Go Back
–+ servings
picture of chicken spaghetti in a le creuset braiser pot with a parmesan rind

Creamy Chicken Spaghetti Recipe

Creamy chicken spaghetti made on the stovetop with real ingredients—no cream-of soup or baking required. Bacon, mushrooms, sun-dried tomatoes, rotisserie chicken, and big flavor in 30 minutes.
Print Recipe Pin Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 servings
Calories: 664kcal
Author: Ruth Truett

Equipment

Ingredients

  • 5-6 slices bacon, diced
  • 1 medium onion, diced
  • 1 bunch kale, rough chopped
  • 8 oz mushrooms, thinly sliced
  • 3-4 cloves garlic, minced
  • ¼ cup sun-dried tomatoes, minced
  • 1 cup chicken broth
  • 1½ cups heavy cream
  • 2 cups parmesan cheese, grated
  • 1 rotisserie chicken, deboned and shredded
  • kosher salt and fresh ground pepper, to taste
  • 1 lb spaghetti, cooked to al dente

Instructions

  • Add bacon to large skillet on medium heat and cook until fat begins to render.
  • Add the onion and mushrooms to the bacon, continue cooking until softened.
  • Add kale, garlic, sun dried tomatoes, and chicken broth. Cook until kale is wilted. 
  • Stir in the heavy cream, parmesan, and shredded chicken. Simmer until chicken is warmed through and sauce has thickened slightly. Season with salt and pepper as needed.
  • Toss chicken mixture with cooked spaghetti. Garnish with fresh chives and extra parmesan.
  • Enjoy!

Nutrition

Serving: 1serving | Calories: 664kcal | Carbohydrates: 49g | Protein: 54g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Cholesterol: 175mg | Sodium: 960mg | Potassium: 827mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2576IU | Vitamin C: 18mg | Calcium: 411mg | Iron: 2mg
Tried this recipe?Let us know how it was!