Chicken, Brie & Tomato Spaghetti

chicken brie spaghetti

My love affair with cheese started when I was fairly young. Baked brie with apricot jam made a regular appearance at nearly all of my parents’ holiday gatherings and parties, and I would definitely sneak way more bites than I should have. I quickly learned to move on from that baked, gooey treat to enjoying brie in nearly any form I could get it.

Nowadays, brie might not be on our regular dining rotation, but we have still managed to instill a small brie-love gene in the kids. (Goat cheese is the first favorite, but brie is a close second.) They are definitely fans of baked brie just like I was, but they’ll gladly eat it in any form we serve it in. That makes me happy!

This Chicken, Brie, and Tomato Spaghetti is a super-quick dinner or lunch that tastes luxurious without any of the hassle. Fancy enough to impress company, yet easy enough to eat any night of the week…that’s absolutely a win in my book!


Chicken, Brie & Tomato Spaghetti
Prep time
Cook time
Total time
Recipe type: Pasta, Chicken
Serves: 6 - 8
  • 2 T. olive oil
  • ½ lb. boneless, skinless chicken breasts, cubed
  • 4 cloves garlic, minced
  • Salt and pepper, to taste
  • 1 lb. spaghetti, fully cooked and drained
  • ¼ c. olive oil
  • 1 T. red wine vinegar
  • 1½ t. Italian seasoning
  • ½ t. salt
  • ¼ t. black pepper
  • 2 c. brie or mozzarella, cubed
  • ½ lb. grape or cherry tomatoes, halved
  1. Heat 2 T. olive oil in a large skillet. Add cubed chicken and cook for 5 minutes. Add garlic and season to taste with salt and pepper. Continue cooking until chicken is fully cooked. Stir in fully cooked spaghetti. Remove from heat.
  2. In a small bowl, whisk together olive oil, vinegar, Italian seasoning, salt and pepper. Pour into skillet and stir to combine.
  3. Stir in cheese and tomatoes. Serve immediately or at room temperature.

 Do you have a favorite fast-yet-fancy dinner? I’d love to hear about it!



13 thoughts on “Chicken, Brie & Tomato Spaghetti

  1. Positively LOVE brie!!
    Get to have it a couple times a year, mostly as grill cheese or on crackers. My problem is the rind how do you handle the rind? How do you cut the rind.
    Even if have to deal with the rind I think I have a new recipe to try here.

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