Intro
Creamy, cheesy and packed with tender chicken and vegetables. Milwaukee Spaghetti combines chicken, red onion, leek and cabbage with a rich cream cheese sauce, served over hot spaghetti. Simple comfort food made in one skillet.
Ingredients
For the pasta
- 12 oz (340 g) spaghetti
- Salt, for the pasta water
For the chicken & creamy sauce
- 1 lb (450 g) chicken breast, cut into small pieces
- ½ red onion, sliced
- 1 leek, sliced
- 2 cups shredded white cabbage
- 2 ladles pasta cooking water, about 1 cup (240 ml)
- 1 cup (240 ml) heavy cream
- 5 creamy processed cheese wedges
- Salt, to taste
- Black pepper, to taste
- 1 tbsp oil, for frying
Instructions
1. Cook the chicken
Cut the chicken breast into small bite-sized pieces. Heat oil in a large skillet and cook the chicken until lightly golden.
2. Start the spaghetti
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions until al dente. Do not discard the pasta water yet.
3. Add the vegetables
Add the sliced red onion and leek to the chicken. Cook together until they begin to soften.
4. Add the cabbage
Add the shredded white cabbage and stir everything together.
5. Make the sauce base
Take about two ladles of hot pasta water and pour it directly into the skillet. Stir, cover with a lid and simmer until the chicken and vegetables are completely cooked and tender.
6. Make it creamy
Pour in the heavy cream and add all 5 processed cheese wedges.
7. Melt the cheese
Stir over gentle heat until the cheese has completely melted and the sauce becomes smooth, rich and creamy. Season with salt and black pepper to taste.
8. Serve
Place the cooked spaghetti on a plate and spoon the creamy chicken, vegetable and cheese sauce generously over the top. Serve immediately.
K.O. Sizzle Forge Tip
Don’t throw away your pasta water. The starchy water helps bring the cream and melted cheese together into a smoother sauce and lets all the flavors from the chicken and vegetables combine in the skillet.
