Garlic Chicken Spaghetti: How to Make this Crowd Pleaser

You are going to love my garlic chicken spaghetti! This is not your traditional, heavy chicken spaghetti casserole. Instead, this is a spicy and crispy chicken with spaghetti in a white wine and garlic sauce. It’s simple to make and super sumptuous. Absolutely perfect for a weeknight meal when you are craving loads of carbs.

My garlic chicken spaghetti is much lighter than it’s casserole cousin and comes together in about 30 minutes. You may have guessed by now that I am not a fan of using prepared ingredients, especially not cream of anything soup. Old school, midwestern style casseroles are not my thing. And I really do not know why they were ever a thing! Making food with simple ingredients is so easy and because everything is fresh and comes together quickly.

Not to mention that cooking with fresh and simple ingredients is a healthy alternative that does not sacrifice on taste! In fact, my garlic chicken spaghetti is much better than a tired and sloppy casserole. So switch it up and try this garlic chicken spaghetti today, likely with the ingredients you have in your house right now.

Serves 6

Suggested Wine Pairing:

A classic pairing with this dish would be a chardonnay but you could also try a light bodied pinot noir if you are a red wine fan.

Ingredients:

1 pound of chicken breast or tenders, cut into strips

18 ounces of spaghetti

3 cloves of fresh garlic. minced

1 head of roasted garlic

1-2 inches of parmesan rind

2 Thai red chili peppers, or 1 teaspoon of red chili flakes

1 shallot, minced

1/4 cup of cornstarch

Juice of 1/2 lemon

1/2 cup of white wine

1 tablespoon of butter

1 tablespoon of olive oil

3/4 cup of parmesan cheese, plus extra for serving

1/2 cup of parsley, plus extra for serving

I cup of reserved pasta water

Salt and pepper to taste, extra freshly cracked black pepper to serve

Instructions:

1. Start by preheating your oven or airfryer to 400F. Meanwhile, add your chicken to a mixing bowl and add half of the fresh garlic, half of the red chilis or chili flakes, salt, plenty of pepper, and cornstarch. Mix to combine, making sure the chicken is fully coated in the cornstarch. Air fry or bake the chicken for 20 minutes, turning half way through.
2. Begin boiling the water for the pasta and while that heats up, start making the sauce by combing the oil and butter in a saucepan over medium heat.
3. Once the butter has melted, add the rest of the fresh garlic and red chilis or red chili flakes, and shallots. Squeeze the roasted garlic into the pan and add the parmesan rind. Stir to combine before adding the lemon juice and white wine. Season with salt and pepper and reduce the heat to low. Cover the saucepan and allow the sauce to reduce for about 10 minutes.
4. Meanwhile, add salt to the boiling water and cook the spaghetti until aldente, draining about 1 minute less than the package instructions. Reserve at least one cup of pasta water.
5. Return the spaghetti to the pot and cover with with white wine garlic sauce. Stir in the parmesan cheese and parsley. Add the reserved pasta water as needed until the sauce has reached desired consistency.
6. To serve, divide the spaghetti into bowl and top with 3-4 chicken strips. Top with extra parmesan cheese, parsely, and fresh pepper.

If you like this, you will love my gluten free chicken parmesan!