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!

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

Chicken Brie Spaghetti

Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Course
Keyword: Chicken Brie Spaghetti
Servings: 6


  • 2 tbsp olive oil
  • 1/2 lb boneless, skinless chicken breasts, cubed
  • 4 cloves garlic, minced
  • Salt and pepper, to taste
  • 1 lb spaghetti, fully cooked and drained
  • 1/4 cup olive oil
  • 1 tbsp  red wine vinegar
  • 1 1/2 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cup brie or mozzarella, cubed
  • 1/2 lb grape or cherry tomatoes, halved


  • 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.
  • In a small bowl, whisk together olive oil, vinegar, Italian seasoning, salt and pepper. Pour into skillet and stir to combine.
  • Stir in cheese and tomatoes. Serve immediately or at room temperature

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