Heavenly Garlic Butter Chicken & Veggie Spaghetti

Ingredients

• 12 oz spaghetti
• 1 lb chicken breast or thighs, cut into bite-sized cubes
• Salt
• Black pepper
• Garlic powder
• Paprika
• 2 tbsp olive oil, plus extra for roasting veggies
• 4 tbsp butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• ¾ cup whole milk
• 1 cup shredded cheddar or mozzarella
• 2 cups mixed vegetables (like zucchini, bell peppers, carrots), chopped
• Optional: fresh parsley, cracked black pepper, red pepper flakes

Instructions

1. Preheat your oven to 425°F and bring a large pot of salted water to boil. Toss the chopped vegetables with olive oil, salt, and pepper on a baking sheet, then roast for 20-25 minutes until golden and slightly caramelized.
2. While vegetables roast, cook the spaghetti according to package directions until al dente. I always save about 1/2 cup of pasta water before draining – it’s like liquid gold if you need to loosen the sauce later.
3. Season the chicken cubes with salt, pepper, garlic powder, and paprika. Heat 2 tablespoons olive oil in a large skillet over medium-high heat and cook the chicken for 6-8 minutes until golden brown and cooked through. Transfer to a plate.
4. Reduce heat to medium and add butter to the same skillet. Once melted, add minced garlic and cook for 30-45 seconds until fragrant, being careful not to burn it.
5. Pour in the heavy cream and milk, stirring constantly to incorporate all the flavorful bits from the bottom of the pan. Bring to a gentle simmer and cook for 2-3 minutes until slightly thickened.
6. Add the shredded cheese gradually, stirring until completely melted and smooth. The sauce should coat the back of a spoon – if it’s too thick, add a splash of the reserved pasta water.
7. Return the chicken to the skillet, then add the roasted vegetables and drained pasta. Toss everything together until well coated with the creamy sauce and heated through.
8. Serve immediately, garnished with fresh parsley, cracked black pepper, and red pepper flakes if desired.

Notes

• Veggie roasting technique: Space vegetables in a single layer with room between pieces—crowding creates steam instead of caramelization.
• Season the pasta water: Add 1-2 tablespoons of salt to your pasta water—it should taste like seawater.
• Protect your garlic: When adding minced garlic to the hot butter, swirl the pan constantly for those critical 30-45 seconds.
• Master the cheese melt: Remove the skillet from heat before adding cheese and stir in small handfuls.
• Rest before serving: Let the finished dish sit off-heat for 2 minutes before serving.

Nutrition

• Serving Size: 1 plate
• Calories: 600
• Sugar: 4g
• Sodium: 600mg
• Fat: 35g
• Saturated Fat: 20g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 4g
• Protein: 35g
• Cholesterol: 90mg