Creamy Garlic Salmon Spaghetti
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Creamy Garlic Salmon Spaghetti

Creamy Garlic Salmon Spaghetti

with Nutmeg, Parmesan & Chives

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.

Easy Prep

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes
Prep Time5 minutes


serving amount

¼ ounce


2 clove


6 ounce


(Contains Wheat)

10 ounce


(Contains Fish)

1 teaspoon

Garlic Powder

1 teaspoon


4 ounce

Cream Sauce Base

(Contains Milk)

3 tablespoon

Parmesan Cheese

(Contains Milk)

1 teaspoon

Chili Flakes

Not included in your delivery



2 teaspoon

Cooking Oil

1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories930 kcal
Fat51 g
Saturated Fat18 g
Carbohydrate69 g
Sugar6 g
Dietary Fiber3 g
Protein44 g
Cholesterol140 mg
Sodium480 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Paper Towel
Meat Mallet
Plastic Wrap
Large Pan



• Bring a large pot of salted water to a boil. Wash and dry produce. • Peel and mince or grate garlic. Finely chop chives.

Cook Pasta

• 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.

Prep Chicken

• 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 ½ inch thick. Season all over with garlic powder, salt, and pepper.

Pat salmon dry with paper towels (no need to pound!). Season as instructed.

Cook Chicken

• 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.

Swap in salmon for chicken. Cook (skin sides down) until skin is crisp, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more. Transfer to a plate.

Make Sauce & Finish Pasta

• 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, ¼ cup reserved pasta cooking water, 1 TBSP butter, and ¼ tsp nutmeg (½ cup reserved pasta cooking water, 2 TBSP butter, and ½ 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.

Use pan used for salmon here.

Finish & Serve

• Slice chicken crosswise. • Divide spaghetti between shallow bowls. Top with chicken, chives, and as many chili flakes as you like. Serve.

Serve salmon atop spaghetti (no need to slice!).

Salmon is fully cooked when internal temperature reaches 145°.

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