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healthy chicken spaghetti

Chicken Spaghetti

Author: Heidi Boortz
Servings : 6


  • 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


  • 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.
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