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Makeover Garlic Chicken Spaghetti Recipe

Makeover Garlic Chicken Spaghetti Recipe

For Judy Crawford of Deming, New Mexico, the special meal for her family is Garlic Chicken Spaghetti. It's got a very special feel with sun-dried tomatoes, mushrooms and white wine.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:8 servings


  • 1 package (1 pound) spaghetti
  • 1/2 cup sun-dried tomatoes (not packed in oil)
  • 1 cup boiling water
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon garlic salt
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1/4 cup olive oil, divided
  • 2-3/4 cups sliced fresh mushrooms
  • 5 garlic cloves, minced
  • 1/4 cup reduced-sodium chicken broth
  • 1/2 cup white wine or additional reduced-sodium chicken broth
  • 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
  • 1/2 cup grated Parmesan cheese


  • 1. 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.
  • 2. 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.
  • 3. Drain spaghetti. Add chicken mixture and cheese; toss to coat. Yield: 8 servings.

Nutritional Facts

1-1/2 cups: 398 calories, 11g fat (2g saturated fat), 36mg cholesterol, 386mg sodium, 50g carbohydrate (3g sugars, 3g fiber), 23g protein.

Reviews for Makeover Garlic Chicken Spaghetti

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habenaroman User ID: 7905288 237762
Reviewed Nov. 21, 2015

"Excellent. I suggest serving over pasta instead of trying to combine it all. Loved it."

Womer User ID: 5292955 105055
Reviewed Feb. 27, 2013

"My family loves this dish. A few changes I made was substituting the dried tomatoes for fresh, because I never have dried on hand, and I skip the white wine and use more chicken broth for the same reason, and I subst. oregano for the basil since no one here likes that herb. This dish is also delicious without the chicken as a meatless meal. Highly recommended."

SewinSue User ID: 2352660 209927
Reviewed Jan. 6, 2012

"The first meal was just ok but the following day it was awesome!"

Mrs.Neufeld User ID: 5743388 209926
Reviewed Jan. 13, 2011

"I have a gluten intolerance, so I used rice noodles and skipped the flour and garlic salt. I added in cornstarch with the broth to thicken. Even my husband liked it!"

blessednest User ID: 1416484 92870
Reviewed Jun. 1, 2010

"A regular on our menu."

kassie1 User ID: 1288048 159382
Reviewed Apr. 22, 2010

"Very good, will be added to my rotation of recipes. However, I wouldn't consider this a "quick" recipe. It's quick once food prep is finished, but took me about 1.5 hours total from start to end."

[email protected] User ID: 702305 113789
Reviewed Feb. 27, 2010

"The cooked chicken was out of this world when I snuck a piece of it, but I wasn't too impressed by the the whole dish when it was put together with the sauce. Perhaps because I didn't have sun-dried tomatoes, but be forewarned if you are replacing with fresh/canned that the taste is sorely lacking. Still good, still would make it again, just not nearly as good as I thought it would be. I WILL be very inclined to simply cook the chicken the way the recipe suggests, that was REALLY good!"

moodytune User ID: 4425063 175295
Reviewed Oct. 16, 2009

"The recipe calls for pasta,you can up the fiber intake with whole-wheat pasta!"

annieb314 User ID: 1061317 157683
Reviewed Oct. 8, 2009

"This recipe is just delicious. My oldest daughter requests it often. I often substitute a can of diced tomatoes for the sundried tomatoes and it is just as yummy."

mel7445 User ID: 3057977 175294
Reviewed Aug. 24, 2008

"I thought 1 lb of spaghetti was too much. The next time I make this dish, I'm going to try 12 ounces instead. Otherwise, we loved the flavors of this dish! I used whole wheat instead of all-purpose flour and whole wheat pasta."

Sarah7180 User ID: 2530696 178034
Reviewed Jul. 29, 2008

"This was excellent! I used whole wheat pasta as well. Reminded me of something I might order at a fancy Italian restaurant."

nrountree User ID: 3274475 162040
Reviewed Jul. 28, 2008

"Very yummy! The sauce is delicious. I substituted whole wheat spaghetti in order to increase the amount of fiber."

KWhitehead User ID: 956468 157681
Reviewed May. 18, 2008

"This was actually better the second day (rare for a pasta dish in my opinion). The pasta soaked up all of the wonderful flavor - wonderful as a lunch treat!"

rachelflower User ID: 1471640 157680
Reviewed May. 5, 2008

"8 points on Weight Watchers-- I can live with that!"

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