Best Garlic Chicken Spaghetti Recipes

GARLIC CHICKEN SPAGHETTI

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large resealable plastic bag, combine flour and garlic salt. Add the chicken, a few pieces at a time, and shake to coat., In a large skillet, saute chicken in 1/4 cup oil until no longer pink. Remove and keep warm. Add mushrooms and garlic to the pan; saute until tender. Stir in the wine or broth, tomatoes, parsley, basil, salt, pepper, pepper flakes and reserved chicken; heat through., Drain spaghetti. Add the chicken mixture, cheese and remaining oil; toss to coat.

CHICKEN WITH GARLIC PARMESAN SPAGHETTI

Steps:

• Preheat oven to 400. Bring large pot of salted water to a boil. Cut each tomato into 6 wedges. peel garlic and wrap in foil with a touch of oil and salt.
• Line baking sheet with foil and lightly oil. Place tomatoes skin side down. Drizzle with olive oil and cover with 1 tsp hot Italian spice, salt and pepper. Place foil packet with garlic. Roast 20-25 minutes, until tomatoes have wilted.
• Cook spaghetti in a boiling water, 9-11 minutes. Drain, reserving 3/4 cup cooking water.
• Pat chicken dry, season with 1 tsp Italian spice. Heat large drizzle of olive oil in large pan over medium-high heat. Cook chicken 3-5 minutes per side. Remove from heat, keep warm.
• Remove garlic from foil and mash. Melt i tbsp butter in post used for pasta over medium heat. Add garlic and remaining Italian spice. Stir in cream cheese, 2 tbsp butter, 2/3 cup reserved pasta water and half the parmesan. Turn off heat.
• Toss spaghetti in the pot with sauce. Plate. Slice cooked chicken into strips. place on top of pasta, along with tomatoes. Sprinkle with remaining parmesan.

GARLIC BASIL CHICKEN WITH RED ROASTED PEPPER ALFREDO SPAGHETTI

Steps:

• Pre-heat oven 350.
• Mix half of chopped fresh basil, melted butter and garlic together in baking casserole dish.
• Place chicken breasts on top of mixture and top with remaining fresh chopped basil. Bake covered for 45 minutes.
• Bake uncovered for 15 minutes.
• Prepare spaghetti noodles boil for 7-10 minutes to preferred taste.
• Over low heat warm alfredo sauce, stir often. Be careful not to scorch.
• Serve. Pepper to taste.

MAKEOVER GARLIC CHICKEN SPAGHETTI

Steps:

• Cook spaghetti according to package directions. Meanwhile, place tomatoes in a small bowl; add boiling water. Cover and let stand for 5 minutes. Drain and chop tomatoes; set aside. In a large resealable plastic bag, combine flour and garlic salt. Add chicken, a few pieces at a time, and shake to coat., In a large skillet, saute chicken in 2 tablespoons oil until no longer pink. Remove and keep warm. In the same skillet, saute mushrooms and garlic in remaining oil until tender. Add the broth, wine or additional broth, parsley, basil, salt, pepper and pepper flakes. Stir in the reserved tomatoes and chicken; heat through., Drain spaghetti. Add chicken mixture and cheese; toss to coat.

BAKED GARLIC AND FONTINA CHICKEN SPAGHETTI

Steps:

• Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch glass or ceramic dish with cooking spray and set aside.
• Cook the pasta in a large pot of salted boiling water a few minutes short of al dente (the noodles will finish cooking in the oven). Drain and toss with a tablespoon of olive oil to prevent sticking and set aside.
• In a large, nonstick 12 inch skillet, heat the butter and olive oil until rippling and hot. Add the onion and mushrooms and cook for 6-7 minutes, until the onions are translucent and the mushrooms are golden and have given up most of their liquid. Stir in the garlic and cook for 30 seconds or so until fragrant.
• Sprinkle the flour over the onions and mushrooms along with the salt, pepper and red pepper flakes. Whisk or stir constantly for a minute or so over medium heat. The mixture will be a bit crumbly; that's ok.
• Gradually add the chicken broth and milk, whisking quickly and constantly to avoid lumps. Stir, bringing the mixture to a simmer, and cook until slightly thickened, 4-5 minutes. Add the diced tomatoes and heat through.
• Remove the skillet from the heat and stir in the mozzarella and fontina cheeses, one handful at a time, until the cheese is melted and the sauce is smooth and creamy. Stir in the parsley and add any additional salt and pepper to taste, if needed. Add the cooked chicken and stir to combine.
• Toss the sauce and cooked pasta together and spread evenly in the prepared dish. Sprinkle the Asiago and Parmesan cheeses over the top. Cover the dish with lightly greased aluminum foil and cook for 20 minutes. Uncover and bake for 15 minutes more, until the edges are golden and bubbling.
• Let the casserole rest for for 10 minutes or so before serving.

SPAGHETTI IN GARLIC GRAVY WITH HERBS AND LEMON MARINATED CHICKEN AND CHERRY TOMATOES

Steps:

• - Add all the marinade ingredients into the chicken and marinade for 20 minutes (if making this dish in pronto) or over night (if making this dish the next day much better). - Saute the marinated chicken in extra virgin olive oil until cooked (about 4-5 minutes) then set aside. - Place sauté pan over medium heat and add butter and olive oil. - Saute garlic until fragrant and soft. - Add the flour and cook for a minute. - Add chicken stock and simmer gravy until thickened then add the chopped basil. - Season with salt and pepper. - Add the sauteed chicken in the gravy then toss the cooked spaghetti into this sauce. - Add the cherry tomatoes and finish the dish with the chopped parsley and grated parmesan cheese (serve extra on the side).

GARLIC CHICKEN KIEV SPAGHETTI RECIPE - (4.6/5)

Steps:

• 1.Using a meat pounder, pound the chicken breasts flat. 2.In a large bowl, mix together lemon rind, juice, garlic, butter, parsley and salt and pepper. 3.Divide mixture evenly between the chicken breasts and carefully roll up the mixture in the flattened chicken and place seal down on a parchment paper lined baking tray. 4.Freeze for 15 minutes or until butter inside has hardened. 5.Coat the chicken in the flour, dip in the beaten egg and coat in the breadcrumbs. 6.Transfer back to freezer for 20 minutes. 7.Preheat oven to 375F. 8.Bake the chicken for 30-40 minutes or until the outside is golden and crisp. 9.In the meanwhile, bring large pot of a water to a boil and add pasta. 10.Once pasta is tender, drain water and set aside. 11.Heat a large frying pan to medium -high and add olive oil and diced garlic until garlic is golden. 12.Toss in cooked pasta and toss with garlic and oil. 13.Add oregano and toss, adding a bit more olive oil so the pasta is coated. 14.To serve, remove chicken from oven, place on top of spaghetti, and garnish with salt, ground pepper, and red chilli flakes.

SPAGHETTI IN GARLIC GRAVY WITH HERBS AND LEMON MARINATED CHICKEN AND CHERRY TOMATOES

Steps:

• - Add the sauteed chicken in the gravy then toss the cooked spaghetti into this sauce.
• - Add the cherry tomatoes and finish the dish with the chopped parsley and grated parmesan cheese (serve extra on the side).
• Makes 5-6 servings

GARLIC CHICKEN SPAGHETTI

Steps:

• Cook spaghetti according to package directions. Meanwhile, place tomatoes in a small bowl; add boiling water. Cover and let stand for five minutes. Drain and chop tomatoes; set aside.
• In a large resealable plastic bag, combine flour and garlic salt. Add chicken a few pieces at a time, and shake to coat.
• In a large skillet, saute chicken in two tablespoons oil until no longer pink. Remove and keep warm. In the same skillet, saute mushrooms and garlic in remaining oil. Add the broth, parsley, basil, salt, pepper, and pepper flakes. Stir in the reserved tomatoes and chicken; heat through.
• Drain spaghetti and add chicken mixture and cheese. Toss to coat. Serve warm.