Electric Skillet Spaghetti
This electric skillet spaghetti with golden chicken breast cubes and Parmesan cheese is creamy, flavorful and delicious. It is made entirely in one pan, including the spaghetti noodles.
Servings: 6
Calories: 526kcal
Equipment
Ingredients
- 16 ounces chicken breast 1 pound--skinless and boneless
- 2 tablespoons unsalted butter
- 1 teaspoon garlic minced
- 4 cups chicken broth
- 1 package spaghetti about 16 ounces/1 pound
- ¾ cup half-and-half cream
- 1 cup Parmesan freshly grated--plus more for serving
- ¼ cup fresh basil chopped
- salt and pepper
Instructions
- Cut the chicken breasts into 1-inch pieces. Season with salt and pepper.
- Melt the butter in the electric skillet at 350°F. Add the chicken and sauté for 5 mins. Add the garlic and sauté for another 30 seconds.
- Add the chicken broth and scrape the bottom of the pan to loosen up any caramelized bits.
- Add the spaghetti noodles. Cover and simmer until the pasta has softened, about 15 minutes.
- Lower the temperature to 250°F. Add the cream and the Parmesan and cook for 2-3 more minutes.
- Serve immediately with the basil garnish (if using) and extra Parmesan cheese at the table.
Notes
- If you don't have a 12" electric skillet or larger, you can use any other kind of shorter pasta like penne, rotini or simply break the spaghetti noodles in half when adding them to the skillet.
- If using a skillet larger than 12", the broth may evaporate quicker, so keep an eye on the levels, adding more if needed.
- Leftover spaghetti can be stored in an airtight container in the fridge for up to 3 to 4 days.
- Reheat in the skillet or in a pot on the stove over medium heat. It can also be microwaved in a microwave-safe dish.
Nutrition
Calories: 526kcal | Carbohydrates: 58g | Protein: 33g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 90mg | Sodium: 926mg | Potassium: 609mg | Fiber: 2g | Sugar: 2g | Vitamin A: 495IU | Vitamin C: 12.3mg | Calcium: 226mg | Iron: 1.8mg
