Creamy Garlic Chicken Spaghetti
with Nutmeg, Parmesan & Chives
- Milk
- Wheat
This is our platonic ideal of a pasta meal—dreamy bowls of velvety spaghetti. You’ll simmer up a rich, creamy sauce tinged with a pinch of nutmeg for a subtle hint of warming spice (trust us, it’s the secret ingredient!), then add in al dente pasta and finish with juicy, garlicky seared chicken and a flourish of chopped chives and crushed red chili flakes. Work up that appetite, cause you’re in for a perfect bowl of luxurious pasta ready to be lovingly twirled and devoured.
Ingredients
4 ounce
Cream Sauce Base
(Contains: Milk)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
¼ ounce
Chives
¼ teaspoon
Nutmeg
1 teaspoon
Chili Flakes
2 clove
Garlic
10 ounce
Chicken Cutlets
6 ounce
Spaghetti
(Contains: Wheat)
1 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Bring a large pot of salted water to a boil. Wash and dry produce. • Peel and mince or grate garlic. Finely chop chives.
• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.
• While spaghetti cooks, pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about 1⁄2 inch thick. Season all over with garlic powder, salt, and pepper.
• Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. (For 4 servings, you may need to cook in batches.) Turn off heat; transfer to a cutting board. Wipe out pan; let cool slightly.
• Once spaghetti is drained, heat a drizzle of
oil in pan used for chicken over medium- low heat. Add minced garlic; cook, stirring,
until fragrant, 30-60 seconds. • Add cream sauce base, Parmesan, 1⁄4 cup reserved pasta cooking water, 1 TBSP butter, and 1⁄4 tsp nutmeg (1⁄2 cup reserved pasta cooking water, 2 TBSP butter, and 1⁄2 tsp nutmeg for 4 servings). (Be sure to measure nutmeg—we sent more!) • Bring to a simmer, then reduce heat to low and cook, stirring constantly, until warmed through. TIP: If sauce is too thick, stir in more reserved pasta cooking water a splash at a time. • Add drained spaghetti to pan and toss until thoroughly coated. Remove from heat.
• Slice chicken crosswise. • Divide spaghetti between shallow bowls. Top with chicken, chives, and as many chili flakes as you like. Serve.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the creamy, garlicky taste, though some found the nutmeg unusual; consider adjusting nutmeg to preference 🌿.
- Ease of prep: Quick and simple to make, perfect for busy weeknights; a few noted it took longer than expected.
- Suggestions: Add vegetables like broccoli or spinach for a more complete meal; consider boosting flavor with extra garlic or lemon.
- Portions: Some wished for more sauce; try reserving extra pasta water to adjust consistency as needed.
- Spice: Chili flakes add a nice kick; use sparingly and adjust to taste for desired heat level 🌶️.
Reviews from our home cooks
Really enjoyed this meal. Good portions, very tasty, and easy to make. The whole family will enjoy this one. The only issue is there should have been a little more sauce for the pasta. Once cooked and put on the plate, you could barely see the sauce. To add to that, the portion I took to work the next day barely had any sauce. The small amount had been soaked up by the noodles.
So delicious! The sauce was great and I liked that it's customizable. My chives went bad, but I wasn't planning on using them anyway. It was so easy to cook and the directions were clear. Will definitely order again!
Delicious and creamy. If you are not a fan of nutmeg, I would substitute something else in place of it
Easy to bring together and so tasty. The sauce was creamy without being too thick. Delicious!
What i liked the best was it came together fast and easy. How to make it better? Add more sour cream, more parmesan cheese. It was a little dry and flavor was not remarkable.
Delicious! But I added cut asparagus cooked in the same pan with the chicken. I also added the red paper flakes (not too much!) to the asparagus to bring out the flavor.
Very delicious and creamy. Also, easy to make by myself since I am 27 weeks pregnant at the moment.
Felt like it could have been a little more flavorful. But overall it was a good meal. Enjoyed the chicken and how it was cooked!
It seriously did not have any zip. But, while I like most meals from HF, I've also come to expect that they are a bit on the bland side (except the Asian and Mexican) so I know to kick up the spices.
I got a little screwed up with the recipe when it said to pour in the remaining water that was set aside. I read it too quick and ended up dumping the whole cup at once into the pan, when I think only 1/4 at a time should have been done. My mistake, it was an oversight.
