Creamy Chicken Spaghetti with Vegetables

Introduction

This creamy chicken spaghetti combines seasoned chicken, spaghetti and a smooth cheese sauce, served with a colourful mix of vegetables.

I cook the chicken separately before slicing it over the pasta, then add avocado, cucumber, tomato, spinach, red onion, olives and carrots. The gochujang in the sauce adds a little heat and works nicely with the cream and cheese.

🧾 Ingredients – Creamy Chicken Spaghetti with Vegetables

🐔 For the Chicken

• 4–5 boneless, skinless chicken breasts
• 2 tsp paprika
• 1 tsp garlic paste
• ¼ cup oil
• 1 seasoning cube (or ½ tsp salt)

🍝 For the Pasta

• 1 pack spaghetti
• 1 cup mushrooms (optional)

🥛 For the Creamy Sauce

• 1 onion, finely chopped
• 1 tbsp gochujang (Korean chilli paste)
• 1 cup single cream
• 2 tbsp double cream
• 1 cup milk
• A handful of grated cheese (cheddar or your choice)
• 1 tsp paprika
• Salt, to taste
• A splash of water (if needed)

🥗 For the Vegetables

• 1 red onion, thinly sliced
• ¼ cucumber, sliced
• 3–4 tomatoes, diced
• 2 avocados, sliced
• ½ head lettuce, chopped
• 1 cup olives
• 1–2 cups fresh spinach
• 1½ carrots, julienned

Cook the Spaghetti and Carrots

Bring a large pot of water to the boil and cook the spaghetti according to the packet instructions, usually around 8–10 minutes. Drain and set aside.

In a separate pot, boil the julienned carrots with a pinch of salt for 5–7 minutes, until just tender. Drain and leave them to cool while you prepare the chicken.

Season the Chicken

Pat the chicken dry and cut it into strips, or leave the breasts whole and lightly score the surface.

Mix the paprika, garlic paste, seasoning cube and oil in a bowl. Coat the chicken well and leave it to marinate for 10–30 minutes.

Sear and Bake the Chicken

Heat a little oil in a pan over medium heat. Add the chicken and cook for 3–4 minutes on each side until lightly golden.

Wrap the chicken in foil and transfer it to the oven at 180°C (350°F) for 15–20 minutes, or until completely cooked through. Set aside before slicing.

Cook the Onions

Using the same pan, add the chopped onions and cook for around 5–6 minutes until softened.

Stir in the gochujang paste and cook briefly with the onions before adding the cream.

6. Make the Cream Sauce

Pour in the single cream and stir over a gentle heat for 2–3 minutes. Add the double cream and milk, then continue stirring as the sauce starts to thicken.

Season with salt and paprika. If the sauce becomes too thick, add a small splash of water to loosen it.

Add the Cheese

Add the grated cheese to the sauce and stir over low heat until completely melted.

Keep stirring until the sauce is smooth and creamy, then taste and adjust the seasoning if needed.

Add the Spaghetti

Add the cooked spaghetti to the creamy cheese sauce. Use tongs or two spoons to gently toss the pasta through the sauce until the spaghetti is evenly coated.

Let it warm through for another minute or two over low heat, then remove the pan from the heat.

Cook the Mushrooms (Optional)

If using mushrooms, add them to a separate pan with a little of the remaining chicken oil.

Cook until softened and lightly browned, then set them aside for serving.

Assemble and Serve

Divide the creamy spaghetti between the plates and top with the sliced chicken.

Add the cooked carrots and your choice of avocado, cucumber, red onion, tomato, lettuce, spinach, olives and mushrooms. Serve while the chicken and pasta are still warm.

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