15/05/2026
6 Spaghetti Work Lunch Recipes
1. Creamy Chicken Alfredo Spaghetti
Ingredients:
• 200 g spaghetti
• 300 g chicken breast, sliced
• 200 ml heavy cream
• 50 g parmesan cheese
• 2 tbsp butter
• 2 garlic cloves, minced
• Salt & black pepper
• Parsley, optional
Instructions:
Cook the spaghetti until al dente and reserve a little pasta water.
Season the chicken with salt and pepper, then cook until golden and juicy.
In the same pan, melt butter and sauté garlic.
Add heavy cream and parmesan, stirring until creamy.
Add spaghetti and chicken. Mix well and loosen with pasta water if needed.
Let cool slightly before packing into containers.
2. Spaghetti Bolognese with Ground Beef
Ingredients:
• 200 g spaghetti
• 300 g ground beef
• 2 cups tomato sauce
• 1/2 onion, chopped
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp oregano
• Salt & black pepper
• Parmesan cheese, optional
Instructions:
Cook spaghetti and set aside.
Sauté onion and garlic in olive oil.
Add ground beef and cook until browned.
Pour in tomato sauce, oregano, salt, and pepper.
Simmer for 10–15 minutes.
Mix with spaghetti and pack into containers. Add parmesan on top if desired.
3. Garlic Butter Shrimp Spaghetti with Vegetables
Ingredients:
• 200 g spaghetti
• 300 g shrimp, peeled and deveined
• 200 g mixed vegetables
• 3 tbsp butter
• 3 garlic cloves, minced
• Juice of 1/2 lemon
• Salt & black pepper
• Fresh parsley
Instructions:
Cook spaghetti until al dente.
Melt butter in a pan and sauté garlic.
Add shrimp and cook for 2–3 minutes until pink.
Add vegetables and cook until tender-crisp.
Add lemon juice, salt, and pepper.
Mix with spaghetti and finish with parsley.
4. Creamy Tomato Chicken Spaghetti
Ingredients:
• 200 g spaghetti
• 300 g chicken breast, diced
• 1 cup tomato sauce
• 100 ml heavy cream
• 40 g parmesan cheese
• 2 garlic cloves, minced
• 1 tbsp olive oil
• Salt, black pepper & oregano
Instructions:
Cook spaghetti and reserve some pasta water.
Cook chicken in olive oil with garlic, salt, pepper, and oregano.
Add tomato sauce and simmer for a few minutes.
Stir in heavy cream and parmesan.
Mix with spaghetti until creamy and well coated.
Pack into containers once slightly cooled.
5. Sausage Spaghetti with Tomato Sauce
Ingredients:
• 200 g spaghetti
• 300 g sausage, sliced or crumbled
• 1 1/2 cups tomato sauce
• 2 garlic cloves, minced
• 1 tsp oregano
• 1 tbsp olive oil
• Salt & black pepper
• Fresh basil or parsley
Instructions:
Cook spaghetti until al dente.
Cook sausage in olive oil until browned.
Add garlic and cook for a few seconds.
Pour in tomato sauce, oregano, salt, and pepper.
Simmer for 8–10 minutes.
Mix with spaghetti and top with fresh herbs.
6. Pesto Chicken Spaghetti with Cherry Tomatoes
Ingredients:
• 200 g spaghetti
• 300 g chicken breast, sliced
• 3 tbsp pesto
• 1/2 cup cherry tomatoes
• 40 g parmesan cheese
• 1 tbsp olive oil
• Salt & black pepper
Instructions:
Cook spaghetti and reserve a little pasta water.
Season chicken with salt and pepper, then cook until golden.
Mix spaghetti with pesto, parmesan, and a splash of pasta water.
Add chicken and cherry tomatoes.
Pack warm or cold in lunch containers.
