Chicken Spaghetti

Dairy-Free, Egg-Free, Peanut-Free, Fish-Free, Shellfish-Free


Main Course

Prep Time:

20 Minutes

Cook Time:

45 Minutes






Kristina Koslosky


Chicken Spaghetti is a fun way to mix up traditional spaghetti dinners. Chicken Spaghetti consists of a white sauce, chicken, and noodles.


    3-4 chicken breasts
    2 tsp. Italian Seasoning
    Salt & pepper
    2 tbsp. olive oil
    3 tbsp. buttery spread
    1 white or yellow onion, diced
    1/2 green pepper, diced
    3 garlic cloves, minced
    4 tbsp. flour
    1 cup chicken broth
    1 cup almond milk
    4 oz. vegan cream cheese
    10 oz. diced tomatoes
    1 cup cheddar cheese
    1 cup mozzarella cheese
    16 oz. spaghetti noodles


1. Preheat oven to 400 degrees.
2. Slice each breast in half to create two thinner slices. Season the chicken with Italian seasoning, salt, and pepper. Heat olive oil over medium-high heat. Sear the chicken for 5-6 minutes each side. Remove from heat and let cool then dice into small bite-sized pieces.
3. In the same skillet, reduce heat to medium. Add the buttery spread, onion, and green pepper. Cook for 8 minutes or until onion is translucent. Add garlic cloves and cook for another 1-2 minutes.
4. Add flour. Toss to coat onions and peppers. Cook for 1-2 minutes. Slowly add in the chicken broth and stir constantly to create a roux. Add remaining chicken broth and almond milk. Simmer on low.
5. Meanwhile, make the pasta and follow the package instructions to cook to al dente.
6. After simmering the sauce, add the vegan cream cheese and diced tomatoes. Once melted and stirred into the sauce, add the vegan shreds.
7. In a lightly greased casserole or baking dish, combine the spaghetti noodles, diced chicken, and sauce.
8. Bake uncovered for 20 minutes.
    • Stay tuned, new recipes that pair well with this dish will be published soon!
    • Wish we could make this healthier, but sometimes you just cannot help it!
    • If you have suggestions for us, please share in the comments.


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