Creamy White Chicken Spaghetti
Creamy White Chicken Spaghetti
ingredients
- 12 oz spaghetti
- 1 lb boneless, skinless chicken breasts, diced
- 8 oz mushrooms, sliced
- 1 cup black olives, pitted and halved
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- 3 tbsp olive oil
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
steps
- 1.
Cook the spaghetti according to package instructions until al dente. Drain and set aside.
- 2.
In a large skillet, heat olive oil over medium heat. Add diced chicken and season with salt and pepper. Cook until browned and fully cooked, about 6-7 minutes. Remove and set aside.
- 3.
In the same skillet, add onions, cooking until translucent (about 3-4 minutes). Stir in garlic and mushrooms, cooking until mushrooms are softened.
- 4.
Pour in chicken broth, heavy cream, olives, oregano, and red pepper flakes. Stir to combine and bring to a simmer.
- 5.
Add the cooked chicken back into the skillet, mixing well. Allow to simmer for 5-7 minutes, letting the flavors meld.
- 6.
Toss the cooked spaghetti into the sauce, ensuring it is well-coated. Adjust seasoning as necessary.
- 7.
Serve warm, topped with grated Parmesan and chopped parsley for a fresh finish.
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