Creamy Garlic Chicken Spaghetti
with Fresh Fettuccine, Parmesan & Chives
- Milk
- Eggs
- Wheat
Now with more chicken! You asked, we listened: This isn't the HelloFresh you remember. Bigger menu. Upgraded recipes. Increased portion sizes. More variety. The best way to cook dinner just got BETTER.
Ingredients
2 tablespoon
Cream Cheese
(Contains: Milk)
4 ounce
Cream Sauce Base
(Contains: Milk)
7 ounce
Fresh Fettuccine
(Contains: Eggs, Wheat)
2 clove
Garlic
3 tablespoon
Parmesan Cheese
(Contains: Milk)
¼ ounce
Chives
¼ teaspoon
Nutmeg
12 ounce
Chicken Cutlets
1 teaspoon
Chili Flakes
1 teaspoon
Garlic Powder
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
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 fettuccine to pot. Stir and bring to a boil, then reduce heat to medium. Cook, stirring occasionally, until noodles are tender, 5-7 minutes. TIP: Be sure to scrape up any noodles sticking to the bottom of the pot as it boils!
-
Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.
- While fettuccine 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 ½ 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 fettuccine is done, heat a drizzle of oil in pan used for chicken over low heat. Add garlic; cook, stirring, until fragrant, 30-60 seconds.
- Whisk in cream sauce base, cream cheese, ⅓ cup reserved pasta cooking water, and ⅛ tsp nutmeg (⅔ cup reserved pasta cooking water and ¼ tsp nutmeg for 4 servings). (Be sure to measure nutmeg we sent more!) Bring to a simmer, then reduce heat to low. Cook, stirring constantly, until warmed through, 1-2 minutes. TIP: if sauce seems too thick, stir in more reserved pasta cooking water a splash at a time.
- Remove pan from heat. Stir in 1 TBSP butter (2 TBSP for 4) and parmesan until melted and smooth.
- Add drained fettuccine; toss until thoroughly coated. Taste and season with salt and pepper.
-
Slice chicken crosswise.
-
Divide spaghetti between shallow bowls. Top with chicken, chives, and as many chili flakes as you like. Serve.
Customer reviews
Review summary
Updated on Mar 2026- Flavor: Some found the nutmeg overpowering; consider reducing or omitting it for a more traditional taste.
- Ease of prep: The recipe calls for spaghetti, but egg fettuccine was provided, causing confusion for those with allergies.
- Suggestions: Make extra sauce to avoid dry pasta; use thicker chicken pieces with fewer tendons for better texture.
