Cowboy Butter Chicken Spaghetti in Three-Cheese Cream
Directions
- 1Cook spaghetti according to package directions until tender, about 9 to 11 minutes.
- 2Drain and set aside the cooked spaghetti.
- 3Season chicken with salt, black pepper, paprika, Italian seasoning, and red pepper flakes if using.
- 4Heat olive oil in a large skillet over medium heat.
- 5Add chicken to the skillet and cook for 5 to 6 minutes per side until golden and cooked through.
- 6Remove and slice the cooked chicken.
- 7In the same skillet, melt butter and add garlic.
- 8Cook garlic for 1 minute until fragrant.
- 9Pour in chicken broth and heavy cream.
- 10Simmer the sauce for 3 to 5 minutes until slightly thickened.
- 11Stir in cheddar, mozzarella, and parmesan cheese until melted and creamy.
- 12Add cooked spaghetti and toss until fully coated in the sauce.
- 13Top with sliced chicken, sprinkle with parsley if desired, and serve hot.
Ingredients
- 12 ounces spaghetti
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 tablespoons butter
- 4 cloves minced garlic
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 0.5 teaspoon crushed red pepper flakes, optional
- 1 cup heavy cream
- 0.5 cup chicken broth
- 0.5 cup shredded cheddar cheese
- 0.5 cup shredded mozzarella cheese
- 0.5 cup grated parmesan cheese
- 1 tablespoon chopped parsley, optional
Equipment
large skillet
Tips
- Store leftovers in the fridge for up to 3 days.
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