It is 6pm and you need dinner fast. If you are craving something creamy and comforting, you are in the right place. This Creamy Spaghetti with Grilled Chicken hits the spot every single time.
This recipe delivers a rich, restaurant-style meal without the stress. It is the perfect solution for a chilly Winter evening. You get juicy chicken and silky pasta in under 45 minutes.
Why You’ll Make This Again
This dish is a total lifesaver for any quick weeknight dinner. It uses simple ingredients you likely already have in your pantry. The combination of garlic, cream, and Parmesan is a guaranteed crowd-pleaser.
You will love how reliable this recipe is for your family. It is high in protein and incredibly satisfying after a long day. This is pure comfort food that never fails to impress.
How This Comes Together
Making this meal is straightforward and very beginner-friendly. You simply grill the chicken while the pasta water boils. The sauce comes together in one pan while the pasta cooks. Using a grill pan saves you time and adds great flavor.
What You’ll Need
Grab these simple pantry staples to get started tonight.
- 450g spaghetti
- 2 large boneless, skinless chicken breasts
- 30ml olive oil
- 5g kosher salt
- 2g ground black pepper
- 60g unsalted butter
- 3 cloves garlic, minced
- 350ml heavy cream
- 100g freshly grated Parmesan cheese
- 15g fresh parsley, chopped
Step-By-Step Directions
- Bring 4 liters of water to a boil with 20g of salt. Cook spaghetti for 9-11 minutes until al dente.
- Pat chicken breasts dry and season with olive oil, salt, and pepper.
- Heat a grill pan or cast-iron skillet over medium-high heat. Grill chicken for 6 minutes per side or until internal temperature reaches 74°C.
- Transfer chicken to a cutting board and allow to rest for 5 minutes before slicing into 1cm strips.
- In a large sauté pan, melt butter over medium heat. Add minced garlic and sauté for 60 seconds until fragrant but not browned.
- Pour in heavy cream and bring to a simmer. Reduce heat to low and simmer for 4-5 minutes until the volume reduces slightly.
- Gradually whisk in the Parmesan cheese until the sauce is smooth and emulsified.
- Drain the pasta, reserving 60ml of pasta water. Incorporate pasta into the sauce, adding reserved water as needed to reach desired viscosity.
- Divide pasta into bowls, top with sliced grilled chicken, and garnish with chopped parsley.
How to Serve It
Serve this dish while it is steaming hot and fresh. It looks beautiful in low, wide pasta bowls. Pair it with a simple side salad or crusty garlic bread. This is perfect for a cozy family meal or casual hosting.
Leftovers & Storage
Store any leftovers in an airtight container in the fridge. It will stay fresh for up to three days. When reheating, add a splash of milk or cream. This helps the sauce become silky and smooth again. I do not recommend freezing this cream-based sauce.
Make It Even Better (Pro Tips)
- Do not skip resting the chicken for five minutes before slicing.
- Use freshly grated Parmesan cheese for the smoothest possible sauce.
- Always reserve some pasta water to adjust the sauce thickness.
- Avoid browning the garlic to keep the flavor sweet and mild.
- Warm your serving bowls to keep the pasta hot longer.
- Add a squeeze of lemon at the end for a bright finish.
Easy Ways to Change It Up
- Add two cups of fresh spinach for a healthy Spring variation.
- Stir in red pepper flakes for a spicy kick.
- Swap spaghetti for fettuccine or penne if you prefer.
- Use gluten-free pasta to make this dish allergy-friendly.
Quick Questions
Can I use chicken thighs instead?
Yes, boneless chicken thighs work great and stay very juicy. Just ensure they reach an internal temperature of 74°C.
How do I keep the sauce from separating?
Keep the heat low once you add the cheese. Whisk constantly until the cheese is fully melted and smooth.
I hope this Creamy Spaghetti with Grilled Chicken becomes a new favorite for you. It is simple, fast, and exactly what a busy weeknight needs. Give it a try tonight!
— Ethan
Creamy Spaghetti with Grilled Chicken
Ingredients
Method
- Bring 4 liters of water to a boil with 20g of salt. Cook spaghetti for 9-11 minutes until al dente.
- Pat chicken breasts dry and season with olive oil, salt, and pepper.
- Heat a grill pan or cast-iron skillet over medium-high heat. Grill chicken for 6 minutes per side or until internal temperature reaches 74°C.
- Transfer chicken to a cutting board and allow to rest for 5 minutes before slicing into 1cm strips.
- In a large sauté pan, melt butter over medium heat. Add minced garlic and sauté for 60 seconds until fragrant but not browned.
- Pour in heavy cream and bring to a simmer. Reduce heat to low and simmer for 4-5 minutes until the volume reduces slightly.
- Gradually whisk in the Parmesan cheese until the sauce is smooth and emulsified.
- Drain the pasta, reserving 60ml of pasta water. Incorporate pasta into the sauce, adding reserved water as needed to reach desired viscosity.
- Divide pasta into bowls, top with sliced grilled chicken, and garnish with chopped parsley.
