Garlic Butter Chicken Spaghetti

Garlic butter chicken and veggie spaghetti turns an average pasta dinner into something truly special. This creamy, dreamy dish brings together perfectly cooked spaghetti with juicy chicken bites and golden roasted vegetables all wrapped in a luscious garlicky cheese sauce that clings to every noodle.

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: opt for a good quality durum wheat pasta for better texture
• One pound of chicken breast or thighs cut into cubes: thighs add more flavor and stay tender
• Salt: essential for seasoning and bringing out the best flavors
• Black pepper: freshly ground is best for a bit of sharpness
• Garlic powder and paprika: these spices add warmth and a subtle smoky depth
• Two tablespoons olive oil: use extra virgin for roasting veggies for the best taste
• Four tablespoons butter: it makes the sauce rich and silky
• Four cloves of garlic minced: garlic is the star flavor, use fresh for real punch
• One cup heavy cream and three quarters cup whole milk: these create the perfect creamy sauce base
• One cup shredded cheddar or mozzarella: cheddar offers sharpness mozzarella melts smoother, combine for balance
• Two cups mixed vegetables like zucchini, bell peppers, and carrots: roasting these brings out natural sweetness and texture
• Optional fresh parsley cracked black pepper and red pepper flakes: for bright notes and a little heat at the end

Step-By-Step Instructions

Sear the Chicken:

Season chicken cubes with salt black pepper garlic powder and paprika. Heat two tablespoons olive oil over medium-high heat in a large skillet. Cook chicken pieces for six to eight minutes until evenly golden and cooked through. Remove chicken and set aside on a plate.

Roast the Vegetables:

Preheat oven to four hundred twenty five degrees Fahrenheit. Toss the chopped mixed vegetables with a drizzle of olive oil salt and pepper on a baking sheet. Arrange vegetables in a single layer making sure they are not overcrowded to prevent steaming. Roast for twenty to twenty five minutes until golden brown and slightly caramelized.

Cook the Spaghetti:

Bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions until al dente. Before draining save about half a cup of pasta water for adjusting sauce consistency later.

Make the Garlic Butter Sauce:

Reduce heat to medium and melt butter in the same skillet. Add minced garlic and cook for thirty to forty five seconds stirring constantly so garlic becomes fragrant but does not burn. Pour in heavy cream and milk and stir everything together scraping the flavorful bits from the pan. Let it simmer gently for two to three minutes until sauce thickens slightly.

Add Cheese to the Sauce:

Remove skillet from heat and gradually add shredded cheese stirring until it melts completely and sauce is smooth and creamy. If sauce is too thick add a splash of reserved pasta water to loosen it.

Combine Everything:

Return cooked chicken to the skillet. Add roasted vegetables and drained spaghetti. Toss everything carefully until well coated in creamy garlic cheese sauce and heated through.

Serve:

Plate the spaghetti immediately. Garnish with fresh parsley cracked black pepper and red pepper flakes if you like a little kick.

Save

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 leftovers in an airtight container in the refrigerator for up to three days. When reheating add a small splash of milk or reserved pasta water to bring back the sauce’s creamy texture. Avoid overcooking when reheating to keep the chicken juicy.

Ingredient Substitutions

Chicken thighs can be swapped for breasts or even turkey breast cubes. Use any cheese you enjoy melting such as provolone or fontina for a different twist. Mixed veggies are flexible. Mushrooms or broccoli would work beautifully. For dairy-free, try coconut cream and a plant-based cheese alternative.

Serving Suggestions

Pair this dish with a simple green salad and a light vinaigrette to balance the richness. A crisp glass of white wine like Pinot Grigio enhances the garlic and cheese flavors. Garlic bread or crusty baguette also complements the meal perfect for soaking up extra sauce.

Recipe FAQs

→ 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.