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Cheesy Chicken Garlic Butter Roasted-Veggie Spaghetti

Cheesy Chicken Garlic Butter Roasted‑Veggie Spaghetti

This weeknight wonder brings together tender chicken, roasted veggies, garlic butter, spaghetti, and melty cheese in a simple, comforting dish the whole family will love.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 12 oz spaghetti
  • 2 chicken breasts diced into bite‑sized pieces
  • 4 cups assorted vegetables bell peppers, zucchini, cherry tomatoes, red onion
  • 4 cloves garlic minced
  • 3 tbsp butter
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • salt and pepper to taste
  • 3/4 cup Parmesan cheese grated
  • 1 cup Mozzarella cheese shredded
  • Fresh parsley optional, for garnish

Equipment

  • Baking Sheet
  • Large Pot
  • Large Skillet

Method
 

  1. Preheat oven to 425°F (220°C). On a baking sheet, toss veggies with olive oil, Italian seasoning, salt, and pepper. Roast for 20 minutes until caramelized.
  2. Bring a large pot of salted water to a boil. Cook spaghetti until al dente, reserving ½ cup pasta water before draining.
  3. In a large skillet, melt butter over medium heat. Add garlic and sauté 1 minute. Add chicken, season with salt and pepper, and cook 6–8 minutes until golden and cooked through.
  4. Add roasted vegetables and cooked spaghetti to skillet. Gradually add reserved pasta water and mix until combined.
  5. Stir in Parmesan and mozzarella until melted and evenly distributed.
  6. Serve hot, garnished with fresh parsley and extra Parmesan if desired.

Notes

You can prepare the roasted veggies and chicken in advance to save time on busy evenings. Feel free to adjust the veggies and cheese to your liking.