Tender Spaetzle with Chicken in a Creamy Cheese Sauce

Hearty and deeply comforting for a weeknight dinner: tender spaetzle with chicken, sweet pepper and a rich, creamy cheese sauce. No tricky techniques — just simple steps, fast cooking and seriously good flavor.

Ingredients

• 1 red onion
• 1 red pointed bell pepper
• 1 garlic clove
• 8.8 oz | 250 g chicken breast, cut into small cubes
• Salt and black pepper, to taste
• Sweet paprika and dried oregano, to taste
• 3/4 cup | 200 ml heavy cream
• 3.2 oz | 90 g cream cheese
• 2 slices cheddar
• 1 tsp chicken bouillon powder or concentrate
• 1.1 lb | 500 g fresh spaetzle (egg dumplings)

Step-by-step recipe

1. Prepare the ingredients. Slice the onion into half-moons, cut the pepper into thin strips and finely chop the garlic. Dice the chicken breast into small cubes.
2. Heat a nonstick skillet over medium heat. Add the chicken, onion and pepper, season with salt, black pepper, sweet paprika and oregano. Cook for 5-6 minutes, stirring often. If needed, add 1-2 tbsp of water so nothing catches.
3. Add the garlic and cook for another 30 seconds, just until fragrant.
4. Pour in the cream, stir in the bouillon and bring to a gentle simmer. Cook for 3-4 minutes until the sauce begins to thicken.
5. Add the cream cheese and stir until smooth. Stir in the cheddar slices and let them melt completely — the sauce will turn silky and stretchy.
6. Prepare the fresh spaetzle according to the package instructions: most often, they only need 1-2 minutes in boiling water or a quick toss in a dry pan.
7. Add the spaetzle to the sauce, fold gently and heat together for 1-2 minutes. Taste and adjust the seasoning if needed.
8. Remove from the heat, let the dish rest for 2 minutes and serve hot.

Nutritional value (per serving)

Calories	≈ 555 kcal
Protein	≈ 32 g
Fat	≈ 26 g
Saturated fat	≈ 15 g
Carbohydrates	≈ 49 g
Sugar	≈ 7 g
Fiber	≈ 3 g
Sodium	≈ 1200 mg

Tips and variations

• Heat: if you like a little spice, add a pinch of chili flakes with the paprika.
• Sauce texture: too thick — add a splash of hot water or milk; too thin — simmer 1-2 minutes longer.
• Cheese swap: gouda, emmental or any other good melting cheese works well instead of cheddar.
• Spaetzle: if you use dried instead of fresh, boil until tender and drain well before adding to the sauce.

FAQ

Can I replace the cream with something lighter?

Yes. Use milk and dissolve 1 tsp cornstarch in it, then heat the sauce until it thickens. The flavor will be a little lighter and less creamy.

Can I use a different pasta instead of spaetzle?

Yes. Short pasta such as penne or fusilli works well. Cook until al dente, drain and toss with the sauce.

Can I make it ahead?

Yes, the sauce can be made a day in advance and chilled. Before serving, reheat it, adding a little water or milk if needed, then fold in freshly prepared spaetzle.