Garlic butter chicken and veggie spaghetti is a luscious, creamy pasta dish featuring tender chicken, caramelized roasted vegetables, and a silky cheese-infused garlic butter sauce that wraps beautifully around every strand of al dente spaghetti. This comforting yet elegant meal delivers restaurant-level flavor with weeknight-friendly simplicity.

Why You’ll Love This Recipe

This dish brings together the perfect trio of garlic, butter, and cheese while keeping things balanced with roasted vegetables and tender chicken. It’s rich, satisfying, and incredibly aromatic—yet surprisingly simple to prepare. The roasting step deepens the sweetness of the vegetables, while the cheesy garlic sauce coats the spaghetti in velvety goodness. It’s approachable, crowd-pleasing, and endlessly adaptable for any season.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

12 oz spaghetti
1 lb chicken breast or thighs, cut into bite-sized cubes
1 tsp salt (plus more for pasta water and vegetables)
1 tsp black pepper
1 tsp garlic powder
1 tsp paprika
2 tbsp olive oil, plus extra for roasting vegetables
4 tbsp butter
4 cloves garlic, minced
1 cup heavy cream
¾ cup whole milk
1 cup shredded cheddar or mozzarella (or a mix of both)
2 cups mixed vegetables (zucchini, bell peppers, carrots), chopped
Optional: fresh parsley, cracked black pepper, red pepper flakes

Directions

1. Preheat the oven to 425°F. Prepare a large pot of salted water and bring it to a boil.
2. Toss the chopped vegetables with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20–25 minutes, or until golden and caramelized.
3. Cook the spaghetti until al dente, following package instructions. Reserve ½ cup of pasta water before draining.
4. Season the chicken cubes with salt, pepper, garlic powder, and paprika.
5. Heat 2 tbsp olive oil in a large skillet over medium-high heat and cook the chicken for 6–8 minutes, or until browned and cooked through. Remove from the pan and set aside.
6. Reduce heat to medium and melt the butter in the same skillet. Add the minced garlic and sauté for 30–45 seconds without letting it brown.
7. Pour in the heavy cream and whole milk, stirring to loosen browned bits from the skillet. Simmer for 2–3 minutes until slightly thickened.
8. Gradually add the shredded cheese, stirring until the sauce becomes smooth and creamy. If it gets too thick, add a splash of the reserved pasta water.
9. Add the chicken back into the skillet, then stir in the roasted vegetables and cooked spaghetti. Toss until everything is fully coated and heated through.
10. Serve immediately with fresh parsley, cracked pepper, or red pepper flakes.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

• Pasta alternatives: Use fettuccine, linguine, or whole wheat pasta. Gluten-free pasta works as well—just cook it slightly less to avoid mushiness.
• Protein swaps: Use shrimp (2–3 minutes cooking time), salmon chunks, or a vegetarian option like tofu or extra roasted vegetables.
• Dairy adjustments: You may use half-and-half for a lighter sauce, though the consistency will be thinner.
• Veggie combinations: Try asparagus, cherry tomatoes, broccoli, mushrooms, or seasonal produce.
• Flavor boosters: Add pesto, sun-dried tomato paste, or a touch of white wine before the cream for added depth.
• Heat options: Increase spice with Cajun seasoning or jalapeño slices added to the roasting vegetables.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will naturally thicken when chilled.

To reheat, warm gently on the stovetop over medium-low heat with a splash of milk or broth to loosen the sauce. Stir frequently.

For freezing, store in freezer-safe containers for up to 2 months. Slight texture changes may occur due to the cream, but the dish remains delicious. Thaw overnight before reheating.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs stay moist and work beautifully in this dish.

How do I prevent the sauce from separating?

Reheat slowly over low heat and stir constantly.

What vegetables work best here?

Zucchini, carrots, and bell peppers roast particularly well, but almost any vegetable combination will work.

Can I make any part of this ahead?

Yes, roast the vegetables and prep the chicken up to a day ahead. Prepare the sauce fresh for best texture.

Is there a lighter version?

You can use half-and-half in place of heavy cream, though the sauce will be less thick.

Can I make this gluten-free?

Yes, simply use gluten-free pasta and cook it a bit less than directed.

Can I double the recipe?

Yes, but use a large skillet or pot to ensure even coating of the sauce.

Can I use pre-shredded cheese?

It’s better to shred your own cheese, as packaged shredded cheese doesn’t melt as smoothly.

Does this recipe work without cheese?

The dish will be less creamy and thick, but you can omit cheese if needed and increase the cream by ¼ cup.

How do I keep garlic from burning?

Add garlic to melted butter over medium heat and cook only 30–45 seconds while stirring.

Conclusion

This Heavenly Garlic Butter Chicken & Veggie Spaghetti brings together creamy richness, roasted vegetable sweetness, and tender chicken in a dish that feels both comforting and elevated. With its flexible ingredients and straightforward method, it’s perfect for busy weeknights yet impressive enough for special gatherings. Enjoy a bowlful of indulgent, aromatic pasta that delivers warmth and satisfaction in every bite.

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