Cheesy Chicken Garlic Butter Roasted Veggie Spaghetti
Introduction
If you love creamy pasta loaded with juicy chicken, rich garlic butter flavor, and perfectly roasted vegetables, this hearty Cheesy Chicken Garlic Butter Roasted Veggie Spaghetti is the ultimate comfort meal.It blends tender spaghetti with golden roasted veggies, succulent chicken cubes, and a silky garlic-butter sauce finished with melted cheese. Perfect for weeknight dinners, meal prep, or a cozy weekend meal, this dish is both wholesome and irresistibly delicious.
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 40–45 minutes
Ingredients
For the Chicken
2 boneless chicken breasts, cubed
1 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
½ tsp black pepper
½ tsp salt
For the Roasted Veggies
1 cup bell peppers (mixed colors), sliced
1 small zucchini, chopped
1 cup broccoli florets
1 tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp Italian seasoning
For the Spaghetti
250 g (½ lb) spaghetti
Salt for boiling
For the Garlic Butter Cheese Sauce
3 tbsp butter
4–5 garlic cloves, minced
1 tbsp all-purpose flour
1 ½ cups milk (or cream for richer sauce)
½ cup grated mozzarella
½ cup grated parmesan
½ tsp chili flakes
½ tsp black pepper
Salt to taste
1 tbsp fresh parsley (chopped)
Instructions
Roast the Veggies
Preheat oven to 425°F (220°C).
Spread bell peppers, zucchini, and broccoli on a baking sheet.
Drizzle with olive oil, salt, pepper, and Italian seasoning.
Toss to coat and roast for 12–15 minutes, until golden and slightly charred.
Cook the Chicken
Heat 1 tbsp olive oil in a skillet over medium-high heat.
Season cubed chicken with garlic powder, paprika, salt, and pepper.
Cook for 6–8 minutes, stirring occasionally, until the chicken is golden and fully cooked.
Remove from heat and set aside.
Cook the Spaghetti
Boil water in a large pot with salt.
Add spaghetti and cook according to package instructions (usually 8–10 minutes).
Drain and keep warm.
Prepare the Garlic Butter Cheese Sauce
In the same skillet, melt butter over medium heat.
Add minced garlic and sauté for 1 minute until fragrant.
Sprinkle in the flour and whisk for 30 seconds to create a roux.
Slowly pour in milk while whisking continuously to avoid lumps.
Cook until the sauce thickens (about 3–4 minutes).
Add mozzarella, parmesan, chili flakes, pepper, and salt.
Stir until melted and smooth.
Add chopped parsley.
Assemble the Dish
Add the cooked spaghetti to the sauce.
Toss to coat evenly.
Fold in the cooked chicken.
Add roasted vegetables and gently mix.
Let everything cook together for 1–2 minutes on low heat for flavors to combine.
Serve
Top with extra cheese, parsley, and chili flakes.
Serve hot with garlic bread or a simple green salad.
Tips
Add crushed red pepper for a spicy kick.
Use heavy cream instead of milk for a richer, thicker sauce.
Roast any veggies you like — mushrooms, cherry tomatoes, carrots, or asparagus all work.
Add ¼ cup pasta water to loosen the sauce if needed.
Use rotisserie chicken for a quicker version.
Variations
Creamy Alfredo Style: Add more parmesan and cream.
Low-Carb Option: Swap spaghetti with zucchini noodles.
Extra Protein: Add crispy bacon or sautéed shrimp.
Herby Twist: Add basil, oregano, or thyme to the sauce.
Final Thoughts
This Cheesy Chicken Garlic Butter Roasted Veggie Spaghetti is satisfying, flavorful, and perfect for any occasion. It combines everything you love — juicy chicken, melty cheese, roasted vegetables, and creamy garlic butter spaghetti — into one comforting bowl. Once you try it, it might just become your new family favorite!