8 minutes until golden and cooked through, then remove from pan to avoid overcooking.