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Garlic Chicken Spaghetti

 Garlic Chicken Spaghetti
Nothing is better then a bowl of homemade spaghetti. This recipe has delicious chicken, garlic and sun-dried tomatoes which add wonderful flavor.—Judy Crawford, Deming, New Mexico
8 ServingsPrep/Total Time: 30 min.


  • 1 package (1 pound) spaghetti
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon garlic salt
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 cup olive oil, divided
  • 2-3/4 cups sliced fresh mushrooms
  • 5 garlic cloves, minced
  • 1/2 cup white wine or chicken broth
  • 1/2 cup oil-packed sun-dried tomatoes, chopped
  • 1/4 cup minced fresh parsley
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon crushed red pepper flakes
  • 1 cup grated Parmesan cheese


  • 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;

2 of 2

Garlic Chicken Spaghetti (continued)

Directions (continued)

  • toss to coat. Yield: 8 servings.
Nutritional Facts: 1-1/2 cups equals 604 calories, 33 g fat (6 g saturated fat), 40 mg cholesterol, 393 mg sodium, 50 g carbohydrate, 3 g fiber, 24 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.