Description
A rich and comforting creamy chicken spaghetti recipe featuring tender cubed chicken breast simmered in a luscious cream cheese and Parmesan sauce, tossed with perfectly cooked spaghetti and fresh parsley for a flavorful, satisfying meal.
Ingredients
Scale
Protein and Dairy
- 1 pound chicken breast, cubed
- 1 (10.5 ounce) can cream of chicken soup
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream
Vegetables and Herbs
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1/4 cup chopped fresh parsley
Dry Goods and Pasta
- 12 ounces spaghetti
Liquids and Oils
- 2 tablespoons olive oil
- 1/2 cup chicken broth
Seasonings
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat the olive oil: Warm 2 tablespoons of olive oil in a large skillet over medium heat to prepare for cooking the chicken.
- Cook the chicken: Add the cubed chicken breast to the skillet and cook for 6-8 minutes, stirring occasionally, until fully cooked through and browned on the outside.
- Set chicken aside: Remove the cooked chicken from the skillet and set it aside on a plate to keep warm.
- Sauté onion: In the same skillet, add the chopped onion and cook for 2-3 minutes until it becomes translucent, stirring occasionally to prevent burning.
- Add garlic: Stir in the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to let it brown.
- Add herbs and spices: Mix in 1 teaspoon Italian seasoning and 1/2 teaspoon crushed red pepper flakes; cook for 30 seconds to release their flavors into the mixture.
- Pour in broth: Add 1/2 cup chicken broth to the skillet, stirring to combine thoroughly with the onion, garlic, and spices.
- Add cream of chicken soup: Stir in the cream of chicken soup until the mixture is fully incorporated and smooth.
- Incorporate cream cheese: Cut the softened cream cheese into chunks and add them to the skillet. Stir occasionally until the cream cheese melts completely and the sauce becomes smooth.
- Mix in Parmesan cheese: Stir in 1/2 cup grated Parmesan cheese until it has melted fully and is well blended into the sauce.
- Add heavy cream: Pour in 1 cup heavy cream and continue stirring until the sauce is creamy and smooth.
- Season sauce: Season the sauce with 1/2 teaspoon salt and 1/4 teaspoon black pepper, adjusting seasoning to your taste preference.
- Cook spaghetti: Meanwhile, bring a large pot of salted water to a boil and cook 12 ounces of spaghetti according to the package instructions until al dente.
- Drain pasta: Once cooked, drain the spaghetti, reserving about 1/2 cup of the pasta cooking water for later use.
- Return chicken to sauce: Add the cooked chicken back into the skillet with the creamy sauce, stirring to combine.
- Toss pasta with sauce: Add the cooked spaghetti to the skillet and toss everything together to coat the pasta thoroughly in the creamy chicken sauce.
- Adjust sauce consistency: If the sauce is too thick, add some reserved pasta water gradually until the desired consistency is reached.
- Finish with parsley: Remove the skillet from heat and stir in 1/4 cup chopped fresh parsley to add freshness and color.
- Serve immediately: Serve the creamy chicken spaghetti right away, garnished with extra parsley if desired for a flavorful presentation.
Notes
- To prevent the cream cheese from clumping, ensure it is fully softened before adding to the skillet.
- Reserve some pasta water to adjust the sauce consistency without thinning the flavor.
- Italian seasoning can be substituted with a combination of dried basil, oregano, and thyme if preferred.
- For a spicier kick, increase the crushed red pepper flakes according to your taste.
- This dish is best served immediately but can be reheated gently on the stovetop with a splash of cream or broth.
