Creamy Chicken Spaghetti In Mozzarella Garlic Cheese Sauce

Looking for a weeknight dinner that’s both comforting and bursting with flavor? This Creamy Chicken Spaghetti in Mozzarella Garlic Cheese Sauce is exactly what you need! We’re taking classic spaghetti to the next level with a luscious, homemade cheese sauce, tender chicken, and a vibrant twist of roasted red pepper. This isn’t just pasta; it’s an experience. The combination of creamy, cheesy, and slightly smoky flavors will have everyone asking for seconds. Get ready to create a dish that’s sure to become a family favorite!

What You’ll Need

• 250g (9oz) Spaghetti: We’re using spaghetti as the base for this dish, its long strands are perfect for coating in the rich sauce. Choose a high-quality spaghetti for the best texture and flavor.
• 300g (10.5oz) Boneless, Skinless Chicken Breast: Cut into bite-sized pieces, the chicken provides a lean protein source and a delightful savory element. Ensure the chicken is fresh and of good quality for optimal taste.
• 2 tbsp (30ml) Olive Oil: Divided use – 1 tbsp for roasting the red pepper and 1 tbsp for sautéing the chicken and garlic. Opt for extra virgin olive oil for its rich flavor and health benefits.
• Salt and Freshly Ground Black Pepper: To taste. Seasoning is key! Don’t be shy with the salt and pepper; it enhances all the other flavors. Freshly ground pepper offers a more robust aroma and taste.
• 2 Cloves Garlic: Minced. Garlic is the foundation of so many delicious dishes, and this one is no exception. Freshly minced garlic provides the best flavor.
• 240ml (1 cup) Heavy Cream: This is what gives the sauce its luxurious creaminess. Using heavy cream (at least 36% fat) ensures a thick and velvety texture.
• 150g (5.3oz) Shredded Cheddar Cheese: Adds a sharp, tangy flavor to the sauce. Use a good quality cheddar that melts well.
• 100g (3.5oz) Shredded Mozzarella Cheese: Contributes to the sauce’s stretchiness and mild, milky flavor. Low-moisture mozzarella is recommended to prevent a watery sauce.
• 1 Large Red Bell Pepper: Roasted, peeled, and seeded. Roasting the pepper brings out its natural sweetness and adds a smoky depth of flavor.
• 1 tsp (5ml) Smoked Paprika: This spice adds a subtle smoky flavor that complements the roasted red pepper beautifully.
• Fresh Basil Leaves: Torn, for garnish. Basil adds a fresh, herbaceous note that brightens up the dish.
• Extra Roasted Red Pepper Puree: For drizzle. This adds a beautiful visual element and intensifies the roasted red pepper flavor.

Substitutions & Variations

Feel free to customize this recipe to your liking! Here are a few ideas:

• Chicken: You can substitute the chicken breast with chicken thighs for a richer flavor.
• Cheese: Experiment with different cheeses like Gruyere, Parmesan, or Monterey Jack.
• Pasta: Penne, fettuccine, or rotini would also work well in this recipe.
• Vegetarian Option: Omit the chicken and add more roasted vegetables like zucchini or mushrooms.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Step-by-Step Instructions for Creamy Chicken Spaghetti

1. Roast the Red Bell Pepper: Preheat your oven to 200°C (400°F). Place the whole red bell pepper directly on a baking sheet. Roasting the pepper whole, rather than diced, concentrates its sweetness and makes the skin easier to remove. Roast for 20-25 minutes, turning it halfway through, until the skin is completely charred. This charring is crucial for that smoky flavor.
2. Prepare the Roasted Red Pepper Puree: Once roasted, immediately place the pepper in a bowl and cover it with a clean kitchen towel for 5 minutes. This steaming process loosens the skin. After 5 minutes, peel off the blackened skin, remove the seeds, and transfer the pepper flesh to a blender. Add 1 tablespoon of olive oil and the smoked paprika. Blend until completely smooth. The smoked paprika enhances the smoky notes from the roasted pepper. Set aside, reserving some for drizzling later.
3. Cook the Spaghetti: Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions, usually 8-10 minutes, until al dente – firm to the bite. Don’t overcook the pasta, as it will continue to cook slightly in the sauce. Before draining, reserve about ½ cup (120ml) of the pasta water. This starchy water is liquid gold for adjusting the sauce consistency. Drain the spaghetti and set aside.
4. Sauté the Chicken: Season the bite-sized chicken pieces generously with salt and pepper. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken and sauté for 6-7 minutes, or until golden brown and cooked through. Ensure the chicken is fully cooked before proceeding. Transfer the cooked chicken to a plate and keep warm.
5. Create the Garlic-Infused Cream Base: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for just 30 seconds, until fragrant. Be careful not to burn the garlic, as it will become bitter. Pour in the heavy cream and stir to combine. Bring the cream to a gentle simmer.
6. Melt the Cheeses into a Luxurious Sauce: Reduce the heat to low. Add the shredded cheddar and mozzarella cheese to the simmering cream, stirring constantly until the cheeses are completely melted and the sauce is smooth and glossy. If the sauce is too thick, gradually whisk in a little of the reserved pasta water, one tablespoon at a time, until you reach your desired consistency. The pasta water helps emulsify the sauce and creates a beautiful, creamy texture.
7. Incorporate the Roasted Red Pepper: Gently fold in half of the prepared roasted red pepper puree into the cheese sauce. Don’t fully mix it in; you want to create visible ribbons of pink throughout the sauce. This adds a beautiful visual element and a burst of sweet, smoky flavor. Taste the sauce and adjust seasoning with salt and pepper as needed.
8. Combine and Finish: Add the cooked spaghetti and sautéed chicken to the skillet with the creamy sauce. Toss everything together gently but thoroughly, ensuring the pasta and chicken are evenly coated. Warm through for 1-2 minutes, allowing the flavors to meld.
9. Plate and Garnish: To serve, twirl a portion of the spaghetti into the center of a plate. Drizzle a thin line of the remaining roasted red pepper puree around the plate for a striking contrast. Finish with torn fresh basil leaves scattered over the top for freshness and aroma.

Why Roasted Red Pepper Makes All the Difference

The secret to this Creamy Chicken Spaghetti isn’t just the cheese sauce; it’s the roasted red pepper. Roasting the pepper intensifies its natural sweetness and imparts a subtle smoky flavor that complements the creamy cheese and savory chicken beautifully. The puree isn’t fully incorporated, creating a visually appealing swirl of color and a delightful burst of flavor in every bite. Using a high-quality smoked paprika further elevates the smoky profile.

Tips for the Perfect Cheese Sauce

Achieving a perfectly smooth and creamy cheese sauce is key. Using freshly grated cheese is always best, as pre-shredded cheese often contains cellulose which can prevent it from melting smoothly. Low and slow is the way to go – keep the heat low while melting the cheese and stir constantly to prevent sticking and burning. Don’t be afraid to use the reserved pasta water; it’s your secret weapon for adjusting the consistency and creating a silky-smooth sauce.

Chicken Preparation for Maximum Flavor

While this recipe calls for bite-sized chicken pieces, you can also use leftover cooked chicken. If using leftover chicken, add it to the sauce during the last few minutes of cooking to warm it through. For the best flavor, season the chicken generously with salt, pepper, and a pinch of garlic powder before sautéing. Don’t overcrowd the skillet when cooking the chicken; work in batches if necessary to ensure even browning.

Variations and Additions

Feel free to customize this Creamy Chicken Spaghetti to your liking! Add some sautéed mushrooms, spinach, or sun-dried tomatoes for extra flavor and texture. A pinch of red pepper flakes can add a touch of heat. For a richer flavor, use a blend of different cheeses, such as Gruyere or Parmesan. You can also substitute the chicken with shrimp or Italian sausage.

Frequently Asked Questions (FAQ)

• Can I make this ahead of time? While best served immediately, you can prepare the sauce and chicken ahead of time. Store them separately in the refrigerator and combine with the cooked pasta just before serving.
• Can I use a different type of pasta? Yes, fettuccine or linguine would also work well in this recipe.
• Is it possible to make this lighter? You can reduce the amount of heavy cream and use half-and-half or milk instead, but the sauce will be less creamy.

This Creamy Chicken Spaghetti in Mozzarella Garlic Cheese Sauce is a comforting and flavorful dish that’s sure to become a family favorite. Don’t forget to save this recipe to Pinterest for easy access later!

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• Author: Savannah Brooks
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Diet: General

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Description

This Creamy Chicken Spaghetti features a luscious homemade cheese sauce, tender chicken, and a vibrant roasted red pepper twist. It’s a comforting and flavorful weeknight dinner that’s sure to become a family favorite.

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Ingredients

Scale 1x2x3x

• 250g (9oz) Spaghetti: long strands for coating in sauce
• 300g (10.5oz) Chicken Breast: cut into bite-sized pieces
• 2 tbsp (30ml) Olive Oil: divided for roasting and sautéing
• Salt and Pepper: to taste
• 2 Cloves Garlic: minced
• 240ml (1 cup) Heavy Cream: for a creamy sauce
• 150g (5.3oz) Cheddar Cheese: shredded, for tangy flavor
• 100g (3.5oz) Mozzarella Cheese: shredded, for stretchiness
• 1 Large Red Bell Pepper: roasted, peeled, and seeded
• 1 tsp (5ml) Smoked Paprika: adds smoky flavor
• Fresh Basil Leaves: torn, for garnish
• Roasted Red Pepper Puree: for drizzling

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

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Instructions

1. Roast Pepper: Roast red pepper at 200°C (400°F) for 20-25 minutes, charring the skin.
2. Make Puree: Steam pepper, peel, seed, blend with olive oil and paprika.
3. Cook Spaghetti: Cook spaghetti al dente, reserving ½ cup pasta water.
4. Sauté Chicken: Sauté seasoned chicken until cooked through.
5. Infuse Cream: Sauté garlic in olive oil, add heavy cream.
6. Melt Cheese: Melt cheddar and mozzarella into cream, adjust with pasta water.
7. Add Pepper: Fold in half of the red pepper puree.
8. Combine: Toss spaghetti and chicken with sauce.
9. Plate: Drizzle with puree and garnish with basil.

Notes

For a smoother sauce, use freshly grated cheese and stir constantly while melting. Reserve pasta water to adjust sauce consistency.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Pasta
• Method: Skillet
• Cuisine: Italian

Nutrition

• Serving Size: 1 cup
• Calories: 550 kcal
• Sugar: 10 g
• Sodium: 700 mg
• Fat: 30 g
• Saturated Fat: 15 g
• Unsaturated Fat: 10 g
• Trans Fat: 1 g
• Carbohydrates: 50 g
• Fiber: 3 g
• Protein: 30 g
• Cholesterol: 100 mg