Cowboy Butter Chicken Spaghetti in Three-Cheese Cream

35 mins
Serves 4
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Directions

  1. 1Cook spaghetti according to package directions until tender, about 9 to 11 minutes.
  2. 2Drain and set aside the cooked spaghetti.
  3. 3Season chicken with salt, black pepper, paprika, Italian seasoning, and red pepper flakes if using.
  4. 4Heat olive oil in a large skillet over medium heat.
  5. 5Add chicken to the skillet and cook for 5 to 6 minutes per side until golden and cooked through.
  6. 6Remove and slice the cooked chicken.
  7. 7In the same skillet, melt butter and add garlic.
  8. 8Cook garlic for 1 minute until fragrant.
  9. 9Pour in chicken broth and heavy cream.
  10. 10Simmer the sauce for 3 to 5 minutes until slightly thickened.
  11. 11Stir in cheddar, mozzarella, and parmesan cheese until melted and creamy.
  12. 12Add cooked spaghetti and toss until fully coated in the sauce.
  13. 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.