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Chicken Spaghetti


400g dried spaghetti

500g chicken breast or Sunfed

Olive oil




Any leftover veggies e.g. carrot and roast pumpkin

125g cream cheese or any dairy free cheese

¼ cup parmesan cheese

½ cup pasta water

¼ white wine or stock

1 tablespoon nutmeg

Salt and pepper


Cut chicken or Sunfed into bite size pieces, season with nutmeg, salt and pepper then sit aside

Chop up all the veggies so they are ready to go

Pop your spaghetti in a pot of boiling water with a dash of salt and oil

Add olive oil or use a non stick pan, add the chicken or Sunfed and cook for 4-5 minutes turning often

If using Sunfed, set the Sunfed aside to add in at the very end

Add in all of your veggies then cook for a further 2-3 minutes

Add chicken stock or wine, the pasta water and the cream cheese

Let simmer for a further 10-15 minutes then add Sunfed at the very end

Add spaghetti into pan or serve on top of the spaghetti in bowls


Total serves: 6

Per serve (with chicken):

Calories 405

Protein 22.9g

Carbohydrate 43g

Fat 11.9g


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