How do I make Cheesy Chicken Garlic Butter Roasted Veggie Spaghetti?

To make Cheesy Chicken Garlic Butter Roasted Veggie Spaghetti, start by roasting your choice of vegetables (such as bell peppers, zucchini, and cherry tomatoes) tossed with garlic, butter, salt, and pepper at 400°F (200°C) for 20-25 minutes. Meanwhile, cook spaghetti according to package instructions. In a pan, cook diced chicken seasoned with garlic and butter until golden and fully cooked. Combine the roasted veggies, chicken, and drained spaghetti. Toss everything together with grated cheese (mozzarella or Parmesan works well) while still warm, allowing the cheese to melt and coat the pasta for a creamy, flavorful dish.

What vegetables work best for roasting with garlic butter in this spaghetti recipe?

Vegetables that roast well and pair nicely with garlic butter include bell peppers, zucchini, cherry tomatoes, broccoli florets, mushrooms, and red onions. These vegetables soften and caramelize in the oven, enhancing their natural sweetness and complementing the buttery garlic flavor. Choose a mix of colorful vegetables for added nutrition and visual appeal. Cut them into uniform sizes to ensure even roasting, and toss them with enough garlic butter to coat but not soak, preventing sogginess.

Can I prepare this dish ahead of time and reheat it?

Yes, you can prepare Cheesy Chicken Garlic Butter Roasted Veggie Spaghetti in advance. Store roasted veggies, cooked chicken, and spaghetti separately in airtight containers in the refrigerator for up to 3 days. When ready to serve, reheat the chicken and vegetables in a skillet to retain their texture, then add the pasta and toss with additional cheese if desired. Avoid microwaving the entire dish at once to prevent sogginess. Adding fresh herbs or a squeeze of lemon before serving can refresh the flavors.

How can I make this recipe healthier without losing flavor?

To make a healthier version, use whole wheat or chickpea pasta to increase fiber and protein content. Reduce the amount of butter slightly and supplement flavor with fresh garlic, herbs like basil or parsley, and a sprinkle of red pepper flakes for heat. You can also swap out chicken for grilled turkey or tofu to reduce saturated fat. Roasting vegetables without added oil or with a light spray of olive oil keeps calories in check while preserving their natural flavors.

What are some tasty variations for the cheesy element in this spaghetti?

For variations on the cheesy component, try using Parmesan for a sharp, nutty flavor, or mozzarella for a melty texture. Goat cheese adds a tangy creaminess, and cheddar provides a richer, slightly sharper taste. You can also mix cheeses—combining feta and mozzarella gives a nice balance of creaminess and tang. For a dairy-free option, nutritional yeast can provide a cheesy flavor. Adding cheese gradually while the pasta is warm ensures smooth melting without clumping.

Cheesy Chicken Garlic Butter Roasted Veggie Spaghetti Recipe

Name: Cheesy Chicken Garlic Butter Roasted Veggie Spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 2 chicken breasts cut into strips; 1 teaspoon paprika for seasoning the chicken; 1 teaspoon garlic powder for seasoning the chicken; ½ teaspoon black pepper for seasoning the chicken; ½ teaspoon salt for seasoning the chicken; 2 tablespoons olive oil for seasoning and searing the chicken; 250 grams broccoli florets for roasting; 1 red bell pepper sliced for roasting; 1 medium zucchini sliced for roasting; 2 tablespoons olive oil for roasting the vegetables; 1 teaspoon Italian seasoning for roasting the vegetables; ½ teaspoon salt for roasting the vegetables; ½ teaspoon black pepper for roasting the vegetables; 4 tablespoons butter for the sauce; 4 minced garlic cloves for the sauce; 250 ml heavy cream for the sauce; 125 ml chicken broth for the sauce; 100 grams shredded mozzarella for the sauce; 50 grams grated parmesan for the sauce; ¼ teaspoon chili flakes for the sauce; ½ teaspoon salt for the sauce; ¼ teaspoon black pepper for the sauce; 300 grams spaghetti cook until al dente

Description

🍝 Create a restaurant-quality meal at home with this creamy, cheesy pasta that combines tender chicken with perfectly roasted vegetables
🧄 Experience the perfect harmony of garlic butter sauce and melted cheese that will make this your new favorite comfort food

Ingredients

Scale

2 chicken breasts cut into strips

1 teaspoon paprika for seasoning the chicken

1 teaspoon garlic powder for seasoning the chicken

½ teaspoon black pepper for seasoning the chicken

½ teaspoon salt for seasoning the chicken

2 tablespoons olive oil for seasoning and searing the chicken

250 grams broccoli florets for roasting

1 red bell pepper sliced for roasting

1 medium zucchini sliced for roasting

2 tablespoons olive oil for roasting the vegetables

1 teaspoon Italian seasoning for roasting the vegetables

½ teaspoon salt for roasting the vegetables

½ teaspoon black pepper for roasting the vegetables

4 tablespoons butter for the sauce

4 minced garlic cloves for the sauce

250 ml heavy cream for the sauce

125 ml chicken broth for the sauce

100 grams shredded mozzarella for the sauce

50 grams grated parmesan for the sauce

¼ teaspoon chili flakes for the sauce

½ teaspoon salt for the sauce

¼ teaspoon black pepper for the sauce

300 grams spaghetti cook until al dente

Instructions

1-First: preheat the oven and prepare the vegetables as described.

2-Next: cook the spaghetti to al dente perfection.

3-Then: season and sear the chicken strips.

4-Now: make the sauce by melting butter and adding garlic, cream, and cheese.

5-Finally: mix everything together and garnish for serving.

Notes

🧈 Make sure to season the chicken thoroughly – this creates the foundation of flavor for the entire dish
🥦 Don’t overcrowd the roasting pan – give vegetables space to get those perfect charred edges and tender centers
🧀 Using both mozzarella and parmesan creates the perfect balance of creaminess and sharp flavor in the sauce

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Sautéing and Baking
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving
Calories: 680
Sugar: 8g
Sodium: 850mg
Fat: 35g
Saturated Fat: 20g
Unsaturated Fat: 12g
Trans Fat: 0.5g
Carbohydrates: 65g
Fiber: 4g
Protein: 38g
Cholesterol: 120mg

Keywords: Cheesy Garlic Butter, Chicken Pasta, Roasted Vegetables, Creamy Pasta