Spaghetti night gets kicked up a notch! This easy creamy chicken tomato basil spaghetti skillet will only take 30 minutes of your busy weeknight and even the pickiest eaters will love it!
I’m obviously a huuuuuge fan lately of my skillet completely taking over the dinner game. Sooooo a spaghetti skillet is kinda par the course for me.
Also, I swear there’s actual noodles hiding somewhere underneath that layer of Parmesan cheese…
When-in-doubt-Parmesan-cheese-it is obviously kinda my thing. For the most legit of reasons.
So today’s dinner plans might seem a lil bit like everybody’s cliche spaghetti dinner night, but bear with me. We’re doing cool-ish/non-cliche things to shake up the spaghetti skillet tonight.
For starters…no beef and no meatballs! I’m kind of a hater when it comes to actual beef in my spaghetti (I knooooow, it’s so wrong) and while I love a good meatball…they take forever to make and I don’t wanna go to the trouble of heating up the oven and dirtying more dishes.
Chicken accepts the job! And does his protein duty rather awesomely in this spaghetti skillet.
Also. A little spaghetti trick of the trade if you want your sauce to be a little less harsh and acidic, add a little half-and-half cream. It tames the flavors of the sauces and makes it suuuuuuper creamy.
Fresh basil also just seals the whoooole deal flavorwise. I always, always throw a handful of fresh minced basil into my spaghetti. It brightens up all the flavors of basically anything.
I’m hoping the aforementioned layer of Parmesan cheese on top is just a given for you at this point, guys.
And just an FYI: there won’t be a single picky eater at your dinner table tonight. Your skillet gonna be scraped CLEAN.
Creamy Chicken Tomato Basil Spaghetti Skillet
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Ingredients
- 1 lb boneless skinless chicken breasts cut into 1-in cubes
- 1 medium onion finely diced
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 1/4 cup red wine
- 2 24 oz jars pasta sauce
- 1/2 cup half-and-half cream
- 1 lb cooked whole wheat spaghetti pasta
- 3 tablespoons minced fresh basil
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
- In a large skillet over medium-high, saute chicken, onion, and garlic in oil until chicken is cooked through. Reduce heat to medium and add wine to skillet. Stir in pasta sauce and bring to a simmer, stirring occasionally until sauce is heated through, about 15 minutes.
- Stir half-and-half into sauce and gently toss in spaghetti until coated. Stir in basil and season with salt and pepper to taste. Serve spaghetti with grated Parmesan cheese. Enjoy!
Nutrition
Gayle @ Pumpkin 'N Spice says
You are on a roll with your skillet dishes, Sarah! This spaghetti version is making me want this for breakfast! I love the flavors and how easy this comes together..my kind of meal!
Ashley - The Recipe Rebel says
Oh this looks SOOOO good! I will take it all in my spaghetti: beef, meatballs, chicken…. just give me the noodles and cheese! Lol
Kelly says
You make the prettiest skillet meals, Sarah! This one is just gorgeous!! Love how easy it comes together too!!
mira says
What a great idea! My family loves spaghetti and I can’t wait to try this method! Love it!
Kathy E. says
Yummmm! I made this tonight and we loved it! We’ve been eating healthier here, so recipes like this will be enjoyed over and over. I subbed whole milk (leftover from another recipe) for the half & half, but otherwise followed the recipe. We’ll enjoy the leftovers tomorrow! Thank you!