A delicious and convenient meal that brings the whole family together. This creamy chicken spaghetti dish combines tender chicken, flavorful pasta, and vibrant vegetables, all cooked in one pot for minimal cleanup.
Ingredients
Scale:
12 ounces spaghetti or linguine, preferably whole grain
4 cups chicken broth (low-sodium recommended)
1 pound boneless, skinless chicken breasts, diced
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 cup bell peppers (diced)
1 cup zucchini (diced)
1 cup cherry tomatoes (halved)
1 small onion (diced)
3 cloves garlic (minced)
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Fresh basil or parsley (for garnish)
Instructions
In a large pot or deep skillet, heat the olive oil over medium heat. Add the diced chicken, season with salt, pepper, and garlic powder, and sauté until golden brown, about 5-7 minutes.
Once the chicken is cooked through, add the diced onion and minced garlic to the pot. Sauté for an additional 2-3 minutes until the onion becomes translucent.
Stir in the bell peppers, zucchini, and cherry tomatoes. Cook for 3-4 minutes until the vegetables begin to soften.
Add the spaghetti to the pot, followed by the chicken broth. Stir to combine all ingredients, ensuring the pasta is submerged.
Bring to a boil, then reduce heat to a simmer. Cover and cook for 10-12 minutes, stirring occasionally.
After the pasta is cooked, lower the heat to low and stir in the heavy cream and Parmesan cheese until melted and creamy.
Remove from heat and let sit for a few minutes to thicken. Garnish with fresh basil or parsley before serving.
