Description
A rich, velvety Italian pasta dish featuring tender chicken and a buttery Parmesan sauce, thickened with a flour-roux and milk. No heavy cream or alcohol used, making it a comforting weeknight favorite.
Ingredients
Spaghetti – 1 pound
Boneless, skinless chicken breasts – 1.5 pounds (or 2 cups shredded rotisserie chicken)
Unsalted butter – 4 tablespoons
All-purpose flour – 2 tablespoons
Garlic – 4 cloves (minced)
Whole milk – 3 cups
Grated Parmesan cheese – 1 cup
Salt and pepper – To taste
Instructions
Bring a large pot of salted water to a boil for the pasta.
Cut chicken breasts into 1-inch cubes.
Heat 2 tablespoons butter in a skillet over medium-high heat. Cook chicken until browned and nearly cooked through; set aside.
Add remaining 2 tablespoons butter to the skillet. Whisk in flour until smooth, cooking 1-2 minutes.
Gradually pour in milk while whisking constantly. Cook 5 minutes until sauce thickens.
Stir in garlic, salt, pepper, and Parmesan. Return chicken to the pan and simmer 3-4 minutes until fully cooked.
Cook spaghetti according to package instructions. Toss pasta directly in the skillet sauce or combine in a bowl.
Notes
For a dairy-free version, substitute coconut milk for regular milk.
Use Parmesan rinds for extra savory depth.
Cold butter helps create a smoother emulsion.
Serve with garlic bread and a green salad for a complete meal.
Can be made ahead; reheat gently over low heat.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Stovetop Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 2000mg
- Fat: 25g
- Saturated Fat: 12g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg