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Spaghetti with Chicken, Arugula and Parmesan cheese


Rate this recipe 4.1/5 (19 Votes)


  • 4 chicken breasts
  • a veal bouillon cube
  • carrot
  • a sprig of celery
  • shallot
  • 2 tbsp flour
  • 1 tbsp dried veal stock
  • scant 1/2 cup of cream
  • 12 oz spaghetti
  • arugula


Servings 4
Level of difficulty Easy
Preparation time 20mins
Cooking time 45mins
Cost Budget Friendly


Step 1

- Boil a large pot of water with pealed carrot, celery stalk, and bouillon cube.
- When boiling is reached, add the chicken fillets. Cook at a simmer for half an hour, drain, keeping the broth and keep warm.
- Prepare the sauce: melt the shallot in butter about 3 tbsp. Sprinkle with flour and dried veal stock.

Cook for a few moments and add leftover broth to sauce. When the sauce reaches a smooth consistency, add cream and keep warm. - While preparing sauce, cook spaghetti (al dente, if it worth mentioning) - Just before serving, gently fry the chicken fillets in butter just to color them.

Step 2

- Arrange the spaghetti on plates, sprinkle with arugula, add the chicken fillets cut into slices and add a few tablespoons of sauce and Parmesan shavings.


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  • 2 oz red spaghetti
  • 2 oz green spaghetti
  • 2 cups shrimp
  • Pepper
  • Salt
  • Paprika
  • 1/2 cup cream cheese


  1. Boil the red and green spaghetti separately in salted water until al dente.
  2. Fry the shrimp in a pan with plenty of salt, pepper and paprika.
  3. Add 1/2 cup of cream cheese, and stir through until combined.
  4. Arrange the cooked spaghetti in an alternating pattern on a plate.
  5. Top with the creamy shrimp sauce
  6. Garnish, and serve!

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