Description
A hearty, high-protein Italian-American pasta dish with garlic butter sauce, grilled whole-grain spaghetti, and vibrant veggies for a balanced, low-carb meal that’s quick to prepare.
Ingredients
Whole-grain spaghetti, 12 oz
Chicken breast, 2 lbs
Garlic, 5 cloves
Heavy cream, 1 cup
Italian seasoning, 1 tbsp
Carrots, 1 cup
Peas, 1/2 cup
Butter, 3 tbsp
Parmesan cheese, grated (optional)
Salt, to taste
Instructions
Grill chicken breasts 450°F for 5-6 minutes per side; rest 5 minutes before slicing.
Boil salted water (4-6 tbsp salt per 4 quarts), cook spaghetti 10-12 minutes until al dente.
Heat butter in a pan, sauté garlic 1 minute. Add heavy cream, simmer 5 minutes. Whisk in Parmesan (optional).
Toss cooked pasta with garlic-cream sauce, add sliced chicken, carrots, and peas; mix gently.
Notes
Use gluten-free pasta if needed. Substitute chicken thighs for richer flavor. Replace heavy cream with almond milk for dairy-free. Swap peas with zucchini for a summer twist. Ensure halal-compliant chicken.
- Prep Time: 15
- Cook Time: 30
- Category: Chicken Recipes
- Method: Grilling and Simmering
- Cuisine: Italian-American