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)
2 clove
Garlic
3 tablespoon
Parmesan Cheese
(Contains: Milk)
¼ ounce
Chives
¼ teaspoon
Nutmeg
1 teaspoon
Chili Flakes
10 ounce
Chicken Cutlets
6 ounce
Spaghetti
(Contains: Wheat)
1 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
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 🌶️.
