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–+ servings
chicken spaghetti 954365734

Garlic Chicken Spaghetti

A fast and flavorful chicken spaghetti tossed with garlic, red pepper flakes, and Parmesan. Perfect weeknight dinner.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 1
Course: Main Course, Pasta
Cuisine: American, Italian
Calories: 760
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 lb boneless, skinless chicken breast about 910 g
  • 4 cups chicken broth 960 ml; use low-sodium if preferred
  • 6 cloves garlic halved; use half for poaching the chicken and half for the oil
  • 1 1/2 lb spaghetti 680 g
  • 1/4 cup extra-virgin olive oil California olive oil if available
  • 1 tsp red pepper flakes
  • 1 tsp dried parsley or 1 tablespoon chopped fresh parsley
  • 1 cup grated Parmesan cheese freshly grated is best

Method
 

  1. Set a large pot of well-salted water over high heat and bring it to a rolling boil for the spaghetti.
  2. While the water heats, combine the chicken, chicken broth, and half of the garlic in a wide saucepan over medium-high heat. Cook for 20 minutes, or until the chicken is cooked through, then remove the chicken and cut it into bite-sized pieces.
  3. Add the spaghetti to the boiling water and cook according to the package directions. Reserve 3/4 cup of the pasta water, drain the pasta in a colander, and rinse it briefly with cool water.
  4. In a large saucepan over medium heat, warm the olive oil with the remaining garlic and red pepper flakes. Cook for 3 to 4 minutes until fragrant. Add the drained spaghetti and toss for 3 minutes. Stir in the reserved pasta water, chopped chicken, and parsley, and cook for another 3 minutes. Remove the pan from the heat, add the Parmesan, and toss until the cheese melts into a light coating.

Nutrition

Calories: 760kcalCarbohydrates: 88gProtein: 56gFat: 18gSaturated Fat: 5.3gCholesterol: 106mgSodium: 390mgFiber: 4.5gSugar: 1.3g

Notes

Use freshly grated Parmesan instead of pre-shredded for a smoother sauce and better flavor.
Reserve a little extra pasta water if you like a saucier finish; the starchy liquid helps the sauce cling.
Swap the spaghetti for bucatini, linguine, or gluten-free pasta, adjusting the cooking time to the package directions.
Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat with a splash of broth or water.
To make ahead, cook and chop the chicken, then keep it chilled until you are ready to toss it with the pasta.
For extra brightness, add a squeeze of lemon juice or a few lemon zest strips before serving.
Avoid browning the garlic; keep the heat at medium and stir often so the garlic turns golden, not dark.

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