A quick and comforting dinner idea
Today I wanted to cook something comforting and quick. I had some chicken thigh fillets in the fridge and since we’ve been eating rice for the last few days, I thought a non-rice dinner would be ideal. That’s when my 20-Minute Creamy Chicken Spaghetti came to mind. It’s hearty, creamy and absolutely delicious – yet it takes no time at all to put together.
In fact, it literally takes me just 20 minutes to have these lovely bowls of Creamy Chicken Spaghetti on the dining table. Even better, it only requires a handful of simple ingredients.
Ingredients for 20-Minute Creamy Chicken Spaghetti
What I love about this recipe is that you don’t need anything fancy and most of the ingredients are ones you probably already have at home:
- Chicken thigh fillets – I prefer them as they are soft and juicy but you can use chicken breast fillets if you prefer a leaner dish.
- Double cream – since this is a creamy chicken spaghetti recipe, fresh cream is a must. You can swap for single cream for a lighter option but double cream gives the best results.
- Spaghetti – we often go for brown or wholegrain spaghetti for a healthier touch.
- Fresh herbs – thyme and rosemary work wonderfully. I pick them fresh from the garden which makes the dish extra fragrant.
- Onion and garlic – chopped finely to build flavour.
- Olive oil, salt and pepper.
How to cook Creamy Chicken Spaghetti in 20 minutes
The beauty of this recipe lies in its speed and simplicity. Here’s how I make it step by step:
Cook the spaghetti
Start by boiling the spaghetti since that takes the longest. I usually boil a kettle and pour the hot water into the pan with the pasta, adding a drizzle of olive oil. Cook for 10-12 minutes or according to the instructions on the packet.
Prepare the chicken and sauce
While the spaghetti is bubbling away, slice the chicken thigh fillets into bite-sized pieces. Chop the onion and garlic.
Heat a couple of tablespoons of olive oil in a pan over medium-high heat. Add the onion and garlic, sauté until fragrant then add the chicken with a pinch of salt and pepper. Let it brown for 5-7 minutes. Toss in the fresh herbs before pouring in the double cream. Bring it to a gentle boil.
Combine and finish
Once the spaghetti is ready, drain it but save some of the cooking water. Add a few ladles of that starchy pasta water into the creamy chicken sauce, stir and let it simmer for a few minutes.
Finally, add the spaghetti into the pan, turning off the heat. Use ones to mix everything together so the spaghetti is coated beautifully in the creamy sauce.
Serving suggestions
Scoop generous portions into pasta bowls or plates. Garnish with extra herbs and sprinkle over some freshly grated Parmesan cheese for the final touch.
This dish is absolutely perfect for a quick weeknight dinner when you need something hearty but don’t have much time. It’s also ideal for the weekend when you want a comforting family meal without fuss. My kids especially love this creamy chicken spaghetti, which is always a winner at our dinner table.
Why you’ll love this recipe
- It takes only 20 minutes from start to finish.
- Use simple, everyday ingredients.
- Creamy, rich and full of flavour.
- A guaranteed family favourite.
Love chicken and pasta? Why not also try my Vietnamese Chicken Pasta Soup – a lighter, brothy take on chicken and pasta, full of comforting flavour.
20-Minute Creamy Chicken Spaghetti
Description
This 20-minute creamy chicken spaghetti is the perfect weeknight dinner when you want something hearty, delicious, and fuss-free. Made with juicy chicken thighs, double cream, fresh herbs and wholegrain spaghetti, it comes together in no time but tastes like a dish that took much longer. A guaranteed family favourite!
Ingredients
Instructions
-
Cook the spaghetti
- Bring a pan of water to the boil, add the spaghetti with a drizzle of olive oil and cook for 10-12 minutes (or according to the packet).
- Drain, reserving some pasta water.
-
Make the sauce
- While the pasta is cooking, heat olive oil in a large pan over medium-high heat.
- Add onion and garlic, sauté until fragrant.
- Stir in the chicken, season with salt and pepper and cook until golden (about 5-7 minutes).
-
Add the cream and herbs
- Toss in the thyme and rosemary, then pour in the double cream.
- Bring to a gentle boil, then lower the heat.
- Add 2-3 ladles of pasta water to loosen the sauce.
-
Combine
- Add the drained spaghetti straight into the sauce and turn off the heat.
- Use tongs to toss everything together until the spaghetti is well coated in the creamy chicken sauce.
-
Serve
- Divide into bowls, garnish with fresh herbs and a sprinkle of Parmesan cheese.
- Serve immediately and enjoy!
