Creamy Chicken Spaghetti with Tomatoes and Parmesan

This creamy chicken spaghetti is a comforting pasta dish that comes together in under 30 minutes. Juicy seared chicken, sweet grape tomatoes and a garlicky cream sauce infused with Italian herbs coat every strand of spaghetti. A generous sprinkle of Parmesan cheese adds a nutty, salty finish.

The sauce is luxuriously creamy thanks to a combination of cream cheese and a cream sauce base, balanced by the brightness of tomatoes and shallots. It’s an easy, satisfying meal that feels special enough for a weekend dinner but quick enough for a busy weeknight.

Log in to save recipes and build weekly shopping lists.

Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

0.5 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Halve the grape tomatoes lengthwise. Halve, peel and mince half the shallot (use whole shallot if serving 4). Peel and mince the garlic.
2. Pat the chicken dry with paper towels; season with half the Italian seasoning, salt and pepper. Heat olive oil in a large pan over medium-high heat. Add the chicken in a single layer and cook, stirring, until browned and cooked through, 4-6 minutes. Transfer to a plate and wipe out the pan.
3. Once the water is boiling, add the spaghetti and cook until al dente, 9-11 minutes. Reserve 1 cup of pasta cooking water, then drain.
4. After the spaghetti has cooked for 5 minutes, melt the butter in the same pan over medium-high heat. Add the tomatoes, shallot and garlic; cook until softened and fragrant, 1-2 minutes. If browning too quickly, reduce heat to medium.
5. Reduce heat to medium. Stir in the cream sauce base, cream cheese and remaining Italian seasoning. Bring to a simmer and cook until melted and combined. Season with salt and pepper.
6. Add the chicken and drained spaghetti to the pan; toss to coat, adding splashes of reserved pasta water as needed for creaminess. Stir in half the Parmesan; season with salt and pepper. Divide among bowls, sprinkle with remaining Parmesan and serve.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any long pasta like fettuccine or linguine works well or even short shapes like penne or rigatoni.

Can I substitute the cream sauce base?

The cream sauce base is key to the flavor, but you can substitute with heavy cream mixed with a little chicken broth and a pinch of Italian seasoning.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or milk to restore creaminess.