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Chicken Spaghetti

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DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

Where comfort meets food, and flavor meets warmth, you’ll find this healthy Chicken Spaghetti.

I love a good, old-fashioned spaghetti recipe for dinner, but it’s nice to change it up, too. This will do just that for you.

Healthy Chicken Spaghetti
healthy chicken spaghetti

Chicken Spaghetti

Course: Dinner, Main Dish
Cuisine: Casseroles, Comfort Food, Pasta
Recipe Type: 90/10 Regular
Author: Heidi Boortz
Servings : 6

Ingredients

  • 3 boneless, skinless chicken breast around 1.5 to 2 lbs
  • 1/2 cup unsalted butter
  • 1 lb mushrooms sliced
  • 1 cup frozen green peas
  • 4 oz pimientos
  • 1/2 cup white wine divided
  • 2 tsp kosher salt divided
  • 1/4 cup 100% whole wheat flour
  • 1 1/2 cups whole milk
  • 2 cups parmesan cheese grated, divided
  • 1 cup Black olives chopped, for garnish
  • 1 lb 100% whole grain spaghetti noodles

Instructions

  • Place chicken in a large pot. Fill with water (about 4 quarts). Bring to a boil. Let boil 20 minutes or until chicken is cooked through. Remove chicken and shred with two forks (or with the paddle attachment of a stand mixer). Reserve cooking liquid (broth) in pot.
  • Melt 2 tablespoons butter in a large skillet. Add mushrooms, 1/4 cup white wine, 1 tsp salt, and 1/2 tsp pepper. Cook over medium heat for 8 to 10 minutes, stirring occasionally, or until liquid has evaporated. Remove mushrooms from skillet. Set aside.
  • Bring reserved broth to a boil. Break spaghetti in half and add to boiling liquid. Cook 8 min or until noodles have reached desired doneness. Drain, reserving broth.
  • Add 6 tablespoons butter to same skillet used for cooking mushrooms. Sprinkle flour over butter, whisking to combine. Cook 2 minutes. Slowly add 2 cups reserved broth, whisking constantly. Slowly add milk, remaining 1/4 cup wine, remaining 1 tsp salt and 1/2 tsp pepper. Bring to a boil. Reduce heat and let cook until thickened. Remove from heat; stir in 1 cup parmesan cheese.
  • Add mushrooms, chicken, chopped olives, pimientos, and peas to sauce. Stir to combine. Taste and add more salt and pepper if needed. Add cooked spaghetti and stir.
  • Add to a 9 x 13 baking dish. Bake at 350 degrees 10 minutes or until golden brown and bubbly. Top with remaining parmesan before serving.
Tried this recipe?Let us know how it was!

Pin this healthy chicken spaghetti recipe to your favorite boards so you don’t lose it. It would go great on pasta boards, dinner boards, or any clean eating boards.

This is such a wonderful change from typical spaghetti. For more options for unique spaghetti recipes, you could try our Greek spaghetti or farmers’ market spaghetti recipes.

healthy chicken spaghetti
Chicken Spaghetti
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