Ingredients
12 oz spaghetti
1 lb chicken breast or thighs, cut into bite-sized cubes
Salt & black pepper, to taste
1 tsp paprika
1 tsp Italian seasoning
1 tbsp olive oil
3 tbsp butter
5 cloves garlic, minced
1 cup cherry tomatoes, halved
1 cup broccoli florets
1 cup sliced zucchini (optional)
1/2 cup grated Parmesan
1 cup shredded mozzarella
1/4 cup pasta water (if needed)
Fresh parsley, for garnish
Instructions
- Roast the Veggies (optional but recommended)
Preheat oven to 425°F (220°C).
Place tomatoes, broccoli, zucchini on a baking tray.
Drizzle with olive oil, salt, pepper, and Italian seasoning.
Roast 15–20 minutes until softened and slightly charred. - Cook the Spaghetti
Bring salted water to a boil.
Add spaghetti and cook according to package directions.
Reserve 1/4 cup pasta water, then drain. - Cook the Chicken
In a large skillet, heat olive oil + 1 tbsp butter.
Add chicken, season with salt, pepper, paprika.
Sauté until golden and fully cooked, about 6–8 minutes.
Remove chicken and set aside. - Make the Garlic Butter Sauce
In the same skillet, melt remaining 2 tbsp butter.
Add minced garlic and cook until fragrant, 30–45 seconds.
Add roasted veggies + cooked chicken back to the skillet.
Toss everything together. - Combine
Add cooked spaghetti into the pan.
Sprinkle mozzarella + Parmesan.
Add a splash of pasta water if needed to loosen the sauce.
Toss until cheesy and well combined. - Serve
Plate and garnish with fresh parsley.
Enjoy warm and cheesy