Garlic Butter Chicken Spaghetti (Print Version)

Tender chicken and caramelized vegetables mingle in a creamy garlic butter sauce with al dente spaghetti.

# What You'll Need:

→ Pasta

01 - 12 ounces spaghetti (high-quality durum wheat pasta)

→ Protein

02 - 1 pound chicken breast or thighs, cut into cubes

→ Seasonings

03 - Salt, to taste
04 - Freshly ground black pepper, to taste
05 - 1 teaspoon garlic powder
06 - 1 teaspoon paprika

→ Oil and Fats

07 - 2 tablespoons extra virgin olive oil
08 - 4 tablespoons unsalted butter

→ Aromatics

09 - 4 cloves garlic, minced

→ Dairy

10 - 1 cup heavy cream
11 - 3/4 cup whole milk
12 - 1 cup shredded cheddar or mozzarella cheese (or combination)

→ Vegetables

13 - 2 cups mixed vegetables (e.g., zucchini, bell peppers, carrots), chopped

→ Optional Garnishes

14 - Fresh parsley, chopped
15 - Cracked black pepper
16 - Red pepper flakes

# Steps to Follow:

01 - Season chicken cubes with salt, black pepper, garlic powder, and paprika. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken and cook for 6 to 8 minutes until evenly golden and cooked through. Remove from skillet and set aside.
02 - Preheat oven to 425°F (220°C). Toss mixed vegetables with a drizzle of olive oil, salt, and pepper. Spread in a single layer on a baking sheet ensuring no overcrowding. Roast for 20 to 25 minutes until golden brown and caramelized.
03 - Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
04 - Reduce heat to medium and melt butter in the same skillet. Add minced garlic and cook, stirring constantly, for 30 to 45 seconds until fragrant but not browned. Pour in heavy cream and milk, scraping up browned bits from the pan. Simmer gently for 2 to 3 minutes until slightly thickened.
05 - Remove skillet from heat. Gradually stir in shredded cheese until fully melted and sauce is smooth. If sauce is too thick, add reserved pasta water a little at a time to reach desired consistency.
06 - Return cooked chicken to the skillet, add roasted vegetables and drained spaghetti. Toss gently until everything is well coated and heated through.
07 - Transfer to serving plates and garnish with fresh parsley, cracked black pepper, and red pepper flakes if desired.

# Additional Notes:

01 - Reserve pasta water before draining; it helps adjust sauce consistency and enhances smoothness.
02 - Swirl garlic in melted butter over medium heat to prevent burning and maintain bright flavors.
03 - Remove the pan from heat before adding cheese to prevent clumping for a creamy texture.
04 - Roast vegetables in a single layer at 425°F to achieve caramelization without steaming.

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